Instructions
Step 1: Start with the rice. In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in rice and cook for 2 minutes until lightly toasted.
Step 2: Add chicken broth, bring to a boil, reduce heat to low, and cover. Simmer for 15-18 minutes or until rice is tender and liquid is absorbed. Remove from heat and stir in Parmesan, salt, and pepper. Keep warm.
Step 3: Season the sliced chicken with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Add chicken and sear for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate.
Step 4: In the same skillet, add more butter if needed, then sauté garlic until fragrant. Deglaze with white wine (or broth), stir in lemon juice and red pepper flakes. Simmer for 2 minutes.
Step 5: Return the chicken to the skillet and spoon the sauce over the top. Sprinkle with parsley.
Step 6: Serve the chicken over the garlic Parmesan rice. Garnish with extra parsley and lemon wedges if desired.
Storage Information
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave until warmed through. Add a splash of broth or water if needed to loosen the rice. Not ideal for freezing due to the cheese and rice texture.
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