Tender chicken, fragrant garlic, and buttery jasmine rice meld in this Garlic Chicken and Rice Skillet, turning weeknight pantry staples into one-pan comfort.
Ready in about 40 minutes, it’s family-friendly, fuss-free, and gloriously flavorful.
Ingredients
Chicken tenders – Lean strips that cook quickly yet stay juicy, soaking up every spice.
Jasmine rice – Long-grain rice that steams up fluffy while absorbing savory pan juices.
Fresh garlic – Minced cloves perfume the entire dish, giving it signature depth.
Onion – Soft-sautéed to lend sweetness and body to the skillet.
Olive oil + butter – A duo that browns chicken beautifully and enriches the rice.
Dry white wine – Deglazes browned bits, adding gentle acidity (sub extra broth if preferred).
Chicken broth – Simmering liquid that seasons the rice from within.
Parmesan cheese – Stirred in for salty creaminess and sprinkled on top to finish.
Smoky spice blend – Paprika, chili powder, oregano, and a kiss of red-pepper heat keep bites lively.
Making Your Garlic Chicken and Rice Skillet
Season chicken, sear until golden, then rest.
Sauté aromatics in butter, splash in wine, and scrape up every browned bit.
Stir in rice, broth, and a handful of Parmesan; cover and steam until grains are tender.
Nestle the chicken back on top, shower with more cheese and parsley, and serve hot.
Pro Tips for the Best Garlic Chicken and Rice Skillet
Adding half the Parmesan early melts creaminess into the rice, while finishing with the rest gives a lightly toasted crown.
Slice thick chicken breasts horizontally so they cook through without drying out.
Prefer extra heat? Double the red-pepper flakes.
Storing, Freezing, and Reheating Leftovers
Cool leftovers quickly, then refrigerate in an airtight container up to 3 days.
For longer storage, portion into freezer-safe bags and freeze up to 2 months.
Reheat gently on the stove with a splash of broth to restore moisture; microwave in 60-second bursts, fluffing between rounds.
Frequently Asked Questions
Can I skip the wine?
Yes—substitute an equal amount of chicken broth; add a squeeze of lemon at the end for brightness.
Is brown rice an option?
It works, but extend covered simmer time to roughly 40 minutes and add ½ cup extra broth.
How spicy is the dish?
As written it’s mild; omit red-pepper flakes for zero heat or double them for a kick.
Can I meal-prep this?
Absolutely. Cook fully, cool, and divide into single-serve containers. Reheat with a splash of broth for best texture.
Garlic Chicken and Rice Skillet
Ingredients
- 1 ½ lb chicken tenders
- ½ cup dry white wine
- 1 ½ cups uncooked long-grain white rice e.g., jasmine
- 2 cups low-sodium chicken broth
- 2 Tbsp olive oil
- 3 Tbsp butter
- ½ onion finely minced
- 2 –3 Tbsp minced garlic
- ½ tsp chili powder
- 2 tsp paprika
- ½ tsp dried oregano
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp red-pepper flakes
- 1 tsp salt
- ½ tsp ground black pepper
- ½ cup grated Parmesan cheese divided
- Fresh chopped parsley for garnish
Instructions
- Combine the chili powder, paprika, oregano, garlic powder, onion powder, red-pepper flakes, salt, and black pepper in a small bowl; stir until evenly blended.
- Coat both sides of the chicken tenders with the spice mixture and set them aside.
- Warm the olive oil in a large, heavy skillet over medium-high heat. Add the seasoned chicken; sear for 5–6 minutes, turn, and cook an additional 3–4 minutes. Transfer the chicken to a plate and tent loosely with foil to maintain warmth.
- Lower the heat to medium. Melt the butter in the same skillet, then add the minced onion and garlic; sauté for 2–3 minutes until just softened.
- Pour in the white wine, scraping up the browned bits from the pan’s base. Allow the liquid to simmer for about 5 minutes, reducing slightly.
- Stir in the uncooked rice, ¼ cup of the Parmesan, and the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and cook for 20 minutes.
- Lift the lid; if the rice has not completely absorbed the liquid, replace the cover and continue cooking for up to 5 more minutes.
- Fluff the rice with a fork, arrange the reserved chicken tenders over the top, and scatter the remaining Parmesan and chopped parsley. Serve immediately.