Garlic Parmesan Rice with Juicy Chicken Tenders
This Chicken with Garlic Parmesan Rice recipe is a delicious and satisfying meal that's perfect for any day of the week. The juicy chicken tenders, seasoned with garlic powder and sautéed until perfectly browned, are served on a bed of fluffy and flavorful rice that's cooked in a garlic-infused butter sauce with white wine, chicken broth, and Parmesan cheese.
Ingredients
- 450 g 1 lb chicken tenders
- Salt and pepper to taste
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 115 g 1 stick butter
- 2 tablespoons minced garlic
- ¼ teaspoon red pepper flakes
- 1 teaspoons salt divided
- 120 ml ½ cup dry white wine (such as Pinot Grigio)
- 300 g 1 ½ cups uncooked white rice
- 710 ml 3 cups chicken broth
- 60 g ½ cup grated or shredded Parmesan cheese
Instructions
- Heat olive oil over medium heat in a large skillet. Season chicken with salt, pepper, and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.
- Add butter, minced garlic, red pepper flakes, and ½ teaspoon of salt to the same skillet and sauté garlic for a couple of minutes on medium heat.
- Turn heat to medium-high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.
- Add uncooked rice to the skillet with remaining butter sauce. Stir well to ensure it’s completely covered. Add chicken broth and remaining ½ teaspoon of salt. Bring mixture to a low boil, then reduce heat to medium-low, cover pan, and simmer for 20 minutes or until rice is tender. Stir several times while it’s cooking.
- Sprinkle Parmesan over rice then arrange chicken tenders in the skillet over rice. Cover, remove from heat, then let stand for 5 minutes.
- Drizzle reserved 3 tablespoons of pan sauce over chicken tenders when serving and garnish with parsley.