Instructions:
- In a large skillet, heat the olive oil on medium heat. Meanwhile, season the chicken tenders with salt, pepper, and garlic powder.
- To the hot skillet, add the chicken tenders and cook until browned and cooked through.
- Set the chicken tenders aside when done.
- In the same skillet, add the butter, garlic, pepper flakes, and half a tsp salt. Saute the garlic over medium heat for a few minutes.
- Adjust the heat to medium-high, then pour in the white wine. Continue to cook for another 5 minutes, stirring.
- Reserve 3 tbsp of the pan sauce for later.
- In the skillet with the remaining butter sauce, stir in the uncooked rice until fully covered.
- Add the chicken broth and season with the rest of the half tsp salt.
- Bring the mixture to a gentle boil.
- Once boiling, adjust the heat to medium-low.
- Put the lid on and let everything simmer for 20 minutes more until the rice is tender, stirring a few times.
- Over the rice, sprinkle the Parmesan and top with the chicken tenders. Place the lid back on.
- Take the skillet off the heat and let the dish sit for about 5 minutes.
- On top of the chicken, drizzle the reserved pan sauce.
- Before serving, garnish the chicken with garlic Parmesan rice with some parsley.
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