Last week, I decided to try something new for dinner, and this Garlic Butter Chicken with Parmesan Rice turned out to be a winner! The tender chicken seasoned with garlic and cooked in buttery goodness was sheer perfection.
And don’t even get me started on the creamy Parmesan rice. It was indulgent, hearty, and the perfect companion to the chicken. My family devoured it, and I couldn’t wait to share this recipe with you so you can enjoy it too!
Credit: northeastnosh
Ingredients
Here’s what you’ll need to bring this flavorful dish to life. Each ingredient has its role, so don’t skimp on the details!
- 1 lb chicken tenderloins – Tenderloins cook quickly and stay juicy, but you can use chicken breast if that’s what you have.
- Salt and pepper – Ensure balanced seasoning for all components.
- 1/2 teaspoon garlic powder – Adds a punch of flavor to the chicken.
- 2 tablespoons olive oil – Helps the chicken brown beautifully without sticking to the skillet.
- 1 stick butter (divided) – Half for the sauce and half for cooking the rice.
- 2 tablespoons minced garlic – Use fresh garlic for the best aroma and taste.
- 1/4 teaspoon red pepper flakes – Adds a subtle kick to the dish.
- 1/2 cup dry white wine – Enhances the sauce’s depth. Substitute with chicken broth if preferred.
- 1 1/2 cups uncooked white rice – Stick to a long-grain variety for the perfect texture.
- 3 cups chicken broth – Infuses the rice with savory flavor.
- 1/2 cup freshly grated Parmesan cheese – Freshly grated Parmesan melts better and enhances the creaminess.
Note: This recipe serves 4 generously. Adjust the quantities as needed for personal preferences or more servings.
Variations
There are plenty of ways to make this recipe suit your dietary needs or flavor preferences:
- Dairy-Free: Use vegan butter and a dairy-free Parmesan alternative for creamy results.
- Low-Carb: Replace rice with cauliflower rice but adjust cooking times since cauliflower cooks faster.
- Extra Veggies: Feel free to mix in spinach, mushrooms, or asparagus for added nutrients.
- No Wine: Substitute the wine with chicken stock and a dash of lemon juice for acidity.
Cooking Time
Here’s a quick overview of the cooking process:
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Equipment You Need
Here’s what you’ll need and why:
- Large skillet – To cook the chicken and sauce in one pan.
- Wooden spoon – Helps stir the rice and sauce without scratching the skillet.
- Garlic press or mincer – Makes chopping garlic quick and easy.
- Measuring cups and spoons – To ensure accurate measurements for the flavorful balance.
- Grater – For freshly grated Parmesan that melts perfectly into the rice.
How to Make Garlic Butter Chicken with Parmesan Rice?
Making this dish is simple yet rewarding. Each step builds layers of flavor that come together in a beautifully aromatic and delicious meal.
Step 1: Prepare the Chicken
Season the chicken tenderloins with salt, pepper, and garlic powder. Heat some olive oil in a large skillet over medium heat. Once the oil shimmers, sear the chicken on both sides until golden brown and fully cooked. Transfer the chicken to a plate, cover it, and set aside to keep it warm.
Step 2: Create the Garlic Butter Sauce
Using the same skillet, melt half of the butter over medium heat. Add minced garlic, red pepper flakes, and a pinch of salt. Sauté the garlic gently until fragrant. Be careful not to burn it. Turn the heat up slightly and stir in the white wine. Cook the mixture for about 5 minutes, allowing it to reduce by half. Set aside 2 tablespoons of this sauce to drizzle on the finished dish later.
Step 3: Toast and Cook the Rice
Pour the uncooked rice into the skillet and stir it into the remaining sauce. Toast the rice for 3-4 minutes until it’s lightly golden. Add chicken broth and a bit more salt, then bring the mixture to a low boil. Reduce the heat to medium-low, cover the skillet, and simmer for 20 minutes. Stir occasionally in the first few minutes to prevent sticking.
