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.
angela says
can you use quinoa instead of rice?
Olya says
Yes, absolutely!
Tara says
I only have brown rice. Can I use instead? I’m thinking add just touch more liquid and a few more minutes.
Olya says
Brown rice won’t work here according to one of the reviewers who tried it, because it requires longer cooking time and is harder in texture.
Dave says
This was amazing! I will definitely be making this many more times. Outstanding. Thanks!
Olya says
That’s wonderful! Thank you
Mackenzie says
Wow! This was delicious!! This is the first time cooking with wine, I usually opt for using chicken broth but I’m glad I went with wine. I also used chicken breast diced up otherwise followed exactly. Everyone enjoyed it and there was no left overs. Such great flavor!
Olya says
I am so happy you were wowed:)!
Vicki Larson says
This is one of my most favorite recipes! I use all the ingredients that are stated. I don’t use the red pepper flakes as I have a sensitive stomach. I add a little more minced garlic. Its a must try!!
Olya says
Thank you, Vicki. So happy you love some extra garlic as well!
Carrie says
Hi. Do you have a version for this to make in a instant pot?
Olya says
I have Cajun version of chicken and rice – Instant Pot Chicken and Rice
Deb says
Can you use minute rice?
Olya says
Ad half as much liquid and cook rice for only 5 to 7 minutes as opposed to the time indicated in the recipe. Please let me know how it turns out! I think it should be great!
Victoria says
What kind of rice is best to use?
Olya says
Jasmine or basmati rice.
HoneyBunny20 says
So very delicious and easy to make with items usually stocked at home. Could have ate way more but paced myself. Thanks for sharing.
Jeanette says
Since it says I can substitute chicken broth for the vine, am i still adding in the broth for both sections? or since i’m substituting will I just need to add the chicken broth once?
Olya says
You will add the entire amount just once. Do not split it.
Audrey O. says
Thanks so much for answering so quickly. This helps me also.
Audrey O says
Thank you for asking this Jeanette, it was exactly my question too.