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This one-pan garlic parmesan chicken and rice dish delivers restaurant-quality results with minimal effort. The combination of tender chicken, flavorful rice, and rich parmesan creates an impressive meal that's deceptively simple to prepare.
Essential Ingredients
- Chicken tenders: Quick-cooking and naturally tender. Cut chicken breasts into strips as an alternative.
- Long-grain rice: Basmati or jasmine rice work equally well. Rinse before cooking.
- Unsalted butter: Creates the rich sauce base. Essential for proper flavor.
- Fresh garlic: Minced fresh garlic provides the best flavor foundation.
- Dry white wine: Choose a quality drinking wine like Pinot Grigio.
- Fresh parmesan: Grate just before using for optimal melting.
- Chicken stock: Low-sodium variety allows better seasoning control.
- Fresh parsley: Adds brightness and visual appeal.
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Essential Techniques
Chicken PreparationCook chicken tenders over medium heat to achieve golden browning while maintaining moisture. Coating them in garlic butter before removing from the pan infuses extra flavor.
Developing Base FlavorsToast the rice in the seasoned pan to incorporate the fond and develop deeper flavors. The wine reduction concentrates the sauce while adding complexity.
Finishing SauceReserve some of the wine-butter pan sauce to combine with fresh garlic later. This finishing sauce adds an extra layer of flavor when drizzled over the completed dish.
Serving Suggestions
Serve alongside roasted green vegetables like asparagus or broccoli to complement the rich sauce. A light green salad with citrus dressing provides fresh contrast. For formal occasions, begin with a light soup and end with a simple dessert.
Variations
Incorporate frozen peas for color and sweetness. Add cherry tomatoes and olives for Mediterranean flair. Include red pepper flakes for heat or finish with cream for extra richness.
Storage Instructions
Keeps for 3 days refrigerated. Reheat with a splash of stock to maintain moisture. Chicken can be prepared in advance for meal planning.
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Professional Tips
- Add fresh lemon zest as garnish
- Allow chicken to develop proper sear
- Be generous with garlic quantity
Recipe FAQs
- → Could I swap chicken tenders for another cut?
- Sure! Slice chicken breasts into similar-sized strips and adjust cooking time so they're fully cooked.
- → Is there an alternative to using white wine?
- Of course! Substitute it with extra chicken broth and add a bit of lemon juice or white vinegar for tang.
- → What sides would go nicely with this?
- Pair it with a green veggie, like steamed broccoli or a crisp salad, though the dish itself is plenty filling!
- → Can I prepare and store this ahead?
- Totally. You can keep it in the fridge for up to 3 days and warm it up gently with some extra broth.
- → How can I stop the rice from sticking to my pan?
- When toasting, stir often and use a good non-stick pan or a well-seasoned one to prevent sticking.
Chicken & Rice Parmesan
Tender chicken and buttery garlic rice topped with parmesan come together in one pan. A great quick meal ready in no time!
Ingredients
→ Proteins & Grains
→ Aromatics & Seasonings
→ Fats & Liquids
Steps
Season both sides of the chicken pieces. Heat a skillet on medium-high with olive oil. Cook the chicken for about 3 minutes on each side, flipping once. Then, turn the temperature to low.
When the chicken is almost done, drop in 2 tablespoons of butter and 1 tablespoon of the chopped garlic. Cook for another minute while stirring and scraping up the browned bits. Coat the chicken all over with this mixture. Take out the chicken and cover it with foil to keep warm.
Using the same skillet but on medium-low heat, add 4 tablespoons of butter and 1 tablespoon of garlic. Let it cook for a bit until you can smell the garlic. Stir in the wine and let the mixture reduce for 3 to 5 minutes. Take out and save ⅓ cup of this liquid for later.
Crank up the heat to medium, toss in the raw rice, and stir it around for about 5 minutes in the skillet to toast it lightly.
Pour in the chicken broth, salt, and chili flakes. Make sure all the rice is covered with the liquid. Let it come to a light bubble, then reduce to a low simmer. Cover with a lid and cook for 20 minutes, just until the rice softens up.
Stir in the parmesan with the rice. Optionally slice the cooked chicken or leave the pieces whole and arrange them over the rice. Combine the rest of the garlic with 3 tablespoons of softened butter and the saved pan juice. Add parsley to this and pour it over the dish. Sprinkle on more parmesan if you’d like!
Notes
- Entire meal gets cooked in one skillet
- A lifesaver on busy weeknights
- Done and ready in half an hour
Required Tools
- A big skillet with a lid
- Some foil
- Measuring tools for cups and spoons
- A small bowl to mix in
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Includes dairy products (butter, parmesan)
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 675
- Fats: 32 g
- Carbohydrates: 60 g
- Proteins: 35 g