Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 4 Servings
Chicken, rice, and cheese in one serving! This spectacular dish is total comfort food! You have to try it! In just about 45 minutes, it is ready for serving. Enjoy!
Ingredients:
1/2 c fresh grated Parmesan cheese
1/2 c dry white wine
1 stick butter (1/2 c)
2 tbsp olive oil
2 tbsp minced garlic
1/2 tsp garlic powder
1 1/2 tsp salt, divided
1 1/2 c uncooked white rice
1-pound chicken tenderloins
Salt and pepper
3 c chicken broth
1/4 tsp red pepper flakes
Directions:
Sprinkle salt, garlic powder, and pepper over the chicken tenderloins. Toss to coat.
Place a non-stick skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the chicken tenderloins, then cook for a few minutes until they turn brown. Move them to a clean plate.
In the empty skillet, add butter and allow it to melt. Add garlic and red pepper flakes, then sauté for about a minute or until aromatic. Season with a bit of salt.
Turn the heat to medium-high, then stir in the white wine and scrape the bottom to deglaze. Simmer for about 5 minutes.
Remove the skillet from the heat and reserve 2 tbsp of the sauce for later use.
Toss the rice into the skillet until coated with the sauce. Stir in the chicken broth and a bit of salt, then let it boil.
Turn the heat down to medium-low, then cover the skillet with the lid and simmer for 20 minutes. Scatter the Parmesan cheese on top, followed by the chicken tenders.
Drizzle the reserved sauce on top, then remove the skillet from the heat. Cover it with the lid and cook the rice for a few more minutes. Garnish with parsley.
Serve and enjoy!
Ingredients
- 1/2 c fresh grated Parmesan cheese
- 1/2 c dry white wine
- 1 stick butter (1/2 c)
- 2 tbsp olive oil
- 2 tbsp minced garlic
- 1/2 tsp garlic powder
- 1 1/2 tsp salt, divided
- 1 1/2 c uncooked white rice
- 1-pound chicken tenderloins
- Salt and pepper
- 3 c chicken broth
- 1/4 tsp red pepper flakes
Instructions
Sprinkle salt, garlic powder, and pepper over the chicken tenderloins. Toss to coat.
Place a non-stick skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the chicken tenderloins, then cook for a few minutes until they turn brown. Move them to a clean plate.
In the empty skillet, add butter and allow it to melt. Add garlic and red pepper flakes, then sauté for about a minute or until aromatic. Season with a bit of salt.
Turn the heat to medium-high, then stir in the white wine and scrape the bottom to deglaze. Simmer for about 5 minutes.
Remove the skillet from the heat and reserve 2 tbsp of the sauce for later use.
Toss the rice into the skillet until coated with the sauce. Stir in the chicken broth and a bit of salt, then let it boil.
Turn the heat down to medium-low, then cover the skillet with the lid and simmer for 20 minutes. Scatter the Parmesan cheese on top, followed by the chicken tenders.
Drizzle the reserved sauce on top, then remove the skillet from the heat. Cover it with the lid and cook the rice for a few more minutes. Garnish with parsley.
Serve and enjoy!
