Directions
1. Season the chicken tenders with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat and cook the chicken tenders until golden brown and fully cooked, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the butter and garlic, cooking for 1 minute until the garlic is fragrant but not browned.
3. Add the rice to the skillet, stirring to coat with the garlic butter mixture.
4. Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove the skillet from the heat, and stir in the grated Parmesan cheese and fresh parsley. Adjust seasoning with additional salt and pepper to taste.
6. Serve the chicken tenders on a bed of the garlic Parmesan rice, with lemon wedges on the side for squeezing over the top. Garnish with additional grated Parmesan cheese if desired.
Variations & Tips
– For an extra touch of richness, you can stir in a splash of heavy cream to the cooked rice before adding the Parmesan cheese.
– If you’re in the mood for something with a bit more heat, add a pinch of red pepper flakes to the rice as you’re sautéing the garlic.
– To incorporate more veggies into the dish, you can mix in some frozen peas or diced bell peppers with the rice after it has finished cooking.
– This recipe works beautifully with other cuts of chicken as well. If using thicker cuts like breasts, simply increase the cooking time accordingly for the chicken.
– The leftover Garlic Parmesan Rice can be transformed into delectable rice balls or arancini the next day, making a delightful appetizer or snack.
