Description
- Make Garlic Butter Chicken Tenders with Herbed Parmesan Rice for a quick, creamy, and satisfying weeknight dinner.
Ingredients
Scale
- 1 lb. chicken tenders
- Poultry seasoning (Cajun seasoning preferred)
- 3 tablespoons minced garlic, divided (about 10 cloves)
- 2 tablespoons olive oil
- 1 stick butter, divided (1/2 cup)
- 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 Parmesan cheese (freshly grated or shredded)
- 1 tablespoon freshly minced parsley
Instructions
- Season the chicken well with poultry seasoning on both sides. Heat a skillet to medium-high heat and add 2 tablespoons olive oil. Cook the chicken about 3 minutes on each side, then reduce the heat to low.
- Once nearly cooked through, add in 2 tablespoons of butter and one tablespoon of garlic. Sauté until fragrant, about 1 minute, then coat the chicken in garlic butter. Remove and set aside under tented foil.
- In the same skillet, increase heat to medium-low, add 4 tablespoons butter and the remaining garlic, and sauté until fragrant. Add wine and simmer to reduce, about 3-5 minutes.
- Scoop out 1/3 cup of pan juices and set aside. In the same pan, add rice and fry for about 5 minutes, stirring frequently.
- Add chicken stock, salt, and red pepper flakes. Bring to a low boil, then reduce to a simmer, cover, and cook for 20 minutes or until rice is tender.
- Stir in Parmesan cheese. Dice the chicken (or leave whole) and arrange over the rice.
- In a small bowl, combine softened butter, remaining garlic, and reserved pan juices. Microwave for 15 seconds, stir in parsley, and pour over the chicken and rice.
- Serve garnished with additional Parmesan.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 650 kcal per serving
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