Garlic Butter Chicken and Rice

Plate full of rice with two chicken tenderloins on top.

This Garlic Butter Chicken and Rice is made with juicy chicken tenders that are sauteed to perfect and served on top of a fluffy bed of rice. It's a great one-pot meal.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 415kcal

Equipment

large skillet with lid
Wooden spoon

Ingredients

12 chicken tenders
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder

Sauce

3 tablespoons vegetable oil
½ cup butter
1 ½ teaspoon garlic minced
½ teaspoon red pepper flakes
½ teaspoon salt

Rice

1 ½ teaspoon salt
½ cup cooking wine
1 ½ cup uncooked white rice
3 cups chicken broth
½ cup fresh Parmesan grated
Fresh parsley for garnish

Instructions

Sprinkle chicken tenders with 1 tsp salt, 1/4 tsp pepper, and 1 tsp garlic powder.
Heat vegetable oil in a large skillet over medium-high heat.
Add chicken tenders and sear until cooked through, about 3-4 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, add butter, minced garlic, red pepper flakes, and 1/2 tsp salt.
Cook until butter is melted and garlic is slightly browned.
Pour in cooking wine and cook for 1-2 minutes, stirring to combine. Remove 1/4 cup of the mixture and set aside.
Add uncooked rice to the skillet and cook for 2-3 minutes until lightly browned. Stir in 1 1/2 tsp salt and chicken broth.
Bring to a boil, then reduce heat to low. Cover and simmer until rice is cooked, about 18-20 minutes.
Once rice is cooked, stir in grated Parmesan cheese. Arrange the cooked chicken tenders on top of the rice.
Drizzle the reserved sauce over the chicken and rice. Sprinkle with fresh parsley before serving.

Nutrition