Chicken with Garlic Parmesan Rice

1 1/2 lb {681 g}

chicken tenders or boneless skinless chicken thighs

salt and pepper

3/4 tsp {2.1 g}

garlic powder

3 TBL {40 g}

olive oil

1/2 cup {113 g}

butter

2 TBL {17 g}

minced garlic

1/4 tsp {0.7 g}

red pepper flakes

1 tsp {6.0 g}

salt divided

1/2 cup {118 g}

dry white wine

1 1/2 cup {277 g}

uncooked long grain white rice

3 cup {781 g}

chicken broth (no-sodium)

1/2 - 3/4 cup {50-75 g}

grated parmesan cheese

Instructions: Heat olive oil over medium heat in a large skillet. Season chicken with salt, pepper and garlic powder. Saute chicken until nicely browned and just cooked through. Remove from skillet and set aside.

Add butter, garlic, pepper flakes and 1/2 tsp. salt to the empty skillet and saute garlic for a couple of minutes on medium heat.

Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. (Optional - remove and set aside 3 tablespoons of pan sauce to use later.)

Add uncooked rice to skillet with remaining butter sauce. Stir well - make sure it’s completely covered. Add chicken broth and remaining 1/2 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it’s cooking.

Sprinkle parmesan over rice then arrange chicken in skillet over rice. Cover, remove from heat then let stand for 5 minutes.

Optional - drizzle reserved 2 tablespoons of pan sauce over chicken when serving and garnish with parsley.

Edit recipe:Chicken with Garlic Parmesan Rice Show Edit History Fix