American parmesan production jumped 300% after 1950s chicken-and-rice casseroles made it the most hoarded pantry staple nationwide.
Garlic Parmesan Chicken & Rice
Savor the mouthwatering flavors of our Garlic Parmesan Chicken & Rice, where tender chicken meets a rich, cheesy garlic sauce. This protein-packed delight is not only low in calories but also easy on your wallet, making it a perfect weeknight meal. With just a handful of ingredients and a dash of love, you’ll have a scrumptious dish that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 12 oz bag Broccoli, finely chopped or riced (340 g)
- 4 Garlic Cloves, chopped
- 1 oz pack Great Value Garlic Parmesan Wing Seasoning Mix (28.4 g)
- 3 cups Water (720 ml)
🥩Meat & Seafood(1)
- 1.5 lbs Boneless Skinless Chicken Breast, chopped (680 g)
🥛Dairy & Eggs(2)
- 2 Tbsp Butter (28 g)
- 1 cup Shredded Parmesan Cheese (240 ml)
🫙Pantry Staples(2)
- 1 Tbsp Olive Oil (15 ml)
- 1.5 cups White Rice, uncooked, rinsed (360 ml)
🧂Spices & Seasonings(5)
- 1/2 Tbsp Garlic Powder (7.5 ml)
- 1 tsp Italian Seasoning (5 ml)
- 1/2 Tbsp Onion Powder (7.5 ml)
- 1/2 Tbsp Paprika (7.5 ml)
- Salt and Pepper to taste
👨🍳 Instructions
- 1
Add your chopped chicken to a large mixing bowl along with your garlic powder, onion powder, paprika, Italian seasoning, and a little salt. Mix to coat and set it aside.
- 2
Heat a large skillet over medium high heat and add in your olive oil. Add in your seasoned chicken and cook for four to five minutes on each side or until cooked through. Remove from the skillet and set aside.
- 3
Return the skillet to the stove and melt one tablespoon of butter. Add in your chopped garlic and chopped broccoli. Add your uncooked rinsed rice, garlic parmesan seasoning, and water. Mix well and bring to a boil.
- 4
Once the liquid starts to bubble, cover, reduce heat to medium low and let cook for 15 minutes, stirring halfway through to prevent sticking.
- 5
Once the rice is cooked through, add the chicken back in, add parmesan cheese, and mix well. Taste and add salt and pepper as preferred.
💡 Pro Tips
- ✓Cook chicken to exactly 165°F internal temperature, then immediately remove from heat as carryover cooking will raise it 5-10°F more, preventing the dry, stringy texture from overcooked proteins.technique165°F internal temp
- ✓Use a 2:1 water-to-rice ratio and maintain gentle simmer at medium-low heat because rice absorbs liquid through starch gelatinization, which breaks down at temperatures above 185°F.technique2:1 ratio, 185°F max
- ✓Add fresh garlic to the butter for exactly 30-60 seconds before adding other ingredients because allicin (garlic's flavor compound) becomes bitter when overcooked but needs heat activation.timing30-60 seconds
- ✓Add Parmesan cheese off-heat or at temperatures below 160°F because the proteins will seize and create a grainy texture instead of melting smoothly into the rice.techniqueBelow 160°F
- ✓Let the covered rice rest for 5 minutes after cooking without lifting the lid, allowing residual steam to finish cooking and the starches to set properly for fluffy, separate grains.timing5 minutes rest
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
Share this recipe
American parmesan production jumped 300% after 1950s chicken-and-rice casseroles made it the most hoarded pantry staple nationwide.
Garlic Parmesan Chicken & Rice
Savor the mouthwatering flavors of our Garlic Parmesan Chicken & Rice, where tender chicken meets a rich, cheesy garlic sauce. This protein-packed delight is not only low in calories but also easy on your wallet, making it a perfect weeknight meal. With just a handful of ingredients and a dash of love, you’ll have a scrumptious dish that’s sure to impress!
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 12 oz bag Broccoli, finely chopped or riced (340 g)
- 4 Garlic Cloves, chopped
- 1 oz pack Great Value Garlic Parmesan Wing Seasoning Mix (28.4 g)
- 3 cups Water (720 ml)
🥩Meat & Seafood(1)
- 1.5 lbs Boneless Skinless Chicken Breast, chopped (680 g)
🥛Dairy & Eggs(2)
- 2 Tbsp Butter (28 g)
- 1 cup Shredded Parmesan Cheese (240 ml)
🫙Pantry Staples(2)
- 1 Tbsp Olive Oil (15 ml)
- 1.5 cups White Rice, uncooked, rinsed (360 ml)
🧂Spices & Seasonings(5)
- 1/2 Tbsp Garlic Powder (7.5 ml)
- 1 tsp Italian Seasoning (5 ml)
- 1/2 Tbsp Onion Powder (7.5 ml)
- 1/2 Tbsp Paprika (7.5 ml)
- Salt and Pepper to taste
👨🍳 Instructions
- 1
Add your chopped chicken to a large mixing bowl along with your garlic powder, onion powder, paprika, Italian seasoning, and a little salt. Mix to coat and set it aside.
- 2
Heat a large skillet over medium high heat and add in your olive oil. Add in your seasoned chicken and cook for four to five minutes on each side or until cooked through. Remove from the skillet and set aside.
- 3
Return the skillet to the stove and melt one tablespoon of butter. Add in your chopped garlic and chopped broccoli. Add your uncooked rinsed rice, garlic parmesan seasoning, and water. Mix well and bring to a boil.
- 4
Once the liquid starts to bubble, cover, reduce heat to medium low and let cook for 15 minutes, stirring halfway through to prevent sticking.
- 5
Once the rice is cooked through, add the chicken back in, add parmesan cheese, and mix well. Taste and add salt and pepper as preferred.
💡 Pro Tips
- ✓Cook chicken to exactly 165°F internal temperature, then immediately remove from heat as carryover cooking will raise it 5-10°F more, preventing the dry, stringy texture from overcooked proteins.technique165°F internal temp
- ✓Use a 2:1 water-to-rice ratio and maintain gentle simmer at medium-low heat because rice absorbs liquid through starch gelatinization, which breaks down at temperatures above 185°F.technique2:1 ratio, 185°F max
- ✓Add fresh garlic to the butter for exactly 30-60 seconds before adding other ingredients because allicin (garlic's flavor compound) becomes bitter when overcooked but needs heat activation.timing30-60 seconds
- ✓Add Parmesan cheese off-heat or at temperatures below 160°F because the proteins will seize and create a grainy texture instead of melting smoothly into the rice.techniqueBelow 160°F
- ✓Let the covered rice rest for 5 minutes after cooking without lifting the lid, allowing residual steam to finish cooking and the starches to set properly for fluffy, separate grains.timing5 minutes rest