Description
This mouthwatering Chicken with Garlic Parmesan Rice recipe features tender chicken tenders seared to perfection and combined with flavorful garlic, Parmesan cheese, and a touch of white wine. Cooked in one skillet, this comforting dish is ideal for a hearty family dinner and delivers a perfect balance of creamy, savory, and subtly spicy flavors.
Ingredients
Scale
Chicken
- 2 tbsp olive oil
- 1 pound chicken tenders
- ½ tsp garlic powder
- 1 tsp salt, divided
- Salt and pepper, to taste
- ¼ tsp red pepper flakes
Rice & Sauce
- ½ cup butter (1 stick)
- 2 tbsp minced garlic
- 1 ½ cups white rice (uncooked)
- ½ cup dry white wine (such as Pinot Grigio)
- 3 cups chicken broth
- ½ cup Parmesan cheese (grated or shredded)
- Fresh parsley, for garnish (optional)
Instructions
- Sear the Chicken: In a large skillet, heat olive oil over medium heat. Season the chicken tenders evenly with garlic powder, half of the salt, and freshly ground black pepper. Place the chicken in the skillet and sear for several minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté Garlic and Build Sauce: Using the same skillet, melt the butter over medium heat. Add the minced garlic, red pepper flakes, and the remaining salt. Sauté for a minute or two until the garlic is fragrant but not browned. Pour in the dry white wine and cook for about 5 minutes to reduce and infuse flavor, reserving some of the sauce for later drizzling.
- Cook the Rice: Add the uncooked white rice to the skillet, stirring to coat it in the garlic and butter mixture. Pour in the chicken broth and bring everything to a boil. Reduce the heat to low, cover the skillet, and simmer gently until the rice is tender and has absorbed most of the liquid, about 18-20 minutes.
- Add Cheese and Combine: Sprinkle the Parmesan cheese evenly over the cooked rice. Arrange the previously cooked chicken tenders on top of the rice, cover the skillet again, and let the dish rest for about 5 minutes to allow the cheese to melt and the flavors to meld.
- Serve: Drizzle the reserved garlic wine sauce over the chicken and rice. Garnish with fresh parsley if desired. Serve the dish hot, enjoying the rich and creamy garlic Parmesan flavors paired with perfectly cooked chicken and rice.
Notes
- Use dry white wine such as Pinot Grigio for best flavor; if preferred, you can substitute with additional chicken broth.
- Adjust red pepper flakes according to your spice preference or omit for a milder taste.
- Ensure to cook rice covered on low heat for even tenderness without burning.
- Leftovers can be refrigerated and gently reheated; add a splash of broth or water to loosen the rice if it becomes dry.
- For a gluten-free version, double-check that your chicken broth and Parmesan cheese contain no gluten additives.
