Need something quick for dinner? Try this one pan dish that will delight the whole family! This one is amazing!
Total: 40 min
Cook: 40 min
Servings: 4 servings
1 lb. chicken tenderloins
Salt and pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 stick butter (1/2 cup)
2 tablespoons minced garlic*
1/4 teaspoon red pepper flakes
3/4 teaspoons salt, divided
1/2 cup dry white wine
1 1/2 cups uncooked white rice
3 cups chicken broth
1 lb. fresh asparagus
1/4 cup fresh grated parmesan cheese
Season chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Sauté chicken tenderloins until nicely browned and just cooked through. Remove chicken from skillet, cover chicken then set aside.
Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3 minutes (do not let the garlic burn or become too brown).
Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for approximately 5 minutes or until mixture is reduced by half. Remove and set aside 2 tablespoons of pan sauce to use later.
Add rice to skillet with remaining butter sauce then stir and cook for 3-4 minutes or until rice starts to brown just a little. Add chicken broth and 1/4 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan then cook for 20 -25 minutes or until rice is tender. Stir once or twice the first 15 minutes of cooking but not more than that. After the first 10 min add aspargus (1 inch pieces).
Sprinkle parmesan over rice and asparagus then arrange chicken tenders in skillet over rice. Drizzle reserved 2 tablespoons of pan sauce over chicken tenders. Cover, remove from heat then let stand for 5 minutes.
Garnish dish with more parmesan and chopped fresh parsley if desired.
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