Step 4: Add Parmesan and Finish Off
Once the rice is tender and creamy, stir in the freshly grated Parmesan cheese. Layer the cooked chicken tenderloins on top of the rice, then pour the reserved garlic butter sauce over the chicken. Cover and leave the skillet on low heat for 5 minutes to allow the flavors to meld beautifully.
Step 5: Serve and Enjoy!
Garnish the dish with a bit more Parmesan and freshly chopped parsley, then serve immediately while it’s hot and full of garlicky, cheesy goodness.
Additional Tips for Making This Recipe Better
After making this recipe a few times, here are some tricks I’ve learned to make it even more delicious:
- Avoid Overcooking the Chicken: Keep an eye on the chicken to ensure it stays juicy and doesn’t dry out.
- Fresh Herbs: Sprinkle fresh parsley or basil before serving for a touch of brightness.
- Perfect Cheese: Always use fresh Parmesan, as pre-grated options don’t melt as well.
- Monitor Simmering: Keep the rice heat low so it absorbs broth gradually for creamy, fluffy grains.
- Wine-Free Sauce: If avoiding alcohol, use chicken broth and a splash of apple cider vinegar for depth.
How to Serve Garlic Butter Chicken with Parmesan Rice?
For an extra-special presentation, serve the chicken over individual portions of the rice on attractive plates. Garnish each plate with additional grated Parmesan, a sprig of parsley, and a drizzle of the leftover garlic butter sauce. Pair the dish with a crisp green salad or steamed vegetables like broccoli for a complete and colorful meal.
Nutritional Information
Here’s a quick snapshot of the nutritional value per serving:
- Calories: 480
- Protein: 30g
- Carbohydrates: 40g
- Fat: 22g
Make Ahead and Storage
Making this recipe in advance or storing leftovers is simple and effective:
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the rice and chicken separately in freezer-safe bags for up to 2 months.
- Reheating: Heat the dish in a covered skillet on low, adding a splash of broth for moisture if needed.
Why You’ll Love This Recipe?
This dish ticks so many boxes, making it a favorite for all occasions. Here’s why:
- Super Flavorful: The garlic butter sauce and Parmesan blend seamlessly for a rich, savory flavor.
- Time-Saving: Despite tasting gourmet, it’s quick and easy to prepare.
- Family-Friendly: Both kids and adults love it, making it perfect for weeknight dinners.
- Flexible: The recipe is easy to adapt for different diets or ingredient swaps.
- Restaurant Quality: It’s visually impressive and tastes like it came straight from your favorite bistro!
Garlic Butter Chicken with Parmesan Rice is one of those dishes you’ll want to make again and again. It’s versatile, effortless, and utterly delicious. Try it, and I promise it’ll become a household favorite! Oven Baked Chicken and Rice Recipe
If there’s one dish I can always rely on, it’s this Oven Baked Chicken and Rice. The first time I made it, I was blown away by how the buttery garlic rice blends perfectly with the tender, juicy chicken. All cooked in a single pan, it saves time and effort while delivering bold, comforting flavors. It’s the kind of recipe that feels like a warm hug in meal form, and I’m thrilled to share it with you!
Credit: recipetineats
Ingredients for Oven Baked Chicken and Rice
Here’s everything you’ll need to create this flavorful dish, along with some handy tips for the best results.
- 5 bone-in, skinless chicken thighs
Removing the skin prevents greasiness while keeping the chicken moist and tender. - 1 onion, chopped
Yellow or brown onions work best for a sweet, savory flavor. - 2 large garlic cloves, minced
Fresh garlic is key; it infuses the rice with warmth and aroma. - 2 tablespoons butter
This adds richness to the rice. Swap with olive oil for a lighter option. - 1 ½ cups uncooked white rice
Long-grain or jasmine rice creates fluffy, non-mushy results. Avoid instant or specialty rice. - 1 ½ cups hot chicken broth
Heated broth helps the rice cook evenly and absorb flavors faster. - 1 ¼ cups hot water
Use tap water; it keeps the rice tender.
