Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4
You’ll love this chicken with garlic, Parmesan rice. This is easy to make and overflowing with amazing flavors from the wine and garlic!
Ingredients
2 tbsp minced garlic
2 tbsp olive oil
1 pound chicken tenders
½ tsp garlic powder
½ c. butter, (1 stick)
¼ tsp red pepper flakes
½ c. dry white wine, (like Pinot Grigio)
1 ½ c. white rice, (uncooked)
Salt and pepper
½ c. Parmesan cheese, (grated or shredded)
3 c. chicken broth
1 tsp salt, divided
How to make Chicken with Garlic Parmesan Rice
Step 1: In a large skillet, heat the olive oil over medium heat. In the meantime, season the chicken tenders with salt, pepper, and garlic powder. Place the chicken tenders in the hot oil and cook until browned and just cooked through. Set aside when done.
Step 2: In the same skillet, place the butter, garlic, pepper flakes, and half tsp salt. Saute for a few minutes over medium heat until the garlic is fragrant.
Step 3: Adjust the heat to medium-high, then pour in the white wine. Stir and continue to cook for another 5 minutes. Set aside, saving 3 tbsp of the pan sauces for later.
Step 4: To the skillet with the rest of the butter sauce, stir in the uncooked rice. 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 let the mixture simmer for about 20 minutes or until the rice is tender, stirring a few times as it cooks.
Step 5: Over the rice, sprinkle the Parmesan and arrange the chicken tenders on top. Replace the lid and take the skillet off the heat. Let this sit for about 5 minutes.
Step 6: Over the chicken tenders, drizzle the saved 3 tbsp pan sauce and garnish with some parsley. Serve right away. 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 14.9 mg18%, Calcium 200mg20%, Iron 1.6 mg9%
Chicken with Garlic Parmesan Rice
Ingredients
- 2 tbsp minced garlic
- 2 tbsp olive oil
- 1 pound chicken tenders
- ½ tsp garlic powder
- ½ c. butter (1 stick)
- ¼ tsp red pepper flakes
- ½ c. dry white wine (like Pinot Grigio)
- 1 ½ c. white rice (uncooked)
- Salt and pepper
- ½ c. Parmesan cheese (grated or shredded)
- 3 c. chicken broth
- 1 tsp salt divided
Instructions
- In a large skillet, heat the olive oil over medium heat. In the meantime, season the chicken tenders with salt, pepper, and garlic powder. Place the chicken tenders in the hot oil and cook until browned and just cooked through. Set aside when done.
- In the same skillet, place the butter, garlic, pepper flakes, and half tsp salt. Saute for a few minutes over medium heat until the garlic is fragrant.
- Adjust the heat to medium-high, then pour in the white wine. Stir and continue to cook for another 5 minutes. Set aside, saving 3 tbsp of the pan sauces for later.
- To the skillet with the rest of the butter sauce, stir in the uncooked rice. 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 let the mixture simmer for about 20 minutes or until the rice is tender, stirring a few times as it cooks.
- Over the rice, sprinkle the Parmesan and arrange the chicken tenders on top. Replace the lid and take the skillet off the heat. Let this sit for about 5 minutes.
- Over the chicken tenders, drizzle the saved 3 tbsp pan sauce and garnish with some parsley. Serve right away. Enjoy!
