Description
A comforting and balanced dish featuring tender chicken, garlic, butter, parmesan, and flavorful rice, perfect for weeknight dinners or relaxed weekends.
Ingredients
Scale
- 1 lb. chicken tenderloins
- Salt and pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 stick butter, divided
- 2 tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons salt, divided
- 1/2 cup dry white wine
- 1 1/2 cups uncooked white rice
- 3 cups chicken broth
- 1/2 cup fresh grated parmesan cheese
Instructions
- Season chicken tenders with salt, pepper and garlic powder.
- Heat olive oil over medium heat in a large nonstick skillet.
- Sauté chicken tenders until nicely browned and just cooked through. Remove chicken from skillet, cover and set aside.
- Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3 minutes.
- Increase skillet temperature to medium-high, add white wine, and stir vigorously for about 5 minutes until reduced by half.
- Add rice to skillet, stir and cook for 3-4 minutes until rice starts to brown slightly.
- Add chicken broth and remaining 1 teaspoon of salt. Bring to a low boil, then reduce heat to medium-low, cover and cook for 20 minutes or until rice is tender.
- Sprinkle parmesan over rice, arrange chicken tenders in skillet over rice, drizzle reserved 2 tablespoons of pan sauce over chicken, cover and let stand for 5 minutes.
Notes
This dish can be served with a simple green salad or side of crusty bread. Leftovers keep well and can be reheated with additional broth to prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg