One-Pot Garlic Parmesan Chicken, Rice and Corn Skillet
One-Pot Garlic Parmesan Chicken, Rice and Corn Skillet is an elevated dinner the whole family will adore. It's easy enough for a quick weeknight meal. Tender rice is braised in white wine, butter and garlic then topped with buttery corn, parmesan, diced chicken and drizzled with a garlic parmesan and wine pan sauce.
Servings: 4 servings
Ingredients
- 1.5 lb. chicken tenderloins
- 8 ears of corn kernels scraped off cob, about 3-4 cups
- poultry seasoning I prefer cajun seasoning
- 3 tablespoons minced garlic, divided about 10-12 cloves
- 4 tablespoons olive oil
- 1-4 oz. stick softened butter, divided
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 3/4 cup dry white wine such as pinot grigio, chardonnary or sauv blanc
- 1 1/2 cups white rice uncooked basmati, long grain, or jasmine all work
- 2 3/4 cups low sodium chicken stock
- 2/3 cup monterey jack cheese shredded
- 1/2 cup Parmesan cheese choose a quality brand (freshly grated or shredded)
- 1 tablespoon freshly minced parsley
Instructions
Cook the Corn
- In a small bowl, combine 4 tablespoons of softened butter with 1 heaping tablespoon garlic, parmesan, red pepper flakes and parsley. Mix it together until smooth.
- In a large skillet over medium heat, add in 2 tablespoons of olive oil and saute the corn for 4-5 minutes, stirring occasionally.
- Set corn aside in a bowl and wipe skillet clean. Add in a large spoonful of the garlic parmesan butter into the corn and toss until it melts through.
Saute Chicken
- Add 2 tablespoons olive oil into the same skillet over medium heat and add seasoned chicken and cook about 3-4 minutes per side, flipping just once. As chicken is nearly cooked through, reduce heat to low, add in 2 tablespoons of butter and 1 tablespoon of garlic.
- Saute until garlic is fragrant and toss the chicken in the garlic butter, coating well on all sides. Remove chicken and set aside on a plate tented with foil.
Braise Rice
- In the same skillet over medium-low, add 3 tablespoons of butter and remaining garlic, saute until fragrant. Add in wine and simmer to reduce, about 3-5 minutes. Scoop out 1/4 cup of the pan juices and mix it into the garlic parmesan butter for later use.
- Increase heat to medium and add in the uncooked rice and pan fry about 5 minutes or until it starts to turn golden brown, stirring frequently. Add chicken stock and 1/2 teaspoon salt.
- Bring to a low boil and reduce heat to low. Ensure rice is submerged in the liquid. Cover and simmer for 20 minutes or until rice is tender.
Finishing Touches
- Stir cooked rice and top with the corn. Fold in shredded Monterey jack cheese and parmesan until it melts through. Taste and adjust salt and pepper if needed.
- Top it with diced chicken then pour over the reserved wine-garlic-parmesan butter (heat it for 10 seconds in the microwave if needed to make it pourable).
- Drizzle the sauce over the top of the skillet and top with additional parmesan and parsley if desired.