Description
A flavorful and comforting dish featuring tender chicken tenders seared to perfection and served over creamy garlic Parmesan rice, infused with white wine and fragrant garlic. This easy one-pan recipe combines simple ingredients for a delicious and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Chicken and Seasoning
- 2 tbsp olive oil
- 1 pound chicken tenders
- ½ tsp garlic powder
- 1 tsp salt, divided
- Salt and pepper, to taste
- ¼ tsp red pepper flakes
- 2 tbsp minced garlic
Rice and Sauce
- ½ cup butter (1 stick)
- 1 ½ cups white rice (uncooked)
- ½ cup dry white wine (such as Pinot Grigio)
- 3 cups chicken broth
- ½ cup Parmesan cheese (grated or shredded)
- Optional garnish: chopped parsley
Instructions
- Prepare and Sear Chicken. In a large skillet, heat olive oil over medium heat. Season the chicken tenders with garlic powder, half of the salt, and freshly ground pepper. Sear the chicken in the hot oil until browned on both sides and cooked through, about 4-6 minutes depending on thickness. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Build Sauce. In the same skillet, melt the butter over medium heat. Add minced garlic, red pepper flakes, and the remaining salt. Sauté until the garlic is fragrant but not browned, about 1-2 minutes. Pour in the dry white wine and let the mixture cook down for about 5 minutes, allowing the alcohol to evaporate and flavors to concentrate. Reserve a portion of this sauce for drizzling later.
- Cook the Rice. Add the uncooked white rice to the skillet, stirring to coat it in the butter, garlic, and wine mixture. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer, cover the skillet, and cook until the rice is tender and has absorbed most of the liquid, approximately 15-18 minutes.
- Combine and Rest. Remove the skillet from heat and sprinkle the Parmesan cheese evenly over the rice. Arrange the seared chicken tenders on top of the rice. Cover the skillet and let everything rest for 5 minutes to allow the cheese to melt and the chicken to warm through.
- Serve. Drizzle the reserved garlic-wine sauce over the chicken and rice. Garnish with chopped parsley if desired. Serve the dish hot and enjoy!
Notes
- Use good quality dry white wine such as Pinot Grigio for the best flavor.
- Adjust red pepper flakes to your heat preference or omit for a milder dish.
- For a richer flavor, you can substitute half the chicken broth with heavy cream, but that will alter the nutritional profile.
- Make sure to rinse the rice before cooking to remove excess starch and prevent it from becoming gummy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
