Chicken with Garlic Parmesan Rice is juicy, flavorful chicken coated in parmesan cheese, flavorful spices and of course, lots of garlic. It is the perfect dish for easy weeknight dinners. This quick chicken and rice recipe is not only tasty but it uses ingredients you likely have on hand!
Chicken and rice is great way to take easy on your meal budget. For a family of four or five, you can get by with just a pound, or a pound and a half of chicken and several cups of rice. You can also use this as a meal prep by dividing the entire meal into four equal portions and storing them in ziplock bags frozen or refrigerated.
How to Make Chicken with Garlic Parmesan Rice
Garlic parmesan rice with chicken is very easy. First is cooking the chicken: Season the chicken with salt and pepper and cook over medium-high heat (about 5 minutes per side until nicely browned). Use a lean chicken tenderloins or chicken tenders, or you can also use skinless and boneless chicken thighs here. Remove and set aside
Then making the Saucy Rice: Add garlic, wine, chicken broth and RICE to the pan. Wine and garlic will flavor and coat every morsel of rice as they slowly cook together. Once the rice is ready then add the chicken back to the pan. After that add the Parmesan.
Serve it with the healthy addition of Cranberry, Walnut and Spinach Salad, or delicious Avocado Salad.
What Kind Of Wine To Use
Always use a dry white wine, such as chardonnay, pinot grigio and sauvignon blanc for recipes and cooking. Don’t use sweet wines such as mostcato or white zinfandel.
Don’t use a “cooking wine”. The saying that you shouldn’t cook with wine that’s not good enough to drink is great advice, but you don’t need to break the bank either. I usually spend about 10 bucks a bottle for the wine I keep around.
If you don’t drink wine, consider buying a 4-pack of mini bottles. Use one for your recipe then save the remaining bottles for future recipes or give them away to friends.
Best Non-Alcoholic Substitutes For Wine In Cooking
White Wine Vinegar is an ideal substitute for dry white wine. Made from white wine, it has many of the same flavor characteristics. Minus the alcohol. In this recipe you should start with 1/4 cup vinegar + 2/3 cup chicken stock.
Never use Rice Vinegar! the result was simply miserable
Chicken or vegetable stock. Substitute stock for white wine entirely if not a fan of vinegar.
For extra flavor, try mixing a tablespoon of lemon juice per cup of stock
Chicken with Garlic Parmesan Rice
- 1 pound chicken tenders
- 3 cups chicken broth
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- ½ cup butter 1 stick
- ¼ teaspoon red pepper flakes
- ½ cup dry white wine such as Pinot Grigio
- 1 teaspoons salt divided
- 1 ½ cups white rice uncooked
- ½ cup Parmesan cheese grated or shredded
- Salt and pepper
- Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.
- Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the empty skillet and sauté 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. 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 tenders in skillet over rice. Cover, remove from heat then let stand for 5 minutes.
- Drizzle reserved 2 tablespoons of pan sauce over chicken tenders when serving and garnish with parsley.