Garlic Parmesan Chicken & Rice Skillet

Garlic Parmesan Chicken & Rice Skillet

A Cajun chicken & rice perfect for Sunday supper!
Steak Crostini Reading Garlic Parmesan Chicken & Rice Skillet 2 minutes Next Lemon Golden Oreo Cake


  • 1 pound chicken tenders or boneless skinless thighs
  • Cajun seasoning
  • 3 tablespoons minced garlic, divided
  • 2 tablespoons olive oil
  • 1 stick plus 2 more tablespoons butter
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¾ cup dry white wine (I used Pinot Grigio)
  • 1 ½ cups jasmine rice, uncooked
  • 2 ¾ cup chicken broth
  • 1 cup heavy cream
  • ½ cup Parmesan cheese


Chop chicken into bite size pieces.  Heat large skillet to medium-high heat and add 2 tablespoons olive oil and 2 tablespoons butter.  Add chicken.   While it is searing season well with Cajun seasoning (or whatever chicken seasoning you prefer).  Cook 3 minutes on each side, flipping just once.  When chicken is nearly cooked through add 2 more tablespoons of butter and 1 tablespoon of the garlic.  Saute 1 more minute, scraping the browned bits.  Toss chicken well in the garlic butter and remove pieces to a bowl.  Set aside.

In the same skillet turn heat to medium-low and add 4 more tablespoons of butter and 1 more tablespoon of garlic.  Pour in wine and simmer 3-5 minutes to let the wine reduce somewhat.

Use a measuring cup to scoop out 1/3 cup of pan juices and set aside.  Heat pan to medium heat and add uncooked rice.  Pan fry for 5 minutes, stirring frequently. 

Add broth, red pepper flakes, and salt.  Ensure rice is completely submerged in liquid and bring mixture to a low boil then reduce to low heat.  Cover pan and simmer 15 minutes or until rice is tender. 

Add parmesan.  Add chicken.  In a small bowl heat 3 tablespoons butter and remaining tablespoon of garlic in microwave for 15 seconds.  Whisk with the reserved pan juices.  Pour sauce over rice and chicken.  Top with additional parmesan if desired.