Description
This One Pot Chicken and Rice recipe is a flavorful, comforting dish featuring tender chicken tenders, garlic-infused buttery rice, and Parmesan cheese. It’s quick to prepare, budget-friendly, and requires minimal cleanup—perfect for busy weeknights.
Ingredients
- Chicken:
- 1 lb chicken tenders
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- Saucy Rice:
- 3 tablespoons butter
- 2 tablespoons minced garlic
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt (plus more to taste)
- ½ cup low-sodium chicken broth
- 1½ cups white rice (uncooked)
- 3 cups chicken broth (for cooking rice)
- ½ cup Parmesan cheese (grated or shredded)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken tenders with salt, pepper, and garlic powder.
- Sauté chicken until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter. Add minced garlic, red pepper flakes, and salt. Sauté for 1–2 minutes until fragrant.
- Increase heat to medium-high and pour in ½ cup chicken broth. Stir and simmer for 3–4 minutes to develop flavor.
- Remove and set aside 3 tablespoons of this pan sauce for drizzling later.
- Add uncooked rice to the skillet and stir until coated in the butter mixture. Pour in 3 cups of chicken broth.
- Bring to a gentle boil, reduce heat to medium-low, cover, and simmer for about 20 minutes, stirring occasionally, until rice is tender.
- Once rice is cooked, place the chicken tenders on top of the rice. Sprinkle with Parmesan cheese.
- Cover, remove from heat, and let stand for 5 minutes.
- Drizzle the reserved sauce over the chicken and rice before serving. Garnish with fresh parsley if desired.
Notes
- Use boneless skinless chicken thighs or breasts if you don’t have tenders.
- For extra creaminess, stir in a splash of cream or a bit more Parmesan.
- Make it a complete meal by adding spinach or peas to the rice while it cooks.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 1g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
