Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4
A complete meal that takes less than an hour to make. Juicy chicken with rice that is bursting with flavours of garlic and wine. A perfect weekend meal that will not let you stay in the kitchen forever!
Ingredients
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1 pound chicken tenders
Salt and pepper
1/2 tsp garlic powder
2 tbsp olive oil
1/2 c butter (1 stick)
2 tbsp minced garlic
1/4 tsp red pepper flakes
1 tsp salt divided
1/2 c dry white wine (such as Pinot Grigio)
1 1/2 c white rice (uncooked)
3 c chicken broth
1/2 c Parmesan cheese (grated or shredded)
How to make Chicken with Garlic Parmesan Rice
Step 1: In a large skillet, heat olive oil over medium heat.
Step 2: With salt, pepper, and garlic powder, season the chicken.
Step 3: Once the oil is hot, place the chicken tenders into the skillet. Saute until nicely brown and just cooked through. When done, take the chicken out of the skillet and set aside.
Step 4: Into the same skillet, add the butter, garlic, pepper flakes, and half tsp salt. Saute the garlic for a few minutes over medium heat.
Step 5: Adjust the heat to medium-high, then pour in the white wine. Cook for about 5 minutes, stirring. When done, remove from the pan and set aside 3 tbsp pan sauce for later use.
Step 6: To the same skillet, add the uncooked rice with the rest of the butter sauce. Stir well until completely covered. Pour in the chicken broth and the rest of the half a tsp salt. Let the mixture boil, adjusting the heat to medium-low after. Simmer for about 20 minutes, covered or until the rice is tender. Make sure to stir for a few minutes while cooking.
Step 7: Sprinkle over the parmesan and lay the chicken tenders on top. Cover and take away from heat. Allow sitting for at least 5 minutes.
Step 8: When ready to serve, drizzle the reserved 2 tbsp of the pan sauce over the chicken tenders. Garnish with parsley. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 737 | Fat 37g 57% | Saturated Fat 18g 113% | Cholesterol 142mg 47% | Sodium 1768mg 77% | Potassium 689mg 20% | Carbohydrates 59g 20% | Protein 34g 68% | Vitamin A 880IU 18% | Vitamin C 14.9mg 18% | Calcium 200mg 20% | Iron 1.6mg 9%
Ingredients
- 1 pound chicken tenders
- Salt and pepper
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 1/2 c butter (1 stick)
- 2 tbsp minced garlic
- 1/4 tsp red pepper flakes
- 1 tsp salt divided
- 1/2 c dry white wine (such as Pinot Grigio)
- 1 1/2 c white rice (uncooked)
- 3 c chicken broth
- 1/2 c Parmesan cheese (grated or shredded)
Instructions
Step 1: In a large skillet, heat olive oil over medium heat.
Step 2: With salt, pepper, and garlic powder, season the chicken.
Step 3: Once the oil is hot, place the chicken tenders into the skillet. Saute until nicely brown and just cooked through. When done, take the chicken out of the skillet and set aside.
Step 4: Into the same skillet, add the butter, garlic, pepper flakes, and half tsp salt. Saute the garlic for a few minutes over medium heat.
Step 5: Adjust the heat to medium-high, then pour in the white wine. Cook for about 5 minutes, stirring. When done, remove from the pan and set aside 3 tbsp pan sauce for later use.
Step 6: To the same skillet, add the uncooked rice with the rest of the butter sauce. Stir well until completely covered. Pour in the chicken broth and the rest of the half a tsp salt. Let the mixture boil, adjusting the heat to medium-low after. Simmer for about 20 minutes, covered or until the rice is tender. Make sure to stir for a few minutes while cooking.
Step 7: Sprinkle over the parmesan and lay the chicken tenders on top. Cover and take away from heat. Allow sitting for at least 5 minutes.
Step 8: When ready to serve, drizzle the reserved 2 tbsp of the pan sauce over the chicken tenders. Garnish with parsley. Enjoy!
