Rain was falling in steady rhythms against the kitchen window, the kind that makes you want to stay inside, wear fuzzy socks, and cook something cozy. I wasn’t in the mood for anything fancy—just something simple, warm, and full of flavor. Chicken and rice came to mind, but I wanted to give it a twist. That’s when I opened the pantry, saw a block of Parmesan, a few cloves of garlic on the counter, and an idea sparked.
I started with chicken tenders because they cook quickly and stay juicy. I grabbed long-grain rice, a stick of butter, and thought—what if I built this dish layer by layer like a melody? The buttery richness, the salty sharpness of the cheese, the earthy aroma of garlic, and a little touch of green to bring it all together.
That day turned out better than expected. The whole house smelled like a cozy trattoria. I plated the garlic Parmesan rice, tucked the golden chicken right on top, and scattered fresh parsley like confetti.
No one said a word during dinner—which is always a good sign. And now, every time the sky turns gray, this is the recipe I reach for. It’s homey, satisfying, and comes together with pantry staples—no frills, just flavor.
Short Description
A buttery, garlicky rice dish topped with juicy chicken tenders and finished with Parmesan and herbs. Comfort food made simple and satisfying.
Key Ingredients
- 1 pound chicken tenders
- 2 tablespoons olive oil
- 1 stick butter (½ cup)
- Salt and pepper, to taste
- 1 cup long-grain white rice (or jasmine rice for more aroma)
- 2 cups water
- ½ cup grated Parmesan cheese (plus more for topping)
- 2–3 cloves garlic, minced (adjust to taste)
- Optional garnish: Fresh parsley, chopped
Tools Needed
- Large skillet
- Medium saucepan with lid
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Chicken
Heat 2 tablespoons of olive oil and 1 stick of butter in a large skillet over medium heat. Season the chicken tenders on both sides with salt and pepper.
Add them to the hot skillet and cook for 5–7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F/74°C). Remove from skillet and set aside on a plate.
Step 2: Prepare the Rice
In a medium saucepan, combine 1 cup of rice and 2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let simmer for 15–20 minutes, or until the rice is tender and the water is absorbed. Do not lift the lid while it’s steaming.
Step 3: Add Garlic and Parmesan
Once the rice is fully cooked, stir in the grated Parmesan cheese and minced garlic. Mix well, and let it sit for 1–2 minutes so the flavors can blend. Season to taste with salt and pepper.
Step 4: Serve
Spoon the garlic Parmesan rice into bowls or onto plates. Lay the chicken tenders on top, sprinkle with extra Parmesan, and garnish with chopped fresh parsley if desired.
Why You’ll Love This Recipe
– Packed with rich, cheesy garlic flavor
– Simple ingredients, big payoff
– Family-friendly and weeknight approved
– Ready in under 40 minutes
– Easy to make gluten-free with rice as the base
– Comforting without being heavy
– Ideal for meal prep or a quick dinner
Mistakes to Avoid & Solutions
1. Overcooking the Chicken
Dry chicken is often the result of high heat for too long. Cook on medium heat and flip once. Use a thermometer if needed to ensure 165°F.
2. Undercooked Rice
Don’t rush the simmering. If the water evaporates too fast, your rice will be underdone. Keep the lid on, and don’t peek.
3. Adding Garlic Too Early
If you add garlic at the start, it can burn and turn bitter. Always stir it in at the end when the rice is done.
4. Skipping the Butter
The butter brings depth and richness. If you want a lighter version, use half butter and half olive oil.
5. Not Tasting Before Serving
Parmesan is salty, but your rice might still need a pinch of salt or pepper to balance everything. Always taste and adjust before plating.
Serving and Pairing Suggestions
Serve as a main course with a side of roasted vegetables or a crisp green salad.
Make it a weeknight dinner with steamed broccoli or sautéed spinach.
For brunch, pair with a poached egg on top.
