Go Back
garlic butter chicken with parmesan rice recipe
Ash Tyrrell

Garlic Butter Chicken with Parmesan Rice Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.