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Garlic Parmesan Chicken & Rice Recipe

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4 from 14 reviews

This Garlic Parmesan Chicken & Rice recipe combines tender, seasoned chicken tenders with a rich, garlicky Parmesan-infused rice base. Cooked entirely on the stovetop, it features layers of flavor from minced garlic, buttery pan sauces, white wine reduction, and freshly grated Parmesan cheese. The dish is elegantly finished with fresh parsley and extra Parmesan for a comforting yet sophisticated meal perfect for weeknight dinners or special occasions.

Ingredients

Chicken

  • 1 pound chicken tenders
  • 1 tablespoon freshly minced parsley
  • 2 tablespoons olive oil
  • Poultry seasoning (cajun seasoning preferred), to taste
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes

Rice & Sauce

  • 1½ cups uncooked white rice (basmati, long grain, or jasmine)
  • 3 tablespoons minced garlic, divided (about 10 cloves)
  • 1 stick (½ cup) butter, divided
  • ¾ cup dry white wine (such as Pinot Grigio)
  • 2¾ cups low sodium chicken stock
  • ½ cup quality Parmesan cheese, freshly grated or shredded

Instructions

  1. Season Chicken: Season the chicken tenders evenly on both sides with poultry seasoning, preferred Cajun seasoning, salt, and red pepper flakes.
  2. Cook Chicken: Heat a skillet over medium-high heat and add olive oil. Place the chicken tenders in the hot skillet and cook about 3 minutes per side until golden brown, flipping once to ensure even cooking. Then reduce heat to low.
  3. Add Garlic Butter to Chicken: When the chicken is nearly cooked through, add 2 tablespoons of butter and 1 tablespoon of minced garlic to the skillet. Sauté for 1 minute, scraping up any browned bits from the pan. Coat the chicken in this garlic butter mixture, then remove the chicken from the skillet and tent loosely with foil to keep warm.
  4. Create Base Sauce: In the same skillet, increase heat to medium-low and add 4 tablespoons butter and 1 tablespoon minced garlic. Cook until fragrant. Pour in the white wine and allow it to reduce for 3-5 minutes until slightly thickened. Reserve ⅓ cup of these pan juices for later use.
  5. Toast Rice: Raise heat to medium and add the uncooked rice to the skillet. Pan-fry the rice for about 5 minutes, stirring frequently to lightly toast the grains and coat them well with the butter and wine sauce.
  6. Cook Rice: Pour in the chicken stock, add salt and red pepper flakes, and ensure the rice is fully submerged. Bring the mixture to a low boil, then reduce heat to low and cover the skillet. Let simmer gently for 20 minutes or until the rice is tender and the liquid is absorbed.
  7. Finish Dish: Stir the cooked rice and fold in the Parmesan cheese. Dice the chicken or leave it whole and arrange it on top of the rice. Mix the remaining 3 tablespoons of softened butter with the reserved pan juices and remaining 1 tablespoon garlic, then add chopped parsley. Drizzle this flavorful garlic butter mixture over the chicken and rice. Garnish with extra Parmesan cheese if desired before serving.

Notes

  • Using low sodium chicken stock helps control the saltiness of the dish.
  • White wine can be substituted with extra chicken stock or water if preferred.
  • For extra heat, increase the amount of red pepper flakes.
  • Make sure to stir rice frequently during toasting to prevent burning.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://lauracooks.com/garlic-parmesan-chicken-and-rice-recipe/