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Cooking the chicken tenders in the skillet for One-Pan Garlic Parmesan Chicken and Rice.

One-Pan Garlic Parmesan Chicken and Rice

  • Author: Caoimhe Byrne
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 1x
  • Category: Main Course, One-Pan Meal
  • Cuisine: American, Italian-Inspired

Description

This One-Pan Garlic Parmesan Chicken and Rice is a complete and flavorful meal cooked entirely in one skillet. Tender chicken tenders are cooked with a savory garlic butter sauce, then combined with perfectly cooked rice infused with Parmesan cheese, white wine, and chicken stock.

Ingredients

Scale
  • 1 pound chicken tenders (or boneless, skinless chicken breasts, cut into strips)
  • Poultry seasoning (such as Cajun seasoning or your favorite blend), to taste
  • 3 tablespoons minced garlic (about 10 cloves), divided
  • 2 tablespoons olive oil
  • 1 stick (1/2 cup, 113g) unsalted butter, divided
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt, plus more to taste
  • 3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc, see notes)
  • 1 1/2 cups uncooked white rice (Basmati, long grain, or Jasmine), rinsed
  • 2 3/4 cups low-sodium chicken stock
  • 1/2 cup freshly grated Parmesan cheese (plus more for garnish, optional)
  • 1 tablespoon fresh parsley, minced
  • Black pepper, to taste

Instructions

  • Season and Cook Chicken: Season the chicken tenders generously on both sides with poultry seasoning (or Cajun seasoning), salt, and pepper. Heat a large, deep skillet (with a lid) over medium-high heat. Add the 2 tablespoons of olive oil. Once hot, add the chicken tenders and cook for about 3 minutes per side, flipping just once. Reduce the heat to low.

  • Add Garlic Butter: Add 2 tablespoons of the butter and 1 tablespoon of the minced garlic to the skillet. Sauté for about 1 minute, stirring, until the garlic is fragrant. Toss the chicken tenders in the garlic butter to coat well on all sides.

  • Remove Chicken: Remove the chicken from the skillet and set aside on a plate. Tent loosely with foil to keep warm.

  • Sauté Remaining Garlic: In the same skillet, increase the heat to medium-low. Add 4 tablespoons of the butter and the remaining 2 tablespoons of minced garlic. Sauté until fragrant, about 1 minute.

  • Deglaze with Wine: Pour in the white wine. Bring to a simmer and cook, scraping up any browned bits from the bottom of the pan, until the wine has reduced slightly, about 3-5 minutes.

  • Reserve Pan Juices: Carefully scoop out 1/3 cup of the pan juices (wine/butter/garlic mixture) and set it aside in a small bowl for later.

  • Toast Rice: Increase the heat to medium. Add the rinsed uncooked rice to the skillet. Cook, stirring frequently, for about 5 minutes, until the rice is lightly toasted.

  • Add Broth and Seasonings: Pour in the chicken stock. Add 1/2 teaspoon of salt and the red pepper flakes. Stir well.

  • Cook Rice: Ensure the rice is completely submerged in the liquid. Bring the mixture to a low boil, then immediately reduce the heat to low. Cover the skillet tightly with a lid and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed. Do not stir the rice while it’s simmering.

  • Add Parmesan: Once the rice is cooked, stir in the 1/2 cup of grated Parmesan cheese until well combined.

  • Return Chicken: Dice the cooked chicken tenders (or leave them whole). Arrange the chicken evenly over the rice in the skillet.

  • Make Finishing Sauce: In a small microwave-safe bowl, combine the remaining 2 tablespoons of butter (softened or slightly melted) and the remaining garlic (if any was set aside, otherwise use the reserved juices as is). Microwave for about 15 seconds until partially melted. Stir in the reserved 1/3 cup of pan juices and the minced fresh parsley. Mix well.

  • Finish and Serve: Drizzle the finishing sauce evenly over the chicken and rice in the skillet. Top with additional grated Parmesan cheese, if desired. Serve immediately, directly from the pan.

Notes

  • Chicken: Chicken tenders cook quickly. You can substitute boneless, skinless chicken breasts, cut into strips or bite-sized pieces.
  • Seasoning: Use your favorite poultry or Cajun seasoning blend. Adjust the salt based on the saltiness of your chosen seasoning.
  • Wine: Dry white wine like Pinot Grigio or Sauvignon Blanc adds flavor. If you prefer not to use wine, substitute with an equal amount of additional chicken stock.
  • Rice: Rinse the rice before toasting to remove excess starch. Basmati, long grain, or Jasmine rice work well.
  • Parmesan Cheese: Use freshly grated Parmesan for the best flavor and melting quality.
  • Doneness: Ensure chicken reaches 165°F (74°C). Check rice for tenderness.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://itasty.net/one-pan-garlic-parmesan-chicken-and-rice-easy-creamy-and-flavorful/