Chicken Rice Parmesan Garlic (Print Version)
# Ingredients:
→ Proteins & Grains
01 -
1½ cups of uncooked white rice (choose jasmine, basmati, or long grain)
02 -
1 pound of chicken tenderloins
→ Aromatics & Seasonings
03 -
1 tablespoon of fresh parsley, chopped
04 -
½ teaspoon of salt
05 -
½ teaspoon crushed red pepper flakes
06 -
Seasoning for poultry (preferably Cajun-style)
07 -
3 tablespoons garlic, minced (about 10 cloves), divided
→ Fats & Liquids
08 -
¾ cup of dry white wine (like Pinot Grigio)
09 -
Freshly shredded Parmesan cheese, ½ cup
10 -
2 tablespoons of olive oil
11 -
One stick of butter (half cup), divided
12 -
2¾ cups of chicken broth (low sodium preferred)
# Instructions:
01 -
Sprinkle chicken evenly with seasonings on both sides. Heat oil in a pan over medium-high. Sear the chicken until golden on one side, around 3 minutes, flip, cook the other, then reduce heat to low.
02 -
Right before chicken cooks through, toss in 2 tablespoons of butter and 1 tablespoon of garlic. Stir for a minute, scraping the pan. Coat chicken with this mix, take it out, then keep it warm under foil.
03 -
Keep the same pan on medium-low. Add 4 tablespoons of butter and 1 tablespoon garlic until aromatic. Pour in wine, letting it simmer for a few minutes to thicken slightly. Save about ⅓ cup of this for later.
04 -
Turn heat to medium and stir in the dry rice. Toast for about 5 minutes, stirring often until slightly golden.
05 -
Pour in chicken broth, red pepper flakes, and a pinch of salt. Make sure the rice is completely covered. Bring it to a light boil, lower the heat, cover, and cook for 20 minutes until tender.
06 -
Fluff the rice with a fork and blend in Parmesan cheese. Slice or keep chicken whole, placing it over the rice. Mix leftover garlic, 3 tablespoons softened butter, parsley, and the reserved sauce in a bowl. Drizzle this on top of the dish. Add more Parmesan if you'd like.
# Notes:
01 -
Everything comes together in one skillet
02 -
Great for quick weekday dinners
03 -
Done in just half an hour