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Garlic Butter Chicken with Parmesan Rice

Garlic Butter Chicken with Parmesan Rice. This dish is a perfect harmony of succulent chicken breasts cooked in a rich garlic butter sauce, served over creamy, cheesy Parmesan rice. It’s a meal that brings warmth and joy to the dinner table, and it’s bound to become a family favorite.

Résumé of the Recipe: Garlic Butter Chicken with Parmesan Rice is an easy yet elegant dish that combines juicy chicken breasts with a buttery, garlicky sauce. The Parmesan rice is creamy and flavorful, providing the perfect bed for the savory chicken. This recipe is ideal for busy weeknights when you want something delicious and comforting without spending hours in the kitchen.

Exciting Story: The first time I made this Garlic Butter Chicken with Parmesan Rice, it was an impromptu dinner for my family after a long day. We needed something quick yet satisfying. The aroma of garlic and butter sizzling in the pan instantly lifted our spirits. When I served the dish, the creamy rice and tender chicken received rave reviews from everyone at the table. Since then, it’s been a staple in our household, bringing comfort and happiness with every bite.

Why This Garlic Butter Chicken with Parmesan Rice?

Selling Points:

  • Rich and Savory: The garlic butter sauce is indulgent and flavorful.
  • Creamy Comfort: Parmesan rice provides a creamy and cheesy base that pairs perfectly with the chicken.
  • Quick and Easy: Perfect for busy weeknights without compromising on taste.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Calories: 450 kcal per serving | Servings: 4

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

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Directions:

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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