The memory is as vivid as ever—sunlight streaming through the lace curtains, birds chattering in the trees, and the clink of my old wooden spoon against the rim of the skillet. I was standing barefoot in my little garden kitchen, trying to recreate a meal my sister and I used to make on weekends after tending to her herb garden.
She had this uncanny ability to mix the humblest ingredients and turn them into something comforting, yet unforgettable. One afternoon, after a long walk with my husband, I returned home to a hungry belly and a craving for something savory, creamy, and filling. I pulled out some chicken tenders, garlic, butter, and rice—ingredients I always keep on hand—and just followed my nose.
That afternoon, this simple dish became more than a meal. It turned into a ritual—a recipe I’d pass on to my grandkids, with stories of herb gardens, music playing in the background, and the joy of sharing something homemade. The rice, rich with butter and cheese, reminded me of how much warmth a single pot could bring to a home. And the chicken—golden and tender—brought balance to the plate.
Ever since, I’ve made this recipe dozens of times, tweaking it slightly depending on the season or what cheese I had in the fridge. But the heart of it remains the same. It’s soothing, filling, and easy to love. If you’re looking for a quick dinner that tastes like it took hours, this Chicken with Garlic Parmesan Rice is it.
Short Description
Golden seared chicken tenders served over creamy garlic Parmesan rice—simple to make, comforting to eat, and full of cozy flavor in every bite.
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
- Chef’s knife and cutting board
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add the butter and let it melt fully, swirling to coat the bottom of the pan. Season chicken tenders generously with salt and pepper on both sides.
Place them into the hot skillet and cook for 5 to 7 minutes per side, or until golden brown and cooked through (165°F internal temperature). Remove the chicken and place it on a plate—keep warm with foil if needed.
Step 2: Prepare the Rice
While the chicken cooks, bring 2 cups of water and 1 cup of rice to a boil in a medium saucepan. Once boiling, reduce the heat to low, cover tightly, and simmer for 15–20 minutes, or until all water is absorbed and rice is soft. Avoid lifting the lid too early—this traps in the steam that fluffs the rice.
Step 3: Add Garlic and Parmesan
When the rice is fully cooked, gently stir in the minced garlic and grated Parmesan cheese. Mix well until creamy and fragrant. Let it sit for a minute to let the garlic soften and blend with the cheese. Taste and adjust with salt and pepper if needed.
Step 4: Serve
Spoon the warm, cheesy garlic rice onto serving plates. Lay the chicken tenders on top. Sprinkle extra Parmesan and chopped parsley over the top for a pop of flavor and color. Serve hot and enjoy every creamy bite.
Why You’ll Love This Recipe
– Comforting and satisfying
– Quick and easy—30 minutes from start to finish
– Family-friendly and kid-approved
– One-pan protein and side
– Rich in flavor without being too heavy
– Customizable with herbs, veggies, or different cheeses
Mistakes to Avoid & Solutions
Overcooking the Chicken
Mistake: Cooking too long can dry out the tenders.
Solution: Use a thermometer to check for 165°F internal temp. Remove immediately once done and cover loosely to keep moist.
Sticky or Mushy Rice
Mistake: Using too much water or stirring while cooking.
Solution: Use the exact water ratio and avoid opening the lid during simmering.
Raw Garlic Flavor
Mistake: Adding garlic to the rice too late or not letting it heat through.
Solution: Stir garlic in right after cooking while the rice is still hot, letting it blend and mellow out.
Too Salty or Too Bland
Mistake: Not tasting and adjusting at the end.
Solution: Parmesan adds saltiness—so taste before adding extra salt.
Burning the Butter
Mistake: Heating butter too fast or on high heat.
Solution: Melt slowly over medium heat with olive oil to stabilize it.
