Chicken with Parmesan Rice
Chicken with Parmesan Rice is creamy, rich dish that is filled with strips of chicken, and a delicious sauce. It is probably my favorite chicken one Pot meal to date.
TIPS FOR THE CHICKEN AND RICE RECIPE
- Remove chicken breasts from the refrigerator about 15 minutes before cooking, bring them close to room temperature, or time is an issue, use an rotisserie chicken. My grocery store has them already shredded which makes it so easy to freeze. Such an easy way to make a fast dish!
- I used boneless and skinless chicken strips because they render less fat and are easier to cut up. This kind of meat can get a little dry so you can also use chicken thighs.
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. This would be a great freezer meal. Just double the recipe and freeze half!
- 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 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 or tag us on Instagram!
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