**The Best Garlic Butter Chicken with Parmesan Rice **

1. Season the chicken tenderloins with salt, pepper, and garlic powder. In a large nonstick skillet, heat the olive oil over medium heat. Cook the chicken until browned and fully cooked through, about 6-7 minutes per side. Remove the chicken from the skillet, cover, and set aside.

2. In the same skillet, add half of the butter, minced garlic, red pepper flakes, and 1/2 teaspoon of salt. Sauté the garlic for about 3 minutes, making sure it doesn’t burn.

3. Increase the heat to medium-high and pour in the white wine. Stir vigorously to blend the wine with the butter. Cook for about 5 minutes, or until the mixture reduces by half. Set aside 2 tablespoons of the sauce for later.

4. Add the rice to the skillet, stirring for 3-4 minutes until it begins to brown. Pour in the chicken broth and add the remaining 1 teaspoon of salt. Bring to a low boil, then reduce the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally during the first 15 minutes.

5. Once the rice is cooked, sprinkle the Parmesan cheese over it. Place the cooked chicken tenders on top of the rice and drizzle with the reserved pan sauce. Cover, remove from heat, and let stand for 5 minutes. Garnish with additional Parmesan and fresh parsley if desired.

**Prep Time:** 15 minutes

**Cooking Time:** 30 minutes

**Total Time:** 45 minutes

**Calories:** 450 kcal per serving

**Servings:** 4