Chicken Rub:
- 1 teaspoon paprika
Enhances the chicken’s color and smoky taste. - 1 teaspoon dried thyme
Adds a subtle herbal note to the dish. - ½ teaspoon garlic powder
Boosts the savory flavors of the chicken. - ½ teaspoon onion powder
Complements the garlic for a well-rounded seasoning. - ¾ teaspoon salt
Balances all the flavors. - Black pepper
Add to taste for a mild kick.
Optional Garnish:
- Fresh parsley or thyme for a pop of color and freshness!
Note: This recipe serves 4-5 people. Adjust quantities accordingly for other serving sizes.
Variations
Customizing this recipe is simple! Here are a few variations:
- Dairy-Free
Swap butter for olive oil to make it dairy-free without compromising the richness. - Healthy Grains
Use brown rice instead of white, but extend the cooking time and add extra water (see recipe notes below). - Veggie Boost
Add pre-cooked peas, carrots, or baby spinach to the rice when mixing for extra nutrients. - Spicy Kick
Add a pinch of cayenne or chili flakes to the chicken rub for a spicy twist.
Cooking Time
Here’s the breakdown of cooking time for this recipe:
- Prep Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
Equipment You Need
- Large Baking Dish (10×15″)
Perfect for holding the chicken and rice in one pan. - Foil
Used to cover the dish during baking, helping the rice cook evenly. - Oven
Make sure your oven is preheated to 350°F for consistent results.
How to Make Oven Baked Chicken and Rice?
Step 1: Prepare the Flavor Base
Preheat your oven to 350°F. Scatter chopped onions and minced garlic across the base of your baking dish. Add butter to the center and bake for about 15 minutes until softened and fragrant. This step ensures your rice starts with a savory, buttery base.
Step 2: Season the Chicken
While the onion and garlic bake, mix together the paprika, thyme, garlic powder, onion powder, salt, and pepper to create the chicken rub. Coat both sides of the chicken thighs with this seasoning blend.
Step 3: Add the Rice
Take the baking dish out of the oven. Stir the baked onion and garlic mixture to distribute evenly, then add the uncooked rice. Mix everything gently to incorporate the flavors.
Step 4: Add Chicken and Liquids
Place the seasoned chicken thighs on top of the rice. Pour hot chicken broth and water around the chicken, ensuring the rice is submerged. Cover the dish tightly with foil.
Step 5: Bake the Dish
Bake covered for 30 minutes to cook the rice and chicken evenly. Remove the foil, spray the chicken lightly with cooking oil for a golden finish, and bake uncovered for another 20 minutes. Once the liquid is fully absorbed, the dish is ready!
Step 6: Rest and Serve
After removing the dish from the oven, allow it to rest for 5 minutes. Carefully fluff the rice with a fork, garnish with fresh parsley or thyme, and serve warm!
Additional Tips for Making this Recipe Better
From my personal experience, here are some tips to make this recipe even more foolproof and tasty:
- Don’t skip pre-baking the onion-garlic mix. This step deepens the flavor of the rice.
- Use hot liquids. They kickstart the cooking process and result in evenly cooked rice.
- For crispy chicken skin lovers, leave the skin on during the final bake, but remove it afterward to prevent greasiness in the rice.
- Rest the dish before fluffing the rice. It allows the flavors to settle and the rice texture to perfect.
How to Serve Oven Baked Chicken and Rice?
Make your dish shine with these serving suggestions:
- Pair with a Simple Salad: A fresh, leafy salad with a balsamic or honey-mustard dressing adds balance to the meal.
- Add Vegetables: Roasted asparagus, steamed green beans, or sautéed broccoli work beautifully as side dishes.
- Garnish for Color: Sprinkle with freshly chopped parsley or thyme for a bright, eye-catching contrast.
