Juicy Chicken with Parmesan Rice

This garlic parmesan rice with juicy chicken tenders has become my weeknight dinner hero when I need something impressive yet simple. The combination of tender chicken resting on a bed of creamy, garlic-infused rice creates a restaurant-quality meal without the fuss.

I first created this recipe when my brother unexpectedly visited with his family. With limited ingredients on hand, I threw together this chicken and rice dish, and now it's requested every time they come over. The smell of garlic butter simmering still takes me back to that impromptu dinner party.

Ingredients

• Chicken tenders: 450g fresh tenders cook quickly and stay juicy compared to larger cuts
• Salt and pepper: essential for bringing out the chicken's natural flavor
• Garlic powder: provides an even coating of garlic flavor that won't burn during searing
• Olive oil: creates the perfect searing surface for golden brown chicken
• Butter: 115g the foundation of our luxurious garlic sauce that flavors the entire dish
• Minced garlic: 2 tablespoons fresh provides intense aromatic flavor throughout the rice
• Red pepper flakes: add a subtle warmth without overwhelming heat
• White wine: 120ml deglazes the pan and adds acidity to balance the rich butter
• Uncooked white rice: 300g absorbs all the wonderful flavors in the broth and sauce
• Chicken broth: 710ml adds depth of flavor as the rice cooks
• Parmesan cheese: 60g creates a creamy finish and salty depth to the rice

Step-by-Step Instructions

Sear the Chicken:

Season chicken tenders generously with salt pepper and garlic powder. Heat olive oil in a large skillet over medium heat until shimmering. Place tenders carefully in the hot oil without overcrowding. Cook for 3-4 minutes per side until golden brown with an internal temperature of 165°F. The chicken should have a beautiful golden crust. Remove and set aside on a plate tented with foil to keep warm.

Create the Garlic Butter Base:

In the same skillet without cleaning it add the butter and allow it to melt completely. Add minced garlic red pepper flakes and half the salt. Sauté for 2 minutes stirring constantly to prevent the garlic from burning. The aroma will be incredible as the garlic infuses into the butter and picks up the browned bits from the chicken.

Deglaze with Wine:

Increase heat to medium-high and pour in the white wine. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Simmer for about 5 minutes until slightly reduced and the alcohol has cooked off. The sauce will become more concentrated in flavor. Reserve 3 tablespoons of this magical sauce for finishing the dish.

Cook the Rice:

Add uncooked rice directly to the skillet stir vigorously to coat each grain in the butter mixture. Pour in chicken broth and remaining salt stirring to combine. Bring to a gentle boil then reduce heat to medium-low. Cover and simmer for 20 minutes checking and stirring occasionally to prevent sticking. The rice will absorb all those wonderful flavors as it cooks.

Finish and Serve:

Once rice is tender sprinkle Parmesan cheese evenly over the surface and arrange the reserved chicken tenders on top. Cover the skillet and remove from heat allowing residual warmth to melt the cheese and rewarm the chicken for 5 minutes. Drizzle the reserved garlic butter sauce over the chicken just before serving for an extra flavor boost.

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The white wine is my secret ingredient in this recipe. While many people might be tempted to skip it I find it adds an irreplaceable depth and slight acidity that balances the richness of the butter and cheese. I once made this dish for my wine-loving neighbor who immediately detected and complimented the subtle flavor it added to the rice.

Storage and Reheating

This dish stores beautifully in airtight containers in the refrigerator for up to 3 days. The flavors actually continue to develop making it sometimes even better the next day. To reheat add a splash of chicken broth to prevent the rice from drying out and warm in the microwave at 70% power covered with a damp paper towel. You can also reheat in a skillet over medium-low heat with a tablespoon of butter to revive the creamy texture.

Easy Substitutions

If white wine isn't your preference or you don't have it on hand substitute with additional chicken broth plus a tablespoon of lemon juice to maintain that hint of acidity. For a heartier version swap chicken tenders for boneless thighs adjusting cooking time accordingly. Vegetarians can omit the chicken entirely and use vegetable broth for a fantastic garlic parmesan rice that stands on its own as a main dish or side.

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Serving Suggestions

This garlic parmesan rice with chicken pairs beautifully with light green vegetables like steamed asparagus broccolini or a simple side salad dressed with lemon vinaigrette. The bright vegetables provide a refreshing contrast to the rich savory flavors of the dish. For a special dinner serve with crusty garlic bread to soak up any remaining sauce and a glass of the same white wine you used in cooking.

Recipe FAQs

→ Can I use chicken breasts instead of tenders?

Absolutely! Chicken breasts work wonderfully in this dish. Simply slice them into strips similar to the size of tenders, or pound them thin so they cook evenly in the same amount of time. You may need to adjust cooking time slightly depending on thickness.

→ What can I substitute for white wine?

If you prefer not to use wine, you can substitute with additional chicken broth plus 1 tablespoon of fresh lemon juice to add acidity. For more flavor, consider adding a teaspoon of Dijon mustard to the broth mixture.

→ Can I make this dish with brown rice?

Yes, but brown rice requires longer cooking time (about 35-40 minutes) and potentially more liquid. Cook the chicken separately and add it only after the brown rice is fully cooked to prevent the chicken from becoming dry.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth to revive the rice's moisture. The dish reheats best on the stovetop over medium-low heat with a lid to trap steam.

→ What vegetables would pair well with this dish?

This dish pairs beautifully with roasted asparagus, sautéed spinach, steamed broccoli, or a simple side salad. You could also add peas directly to the rice during the last 5 minutes of cooking for added color and nutrition.

→ Can I make this dish ahead of time?

Yes, though it's best freshly made. If preparing ahead, slightly undercook the rice, then cool completely before refrigerating. Reheat covered in a 350°F oven with a splash of broth until warmed through. Cook the chicken separately and add just before serving to maintain its juiciness.