Quick and easy weeknight dinner with chicken tenders, white rice, and white wine.
Stretching out your meal budget? This chicken with garlic Parmesan Rice is a terrific option. Plus, this is seriously easy to make from scratch. This is already a meal by itself, but for a healthy addition, this pairs great with an avocado salad, or spinach salad.
This chicken with garlic Parmesan rice is also an amazing meal prep. Simply divide the whole meal into equal portions and place them in ziplock bags. Keep in the fridge or freeze.
What You Need To Make This Chicken with Garlic Parmesan Rice
- Chicken tenders
- Salt and pepper
- Garlic powder
- Olive oil
- Red pepper flakes
- Dry white wine (such as Pinot Grigio)
- White rice
- Chicken broth
- Parmesan cheese
How To Make Chicken with Garlic Parmesan Rice
Step 1: While heating olive oil in a large skillet, season the chicken tenders with salt, pepper, and garlic powder. In the hot pan, sear the chicken tenders until cooked through. Set aside for now.
Step 2: In the same skillet, add the butter, garlic, pepper flakes, and half a tsp salt. Saute the garlic over medium heat for a few minutes.
Step 3: Adjust the heat to high, then pour in the white wine. Continue to cook while stirring for another 5 minutes. Take off the heat, setting aside 3 tbsp of the pan sauce for later.
Step 4: To the skillet with the remaining butter sauce, add the uncooked rice. Stir well until the rice is fully covered. Pour in the chicken broth and season with half a tsp salt. Bring everything to a gentle boil. Once boiling, adjust the heat to medium-low. Cover with the lid and simmer for 20 minutes more until the rice is tender, stirring a few times.
Step 5: Over the rice, add the Parmesan and arrange the chicken tenders on top. Put the lid back on and take off the heat. Allow the dish to sit for 5 minutes.
Step 6: Remove the cover and drizzle the reserved pan sauce on top of the chicken tenders. Then, garnish with some parsley.
What type of rice should I use?
In this recipe, I used Jasmine rice. Basmati rice is also a nice option. Although, I prefer Jasmine rice because it is softer, plumper, and a little moister.
What is the best wine to use?
I suggest using a cooking wine. My go-to is Pinot Grigio.
If you do not want to use alcohol, chicken or vegetable stock, white wine vinegar, or rice vinegar are amazing alternatives. For extra flavor, you can try mixing 1 tbsp of lemon juice per cup of stock.
Quick Dinner Chicken with Garlic Parmesan Rice
- 2 tbsp olive oil
- ½ c. butter (1 stick)
- 1 pound chicken tenders
- ½ tsp garlic powder
- 2 tbsp minced garlic
- ¼ tsp red pepper flakes
- ½ c. dry white wine such as Pinot Grigio
- 1 tsp salt divided
- ½ c. Parmesan cheese grated or shredded
- 1 ½ c. white rice uncooked
- 3 c. chicken broth
- Salt and pepper
- In a large skillet, heat the olive oil on medium heat. Meanwhile, season the chicken tenders with salt, pepper, and garlic powder. To the hot skillet, add the chicken tenders and cook until browned and cooked through. Set the chicken tenders aside when done.
- In the same skillet, add the butter, garlic, pepper flakes, and half a tsp salt. Saute the garlic over medium heat for a few minutes.
- Adjust the heat to medium-high, then pour in the white wine. Continue to cook for another 5 minutes, stirring. Reserve 3 tbsp of the pan sauce for later.
- In the skillet with the remaining butter sauce, stir in the uncooked rice until fully covered. Add the chicken broth and season with the rest of the half tsp salt.
- Bring the mixture to a gentle boil. Once boiling, adjust the heat to medium-low. Put the lid on and let everything simmer for 20 minutes more until the rice is tender, stirring a few times.
- Over the rice, sprinkle the Parmesan and top with the chicken tenders. Place the lid back on. Take the skillet off the heat and let the dish sit for about 5 minutes.
- On top of the chicken, drizzle the reserved pan sauce. Before serving, garnish the chicken with garlic Parmesan rice with some parsley.