Garlic Parmesan Rice with Chicken (Printable Version)
Juicy chicken tenders atop buttery garlic-Parmesan rice, creating a delicious one-skillet meal that's both satisfying and simple to prepare.
# Everything You’ll Need:
→ Chicken
01 -
450 g chicken tenders
02 -
Salt to taste
03 -
Pepper to taste
04 -
½ teaspoon garlic powder
05 -
2 tablespoons olive oil
→ Sauce
06 -
115 g unsalted butter
07 -
2 tablespoons minced garlic
08 -
¼ teaspoon red pepper flakes
09 -
1 teaspoon salt, divided
10 -
120 ml dry white wine (e.g., Pinot Grigio)
→ Rice
11 -
300 g uncooked white rice
12 -
710 ml chicken broth
13 -
60 g grated Parmesan cheese
# Steps to Cook:
01 -
Heat olive oil over medium heat in a large skillet. Season chicken with salt, pepper, and garlic powder. Sauté chicken tenders until browned and just cooked through. Remove from skillet and set aside.
02 -
Add butter, minced garlic, red pepper flakes, and ½ teaspoon salt to the same skillet. Sauté garlic for 2 minutes on medium heat.
03 -
Turn heat to medium-high, add white wine, and stir for about 5 minutes. Remove 3 tablespoons of the sauce and set aside for serving.
04 -
Add uncooked rice to the skillet with the remaining butter sauce. Stir to coat. Add chicken broth and remaining salt. Bring to a low boil, reduce heat to medium-low, cover, and simmer for 20 minutes while stirring occasionally until rice is tender.
05 -
Sprinkle Parmesan over the rice, then arrange chicken tenders on top. Cover, remove from heat, and let stand for 5 minutes.
06 -
Drizzle reserved sauce over chicken tenders and garnish with parsley before serving.
# Extra Suggestions:
01 -
Ensure the wine is fully reduced to enhance the flavor of the butter sauce.