Chicken with Garlic Parmesan Rice Recipe

Ben Carraoli

Chicken with Garlic Parmesan Rice Recipe

I just finished making this chicken with garlic parmesan rice, and my kitchen smells absolutely incredible. It’s one of those recipes I turn to on a busy weeknight because it feels so comforting and special without requiring a ton of effort.

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Prep Time 10

Cook Time 30

Servings: 4

Ingredients Method Notes

Ingredients

1 lb. chicken tenders - These cook quickly and stay tender but you can also use chicken breasts sliced into strips.
Salt and pepper - To taste for seasoning the chicken.
½ teaspoon garlic powder - This adds a foundational layer of garlic flavor to the chicken before it even hits the pan.
2 tablespoons olive oil - For searing the chicken and getting a nice golden-brown crust.
½ cup butter 1 stick - This is the base of the rich pan sauce. Feel free to reduce the amount if you prefer a lighter dish.
2 tablespoons minced garlic - Freshly minced garlic provides the best flavor so I recommend avoiding the jarred kind if possible.
¼ teaspoon red pepper flakes - This adds a very subtle warmth to the dish without making it spicy.
1 teaspoon salt divided - Half for the sauce and half for the rice to ensure everything is seasoned properly.
½ cup dry white wine - A crisp Pinot Grigio or Chablis works best. It deglazes the pan and adds a wonderful depth of flavor.
1 ½ cups uncooked white rice - Long-grain rice like Basmati or Jasmine is ideal because the grains stay separate and fluffy.
3 cups chicken broth - This is what the rice will absorb as it cooks infusing it with savory flavor.
½ cup Parmesan cheese - For the best results grate your own from a block. It melts much better than pre-shredded cheese.

Method

First, heat the olive oil in your large skillet over medium-high heat. While the oil is heating, season the chicken tenders with salt, pepper, and garlic powder. Place the seasoned chicken in the hot skillet and cook for about 5 minutes per side, until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
In the same skillet, melt the butter over medium heat. Add the minced garlic, red pepper flakes, and half a teaspoon of salt. Sauté for a couple of minutes until the garlic is fragrant, being careful not to let it burn. This step builds a wonderfully aromatic foundation for the rice.
Turn the heat up to medium-high and pour in the white wine. Let it simmer and cook for about 5 minutes, stirring occasionally to scrape up any browned bits from the bottom of the pan. These bits are packed with flavor. Before moving on, set aside about 3 tablespoons of this pan sauce to use for drizzling at the end.
Add the uncooked rice to the skillet with the remaining butter sauce and stir until the grains are fully coated. Pour in the chicken broth and the remaining half teaspoon of salt, then bring the mixture to a low boil. Once it starts boiling, reduce the heat to medium-low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid. It's a good idea to stir it a few times while cooking to prevent sticking.
Once the rice is cooked, arrange the chicken tenders on top. Sprinkle the grated Parmesan cheese over the chicken and rice. Cover the skillet, remove it from the heat, and let it stand for 5 minutes to allow the cheese to melt and the flavors to meld together.
Before serving, drizzle the reserved pan sauce over the chicken and garnish with fresh parsley if desired.

Notes

Don't Overcrowd the Pan: When you cook the chicken, make sure there is enough space between the tenders. This helps them get a beautiful, golden-brown sear instead of just steaming. If needed, I cook the chicken in two batches.
Use Real Wine: I can’t stress this enough—avoid "cooking wine." A decent drinking wine like Pinot Grigio will add a much cleaner, richer flavor. You don't need an expensive bottle, just something you would be happy to sip on.
Let it Rest: That final 5-minute rest after adding the cheese is crucial. It gives the chicken time to absorb some of the steam from the rice, making it extra moist, and allows the cheese to get perfectly melty.
Fresh Herbs are Key: While dried parsley works in a pinch, I find that a sprinkle of fresh parsley at the end adds a bright, fresh flavor that cuts through the richness of the butter and cheese beautifully.