Instructions:
Step 1: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear on both sides until golden brown and cooked through. Remove and set aside.
Step 2: In the same skillet, melt the butter and sauté the garlic until fragrant, about 1 minute.
Step 3: Stir in the rice and cook for 1–2 minutes until lightly toasted.
Step 4: Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15–18 minutes or until rice is tender and liquid is absorbed.
Step 5: Stir in Parmesan cheese, parsley, and red pepper flakes if using.
Step 6: Slice the chicken and serve over the garlic Parmesan rice.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of broth to keep it moist.
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