Serving and Pairing Suggestions
Best Served As: A hearty dinner or cozy lunch
Perfect Pairings: Roasted asparagus, steamed green beans, or a simple tomato-cucumber salad
Drinks: A crisp white wine, lemon iced tea, or sparkling water with herbs
Serving Style: Family-style on a large platter or plated individually with garnishes
Storage and Reheating Tips
Storing Leftovers:
Let cool completely, then transfer to an airtight container
Store in the fridge for up to 3–4 days
Reheating:
Microwave: Add a splash of water or milk to the rice, cover loosely, and reheat in 30-second intervals until warm
Stovetop: Heat in a covered skillet over low heat with a splash of broth or milk to bring back creaminess
Avoid reheating chicken multiple times to keep it tender
FAQs
1. Can I use brown rice instead of white rice?
Yes, but increase the cooking time and water ratio—use 2½ cups water and simmer for 35–40 minutes.
2. What if I don’t have Parmesan cheese?
You can use shredded mozzarella for a milder flavor, or Pecorino Romano for a sharper bite.
3. Can I make this recipe dairy-free?
Swap butter with vegan butter or olive oil, and use a dairy-free Parmesan substitute.
4. Is this recipe freezer-friendly?
The chicken freezes well, but the rice may dry out. If freezing, store rice and chicken separately and reheat gently with added liquid.
5. Can I add vegetables to this dish?
Yes—sautéed spinach, peas, or broccoli work beautifully. Stir into the rice just before serving.
Tips & Tricks
– Rinse rice before cooking to remove excess starch and prevent clumping
– Add garlic after rice is cooked to avoid it burning or becoming bitter
– Use jasmine rice for extra aroma and flavor depth
– Finish with lemon zest or a squeeze of lemon juice for brightness
– Let chicken rest after cooking to retain juices
Recipe Variations
Lemon Herb Chicken Rice
Swap Parmesan for ¼ cup lemon juice and 1 tsp lemon zest. Use chopped thyme and rosemary instead of parsley. Stir herbs into rice for a fresh citrusy twist.
Creamy Mushroom Garlic Rice
Sauté ½ cup chopped mushrooms in butter before cooking rice. Stir into the final rice with garlic and Parmesan for an earthy upgrade.
Spicy Cajun Chicken & Rice
Season chicken with Cajun spice mix before searing. Add a pinch of cayenne or smoked paprika to the rice for heat and bold flavor.
One-Pot Version
Brown chicken, then add uncooked rice and water to the same skillet. Simmer until rice is done, then stir in garlic and cheese. Fewer dishes, same great flavor.
Final Thoughts
This dish is one of those humble recipes that quietly steals the spotlight. It’s warm, filling, and doesn’t ask for much—just a few ingredients, a little attention, and a love for good food. Every time I make it, it brings back the calm joy of quiet evenings spent in the kitchen, letting the scent of garlic and butter fill the house.
The way the Parmesan melts into the rice is like a soft embrace, wrapping everything together in pure comfort. It’s the kind of meal that doesn’t need fanfare, but always earns a smile. Perfect for busy nights, peaceful weekends, or when you need a little food hug. I hope you enjoy making it as much as I do—perhaps it’ll become one of your weeknight staples too. Keep it simple, stir with love, and pass it on.
Chicken With Garlic Parmesan Rice
Print ThisIngredients
- 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
Step 1: Cook the Chicken
Heat olive oil in a skillet over medium heat, then melt the butter. Season chicken with salt and pepper. Cook for 5–7 minutes per side, until golden and fully cooked (165°F). Remove and keep warm.
Step 2: Prepare the Rice
In a saucepan, combine rice and water. Bring to a boil, then cover and simmer on low for 15–20 minutes, until tender. Avoid lifting the lid while it cooks.
Step 3: Add Garlic and Parmesan
Stir garlic and Parmesan into the hot rice until creamy and fragrant. Let sit 1 minute. Season to taste.
Step 4: Serve
Spoon rice onto plates, top with chicken, and garnish with extra Parmesan and parsley. Serve hot.
