Chicken with Garlic Parmesan Rice is the perfect dish for easy weeknight dinners. This quick chicken and rice recipe is not only tasty but it uses ingredients you likely have on hand. Simply use chicken tenders, white rice and white wine to quickly whip up this easy dinner!
Serve it with the healthy addition of Cranberry, Walnut and Spinach Salad, or delicious Avocado Salad.
Chicken and rice recipe is one of my all time favorite foods and the thing I search out the most on restaurant menus. But when I’m home I make it from scratch because the recipe is so easy!
Why make chicken and rice
Chicken and rice is a terrific way to stretch your meal budget! For a family of four or five, you can get by with just a pound, or a pound and a half of chicken and several cups of rice.
You can also use this as a meal prep by dividing the entire meal into four equal portions and storing them in ziplock bags frozen or refrigerated. Use this recipe to plan ahead your healthy meals for the week!
What kind of rice should I use
I used Jasmine rice in this recipe. It’s white rice of the long grain variety, which means the rice grains remain distinct and not very sticky. You can also use basmati rice, although jasmine is plumper, softer, and a bit more moist than basmati.
How to Make Chicken with Garlic Parmesan Rice
Garlic parmesan rice with chicken is super simple, especially if you prepare all your ingredients in advance. It’s literally as easy as 1,2,3!!
- Cook Chicken: Season the chicken with salt and pepper and cook over medium-high heat (I cook about 5 minutes per side until nicely browned). I like to use a lean chicken tenderloins or chicken tenders. You can also use skinless and boneless chicken thighs here. Remove and set aside.
- Make Saucy Rice: Add garlic, wine, chicken broth and RICE to the pan. Wine and garlic will flavor and coat every morsel of rice as they slowly cook together.
Cook rice in the amazing sauce:
- Add Parmesan: Parmesan should go once the rice is ready and after you add the chicken back to the pan.
WHAT KIND OF WINE TO USE
First things first, I do not recommend using a cooking wine. Not only because it will not add a rich taste to the dish, but also because it’s full of sodium and will make your food way too salty!
Also, I do not recommend using the wine that you usually drink. You can go cheaper here as long as you do use a regular drinking wine. I love Pinot Grigio because it’s a crisp, lemony-lime, dry white wine.
BEST NON-ALCOHOLIC SUBSTITUTES FOR WINE IN COOKING
- Chicken or vegetable stock. Substitute stock for white wine entirely if you don’t have any wine on hand.
- White Wine Vinegar is a wonderful substitute for dry white wine. Made from white wine, it has many of the same flavor characteristics. Minus the alcohol. In this recipe you should start with ¼ cup vinegar. Thank you, Emily, for providing this tip!
- Rice Vinegar – do not use it! A brave reader attempted it and the result was simply miserable. Trashcan! Thank you Evangelina for reporting back.
- I do not recommend Apple Cider Vinegar. It can be too strong as a substitute. A reader recommended to add ONLY a splash of it. If you choose to use ACV, make sure to start with 1 tablespoon. Add more only you desire a stronger flavor.
- For extra flavor, try mixing a tablespoon of lemon juice per cup of stock.
Enjoy!
Even more mouthwatering rice recipes
Cajun Instant Pot Chicken and Rice
Broccoli Cheese Rice Casserole
Chicken with Garlic Parmesan Rice
Ingredients
- 1 lb. chicken tenders
- Salt and pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- ½ cup butter, (1 stick)
- 2 tablespoons minced garlic
- ¼ teaspoon red pepper flakes
- 1 teaspoons salt, divided
- ½ cup dry white wine, (such as Pinot Grigio)
- 1 ½ cups white rice, (uncooked)
- 3 cups chicken broth
- ½ cup Parmesan cheese, (grated or shredded)
Instructions
- Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.
- Add butter, garlic, pepper flakes and ½ teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.
- Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.
- Add uncooked rice to skillet with remaining butter sauce. Stir well – make sure it’s completely covered. Add chicken broth and remaining ½ teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it’s cooking
- Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Cover, remove from heat then let stand for 5 minutes.
- Drizzle reserved 3 tablespoons of pan sauce over chicken tenders when serving and garnish with parsley.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Amy says
Do you use fresh parmasean or the green bottle??
Olya says
You can us green bottle parmesan!
Connie R says
I am not a lover of spicy things..so I’m wondering if the red pepper flakes adds “heat” to the dish at all?
Olya says
Not real heat and they are definitely optional.
BethG says
This was so delicious and flavorful and great “comfort food” on a cold winter evening! I added fresh sliced mushrooms when I started cooking the rice and they were perfectly cooked. Thank you for a great recipe!
Olya says
Love freshly sliced mushrooms! So glad you made it and thank you for your 5-star review!
annie says
Just made this for dinner. Great recipe, lots of flavor. I’m trying to teach the old man that rice can be good, he did enjoy this recipe. Will be making again & again.
Olya says
What a wonderful way to teach someone to like rice! Great idea and thank you for your 5-star rating!
Lorie Robertson says
This is amazing! It is my go to recipe for company and everyone loves it! But still make it for me and hubby during the week!
Olya says
Thank you Lorie! It’s great to read that the recipe was well liked by everyone.
Karen says
Made this for dinner tonight. I don’t have any wine, so I just increased the chicken broth. Very good & easy to make! Will definitely make this again!!
Olya says
Karen – so glad it worked without the wine (I use broth alone all the time myself) and thank you for your 5-star rating!
Kathy says
We enjoyed this recipe very much. I did cut down on the oil and butter as I didn’t think I needed the extra calories. I only had 1 cup of rice so I used only 2 cups of chicken stock. Also, used less than 1/4 cup of the Parmesan since I used less broth. Added some mushrooms I had. I sautéed them separately and added at the end.
If I had other fresh veggies I would have added a few. Still very tasty!
Charlotte says
This recipe is amazing and super flavorful! Thank you!
Olya says
Thank you Charlotte for your 5-star rating!
Angela says
My family throughly enjoyed it, I seasoned the thighs with turmeric and garlic and cooked in some zucchini with the rice. Definitely a keeper.
Olya says
Angela, I love the addition of zucchini to the rice! And thank you for such a great review and a 5-star rating!
Nida says
What if you don’t drink or cook with alcohol due to health reasons?
Olya says
You can definitely omit wine completely. The flavor won’t be the same, but will still be delicious. If you are brave enough, you can attempt a splash of white wine vinegar in it. I personally would suggest lemon juice (just a bit).
Jodi says
Made this for dinner was easy to follow. I made with chicken tenders, I personally will be making again with chicken thighs to enhance the flavor. The rice was very good and full of flavor. Will be using this rice for many side dishes. The only thing I tweak was the crushed red peppers and minced garlic. Good recipe!
Olya says
Thank you Jodi! Glad you found it easy to follow and full of flavor!