Chicken with Garlic Parmesan Rice is a delicious and simple weeknight meal. It’s likely that you already have all the ingredients on hand for this tasty and simple chicken and rice dish. With just chicken tenders, white wine, and white rice, you can whip up a quick and easy dinner in no time.
Spinach salad with cranberries and walnuts or a refreshing avocado salad are two further options.
Chicken and rice is my go-to meal while dining out. It’s ridiculously easy to whip up in the kitchen, but it’s always better when enjoyed at the source.
Ingredients
1-pound bag of chicken nuggets
Pepper and salt
A Half-Teaspoon of Garlic Powder
Approximately 2 teaspoons of olive oil
1/4 pound butter (1 stick)
Two Tablespoons of Garlic Mince
1/8 tsp. dried red pepper flakes
A total of 1 teaspoon of salt, split
2 ounces of crisp white wine (such as Pinot Grigio)
1-and-a-half cups of plain rice (uncooked)
Three cups of chicken stock
1/2 cup grated Parmesan (grated or shredded)
Instructions:
In a large skillet, warm the olive oil over medium heat. Add salt, pepper, and garlic powder to the chicken. Brown chicken tenders in a sauté pan until they are just done. Take out of pan and put to the side.
Throw in some garlic, a couple of cloves of butter, some pepper flakes, and half a teaspoon of salt in the now-empty pan and cook it for a few minutes over medium heat.
The white wine should be added to the pan once the heat is turned up to medium. Five minutes of cooking time will pass quickly if you stir constantly. Take out 3 tablespoons of the pan sauce and put it away for later.
To the pan with the leftover butter sauce, add the uncooked rice. Make sure it’s thoroughly combined by stirring it. Toss in the remaining 1/2 teaspoon of salt and the chicken broth. The rice should be soft after 20 minutes of simmering over medium heat with the lid on. While it’s cooking, stir it many times.
After sprinkling parmesan cheese on the rice, place the chicken tenders in the skillet on top. Remove from heat, cover, and set aside for 5 minutes to cool.
When serving, drizzle the chicken tenders with the pan sauce you saved (3 tablespoons) and sprinkle with parsley.
