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.
Even more mouthwatering rice recipes
Cajun Instant Pot Chicken and Rice
Broccoli Cheese Rice Casserole
Chicken with Garlic Parmesan Rice
- 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)
- 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.
This was so good and easy to make! Leftovers were delish as well!
I just made this tonight and my whole family loved it. I can’t wait to have leftovers tomorrow.
I love to hear that!
This was really good. I am on a sodium restriction so I had to do quite an adjustment to the get rid of the 1700mg of sodium per serving as I am not even allowed that much per day let alone 1 meal. Lol. So I used a stick of unsalted butter which dropped over 700 and then I used pacific low sodium chicken broth which is only 40 mg per cup instead of a few hundred. I didn’t use any salt but added an extra Tbsp of garlic and the juice of one lemon and 3/4 cup of wine. My Parmesan cheese is only 40 mg instead of 300. So I was able to get this meal down to about 300per serving and absolutely everyone loved it.
You are quite a food mathematician, Kathy!
You have to be with that sodium restriction. Lol. People don’t realize that lemon, vinegar, even garlic will replace sodium for flavor. Making this again tonight for company tonight
Absolutely right! Garlic especially.
This absolutely is a keeper. Everyone loved it. Will definitely make it again.
Wonderful to hear, Roz!
Tosha P. says
I’ve made this before and yummy! I am making it again but for a large group. What would be the cooking time to throw it all in the oven?
That’s wonderful! I would reheat it in the oven for 15 minutes at 350F.
I have a house full of fussy eaters and they all loved this meal. It is sooooo simple and tastes great. Thanks for posting it.
Thank you to you and your house of fussy eaters for such a fun review!
Hi! This looks so delicious! Are you using a minute rice or regular rice in this recipe?
Chris J says
I made this tonight. It was amazing!!!! My husband said this one is a keeper. Next time I am going to make it jucier because the butter sauce was to die for. I am going to add this to my chicken meals rotation.
Chris J says
I forgot to add that I used white wine vinegar since I don’t drink white wine. I have to admit that when I tasted the sauce it seemed really vinegary. But it cooked off just like wine does and you couldn’t tell the difference.
I am glad the vinegar did not impart vinegar flavor. How much did you add?
Can I use brown rice and would the broth ratio be the same or more
I would add 1/4 to 1/3 more broth since brown rice will take longer to cook.
That’s incredible! Thank you Chris!
Helen Sparrow says
Omit alcohol or use juice. Will change taste but should be fine.
I can’t have alcohol, do you have a substitute suggestion?
You can simply omit it or use a small amount of fresh lemon juice (squeezed) instead.
I substitute water for wine especially in risottos. Can’t tell
Yes! Salt is more important:)