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GARLIC PARMESAN RICE WITH JUICY CHICKEN TENDERS!!!

This Chicken with Garlic Parmesan Rice recipe is a delicious and satisfying meal that’s perfect for any day of the week. The juicy chicken tenders, seasoned with garlic powder and sautéed until perfectly browned, are served on a bed of fluffy and flavorful rice that’s cooked in a garlic-infused butter sauce with white wine, chicken broth, and Parmesan cheese. This recipe is easy to make, and the combination of flavors will leave you wanting more!

This recipe has become a family favorite in our household. My husband is a big fan of chicken, and he’s always looking for new and exciting ways to enjoy it. When I first made this dish, he was blown away by the flavors and the tenderness of the chicken. He couldn’t get enough of it and has requested it countless times since then. We love how easy it is to make and how delicious it tastes. We often make this dish when we have guests over, and it’s always a hit!

Why This Chicken with Garlic Parmesan Rice Is Worth Trying? The combination of garlic, Parmesan cheese, and white wine gives the rice a rich and flavorful taste that complements the chicken perfectly.
The chicken tenders are seasoned with garlic powder, sautéed until perfectly browned, and then served on top of the rice, creating a visually appealing and delicious dish.
This recipe is easy to make and requires only a few ingredients that are easily available in any grocery store.
The recipe is versatile and can be easily adapted to suit your taste preferences. You can add more spices or vegetables to the rice, or use chicken breasts instead of chicken tenders.

INGREDIENTS

450 g 1 lb chicken tenders
Salt and pepper to taste
½ teaspoon garlic powder
2 tablespoons olive oil
115 g 1 stick butter
2 tablespoons minced garlic
¼ teaspoon red pepper flakes
1 teaspoons salt divided
120 ml ½ cup dry white wine (such as Pinot Grigio)
300 g 1 ½ cups uncooked white rice
710 ml 3 cups chicken broth
60 g ½ cup grated or shredded Parmesan cheese

INSTRUCTIONS

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Heat olive oil over medium heat in a large skillet. Season chicken with salt, pepper, and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.
Add butter, minced garlic, red pepper flakes, and ½ teaspoon of salt to the same 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 the skillet with remaining butter sauce. Stir well to ensure it’s completely covered. Add chicken broth and remaining ½ 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 the skillet over rice. Cover, remove from heat, then let stand for 5 minutes.
Drizzle reserved 3 tablespoons of pan sauce over chicken tenders when serving and garnish with parsley.

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