Can I use brown rice instead of white rice?

Brown rice takes considerably longer to cook and requires more liquid. If using brown rice, increase the chicken stock to about 3½ cups and plan for a cooking time of 35-40 minutes. You might want to cook the chicken separately and add it at the end to prevent overcooking.

What can I substitute for white wine?

If you prefer not to use wine, substitute with additional chicken stock and add a tablespoon of lemon juice for acidity. You'll miss some of the depth of flavor, but it will still be delicious.

My rice turned out mushy/undercooked. What went wrong?

Rice can be tricky! For undercooked rice, add a bit more liquid (¼ cup at a time) and continue cooking. For mushy rice, remove the lid and cook on low heat to evaporate excess moisture. Different rice varieties and even pot types can affect cooking times.

Can I make this dish dairy-free?

Yes! Substitute the butter with olive oil or a plant-based butter alternative, and replace the Parmesan with nutritional yeast or a dairy-free Parmesan alternative. The flavor profile will change somewhat, but it will still be delicious.

One-Pan Garlic Parmesan Chicken and Rice Recipe

Description

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A delicious, comforting one-pan meal combining tender chicken with garlic and Parmesan infused rice. This easy weeknight dinner has the perfect balance of flavors with minimal cleanup required!

Ingredients

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1 lb. chicken tenders
Poultry seasoning or cajun seasoning
3 tablespoons minced garlic, divided (about 10 cloves)
2 tablespoons olive oil
1 stick butter (1/2 cup), divided
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
3/4 cup dry white wine (such as Pinot Grigio)
1 1/2 cups white rice, uncooked (basmati, long grain, or jasmine)
2 3/4 cups low sodium chicken stock
1/2 cup quality Parmesan cheese, freshly grated or shredded
1 tablespoon freshly minced parsley

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Instructions

Season and Cook Chicken: Season the chicken well on both sides. Heat a skillet to medium-high heat and add 2 tablespoons of olive oil. Cook the chicken about 3 minutes on each side, flipping just once, then reduce the heat to low.
Add Garlic Butter: Once the chicken is nearly cooked through, add in 2 tablespoons of butter and one tablespoon of garlic. Saute the garlic until fragrant, about 1 minute, scraping up the brown bits in the pan. Toss the chicken tenders in the garlic butter, coating them well on all sides. Remove chicken and set aside under tented foil.
Create Sauce Base: In the same skillet, increase heat to medium-low, add 4 tablespoons butter and 1 tablespoon garlic, sautéing until fragrant. Pour in the wine and simmer to reduce, about 3-5 minutes.
Reserve Pan Juices: Use a measuring cup to scoop out 1/3 cup of the pan juices and set aside to use later. Heat the pan to medium heat and add in the uncooked rice. Pan fry about 5 minutes, stirring frequently.
Cook Rice: Add chicken stock, 1/2 teaspoon of salt and red pepper flakes. Ensure rice is completely submerged under the liquid and bring mixture to a low boil then reduce to low-heat. Cover pan and simmer for 20 minutes or until rice is tender.
Add Parmesan: Stir cooked rice and add parmesan cheese in. Dice up the chicken (or you can leave tenders whole) and arrange it evenly over the rice.
Create Finishing Sauce: In a small bowl, heat 3 tablespoons of softened butter and remaining garlic (about 1 tablespoon). Heat in the microwave for 15 seconds until it’s partially melted. To the garlic butter, stir in the reserved pan juices we set aside earlier. Mix well, add in parsley and stir to combine.
Finish and Serve: Drizzle the sauce over the rice and chicken. Top with additional parmesan if desired and serve right in the pan.

Notes

For a healthier version, you can use less butter and opt for olive oil instead.
The dish can be made gluten-free by ensuring your chicken stock is gluten-free.
If you don’t want to use wine, substitute with additional chicken stock and a tablespoon of lemon juice for acidity.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For added vegetables, consider stirring in fresh spinach or peas at the end of cooking.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 2g
Sodium: 695mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 1g
Protein: 33g
Cholesterol: 125mg