Chicken with Garlic Parmesan Rice
This creamy chicken and rice dish comes together in just about 30 minutes, making it ideal for weeknights when time is short but cravings are big.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Ingredients
- 1 pound Chicken tenders
- 2 tablespoons Olive oil
- 1 stick Unsalted butter
- Salt and pepper to taste
- 1 cup Water
- 1 cup Uncooked white rice
- 3-5 cloves Minced garlic
- Grated Parmesan cheese to taste
Instructions
- Season chicken tenders with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden on both sides and fully cooked (about 5–6 minutes per side). Remove and set aside.
- Reduce heat to medium. In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Stir in the water and rice. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the rice is tender and liquid is absorbed.
- Once the rice is cooked, stir in a generous amount of grated Parmesan. Return the chicken to the skillet and warm through. Sprinkle additional cheese on top if desired.
- Plate the chicken over the creamy rice and serve hot. Garnish with extra Parmesan or fresh parsley if you like a pop of green.
Notes
Leftovers can be stored in an airtight container for up to 3–4 days. Reheat gently to avoid drying out the rice.