Garlic Parmesan Chicken and Rice Bake

Another one-pot wonder down in the books!

The first time I made this, I was really questioning whether I would like it or not. I mean, I love chicken and rice. I love everything garlic parm. Why would I NOT love this dish? I literally loved every bit of it, y'all. Espeically the part with less dishes *wink wink*. I hope you guys enjoy this as much as I do. Let me know in the comments! Don't leave without showing me some lovvvveee!

Ingredients

• 6-7 chicken tenders, raw

• 2 tbsp. olive oil

• salt and pepper

• 1 tsp. garlic powder

• 1/2 c. butter (1 stick)

• 2 tbsp. minced garlic

• 1/2 white onion, diced

• 1/2 c. dry white wine, like Pinot Grigio

• 1 1/2 c. white rice, uncooked

• 3 c. chicken broth

• 1/2 c. shredded parmesan cheese

Instructions

1. Heat oil over medium heat in a large skillet or oven-proof pan.

2. Season chicken with salt, pepper and garlic powder. Sautee tenders until golden and cooked through. Remove from pan and set aside.

3. Add butter, garlic, onion and 1/2 tsp. salt to the pan and sautee for about 2-3 minutes.

4. Turn heat to medium-high and add wine. Cook and stir for about 5 minutes.

5. Add uncooked rice to the pan and stir until rice is completely covered in the butter sauce.

6. Pre-heat oven to 350 F.

7. Add chicken broth and 1/2 tsp. salt. Bring mixture to a low boil then reduce heat to medium low. Cover and simmer until rice is tender, about 20 minutes.

8. Sprinkle with parmesan cheese, then arrange the tenders in the pan over the rice. Sprinkle with more cheese.

9. Cover and bake in the oven for 5-7 minutes, until cheese is melted.

10. Let it sit covered for about 3 minutes before serving.

Tips & Tricks

• So when cooking with wine, I HIGHLY suggest spending a little extra and buying drinking wine instead of cooking wine. Something I got off of Criminal Minds lately, "If you no drink the wine, you no cook with the wine". It just tastes better.

• Instead of using JUST parmesan, I usually like to buy the bag of Italian Three Cheese mix. I definitely think it helps with flavor and the weird smell of parmesan.

• If you don't have chicken stock on hand, try vegetable stock!