Nutritional Information
This dish is as nourishing as it is delicious. Per serving:
- Calories: 574
- Protein: 28g
- Carbohydrates: 47g
- Fat: 29g
Make Ahead and Storage
This recipe is ideal for meal prep! Here’s how to store it:
- Make Ahead: Prep the seasoning and chop the onions and garlic ahead of time for a faster cooking process.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Portion the rice and chicken into freezer-safe containers and freeze for up to 3 months.
- Reheat: Warm in the oven at 300°F or microwave until thoroughly heated.
Why You’ll Love This Recipe?
There’s a lot to love about this chicken and rice bake! Here are a few reasons why:
- Effortless Preparation: It’s a one-pan dish with minimal prep time.
- Family-Friendly: Simple flavors that everyone, including picky eaters, will enjoy.
- Customizable: Easily adapt the recipe to suit your dietary needs or taste preferences.
- Budget-Friendly: Made with everyday ingredients that won’t break the bank.
- Perfect for Meal Prep: Cook once and enjoy multiple meals throughout the week.
This Oven Baked Chicken and Rice recipe is a comforting classic you’ll return to over and over. It’s versatile, hearty, and packed with flavor, making it perfect for weeknight dinners or casual gatherings. Enjoy! Oven Baked Chicken and Rice Recipe
If there’s one dish I can always rely on, it’s this Oven Baked Chicken and Rice. The first time I made it, I was blown away by how the buttery garlic rice blends perfectly with the tender, juicy chicken. All cooked in a single pan, it saves time and effort while delivering bold, comforting flavors. It’s the kind of recipe that feels like a warm hug in meal form, and I’m thrilled to share it with you!
Credit: recipetineats
Ingredients for Oven Baked Chicken and Rice
Here’s everything you’ll need to create this flavorful dish, along with some handy tips for the best results.
- 5 bone-in, skinless chicken thighs
Removing the skin prevents greasiness while keeping the chicken moist and tender. - 1 onion, chopped
Yellow or brown onions work best for a sweet, savory flavor. - 2 large garlic cloves, minced
Fresh garlic is key; it infuses the rice with warmth and aroma. - 2 tablespoons butter
This adds richness to the rice. Swap with olive oil for a lighter option. - 1 ½ cups uncooked white rice
Long-grain or jasmine rice creates fluffy, non-mushy results. Avoid instant or specialty rice. - 1 ½ cups hot chicken broth
Heated broth helps the rice cook evenly and absorb flavors faster. - 1 ¼ cups hot water
Use tap water; it keeps the rice tender.
Chicken Rub:
- 1 teaspoon paprika
Enhances the chicken’s color and smoky taste. - 1 teaspoon dried thyme
Adds a subtle herbal note to the dish. - ½ teaspoon garlic powder
Boosts the savory flavors of the chicken. - ½ teaspoon onion powder
Complements the garlic for a well-rounded seasoning. - ¾ teaspoon salt
Balances all the flavors. - Black pepper
Add to taste for a mild kick.
Optional Garnish:
- Fresh parsley or thyme for a pop of color and freshness!
Note: This recipe serves 4-5 people. Adjust quantities accordingly for other serving sizes.
Variations
Customizing this recipe is simple! Here are a few variations:
- Dairy-Free
Swap butter for olive oil to make it dairy-free without compromising the richness. - Healthy Grains
Use brown rice instead of white, but extend the cooking time and add extra water (see recipe notes below). - Veggie Boost
Add pre-cooked peas, carrots, or baby spinach to the rice when mixing for extra nutrients. - Spicy Kick
Add a pinch of cayenne or chili flakes to the chicken rub for a spicy twist.
Cooking Time
Here’s the breakdown of cooking time for this recipe:
- Prep Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
Equipment You Need
- Large Baking Dish (10×15″)
Perfect for holding the chicken and rice in one pan. - Foil
Used to cover the dish during baking, helping the rice cook evenly. - Oven
Make sure your oven is preheated to 350°F for consistent results.
How to Make Oven Baked Chicken and Rice?
Step 1: Prepare the Flavor Base
Preheat your oven to 350°F. Scatter chopped onions and minced garlic across the base of your baking dish. Add butter to the center and bake for about 15 minutes until softened and fragrant. This step ensures your rice starts with a savory, buttery base.
