Description
A simple and flavorful one-pan dish featuring juicy chicken tenders nestled in creamy, garlicky, Parmesan-infused rice. This recipe is designed for minimal cleanup and maximum taste, perfect for weeknight dinners or casual entertaining.
Ingredients
- 2 lbs chicken tenders
- 3 cups uncooked long-grain white rice
- 6 cups chicken stock
- 1 cup cooking white wine
- 1 cup unsalted butter
- 4 tbsp olive oil
- 4 tbsp minced garlic
- 1 tsp garlic powder
- ½ tsp red pepper flakes
- 2 tsp salt, divided
- Fresh cracked black pepper, to taste
- 1 cup freshly grated Parmesan cheese
- Optional: ½ cup shredded mozzarella
- Optional: Zest of 1 lemon
- Optional: 1 tbsp fresh parsley, chopped
Instructions
- Pat chicken tenders dry. Season with 1 tsp salt, black pepper, and garlic powder. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Melt butter with remaining 2 tbsp olive oil. Add minced garlic and red pepper flakes, sauté for 1–2 minutes until fragrant.
- Stir in uncooked rice and toast for 2 minutes until slightly opaque and nutty.
- Pour in white wine, scraping up browned bits from the pan. Let cook for 1 minute.
- Add chicken stock and remaining 1 tsp salt. Stir and bring to a simmer. Cover, reduce heat to low, and cook for 15 minutes.
- Nestle the seared chicken tenders into the rice. Cover and cook for another 10 minutes until rice is tender and chicken is cooked through.
- Remove skillet from heat. Sprinkle with Parmesan cheese, optional mozzarella, lemon zest, and parsley. Gently stir to combine. Let sit covered for 2–3 minutes for a creamy finish.
Notes
- If not using wine, substitute with an additional cup of chicken stock and 1 tablespoon of lemon juice.
- For extra creaminess, stir in shredded mozzarella at the end.
- Add vegetables like spinach, peas, or sautéed mushrooms for extra color and nutrients.
- For a spicier version, swap garlic powder and red pepper flakes for Cajun seasoning.
- Using brown rice requires more stock (7–8 cups) and a longer cooking time (35–40 minutes).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: N/A
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 39g
- Fiber: N/A
- Protein: 34g
- Cholesterol: N/A
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