Serve buffet-style for gatherings with extra garnishes on the side.
Enjoy with a glass of dry white wine, like Pinot Grigio, or lemon water for a lighter touch.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Freeze rice and chicken separately in freezer-safe bags for up to 1 month.
Reheat (Microwave): Sprinkle rice with a bit of water and microwave in 30-second intervals until warm.
Reheat (Stovetop): Warm in a skillet with a splash of water or broth over low heat, covered.
FAQs
1. Can I use chicken breasts instead of tenders?
Yes! Just slice them into strips so they cook faster and evenly.
2. What type of Parmesan works best?
Freshly grated Parmesan gives the best flavor and melts smoothly into the rice.
3. Is jasmine rice better than white rice?
Jasmine rice adds more aroma and a slightly nutty flavor, but both work well.
4. Can I make this dish ahead of time?
Yes. Cook the rice and chicken separately, then store and reheat when ready to serve.
5. How do I make it vegetarian?
Skip the chicken and use sautéed mushrooms or roasted cauliflower for a hearty swap.
Tips & Tricks
Rinse your rice before cooking to remove extra starch—it’ll come out fluffier.
Let the chicken rest 5 minutes before slicing to keep it juicy.
Use garlic paste if you want a smoother finish instead of minced garlic.
Want a boost of umami? Add a dash of soy sauce or a spoonful of miso.
Don’t skip the parsley—it brightens up the whole dish.
Recipe Variations
Creamy Garlic Parmesan Rice
After mixing in the cheese and garlic, stir in ¼ cup of heavy cream. Let it simmer for 1–2 minutes for a richer, creamier version.
Lemon Garlic Chicken and Rice
Add 1 tablespoon of lemon juice and 1 teaspoon lemon zest to the rice at the end. Top the chicken with lemon slices before serving for a fresh twist.
Spicy Chicken Parmesan Rice
Season chicken with paprika and a pinch of cayenne before cooking. Stir in red pepper flakes with the garlic for a kick.
Herbed Rice Version
Mix 1 teaspoon dried Italian herbs (or fresh basil/thyme) into the rice before cooking to infuse extra flavor.
Veggie-Loaded Version
Add ½ cup of frozen peas or finely chopped spinach to the rice during the last 5 minutes of cooking for more color and nutrients.
Final Thoughts
The blend of buttery rice, the sharp bite of Parmesan, and tender golden chicken checks every box for a satisfying meal. It’s not trying too hard, yet it feels like a small indulgence.
Perfect for busy weeknights, picky eaters, or chilly evenings, it’s one of those dishes that finds a spot in your regular rotation without much convincing. You can dress it up or down, keep it classic or give it a twist. And even if you’re not a kitchen pro, this recipe welcomes you in with easy steps and no stress.
So the next time you’re standing in your kitchen with no plan but a craving for something delicious, start with this. It just might become your go-to too.
Chicken With Garlic Parmesan Rice
Ingredients
- 1 pound chicken tenders
- 2 tablespoons olive oil
- 1 stick butter ½ cup
- Salt and pepper to taste
- 1 cup long-grain white rice or jasmine rice for more aroma
- 2 cups water
- ½ cup grated Parmesan cheese plus more for topping
- 2 –3 cloves garlic minced (adjust to taste)
- Optional garnish: Fresh parsley chopped
Instructions
- Heat olive oil and butter in a large skillet over medium heat. Season chicken tenders with salt and pepper.
- Cook for 5–7 minutes per side until golden brown and cooked through (165°F/74°C). Remove and set aside.
- In a saucepan, combine rice and water. Bring to a boil, then cover and simmer on low for 15–20 minutes until tender and water is absorbed. Avoid lifting the lid.
- Stir garlic and Parmesan into the cooked rice. Let sit for 1–2 minutes to meld flavors. Adjust seasoning if needed.
- Plate the rice, top with chicken tenders, and garnish with extra Parmesan and parsley.