Step 2: Season the Chicken
While the onion and garlic bake, mix together the paprika, thyme, garlic powder, onion powder, salt, and pepper to create the chicken rub. Coat both sides of the chicken thighs with this seasoning blend.
Step 3: Add the Rice
Take the baking dish out of the oven. Stir the baked onion and garlic mixture to distribute evenly, then add the uncooked rice. Mix everything gently to incorporate the flavors.
Step 4: Add Chicken and Liquids
Place the seasoned chicken thighs on top of the rice. Pour hot chicken broth and water around the chicken, ensuring the rice is submerged. Cover the dish tightly with foil.
Step 5: Bake the Dish
Bake covered for 30 minutes to cook the rice and chicken evenly. Remove the foil, spray the chicken lightly with cooking oil for a golden finish, and bake uncovered for another 20 minutes. Once the liquid is fully absorbed, the dish is ready!
Step 6: Rest and Serve
After removing the dish from the oven, allow it to rest for 5 minutes. Carefully fluff the rice with a fork, garnish with fresh parsley or thyme, and serve warm!
Additional Tips for Making this Recipe Better
From my personal experience, here are some tips to make this recipe even more foolproof and tasty:
- Don’t skip pre-baking the onion-garlic mix. This step deepens the flavor of the rice.
- Use hot liquids. They kickstart the cooking process and result in evenly cooked rice.
- For crispy chicken skin lovers, leave the skin on during the final bake, but remove it afterward to prevent greasiness in the rice.
- Rest the dish before fluffing the rice. It allows the flavors to settle and the rice texture to perfect.
How to Serve Oven Baked Chicken and Rice?
Make your dish shine with these serving suggestions:
- Pair with a Simple Salad: A fresh, leafy salad with a balsamic or honey-mustard dressing adds balance to the meal.
- Add Vegetables: Roasted asparagus, steamed green beans, or sautéed broccoli work beautifully as side dishes.
- Garnish for Color: Sprinkle with freshly chopped parsley or thyme for a bright, eye-catching contrast.
Nutritional Information
This dish is as nourishing as it is delicious. Per serving:
- Calories: 574
- Protein: 28g
- Carbohydrates: 47g
- Fat: 29g
Make Ahead and Storage
This recipe is ideal for meal prep! Here’s how to store it:
- Make Ahead: Prep the seasoning and chop the onions and garlic ahead of time for a faster cooking process.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Portion the rice and chicken into freezer-safe containers and freeze for up to 3 months.
- Reheat: Warm in the oven at 300°F or microwave until thoroughly heated.
Why You’ll Love This Recipe?
There’s a lot to love about this chicken and rice bake! Here are a few reasons why:
- Effortless Preparation: It’s a one-pan dish with minimal prep time.
- Family-Friendly: Simple flavors that everyone, including picky eaters, will enjoy.
- Customizable: Easily adapt the recipe to suit your dietary needs or taste preferences.
- Budget-Friendly: Made with everyday ingredients that won’t break the bank.
- Perfect for Meal Prep: Cook once and enjoy multiple meals throughout the week.
This Oven Baked Chicken and Rice recipe is a comforting classic you’ll return to over and over. It’s versatile, hearty, and packed with flavor, making it perfect for weeknight dinners or casual gatherings. Enjoy! Oven Baked Chicken and Rice Recipe
If there’s one dish I can always rely on, it’s this Oven Baked Chicken and Rice. The first time I made it, I was blown away by how the buttery garlic rice blends perfectly with the tender, juicy chicken. All cooked in a single pan, it saves time and effort while delivering bold, comforting flavors. It’s the kind of recipe that feels like a warm hug in meal form, and I’m thrilled to share it with you!
Credit: recipetineats
Ingredients for Oven Baked Chicken and Rice
Here’s everything you’ll need to create this flavorful dish, along with some handy tips for the best results.
