Quick Dinner Chicken with Garlic Parmesan Rice


2 tbsp olive oil

½ c. butter (1 stick)

1 pound chicken tenders

½ tsp garlic powder

2 tbsp minced garlic

¼ tsp red pepper flakes

½ c. dry white wine such as Pinot Grigio

1 tsp salt divided

½ c. Parmesan cheese grated or shredded

1 ½ c. white rice uncooked

3 c. chicken broth

Salt and pepper


In a large skillet, heat the olive oil on medium heat. Meanwhile, season the chicken tenders with salt, pepper, and garlic powder. To the hot skillet, add the chicken tenders and cook until browned and cooked through. Set the chicken tenders aside when done.

In the same skillet, add the butter, garlic, pepper flakes, and half a tsp salt. Saute the garlic over medium heat for a few minutes.

Adjust the heat to medium-high, then pour in the white wine. Continue to cook for another 5 minutes, stirring. Reserve 3 tbsp of the pan sauce for later.

In the skillet with the remaining butter sauce, stir in the uncooked rice until fully covered. Add the chicken broth and season with the rest of the half tsp salt.

Bring the mixture to a gentle boil. Once boiling, adjust the heat to medium-low. Put the lid on and let everything simmer for 20 minutes more until the rice is tender, stirring a few times.

Over the rice, sprinkle the Parmesan and top with the chicken tenders. Place the lid back on. Take the skillet off the heat and let the dish sit for about 5 minutes.

On top of the chicken, drizzle the reserved pan sauce. Before serving, garnish the chicken with garlic Parmesan rice with some parsley.

See also  Creamy Garlic Parmesan Chicken