Description
A flavorful skillet dinner featuring chicken in a garlic‑butter wine sauce, tossed with Parmesan rice for a rich, comforting meal.
Ingredients
- 2 tbsp olive oil
- 4 boneless, skinless chicken thighs or breasts, cut into bite‑sized pieces
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth as substitute)
- 2 tbsp butter
- 1 cup long‑grain rice
- 2 cups chicken broth (for rice)
- 1/2 cup grated Parmesan cheese
- Juice of 1 lemon (about 2 tbsp)
- 1/4 cup chopped fresh parsley
- Red pepper flakes (optional, for a little heat)
Instructions
- Season the chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium‑high heat. Add chicken and cook until browned and cooked through, about 4‑6 minutes. Remove chicken from skillet and set aside.
- In the same skillet, lower heat to medium. Add butter and garlic; sauté until fragrant but not browned, about 30 seconds to 1 minute.
- Pour in the white wine (or broth), scraping up any browned bits from the bottom. Let the sauce reduce slightly, about 2‑3 minutes.
- Add lemon juice and red pepper flakes if using; stir to combine.
- Meanwhile, in a separate pot, cook the rice: bring chicken broth to a boil, stir in rice, reduce heat to low, cover and cook until rice is tender and liquid is absorbed (about 15‑18 minutes).
- Once rice is cooked, fluff with a fork and stir in Parmesan cheese.
- Return chicken to the skillet with the sauce, toss to coat.
- Serve the chicken atop or alongside the Parmesan rice. Garnish with chopped parsley.
Notes
- You can use chicken breast or thigh depending on preference; thighs are juicier.
- If you don’t have white wine, chicken broth works fine (adds less acidity).
- For a creamier sauce, stir in a splash of cream at the end.
- Adjust garlic amount to your taste.
- Cooking rice with broth instead of water boosts flavor.
- You can add vegetables (e.g. peas, spinach) to the rice or skillet for extra color and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: ≈ 550 kcal
- Sugar: 2 g
- Sodium: ≈ 600 mg
- Fat: ≈ 25 g
- Saturated Fat: ≈ 10 g
- Unsaturated Fat: ≈ 12 g
- Trans Fat: 0.5 g
- Carbohydrates: ≈ 50 g
- Fiber: 1 g
- Protein: ≈ 35 g
- Cholesterol: ≈ 120 mg