- 5 bone-in, skinless chicken thighs
Removing the skin prevents greasiness while keeping the chicken moist and tender. - 1 onion, chopped
Yellow or brown onions work best for a sweet, savory flavor. - 2 large garlic cloves, minced
Fresh garlic is key; it infuses the rice with warmth and aroma. - 2 tablespoons butter
This adds richness to the rice. Swap with olive oil for a lighter option. - 1 ½ cups uncooked white rice
Long-grain or jasmine rice creates fluffy, non-mushy results. Avoid instant or specialty rice. - 1 ½ cups hot chicken broth
Heated broth helps the rice cook evenly and absorb flavors faster. - 1 ¼ cups hot water
Use tap water; it keeps the rice tender.
Chicken Rub:
- 1 teaspoon paprika
Enhances the chicken’s color and smoky taste. - 1 teaspoon dried thyme
Adds a subtle herbal note to the dish. - ½ teaspoon garlic powder
Boosts the savory flavors of the chicken. - ½ teaspoon onion powder
Complements the garlic for a well-rounded seasoning. - ¾ teaspoon salt
Balances all the flavors. - Black pepper
Add to taste for a mild kick.
Optional Garnish:
- Fresh parsley or thyme for a pop of color and freshness!
Note: This recipe serves 4-5 people. Adjust quantities accordingly for other serving sizes.
Variations
Customizing this recipe is simple! Here are a few variations:
- Dairy-Free
Swap butter for olive oil to make it dairy-free without compromising the richness. - Healthy Grains
Use brown rice instead of white, but extend the cooking time and add extra water (see recipe notes below). - Veggie Boost
Add pre-cooked peas, carrots, or baby spinach to the rice when mixing for extra nutrients. - Spicy Kick
Add a pinch of cayenne or chili flakes to the chicken rub for a spicy twist.
For another delicious baked option, check out this oven-baked chicken and rice recipe.
Cooking Time
Here’s the breakdown of cooking time for this recipe:
- Prep Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
Equipment You Need
- Large Baking Dish (10×15″)
Perfect for holding the chicken and rice in one pan. - Foil
Used to cover the dish during baking, helping the rice cook evenly. - Oven
Make sure your oven is preheated to 350°F for consistent results.
How to Make Oven Baked Chicken and Rice?
Step 1: Prepare the Flavor Base
Preheat your oven to 350°F. Scatter chopped onions and minced garlic across the base of your baking dish. Add butter to the center and bake for about 15 minutes until softened and fragrant. This step ensures your rice starts with a savory, buttery base.
Step 2: Season the Chicken
While the onion and garlic bake, mix together the paprika, thyme, garlic powder, onion powder, salt, and pepper to create the chicken rub. Coat both sides of the chicken thighs with this seasoning blend.
Step 3: Add the Rice
Take the baking dish out of the oven. Stir the baked onion and garlic mixture to distribute evenly, then add the uncooked rice. Mix everything gently to incorporate the flavors.
Step 4: Add Chicken and Liquids
Place the seasoned chicken thighs on top of the rice. Pour hot chicken broth and water around the chicken, ensuring the rice is submerged. Cover the dish tightly with foil.
Step 5: Bake the Dish
Bake covered for 30 minutes to cook the rice and chicken evenly. Remove the foil, spray the chicken lightly with cooking oil for a golden finish, and bake uncovered for another 20 minutes. Once the liquid is fully absorbed, the dish is ready!
Step 6: Rest and Serve
After removing the dish from the oven, allow it to rest for 5 minutes. Carefully fluff the rice with a fork, garnish with fresh parsley or thyme, and serve warm!
Additional Tips for Making this Recipe Better
From my personal experience, here are some tips to make this recipe even more foolproof and tasty:
- Don’t skip pre-baking the onion-garlic mix. This step deepens the flavor of the rice.
- Use hot liquids. They kickstart the cooking process and result in evenly cooked rice.
- For crispy chicken skin lovers, leave the skin on during the final bake, but remove it afterward to prevent greasiness in the rice.
