Garlic Butter Chicken with Creamy Parmesan Rice
Garlic Butter Chicken with Parmesan Rice combines tender, flavorful chicken breasts cooked in a garlic butter sauce with creamy Parmesan rice. This dish is quick to prepare, making it ideal for busy weeknights, yet impressive enough for special occasions. The garlic butter adds a rich depth of flavor to the chicken, while the Parmesan rice complements it perfectly, creating a satisfying and comforting meal.
Equipment
Ingredients
- 1 lb. chicken tenderloins
- Salt and pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 stick butter divided
- 2 tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons salt divided
- 1/2 cup dry white wine
- 1 1/2 cups uncooked white rice
- 3 cups chicken broth
- 1/2 cup fresh grated Parmesan cheese
Instructions
- Season the chicken with salt, pepper, and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Cook the chicken until browned and fully cooked through. Remove the chicken from the skillet, cover it, and set it aside.
- In the same skillet, add butter, minced garlic, red pepper flakes, and 1/2 teaspoon of salt. Sauté the garlic for 3 minutes, making sure it doesn’t burn.
- Turn up the heat to medium-high and add the white wine. Stir vigorously to blend the wine with the butter. Cook for about 5 minutes until the mixture reduces by half. Set aside 2 tablespoons of the sauce for later.
- Add the rice to the skillet and stir for 3-4 minutes until it starts to brown. Add the chicken broth and remaining 1 teaspoon of salt. Bring to a low boil, then reduce the heat to medium-low, cover, and cook for 20 minutes. Stir occasionally during the first 15 minutes.
- Sprinkle the Parmesan over the rice. Place the chicken tenders on top of the rice and drizzle with the reserved pan sauce. Cover, remove from heat, and let stand for 5 minutes. Garnish with more Parmesan and fresh parsley if desired.
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