With the savory flavors of garlic in a rich, silky butter sauce, this recipe for Skillet Chicken and Parmesan Rice with Garlic is a one pan meal that will quickly become a favorite for the whole family. In about half an hour, you can have a meal everyone will enjoy.
While many people across the globe depend on rice as a staple, many in the United States can get just a bit bored with this often boring carbohydrate. But rather than rolling your eyes or sighing with boredom at the thought of rice as starch for dinner, why not consider that the basic, humble serving of rice is the perfect foil for all kinds of flavors and textures in your everyday menu. Our recipe for Skillet Chicken Parmesan Rice with Garlic flavors the rice with the herbal flavors of garlic and red pepper flakes in a delicious, buttery sauce.
Skillet Chicken and Parmesan Rice with Garlic Recipe
- Large Plate
- Large skillet
- Small bowl
- Tight-Fitting Lid
- Kitchen Timer
- 8 pcs Chicken Tenders
- Salt and Pepper to Taste
- ½ teaspoon Garlic Powder
- 2 tbsp Cooking Oil
- ½ cup Butter
- 2 tbsp Minced Garlic
- ¼ teaspoon Red Pepper Flakes
- 1 teaspoon Salt divided
- 1½ cups Uncooked Jasmine Rice
- 3½ cups Chicken Broth
- ½ cup Parmesan Cheese
- 1 tbsp Dried Parsley
- Place the chicken tenders on a plate and salt and pepper them liberally on both sides. Next, sprinkle them with the ½ teaspoon garlic powder on all sides as well.
- In a large skillet over medium heat, heat the cooking oil until it is sizzling when you flick a drop of water into the pan.
- Place the chicken into the skillet, cooking it for about four or five minutes on each side before you turn them. The chicken should become a golden brown color on the surface. Remove the chicken to a clean plate.
- Put the stick of butter into the pan, keeping it at medium heat, and let the butter melt. Add the garlic, red pepper flakes, and half a teaspoon of the salt. Stir the garlic, sauteing it until it is golden brown. This should take about a minute.
- Turn the heat up to medium-high and add ½ cup of the broth to the skillet. Cook and stir this mixture for about five minutes.
- When the time is up, remove about ¼ cup of this fragrant sauce to a small bowl for later use.
- Pour the uncooked rice into the skillet with the butter and broth sauce, stirring it well to make sure that the rice is completely covered in the sauce.
- Add the rest of the chicken broth and the other ½ teaspoon of salt. Bring the mixture to a low boil, reducing the heat to simmer. Cover the pan with a tightly fitting lid and set a timer for 15 minutes.
- After the timer goes off, sprinkle the Parmesan cheese over the rice in a thin layer. Return the chicken tenders to the skillet, arranging them in an attractive layer on top of the rice.
- Cover the pan and remove it from the heat. Let the dish stand for about five minutes to allow the sauce to thicken. Spoon the reserved sauce over the chicken tenders before serving and sprinkle with the dried parsley.
- Serve with vegetables and a crusty roll. Store leftovers in a tightly covered dish in the refrigerator for up to three days.