Garlic Chicken & Rice
Garlic Chicken & Rice
Hey y’all! The sign on the wall says it all…
Dinner Choices:
1. Take it
2. Leave it
We are trying a new recipe that is a 30-minute, one pan meal! It has very few ingredients, but very good flavor! It is what I consider a comfort food.
- 2 lb chicken tenders or thighs
- salt & pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- ½ cup butter, (1 stick)
- 3 tablespoons minced garlic
- ½ teaspoon red pepper flakes
- 1 teaspoons salt, divided
- ½ cup dry white wine, (such as Pinot Grigio)
- 1 ½ cups white rice, (uncooked)
- 3 cups chicken broth
- ½ cup Parmesan cheese, (grated or shredded)
Drizzle a bit of olive oil in your skillet and add your seasoned chicken.
Cook for about 5 minutes per side on medium heat to get some nice brown color on each side.
Remove from the pan and set aside to cut into bite size pieces.
To the skillet add your stick of butter, minced garlic and red pepper flakes and saute for about 3 minutes. Careful not to let your garlic burn.
Turn heat to medium high and add white wine. 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 ½ 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.
Enjoy!