Ingredients:
- 1 pound chicken tenders or boneless skinless thighs
- Cajun seasoning
- 3 tablespoons minced garlic, divided
- 2 tablespoons olive oil
- 1 stick plus 2 more tablespoons butter
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¾ cup dry white wine (I used Pinot Grigio)
- 1 ½ cups jasmine rice, uncooked
- 2 ¾ cup chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese
Directions
Chop chicken into bite size pieces. Heat large skillet to medium-high heat and add 2 tablespoons olive oil and 2 tablespoons butter. Add chicken. While it is searing season well with Cajun seasoning (or whatever chicken seasoning you prefer). Cook 3 minutes on each side, flipping just once. When chicken is nearly cooked through add 2 more tablespoons of butter and 1 tablespoon of the garlic. Saute 1 more minute, scraping the browned bits. Toss chicken well in the garlic butter and remove pieces to a bowl. Set aside.
In the same skillet turn heat to medium-low and add 4 more tablespoons of butter and 1 more tablespoon of garlic. Pour in wine and simmer 3-5 minutes to let the wine reduce somewhat.
Use a measuring cup to scoop out 1/3 cup of pan juices and set aside. Heat pan to medium heat and add uncooked rice. Pan fry for 5 minutes, stirring frequently.
Add broth, red pepper flakes, and salt. Ensure rice is completely submerged in liquid and bring mixture to a low boil then reduce to low heat. Cover pan and simmer 15 minutes or until rice is tender.
Add parmesan. Add chicken. In a small bowl heat 3 tablespoons butter and remaining tablespoon of garlic in microwave for 15 seconds. Whisk with the reserved pan juices. Pour sauce over rice and chicken. Top with additional parmesan if desired.
