Chicken with Parmesan Rice
Chicken with Parmesan Rice is creamy, rich comfort food with strips of chicken. It is probably my favorite chicken one Pot meal to date.
TIPS FOR THE CHICKEN AND RICE RECIPE
This one-pan creamy chicken and parmesan rice recipe is full of rich flavors with both chicken, cream, and parmesan all cooked in one skillet for quick, easy prep and cleanup. It will remind you of a delicious chicken risotto!
- Remove chicken breasts from the refrigerator about 15 minutes before cooking, bring them close to room temperature.
- We used boneless and skinless chicken strips because they render less fat and are easier to cut up. Feel free to use boneless, skinless chicken thighs if you prefer dark meat.
HOW AND HOW LONG TO KEEP THE LEFTOVERS?
You can keep the creamy chicken and parmesan rice leftovers for up to 2 days in the refrigerator in an airtight container. Reheat with a few drops of water to loosen the sauce.
- 1 lb. chicken tenders
- Salt and pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 cup butter (1 stick)
- 2 to 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine vinegar
- 1 cup diced mushrooms
- 1 1/2 cups white rice (uncooked)
- 3 cups chicken broth
- 1/2 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, mushrooms and 1/2 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 vinegar. 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 1/2 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 2 tablespoons of pan sauce over chicken tenders when serving and garnish with parsley.
Did you try Chicken with Parmesan Rice? Did you love it? We would love to hear from you! Please leave us a comment below!
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