Chicken with Garlic Parmesan Rice

This chicken with garlic Parmesan rice is a cozy one-skillet dinner with big, buttery flavor. The chicken tenders get nicely seared, then the rice cooks right in a garlicky pan sauce with broth and a splash of white wine. Parmesan melts in at the end for a creamy, savory finish without needing any heavy cream. It’s great for a weeknight because everything comes together in one pan and feels a little “restaurant-y.” Top it with the reserved sauce and a sprinkle of parsley for the perfect final touch.

Ingredients

• 2 tbsp olive oil
• 1/2 cup butter (1 stick)
• 1 lb chicken tenders
• 1/2 tsp garlic powder
• 2 tbsp minced garlic
• 1 tsp salt, divided
• 1/4 tsp red pepper flakes
• 1 1/2 cups white rice (uncooked)
• 1/2 cup dry white wine (such as Pinot Grigio)
• 3 cups chicken broth
• 1/2 cup Parmesan cheese (grated or shredded)
• Salt and pepper

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken tenders with salt, pepper, and garlic powder, then sear until browned and fully cooked; set aside.
3. Add butter, minced garlic, red pepper flakes, and 1/2 tsp salt to the same skillet and sauté for a few minutes.
4. Increase heat to medium-high, pour in white wine, and cook about 5 minutes, stirring constantly; reserve 3 tbsp pan sauce.
5. Stir uncooked rice into the remaining butter sauce until well coated.
6. Pour in chicken broth, add remaining 1/2 tsp salt, and bring to a low boil.
7. Reduce heat to medium-low, cover, and simmer about 20 minutes until rice is tender, stirring often.
8. Sprinkle Parmesan over the rice and arrange the chicken tenders on top.
9. Cover, remove from heat, and let stand 5 minutes.
10. Drizzle reserved pan sauce over the chicken, garnish with parsley if you like, and serve.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 610 kcal | Servings: 4

Tips

If your Parmesan is clumping, use freshly grated cheese and sprinkle it in evenly while the rice is hot so it melts smoothly.

Keep the lid on during the final 5-minute rest—this finishes the rice and helps everything set up; store leftovers covered in the fridge for up to 3 days.

FAQ

Can I use chicken breasts instead of tenders?
Yes—slice them into strips so they cook quickly and evenly like tenders.

What can I use instead of white wine?
Swap in more chicken broth; you can add a tiny squeeze of lemon at the end for brightness.

Why do I need to stir the rice often?
This helps prevent sticking and keeps the rice cooking evenly in the skillet.

How do I reheat it without drying out the rice?
Add a splash of broth, cover, and reheat gently on the stove or in the microwave until warmed through.