CHICKEN WITH GARLIC PARMESAN RICE #chickenrecipes #parmesanrice


Chicken with Garlic Parmesan Rice is the right dish for smooth weeknight dinners. This brief chook and rice recipe isn’t always most effective tasty but it makes use of components you likely have reachable!
Serve it with the healthful addition of Cranberry, Walnut and Spinach Salad, or delicious Avocado Salad.

Chicken and rice recipe is certainly one of my all time favored foods and the aspect I search out the maximum on eating place menus. But once I’m home I make it from scratch due to the fact the recipe is so clean! Chicken and rice is a awesome way to stretch your meal price range. For a circle of relatives of 4 or five, you may get with the aid of with just a pound, or a pound and a half of hen and several cups of rice. You also can use this as a meal prep by using dividing the whole meal into four equal portions and storing them in ziplock baggage frozen or refrigerated.

Garlic parmesan rice with fowl is excellent easy, specially if you put together all of your components in advance. It’s literally as clean as 1,2,three!!

Cook Chicken: Season the hen with salt and pepper and cook dinner over medium-high warmth (I cook dinner about 5 mins according to facet until nicely browned). I like to use a lean fowl tenderloins or chicken tenders. You can also use skinless and boneless bird thighs here. Remove and set aside
Make Saucy Rice: Add garlic, wine, bird broth and RICE to the pan. Wine and garlic will flavor and coat each morsel of rice as they slowly cook dinner together.
Add Parmesan: Parmesan ought to move once the rice is prepared and after you add the chook back to the pan.

First matters first, I do no longer advocate the usage of a cooking wine now not best as it will now not add a rich flavor to the dish, however also because it’s complete of sodium and could make your food way too salty!

What I do use is a ordinary ingesting wine right here. I love Pinot Grigio as it’s a crisp, lemony-lime, dry white wine.

White Wine Vinegar is a really perfect replacement for dry white wine. Made from white wine, it has a few of the equal taste traits. Minus the alcohol. In this recipe you must begin with 1/four cup vinegar + 2/three cup fowl stock. Thank you, Emily, for imparting this tip!
Rice Vinegar – do now not use it! A courageous reader tried it and the end result changed into truely miserable. Trashcan! Thank you Evangelina for reporting returned.
I do not suggest Apple Cider Vinegar. Because it an be too robust instead. A reader advocated to feature ONLY a touch of it. You must begin with 1 tablespoon. Add greater simplest you choice a more potent taste.
Chicken or vegetable stock. Substitute stock for white wine completely if now not keen on vinegar.
For extra flavor, try mixing a tablespoon of lemon juice in keeping with cup of stock

0.25 lb. chicken tenders
Salt and pepper
0.13 teaspoon garlic powder
0.5 tablespoons olive oil
0.13 cup butter (1 stick)
0.5 tablespoons minced garlic
0.06 teaspoon red pepper flakes
0.25 teaspoons salt divided
0.13 cup dry white wine (such as Pinot Grigio)
0.38 cups white rice (uncooked)
0.75 cups chicken broth
0.13 cup Parmesan cheese (grated or shredded)

Heat olive oil over medium warmth in a big skillet. Season chicken with salt and pepper and garlic powder. Sauté fowl tenders until nicely browned and simply cooked through. Remove from skillet and set aside.
Add butter, garlic, pepper flakes and half of teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.
Turn warmth to medium high and upload white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.
Add uncooked rice to skillet with remaining butter sauce. Stir properly – make certain it is absolutely covered. Add hen broth and ultimate 1/2 teaspoon of salt. Bring mixture to a low boil then lessen warmth to medium-low, cowl pan and simmer for 20 minutes or until rice is gentle. Stir numerous instances even as it is cooking
Sprinkle parmesan over rice then set up bird tenders in skillet over rice. Cover, eliminate from warmness then permit stand for five mins.
Drizzle reserved 2 tablespoons of pan sauce over hen tenders whilst serving and garnish with parsley.