Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4
Bursting with flavours of garlic and wine, this crazy delicious chicken and rice dish is one heck of a dinner option. Easy to make and uses simple ingredients that are most likely you have on hand. Serve this as is or with some salad for a healthy twist.
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)
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. Saute the chicken tenders to the hot oil until brown and just cooked through. Set the chicken tenders aside.
Step 3: Into the same skillet, add the butter, garlic, pepper flakes, and half a tsp salt. Saute for a few minutes over medium heat.
Step 4: Adjust the heat to medium-high, then pour in the white wine. Cook for about 5 minutes, stirring. Set at least 3 tbsp of pan sauce for later use.
Step 5: To the skillet, add the uncooked rice and the remaining butter sauce. Stir well to completely cover the rice with the sauce. Pour in the chicken broth and season with the rest of the half a tsp salt. Bring the mixture to a low boil. When boiling, adjust the heat to medium-low, cover the pan, and let it simmer for about 20 minutes or until the rice is tender, stirring a few times.
Step 6: Over the rice, sprinkle the Parmesan, then arrange the chicken tenders on top. Cover the pan again, take away from heat, and sit for about 5 minutes.
Step 7: Over the chicken tenders, drizzle the reserved 2 tbsp pan sauce and garnish with parsley.
Step 8: Serve and 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. Saute the chicken tenders to the hot oil until brown and just cooked through. Set the chicken tenders aside.
Step 3: Into the same skillet, add the butter, garlic, pepper flakes, and half a tsp salt. Saute for a few minutes over medium heat.
Step 4: Adjust the heat to medium-high, then pour in the white wine. Cook for about 5 minutes, stirring. Set at least 3 tbsp of pan sauce for later use.
Step 5: To the skillet, add the uncooked rice and the remaining butter sauce. Stir well to completely cover the rice with the sauce. Pour in the chicken broth and season with the rest of the half a tsp salt. Bring the mixture to a low boil. When boiling, adjust the heat to medium-low, cover the pan, and let it simmer for about 20 minutes or until the rice is tender, stirring a few times.
Step 6: Over the rice, sprinkle the Parmesan, then arrange the chicken tenders on top. Cover the pan again, take away from heat, and sit for about 5 minutes.
Step 7: Over the chicken tenders, drizzle the reserved 2 tbsp pan sauce and garnish with parsley.
Step 8: Serve and enjoy!
