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Chicken with Parmesan Garlic Rice is a phenomenal weeknight meal! It combines pan seared chicken with a cheesy, garlic filled bed of rice. The chicken is perfectly seasoned and tender, the rice is soft and pillowy with lots of fragrant garlic and parmesan cheese mixed in, and it’s topped with fresh, crisp parsley. It’s delicious and I hope you give it a try!
The recipe can be found here.
Start by seasoning the chicken tenders with salt, pepper, and garlic powder on both sides. I used chicken tenders but feel free to use boneless skinless chicken breasts or chicken thighs, if you prefer.
Heat oil in a large skillet over medium heat. Add the chicken and cook for 6-8 minutes (per side) or until cooked through and an internal temperature of 165 degrees F is reached. Remove the chicken to a place and cover with aluminum foil to keep warm. Set aside.
Using the same skillet, melt the entire stick of butter over medium heat. Add the garlic, red pepper flakes, and ½ Tsp salt. Stir to combine and sauté the garlic for about 30 seconds or until fragrant. And it will be fragrant, lol!
Make sure to use FRESH garlic! You do not want to have a mild garlic flavor from jarred garlic. I also used almost an entire head of garlic for this recipe. It’s a lot but it’s worth it!
Increase the heat to medium-high and add the white wine. Stir to combine and scrape any burnt pieces off the bottom of the skillet. Cook for about 5 minutes or until the mixture has reduced by half.
Use a dry white wine like a Chardonnay or Sauvignon Blanc. Do not use Riesling or Moscato, or even a “cooking wine”. If you don’t drink wine, but a 4-pack of the mini bottles so you can use one for this recipe and save the others for future recipes. Or go head and enjoy the rest of the white wine while you finish cooking!
Add the rice to the skillet and stir to combine.
Add the chicken broth and the remaining 1 Tsp salt and stir to combine.
Bring the mixture to a boil then reduce the heat to medium-low and cover. Let simmer for 15-20 minutes or until the rice is tender.
Once the rice is tender, remove from the heat. Fluff with a fork. Then, sprinkle about ½ cup parmesan cheese over the rice. Arrange the chicken tenders on top of the parmesan. Cover and let stand for about 3-4 minutes. This will warm the chicken and melt the cheese.
Remove the cover and serve immediately. Garnish with additional parmesan cheese and fresh chopped parsley. Enjoy!
The recipe can be found here.
It’s SO good! I ate well over a serving size because I could get enough of the rice. You could make the Parmesan Garlic Rice to enjoy as a side dish with other recipes as well. Or substitute shrimp or scallops for the chicken if you are looking for a seafood dish. Customize to your tastes!
Happy Cooking!
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