- Rest the dish before fluffing the rice. It allows the flavors to settle and the rice texture to perfect.
How to Serve Oven Baked Chicken and Rice?
Make your dish shine with these serving suggestions:
- Pair with a Simple Salad: A fresh, leafy salad with a balsamic or honey-mustard dressing adds balance to the meal.
- Add Vegetables: Roasted asparagus, steamed green beans, or sautéed broccoli work beautifully as side dishes.
- Garnish for Color: Sprinkle with freshly chopped parsley or thyme for a bright, eye-catching contrast.
For a different take, try these grilled chicken skewers for a smoky flavor.
Nutritional Information
This dish is as nourishing as it is delicious. Per serving:
- Calories: 574
- Protein: 28g
- Carbohydrates: 47g
- Fat: 29g
Make Ahead and Storage
This recipe is ideal for meal prep! Here’s how to store it:
- Make Ahead: Prep the seasoning and chop the onions and garlic ahead of time for a faster cooking process.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Portion the rice and chicken into freezer-safe containers and freeze for up to 3 months.
- Reheat: Warm in the oven at 300°F or microwave until thoroughly heated.
Why You’ll Love This Recipe?
There’s a lot to love about this chicken and rice bake! Here are a few reasons why:
- Effortless Preparation: It’s a one-pan dish with minimal prep time.
- Family-Friendly: Simple flavors that everyone, including picky eaters, will enjoy.
- Customizable: Easily adapt the recipe to suit your dietary needs or taste preferences.
- Budget-Friendly: Made with everyday ingredients that won’t break the bank.
- Perfect for Meal Prep: Cook once and enjoy multiple meals throughout the week.
This Oven Baked Chicken and Rice recipe is a comforting classic you’ll return to over and over. It’s versatile, hearty, and packed with flavor, making it perfect for weeknight dinners or casual gatherings. Enjoy! You can also enjoy similar chicken recipes for more inspiration.
Garlic Butter Chicken with Parmesan Rice Recipe
Ingredients
Method
- Season the chicken tenderloins with salt, pepper, and garlic powder. Heat some olive oil in a large skillet over medium heat. Once the oil shimmers, sear the chicken on both sides until golden brown and fully cooked. Transfer the chicken to a plate, cover it, and set aside to keep it warm.
- Using the same skillet, melt half of the butter over medium heat. Add minced garlic, red pepper flakes, and a pinch of salt. Sauté the garlic gently until fragrant. Be careful not to burn it. Turn the heat up slightly and stir in the white wine. Cook the mixture for about 5 minutes, allowing it to reduce by half. Set aside 2 tablespoons of this sauce to drizzle on the finished dish later.
- Pour the uncooked rice into the skillet and stir it into the remaining sauce. Toast the rice for 3-4 minutes until it’s lightly golden. Add chicken broth and a bit more salt, then bring the mixture to a low boil. Reduce the heat to medium-low, cover the skillet, and simmer for 20 minutes. Stir occasionally in the first few minutes to prevent sticking.
- Once the rice is tender and creamy, stir in the freshly grated Parmesan cheese. Layer the cooked chicken tenderloins on top of the rice, then pour the reserved garlic butter sauce over the chicken. Cover and leave the skillet on low heat for 5 minutes to allow the flavors to meld beautifully.
- Garnish the dish with a bit more Parmesan and freshly chopped parsley, then serve immediately while it’s hot and full of garlicky, cheesy goodness.
Notes
- Avoid Overcooking the Chicken: Keep an eye on the chicken to ensure it stays juicy and doesn’t dry out.
- Fresh Herbs: Sprinkle fresh parsley or basil before serving for a touch of brightness.
- Perfect Cheese: Always use fresh Parmesan, as pre-grated options don’t melt as well.
- Monitor Simmering: Keep the rice heat low so it absorbs broth gradually for creamy, fluffy grains.
- Wine-Free Sauce: If avoiding alcohol, use chicken broth and a splash of apple cider vinegar for depth.
