Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4
If you want another recipe that is perfect for busy and lazy days, then you have to give this chicken with garlic Parmesan rice a try. It’s easy, quick, and tastes super great! The best part is you only need a few pantry-friendly ingredients to throw this together.
Ingredients
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2 tbsp olive oil
½ c. butter (1 stick)
1 pound chicken tenders
½ tsp garlic powder
2 tbsp minced garlic
1 tsp salt divided
¼ tsp red pepper flakes
3 c. chicken broth
½ c. Parmesan cheese (grated or shredded)
½ c. dry white wine (such as Pinot Grigio)
1 ½ c. white rice (uncooked)
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 both sides of the chicken with salt, pepper, and garlic powder. Once the oil is hot, add the chicken tenders to the skillet and saute until cooked through and browned. When done, take the chicken tenders from the skillet. Set aside.
Step 2: To the now-empty skillet, saute the butter, garlic, pepper flakes, and ½ teaspoon of salt for a few minutes over medium heat. Adjust the heat to medium-high and pour in the white wine. Continue to cook and stir for approximately 5 minutes. Take off the heat and reserve 3 tbsp of the sauce for later.
Step 3: To the skillet, add the uncooked rice, along with the rest of the butter. Mix until the rice is fully covered. Pour in the chicken broth and the rest of the half tsp salt. Bring the mixture to a low boil, then adjust the heat to medium-low. Put the lid on and simmer everything for about 20 minutes or until the rice is tender. Stir it a few times while cooking.
Step 4: Over the rice, sprinkle the Parmesan. In a skillet over the rice, arrange the chicken tenders. Cover the pan and take it off the heat. Allow it to sit for about 5 minutes.
Step 5: Over the chicken tenders, drizzle the reserved 2 tbsp of the pan sauce. Serve garnished 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
- 2 tbsp olive oil
- ½ c. butter (1 stick)
- 1 pound chicken tenders
- ½ tsp garlic powder
- 2 tbsp minced garlic
- 1 tsp salt divided
- ¼ tsp red pepper flakes
- 3 c. chicken broth
- ½ c. Parmesan cheese (grated or shredded)
- ½ c. dry white wine (such as Pinot Grigio)
- 1 ½ c. white rice (uncooked)
- Salt and pepper
Instructions
Step 1: In a large skillet, heat the olive oil over medium heat. Sprinkle both sides of the chicken with salt, pepper, and garlic powder. Once the oil is hot, add the chicken tenders to the skillet and saute until cooked through and browned. When done, take the chicken tenders from the skillet. Set aside.
Step 2: To the now-empty skillet, saute the butter, garlic, pepper flakes, and ½ teaspoon of salt for a few minutes over medium heat. Adjust the heat to medium-high and pour in the white wine. Continue to cook and stir for approximately 5 minutes. Take off the heat and reserve 3 tbsp of the sauce for later.
Step 3: To the skillet, add the uncooked rice, along with the rest of the butter. Mix until the rice is fully covered. Pour in the chicken broth and the rest of the half tsp salt. Bring the mixture to a low boil, then adjust the heat to medium-low. Put the lid on and simmer everything for about 20 minutes or until the rice is tender. Stir it a few times while cooking.
Step 4: Over the rice, sprinkle the Parmesan. In a skillet over the rice, arrange the chicken tenders. Cover the pan and take it off the heat. Allow it to sit for about 5 minutes.
Step 5: Over the chicken tenders, drizzle the reserved 2 tbsp of the pan sauce. Serve garnished with some parsley. Enjoy!