Parmesan Chicken and Rice
Discover the simplicity of parmesan chicken and rice. A delicious, one-pan dish that is perfect for family dinners.
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Equipment
Ingredients
Step 1 Ingredients:
- 1½ lbs Chicken tenderloins (raw, skinless/non breaded)
- 2 tbsp Butter
- Salt and pepper for seasoning
- 1/2 tsp Paprika
Step 2 Ingredients:
- 1/4 cup Butter
- 1/2 cup Diced onions
- 4 cloves Garlic
- 1/2 tsp Sea salt
Step 3 Ingredients:
- 1/2 cup Pinot grigio
- 1½ cups Jasmine rice
- 3½ cups Chicken broth
- Parmesan cheese, freshly shredded
Instructions
Step 1
- Season chicken tenderloins with salt, pepper, and paprika.
- In a large cast iron skillet, heat butter over medium heat. Add chicken tenderloins and cook to sear both sides of chicken. Approximately 5 minutes each side.
- Remove chicken from skillet and set aside on a plate tented with foil.
Step 2
- Melt the butter in the skillet and add onions. Sauté onions until soft and translucent.
- Add garlic and sea salt and continue to sauté for about 1 minute.
Step 3
- Deglaze the pan with pinot grigio, scraping the brown bits from the bottom of the skillet. Stirring frequently, allow to simmer and reduce to half.
- Add the rice to reduced glaze and stir to coat rice. Allow the rice to soak some of the garlic butter glaze for about 1 minute.
- Add the chicken broth and stir. Cover and simmer on low for 10 minutes.
- Stir the rice and return chicken tenderloins to pan.
- Cover and allow to continue to cook rice for 5 more minutes. Liquid should be completely absorbed by the rice.
- Shred parmesan cheese over the top of chicken and rice and cover the pan again. Take off the heat and allow cheese to melt.
- Allow the parmesan chicken and rice to cool slightly for 5 minutes before serving.
Nutrition
Serving: 1cupCalories: 500kcal
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