Description
This flavorful Chicken with Garlic Parmesan Rice recipe combines tender chicken tenders seared to perfection and served over a creamy, garlicky Parmesan rice infused with white wine and aromatic spices. Ready in just 40 minutes, it’s a comforting and delicious meal perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 2 tbsp olive oil
- 1 pound chicken tenders
- ½ tsp garlic powder
- 1 tsp salt, divided
- Salt and pepper, to taste
Sauce and Rice
- ½ c. butter (1 stick)
- 2 tbsp minced garlic
- ¼ tsp red pepper flakes
- ½ c. dry white wine (such as Pinot Grigio)
- 1 ½ c. white rice (uncooked)
- 3 c. chicken broth
- ½ c. Parmesan cheese (grated or shredded)
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Sear Chicken: In a large skillet, heat the olive oil over medium heat. Season chicken tenders evenly with garlic powder, half of the salt, and pepper. Place the chicken in the skillet and sear until browned on both sides and cooked through, about 4-6 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Build Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic, red pepper flakes, and the remaining salt. Sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic. Pour in the white wine and allow it to cook down and reduce for about 5 minutes. Reserve some of this flavorful sauce for drizzling on the finished chicken.
- Cook the Rice: Add the uncooked white rice to the skillet with the garlic and wine mixture, stirring to coat the grains well. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed most of the liquid, about 15-20 minutes.
- Combine and Rest: Once the rice is cooked, sprinkle the grated Parmesan cheese evenly over the rice. Arrange the seared chicken tenders on top of the rice, then cover the skillet and let it stand off the heat for 5 minutes to allow flavors to meld and the cheese to melt.
- Serve and Garnish: Drizzle the reserved garlic and white wine sauce over the chicken and rice. Garnish with freshly chopped parsley. Serve hot and enjoy a rich, flavorful meal.
Notes
- Use dry white wine like Pinot Grigio for a subtle, fruity flavor that complements the dish.
- If you prefer a spicier dish, increase the red pepper flakes slightly.
- Feel free to substitute chicken tenders with boneless, skinless chicken breasts or thighs; just adjust cooking time accordingly.
- For a creamier texture, you can stir in an additional tablespoon of butter or a splash of cream before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
