Chicken with Garlic Parmesan Rice

 Ingredients2 tbsp olive oil½ c. butter, (1 stick)1 pound chicken tenders½ tsp garlic powder2 tbsp minced garlic1 tsp salt, divided¼ tsp red pepper flakes1 ½ c. white rice, (uncooked)½ c. dry white wine, (such as Pinot Grigio)½ c. Parmesan cheese, (grated or shredded)3 c. chicken brothSalt and pepperInstructionsStep 1: In a large skillet, heat the olive oil over medium heat. In the meantime, season the chicken with salt, pepper, and garlic powder. Place the chicken into the skillet and sear until browned and completely cooked. Set aside when done.Step 2: Into the same skillet, place the butter, garlic, pepper flakes, and ½ tsp of salt. Saute over medium heat for a few minutes. Adjust the heat to medium-high, then pour in the white wine. Cook for approximately 5 minutes, stirring constantly. Reserve 3 tbsp of the pan sauce for later.Step 3: In the remaining butter sauce in the skillet, add the uncooked rice. Stir well. Pour in the chicken broth and season with the rest of the half tsp salt. Bring everything to a low boil. Once boiling, adjust the heat to medium-low. Put the lid on and simmer for about 20 minutes or until the rice is tender, stirring often.Step 4: On top, sprinkle the Parmesan and arrange the chicken tenders. Replace the lid and take the skillet off the heat. Allow the dish to stand for about 5 minutes.Step 5: Before serving, drizzle the reserved pan sauce on top of the chicken. Garnish with some parsley. Enjoy!

Chicken with Garlic Parmesan Rice

 


Ingredients

2 tbsp olive oil

½ c. butter, (1 stick)

1 pound chicken tenders

½ tsp garlic powder

2 tbsp minced garlic

1 tsp salt, divided

¼ tsp red pepper flakes

1 ½ c. white rice, (uncooked)

½ c. dry white wine, (such as Pinot Grigio)

½ c. Parmesan cheese, (grated or shredded)

3 c. chicken broth

Salt and pepper


Instructions

Step 1: In a large skillet, heat the olive oil over medium heat. In the meantime, season the chicken with salt, pepper, and garlic powder. Place the chicken into the skillet and sear until browned and completely cooked. Set aside when done.

Step 2: Into the same skillet, place the butter, garlic, pepper flakes, and ½ tsp of salt. Saute over medium heat for a few minutes. Adjust the heat to medium-high, then pour in the white wine. Cook for approximately 5 minutes, stirring constantly. Reserve 3 tbsp of the pan sauce for later.


Step 3: In the remaining butter sauce in the skillet, add the uncooked rice. Stir well. Pour in the chicken broth and season with the rest of the half tsp salt. Bring everything to a low boil. Once boiling, adjust the heat to medium-low. Put the lid on and simmer for about 20 minutes or until the rice is tender, stirring often.


Step 4: On top, sprinkle the Parmesan and arrange the chicken tenders. Replace the lid and take the skillet off the heat. Allow the dish to stand for about 5 minutes.


Step 5: Before serving, drizzle the reserved pan sauce on top of the chicken. Garnish with some parsley. Enjoy!