Ingredients
Scale
For the Chicken
- 12 chicken tenders
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
For the Garlic Butter Sauce
- 3 tablespoons vegetable oil
- ½ cup (1 stick) unsalted butter
- 1½ teaspoons garlic, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
For the Rice
- 1½ teaspoons salt
- ½ cup dry white cooking wine
- 1½ cups uncooked long-grain white rice
- 3 cups chicken broth
- ½ cup fresh Parmesan cheese, finely grated
- Fresh flat-leaf parsley, chopped, for garnish
Instructions
- Season the chicken. Pat the chicken tenders dry with paper towels, then season them evenly on both sides with salt, pepper, and garlic powder. Let them sit at room temperature for about 5 minutes while you prep everything else.
- Sear the chicken. Heat the vegetable oil in a large, deep skillet over medium-high heat until shimmering. Add the chicken tenders in a single layer, working in batches if needed. Cook 3 to 4 minutes per side until deep golden brown and cooked through. Remove to a plate and set aside.
- Build the garlic butter sauce. Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and red pepper flakes, stirring constantly for about 60 seconds until fragrant and just starting to turn golden. Don’t walk away here; garlic goes from golden to bitter fast. Season with the ½ teaspoon of salt.
- Toast the rice. Add the uncooked rice directly to the garlic butter and stir to coat each grain. Toast for 1 to 2 minutes, stirring frequently, until the rice smells slightly nutty.
- Deglaze with wine. Pour in the cooking wine and stir, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce for about 1 minute.
- Add the broth and cook. Pour in the chicken broth and add the salt. Stir to combine, then bring to a boil. Once boiling, reduce heat to low, cover tightly with a lid, and cook for 18 to 20 minutes until the rice has absorbed all the liquid.
- Rest the rice. Remove the pan from heat and let it sit, covered, for 5 minutes. This step finishes the cooking with residual steam and keeps the rice from getting gummy.
- Add the Parmesan. Uncover and stir in the grated Parmesan until it melts into the rice. Taste and adjust salt if needed.
- Return the chicken. Nestle the seared chicken tenders back into the skillet on top of the rice. Cover and warm over low heat for 2 to 3 minutes.
- Garnish and serve. Scatter fresh parsley over the top and serve straight from the skillet.
Notes
- Don’t lift the lid while the rice cooks. Every time you peek, steam escapes and you risk uneven cooking or crunchy rice.
- Fresh Parmesan only. Pre-shredded Parmesan has anti-caking agents that make it clump instead of melt smoothly into the rice.
- Skillet size matters. Use a skillet that’s at least 12 inches and 2 to 3 inches deep so everything fits comfortably and the rice has room to expand.
- Scaling up: This recipe doubles well. Use a larger pot or Dutch oven, and add 3 to 5 minutes to the covered cooking time.
- Make it spicier: Double the red pepper flakes, or add a pinch of cayenne to the chicken seasoning.
- Make it ahead: You can season the chicken up to 24 hours in advance and keep it covered in the fridge. The assembled dish is best made fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 105 mg