1-First, season the chicken tenderloins with salt, pepper, and 1/2 teaspoon garlic powder. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat, then sauté the chicken until it’s browned and cooked through. Once done, remove it from the skillet and cover to keep it warm.

2-Next, add half of the butter (about 1/4 cup or 57 grams), 2 tablespoons minced fresh garlic, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon salt to the skillet. Sauté the garlic for 3 minutes, stirring to prevent it from burning. This step builds a rich base for the flavors to shine.

3-Now, increase the heat to medium-high and add 1/2 cup dry white wine. Stir vigorously to mix with the butter and reduce by half, which takes around 5 minutes. Set aside 2 tablespoons of this pan sauce for later, as it adds a special touch at the end.

4-Then, add 1 1/2 cups uncooked white rice to the skillet and stir for 3-4 minutes until it’s slightly browned. Pour in 3 cups chicken broth and the remaining 1 teaspoon salt, then bring to a low boil. Reduce the heat to medium-low, cover, and cook for 20 minutes, stirring once or twice in the first 15 minutes.

5-Finally, stir in 1/2 cup freshly grated parmesan cheese into the rice. Arrange the cooked chicken over the rice, drizzle the reserved pan sauce on top, cover, and let it rest off the heat for 5 minutes. If you like, garnish with extra parmesan cheese and chopped fresh parsley for a fresh finish. This method ensures everything blends well for a tasty result.