Garlic Butter Chicken with Parmesan Rice

Updated at: Thu, 05 Sep 2024 22:37:05 GMT

Step 1

Season the chicken with salt, pepper, and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Cook the chicken until browned and fully cooked through. Remove the chicken from the skillet, cover it, and set it aside.

Step 2

In the same skillet, add butter, minced garlic, red pepper flakes, and 1/2 teaspoon of salt. Sauté the garlic for 3 minutes, making sure it doesn’t burn.

Step 3

Turn up the heat to medium-high and add the white wine. Stir vigorously to blend the wine with the butter. Cook for about 5 minutes until the mixture reduces by half. Set aside 2 tablespoons of the sauce for later.

Step 4

Add the rice to the skillet and stir for 3-4 minutes until it starts to brown. Add the chicken broth and remaining 1 teaspoon of salt. Bring to a low boil, then reduce the heat to medium-low, cover, and cook for 20 minutes. Stir occasionally during the first 15 minutes.

Step 5

Sprinkle the Parmesan over the rice. Place the chicken tenders on top of the rice and drizzle with the reserved pan sauce. Cover, remove from heat, and let stand for 5 minutes. Garnish with more Parmesan and fresh parsley if desired.

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