One-Pan Garlic Parmesan Chicken (Print-Friendly Version)

Juicy chicken and tender rice with garlic, parmesan, and a buttery white wine sauce—all in one pan.

# What You’ll Need to Make This:

→ Chicken

01 - 450 g chicken tenders
02 - 1/2 teaspoon poultry seasoning or Cajun seasoning
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon red pepper flakes

→ Aromatics and Fats

05 - 3 tablespoons minced garlic, divided
06 - 2 tablespoons olive oil
07 - 113 g unsalted butter, divided (1 stick)

→ Rice and Liquids

08 - 270 g white rice, uncooked (basmati, long grain, or jasmine)
09 - 180 ml dry white wine, such as Pinot Grigio
10 - 650 ml low sodium chicken stock

→ Finishing Touches

11 - 50 g freshly grated or shredded Parmesan cheese
12 - 1 tablespoon freshly minced parsley

# How to Prepare:

01 - Season chicken tenders thoroughly with poultry or Cajun seasoning, salt, and red pepper flakes. Heat a large skillet over medium-high and add olive oil. Place chicken in the skillet and cook for approximately 3 minutes per side, turning once, until golden. Reduce heat to low.
02 - Add 2 tablespoons butter and 1 tablespoon minced garlic to the skillet. Sauté garlic until aromatic, about 1 minute, scraping up any browned bits. Turn the chicken in the garlic butter to coat well. Remove chicken from skillet and keep warm under foil.
03 - Return skillet to medium-low. Add 4 tablespoons butter and 1 tablespoon garlic, sauté until fragrant. Pour in the white wine and let reduce for 3–5 minutes, allowing flavors to concentrate.
04 - Remove 80 ml (about 1/3 cup) of pan juices to a small bowl and set aside for finishing sauce.
05 - Increase skillet heat to medium. Add uncooked rice and cook, stirring frequently, for 5 minutes to lightly toast.
06 - Pour in chicken stock, ensuring that rice is fully submerged. Add remaining salt and red pepper flakes. Bring to a gentle boil then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
07 - Stir Parmesan cheese into the hot rice. Cut chicken into bite-sized pieces or leave whole, and arrange over the rice in the skillet.
08 - In a small bowl, melt remaining 3 tablespoons butter with last tablespoon of garlic in microwave for 15 seconds until partially melted. Blend in reserved pan juices and minced parsley. Stir until combined.
09 - Drizzle parsley-garlic butter sauce over the chicken and rice. Top with additional Parmesan as desired and serve directly from the pan.

# Extra Tips:

01 - For enhanced flavor, use freshly grated Parmesan and avoid pre-shredded varieties.
02 - Allow chicken to rest under foil to maintain juiciness while cooking the rice.

Return