Chicken with Garlic Parmesan Rice
Chicken with Garlic Parmesan Rice is a delightful weeknight dish that transforms ordinary dinner into a culinary celebration. Succulent chicken breasts are seared to golden perfection, paired with creamy garlic Parmesan rice that envelops your palate in rich flavors. This recipe is not only easy to prepare but also versatile enough for entertaining or satisfying a simple craving. With its tantalizing aroma and stunning presentation, it’s a guaranteed crowd-pleaser that invites seconds!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 cup freshly grated Parmesan cheese
- 4 tbsp butter
- 1 cup long-grain rice (jasmine recommended)
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare your kitchen by gathering all ingredients.
- Heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper; cook for 6-7 minutes on each side until golden brown and cooked through. Remove from pan and keep warm.
- In the same skillet, melt butter and sauté minced garlic until fragrant (about 30 seconds).
- Stir in uncooked rice, coating it in the garlic butter mixture. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until rice absorbs the liquid.
- Fold in freshly grated Parmesan cheese and chopped parsley, fluffing with a fork.
- Slice chicken and serve over creamy garlic Parmesan rice, drizzling any remaining juices from the skillet over the top.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 520
- Sugar: 1g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
Keywords: Feel free to add vegetables like spinach or substitute chicken with shrimp for variety. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop.