Garlic Chicken with Rice (Print Version)
# Ingredients:
→ Grains & Proteins
01 -
1½ cups white rice (choose jasmine, basmati, or long-grain), uncooked
02 -
1 lb chicken breast tenders
→ Seasonings & Aromatics
03 -
10 cloves garlic, minced (about 3 tablespoons, divided)
04 -
Cajun blend or poultry spices
05 -
½ tsp crushed red pepper
06 -
1 tbsp freshly chopped parsley
07 -
½ tsp fine sea salt
→ Liquids & Fats
08 -
2 tbsp olive oil
09 -
½ cup butter (1 stick), split into portions
10 -
¾ cup dry white wine (like Pinot Grigio)
11 -
½ cup freshly shredded parmesan cheese
12 -
2¾ cups chicken broth (low sodium)
# Instructions:
01 -
Sprinkle the tenders with your chosen seasoning. Heat some olive oil over medium-high and cook each side for around 3 minutes. Set heat to low.
02 -
Once chicken is nearly cooked through, throw in 2 tablespoons of butter plus 1 tablespoon of garlic. Stir and scrape browned bits for about a minute. Coat chicken, then remove to rest under foil.
03 -
Using the same skillet, lower to medium-low and melt 4 more tablespoons of butter with a tablespoon of garlic. Add the wine and cook for 3–5 minutes to let it reduce. Remove ⅓ cup of the sauce for another step.
04 -
Bring the heat up to medium, add the uncooked rice to the skillet, and stir it frequently for about 5 minutes to toast.
05 -
Pour in chicken broth, stir in the salt and red pepper flakes, and make sure rice is submerged. Let it boil gently, then switch to low and cover. Cook for 20 minutes or until fluffy and soft.
06 -
Use a fork to fluff the rice, then fold in parmesan. Slice or leave chicken whole and place it on the rice. Combine the saved sauce, more butter, remaining garlic, and parsley. Drizzle over the plate. Sprinkle extra parmesan if you'd like.
# Notes:
01 -
Everything made in just one pan!
02 -
Great meal option when short on time
03 -
Takes only half an hour from start to serve