- 2 tablespoons olive oil
- ½ cup (1 stick) butter
- 1 pound chicken tenders
- ½ teaspoon garlic powder
- 2 tablespoons minced garlic
- 1 teaspoon salt, divided
- ¼ teaspoon red pepper flakes
- 1 ½ cups white rice (uncooked)
- ½ cup dry white wine (such as Pinot Grigio)
- ½ cup Parmesan cheese (grated or shredded)
- 3 cups chicken broth
- Salt and pepper
Step 1: In a large skillet, heat the olive oil over medium heat. While the oil is heating, season the chicken tenders with salt, pepper, and garlic powder. Place the chicken into the skillet and sear until they are browned and completely cooked. Once done, set the chicken aside.
Step 2: In the same skillet, add the butter, minced garlic, red pepper flakes, and ½ teaspoon of salt. Sauté over medium heat for a few minutes. Adjust the heat to medium-high, then pour in the white wine. Cook for approximately 5 minutes, stirring constantly. Reserve 3 tablespoons of the pan sauce for later.
Step 3: In the remaining butter sauce in the skillet, add the uncooked rice. Stir well to coat the rice. Pour in the chicken broth and season with the remaining half teaspoon of salt. Bring everything to a low boil. Once it starts boiling, adjust the heat to medium-low, cover with a lid, and simmer for about 20 minutes or until the rice is tender, stirring occasionally.
Step 4: Sprinkle the Parmesan cheese on top and arrange the cooked chicken tenders. Replace the lid and remove the skillet from the heat. Let the dish stand for about 5 minutes.
Step 5: Before serving, drizzle the reserved 3 tablespoons of pan sauce over the chicken. Garnish with some parsley. Enjoy!
Feel free to adjust the seasonings according to your taste, and enjoy your Chicken with Garlic Parmesan Rice! If you have any more questions or need further assistance, feel free to ask.