Garlic Parmesan Chicken Rice (Printable Version)
Juicy chicken tenders over buttery garlic Parmesan rice, infused with white wine and chicken broth for maximum flavor in every bite.
# Ingredients:
→ Chicken
01 -
450 g chicken tenders
02 -
Salt to taste
03 -
Pepper to taste
04 -
½ teaspoon garlic powder
05 -
2 tablespoons olive oil
→ Rice and Sauce
06 -
115 g butter
07 -
2 tablespoons minced garlic
08 -
¼ teaspoon red pepper flakes
09 -
1 teaspoon salt, divided
10 -
120 ml dry white wine (e.g., Pinot Grigio)
11 -
300 g uncooked white rice
12 -
710 ml chicken broth
13 -
60 g grated or shredded Parmesan cheese
# Steps:
01 -
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.
02 -
Add butter, minced garlic, red pepper flakes, and ½ teaspoon salt to the same skillet and sauté garlic for 2 minutes on medium heat.
03 -
Turn heat to medium-high and add white wine. Cook and stir for 5 minutes. Remove and set aside 3 tablespoons of the pan sauce to use later.
04 -
Add uncooked rice to the skillet with the remaining butter sauce. Stir well to coat the rice. Mix in chicken broth and the remaining ½ teaspoon salt. Bring to a low boil, then reduce heat to medium-low, cover, and simmer for 20 minutes or until the rice is tender. Stir occasionally while cooking.
05 -
Sprinkle Parmesan cheese over the rice, then arrange the chicken tenders on top. Cover, remove from heat, and let stand for 5 minutes.
06 -
Drizzle the reserved 3 tablespoons of pan sauce over the chicken tenders before serving. Optionally, garnish with parsley.
# Notes:
01 -
Ensure to stir the rice occasionally during cooking to prevent sticking.
02 -
Use freshly grated Parmesan cheese for better flavor.