Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4
The amazing flavours from the garlic and wine of this chicken with garlic Parmesan rice are undeniably great! Plus, this dish is super easy and quick to throw together, making this perfect for even the busiest days.
Ingredients
½ c. butter (1 stick)
1 pound chicken tenders
2 tbsp olive oil
½ tsp garlic powder
2 tbsp minced garlic
1 tsp salt divided
¼ tsp red pepper flakes
1 ½ c. white rice (uncooked)
3 c. chicken broth
½ c. Parmesan cheese (grated or shredded)
½ c. dry white wine (such as Pinot Grigio)
Salt and pepper
How to make Chicken with Garlic Parmesan Rice
Step 1: In a large skillet, heat the olive oil over medium heat. Sprinkle the chicken with salt, pepper, and garlic powder. Place the chicken tenders in the hot oil and cook until brown and just cooked through. Set the chicken tenders aside when done.
Step 2: To the same skillet, add the butter, garlic, pepper flakes, and half tsp of salt. Saute for a few minutes over medium heat.
Step 3: Adjust the heat to medium-high, then pour in the wine. Continue to cook and stir for additional 5 minutes. Reserve 3 tbsp of the pan sauce.
Step 4: To the skillet, add the uncooked rice with the remaining butter sauce. Stir until the rice is fully covered. Pour in the chicken broth and add the rest of the half tsp salt. Bring everything to a low boil, then adjust the heat to medium-low. Put the lid on and simmer for about 20 minutes until the rice is soft, stirring a couple of times as it cooks.
Step 5: Over the rice, sprinkle the Parmesan, then arrange the chicken tenders over. Cover and take the pot off the heat. Allow the chicken with garlic Parmesan rice to stand for about 5 minutes.
Step 6: Over the chicken tender, drizzle the reserved 2 tbsp pan sauce and garnish with some parsley. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 737, Calories from Fat 333, Fat 37g57%, Saturated Fat 18g113%, Cholesterol 142mg47%, Sodium 1768mg77%, Potassium 689mg20%, Carbohydrates 59g20%, Protein 34g68%, Vitamin A 880IU18%, Vitamin C 14.9mg18%, Calcium 200mg20%, Iron 1.6mg9%
Ingredients
- ½ c. butter (1 stick)
- 1 pound chicken tenders
- 2 tbsp olive oil
- ½ tsp garlic powder
- 2 tbsp minced garlic
- 1 tsp salt divided
- ¼ tsp red pepper flakes
- 1 ½ c. white rice (uncooked)
- 3 c. chicken broth
- ½ c. Parmesan cheese (grated or shredded)
- ½ c. dry white wine (such as Pinot Grigio)
- Salt and pepper
Instructions
Step 1: In a large skillet, heat the olive oil over medium heat. Sprinkle the chicken with salt, pepper, and garlic powder. Place the chicken tenders in the hot oil and cook until brown and just cooked through. Set the chicken tenders aside when done.
Step 2: To the same skillet, add the butter, garlic, pepper flakes, and half tsp of salt. Saute for a few minutes over medium heat.
Step 3: Adjust the heat to medium-high, then pour in the wine. Continue to cook and stir for additional 5 minutes. Reserve 3 tbsp of the pan sauce.
Step 4: To the skillet, add the uncooked rice with the remaining butter sauce. Stir until the rice is fully covered. Pour in the chicken broth and add the rest of the half tsp salt. Bring everything to a low boil, then adjust the heat to medium-low. Put the lid on and simmer for about 20 minutes until the rice is soft, stirring a couple of times as it cooks.
Step 5: Over the rice, sprinkle the Parmesan, then arrange the chicken tenders over. Cover and take the pot off the heat. Allow the chicken with garlic Parmesan rice to stand for about 5 minutes.
Step 6: Over the chicken tender, drizzle the reserved 2 tbsp pan sauce and garnish with some parsley. Enjoy!
