Garlic Butter Chicken Tenders with Rice: Your New Weeknight Go-To

Ever find yourself staring into the fridge at 5 PM, wondering what on earth you can whip up that’s both quick and actually satisfying? You’re not alone. That’s the exact kind of kitchen rut that inspired these Garlic Butter Chicken Tenders with Rice. It’s a one-pan wonder that feels like a warm hug, combining juicy, flavorful chicken with fluffy rice, all coated in a ridiculously good garlic butter sauce. It’s the kind of meal that proves a delicious dinner doesn’t need to be complicated.

Why You’ll Love This

This dish is the full package. It’s quick to make, uses simple ingredients you probably already have, and clean-up is a breeze since everything comes together in one trusty skillet. The tender chicken soaks up all that rich, savory garlic butter flavor, while the rice cooks right in the same pan, absorbing every last drop of deliciousness. It’s a complete, balanced meal all by itself. And maybe my favorite part? It’s so, so dependable. A true weeknight hero that the whole family will happily eat. No more short-order cooking for picky eaters!

Ingredients You’ll Need

• 1 ½ lbs chicken tenders: The star of our show, chosen for their quick cooking time and tenderness.
• Salt and black pepper: For seasoning the chicken perfectly.
• 2 tbsp olive oil: To get a beautiful golden sear on the chicken.
• 4 tbsp butter: The base of our luxurious, rich sauce.
• 5-6 cloves garlic, minced: Because you can never have too much garlic. For real.
• 1 ½ cups low-sodium chicken broth: Adds depth and helps steam the rice to fluffy perfection.
• 1 cup long-grain white rice, rinsed: Rinsing removes excess starch for less sticky rice.
• 1 tsp smoked paprika: Lends a subtle, smoky warmth to the dish.
• ½ tsp onion powder: Boosts the savory, umami flavor.
• ½ cup heavy cream: Makes the sauce incredibly silky and rich.
• Fresh parsley, chopped: For a bright, fresh pop of color and flavor at the end.

Let’s Get Cooking Step by Step

1. Pat the chicken tenders completely dry with a paper towel. This is the secret to getting a good sear, not a steam! Season both sides generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken tenders in a single layer. Cook for about 3-4 minutes per side, until they develop a gorgeous golden-brown crust. They don’t need to be cooked through just yet. Remove them to a clean plate and set aside.
3. Reduce the heat to medium. Add the butter to the same skillet. Once it’s melted, add the minced garlic. Cook for just about 60 seconds, until it becomes incredibly fragrant. Don’t let it brown!
4. Pour in the chicken broth, then add the rinsed rice, smoked paprika, and onion powder. Give everything a good stir to combine, making sure to scrape up any of those tasty browned bits from the bottom of the pan. Those bits are flavor gold!
5. Bring the liquid to a simmer, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let it cook for 15 minutes.
6. Uncover the skillet and place the par-cooked chicken tenders right on top of the rice. Pour the heavy cream evenly over everything. Cover the skillet again and cook for another 8-10 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through to 165°F.
7. Remove the skillet from the heat. Let it sit, still covered, for 5 minutes. This allows the rice to finish steaming and become perfectly fluffy. Then, fluff the rice with a fork, garnish with that fresh parsley, and serve immediately. So good.

Easy Healthy Dinner Ideas with Chicken Tenders

Honestly, chicken tenders are such a versatile starting point for a healthy dinner. This recipe itself is a fantastic option because you’re getting a lean protein and a whole grain all in one shot. If you’re looking to lighten it up even further, you can easily swap the heavy cream for half-and-half or even whole milk, though the sauce will be a little less rich. Serving it with a simple side salad of mixed greens with a light vinaigrette is my go-to move. It adds a crisp, fresh element that really balances the comforting richness of the garlic butter rice. It’s all about finding that balance that works for your family and makes you feel good.

Variations & Substitutions

Don’t be afraid to make this recipe your own!

• Dairy-Free: Use a plant-based butter alternative and swap the heavy cream for full-fat canned coconut milk. It adds a lovely subtle sweetness.
• Veggie Boost: Stir in a couple of large handfuls of fresh spinach or chopped kale right after you add the cream. It wilts down perfectly into the rice.
• Different Grain: You can use an equal amount of jasmine or basmati rice. For brown rice, you’ll need to increase the broth to 2 cups and the initial cooking time (before adding the chicken) to about 25-30 minutes.
• Flavor Twist: Add a teaspoon of Italian seasoning or a pinch of red pepper flakes to the rice for a different vibe.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but it’s also wonderfully friendly to sides. For a busy weeknight, it’s perfect solo. If you’re feeding a bigger crowd or just want to round out the table, it pairs beautifully with some simple steamed broccoli or roasted asparagus. A crusty loaf of French bread is also never a bad idea for sopping up any extra garlic butter sauce left on the plate. And honestly, a chilled glass of pinot grigio or even sparkling water with lemon is the perfect beverage pairing to cut through the richness.

Storage & Reheating

Leftovers (if you have any!) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, the stovetop is your best bet for avoiding soggy rice. Add a splash of broth or water to a skillet, add the leftover chicken and rice, and warm over medium-low heat, covered, until heated through. You can also use the microwave, but cover the bowl with a damp paper towel to help reintroduce moisture. I don’t recommend freezing this one, as the creamy sauce can separate and the rice can become grainy when thawed.

Frequently Asked Questions

• Can I use chicken breasts instead of tenders? Absolutely! Just slice one large breast into strips to mimic the size of tenders, or pound a whole breast to an even thickness so it cooks at the same rate.
• My rice is still a little crunchy. What happened? This usually means the liquid was absorbed too quickly. Next time, make sure your skillet has a very tight-fitting lid to trap the steam. For now, just add another ¼ cup of warm broth, cover, and cook for another 5 minutes on low.
• Is this one of those cheap dinners for a family? You bet. Chicken tenders and rice are both affordable staples, and this recipe makes the most of them with big, restaurant-level flavor without the big price tag.
• Can I make this in my Instant Pot? Yes! Use the sauté function to brown the chicken and garlic. Then add everything except the cream and parsley. Pressure cook on high for 5 minutes with a quick release. Stir in the cream, top with chicken, and let it sit for 5 minutes to thicken.