Juicy chicken tenders meet creamy garlic Parmesan rice in this cozy, one-skillet meal. Butter, white wine, and cheese make it unforgettable.
You know that meal you whip up on a random weeknight, not expecting much, but it ends up being so good you can’t stop talking about it? Yeah, that’s this chicken with garlic Parmesan rice.
It was one of those chaotic evenings when the fridge was looking… sad. I had chicken tenders, some half-opened Parmesan, and—let’s be honest—a bottle of white wine I totally opened for “just one glass” the night before.
So I figured, why not? I browned the chicken, made a garlicky butter sauce, and tossed in some rice right there in the same pan. One thing led to another, and suddenly, the kitchen smelled like an Italian bistro. When I served it, my husband actually paused mid-bite and went, “What did you DO to the rice?!”
It’s funny how the simplest ingredients can create pure magic, huh? Now this dish is on repeat at our house—and trust me, you’ll want it on yours too.
Why You’ll Love This Chicken with Garlic Parmesan Rice Recipe?
This isn’t just another chicken and rice dish. It’s rich, comforting, and packed with flavor from just a handful of simple ingredients.
- One Pan Wonder: Everything cooks in a single skillet for less cleanup.
- Cozy Comfort Food: Creamy, buttery, garlicky—like a hug in a bowl.
- Weeknight Win: Ready in about 40 minutes, no fuss.
- Family Approved: Even the picky eaters will ask for seconds.
- No Fancy Ingredients: Basic pantry staples, but with a restaurant-quality finish.
Ingredient Notes:
This recipe feels fancy but uses everyday ingredients:
- Chicken Tenders: They cook fast and stay super juicy. Swap for sliced chicken breast if needed.
- White Rice: Classic white rice works great here, but jasmine or basmati will level it up.
- Garlic: Fresh garlic is a must—it’s the star of the show!
- Parmesan Cheese: Grate your own if you can. The pre-shredded stuff just doesn’t melt the same.
- White Wine: A dry white wine like Pinot Grigio adds a subtle richness. (No wine? Chicken broth works too!)
- Butter: Lots of it—because we’re not here for boring rice.
- Red Pepper Flakes: Just a little kick without overwhelming the cozy vibes.
Pro Tip: If you don’t have white wine, chicken broth with a squeeze of lemon gives you that same bright finish.
How To Make Chicken with Garlic Parmesan Rice?
I’m all about easy steps with big flavor payoffs, and this one delivers.
Step 1: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Season your chicken tenders with salt, pepper, and garlic powder. Brown them for 4-5 minutes per side until golden and cooked through. Set them aside—but don’t wipe the pan! We want all those tasty bits left behind.
Step 2: Make the Garlic Butter Sauce
In the same skillet, melt ½ cup butter (yes, a full stick—trust me).
Add 2 tablespoons minced garlic and ¼ tsp red pepper flakes. Stir gently for about 30 seconds—just enough for the garlic to become fragrant but not brown.
Step 3: Deglaze with White Wine
Pour in ½ cup dry white wine. Let it bubble for about 5 minutes, reducing slightly and absorbing all that garlicky, buttery goodness.
Pro Tip: Scoop out 3 tablespoons of this sauce to drizzle over the chicken later.
Step 4: Toast the Rice
Add 1½ cups white rice directly to the skillet. Stir well to coat every grain in that garlicky butter sauce.
Pour in 3 cups chicken broth and add ½ tsp salt. Bring it to a boil, then reduce the heat to low, cover, and let it cook for 20 minutes. Stir occasionally so the rice cooks evenly.
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Step 5: Add Parmesan & Chicken
Once the rice is tender and fluffy, stir in ½ cup Parmesan cheese.
Return the chicken tenders to the skillet, nestling them into the rice.
Drizzle the reserved garlic butter sauce over the chicken for extra flavor.
Step 6: Let It Rest
Cover the skillet and let everything sit for 5 minutes. Trust me, this step lets the rice finish absorbing all those dreamy flavors.
Step 7: Serve & Enjoy!
Plate it up while hot, garnish with fresh parsley if you’re feeling fancy, and dive in.
Storage Options:
Got leftovers? Lucky you!
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: It can be frozen, but the rice may get a bit softer. Use within 1 month.
- Reheat: Warm gently in a skillet with a splash of broth to revive the creamy texture.
Variations and Substitutions:
Want to tweak it? Go for it!
- Switch the Protein: Swap the chicken tenders for shrimp, pork chops, or even tofu.
- Try Different Rice: Jasmine rice adds a floral aroma, while brown rice makes it a bit heartier.
- Go Low-Carb: Try cauliflower rice—just reduce the cooking time.
- Skip the Wine: Chicken broth + a squeeze of lemon works beautifully.
- Extra Veggies: Mushrooms, spinach, or asparagus would be perfect here.
What to Serve with Chicken with Garlic Parmesan Rice?
This dish is a star on its own, but if you’re going all out, here are some pairing ideas:
- Steamed Broccoli: Adds freshness and color.
- Garlic Bread: Because more garlic is never a bad idea.
- Simple Salad: Something light with a lemon vinaigrette.
- Roasted Asparagus: Fancy but super easy.
Frequently Asked Questions:
Can I make this without wine?
Yep! Just sub with chicken broth and a squeeze of lemon for that same tangy kick.
Does this reheat well?
Absolutely! Just add a splash of broth while reheating to keep the rice creamy.
Can I use brown rice?
You can, but it’ll take longer to cook—around 35-40 minutes.
Listen, this Chicken with Garlic Parmesan Rice is cozy, comforting, and packed with flavor—but it’s also ridiculously easy to pull off.
Whether you’re cooking for a busy weeknight dinner or need something a bit special for the weekend, this one’s a win.
So, what are you waiting for? Grab your skillet and make it happen. And if you do? Tag me—I love seeing your kitchen wins!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Garlic Parmesan Rice With Juicy Chicken Tenders A Flavorful Delight
Ingredients
- 1 lb. chicken tenders
- Salt and pepper to taste
- ½ tsp garlic powder
- 2 tbsp. olive oil
- ½ cup butter 1 stick
- 2 tbsp. minced garlic
- ¼ tsp red pepper flakes
- 1 tsp salt divided
- ½ cup dry white wine such as Pinot Grigio
- 1 ½ cups white rice uncooked
- 3 cups chicken broth
- ½ cup Parmesan cheese grated or shredded
Instructions
- Start by heating 2 tablespoons of olive oil in a large skillet, over medium heat. Season 1 pound of chicken tenders with some salt, pepper and half a teaspoon of powder. Cook the chicken tenders until they turn brown and are fully cooked. Set them aside.
- In the skillet melt half a cup (1 stick) of butter. Add 2 tablespoons of garlic and a quarter teaspoon of red pepper flakes. Cook for a few minutes until it becomes aromatic.
- Increase the heat to high pour in half a cup of white wine and let it simmer for 5 minutes. Save 3 tablespoons of this sauce for later use.
- Mix in 1 and a half cups of white rice ensuring that each grain is well coated with the sauce. Add three cups of chicken broth and half a teaspoon of salt. Bring it to a boil then reduce the heat to low, cover the skillet and let it simmer for 20 minutes while stirring occasionally.
- Sprinkle half a cup of grated or shredded Parmesan cheese over the rice. Place the sautéed chicken tenders on top. Cover everything again remove from heat and let it sit for 5 minutes.
- When serving drizzle the reserved 3 tablespoons of sauce over the chicken tenders. If desired, garnish with parsley, for an added touch. Sit back. Savor this combination of flavors!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
