Garlic Chicken and Rice Skillet
A convenient one-pan entrée that pairs succulent, spice-rubbed chicken tenders with fluffy, garlicky rice simmered in white wine and broth, finished with Parmesan and a sprinkle of fresh parsley for an elegant yet uncomplicated meal.
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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.