Garlic Parmesan Chicken, Rice and Corn Skillet

Ingredients

• 1.5 lb. chicken tenderloins
• 8 ears of corn kernels scraped off cob, about 3-4 cups
• cajun seasoning (poultry seasoning)
• 3 tablespoons minced garlic, divided about 10-12 cloves
• 4 tablespoons olive oil
• 1-4 oz. stick softened butter, divided
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt 
• 1 1/2 cups white rice uncooked basmati, long grain, or jasmine all work
• 2 3/4 cups low sodium chicken stock
• 2/3 cup monterey jack cheese shredded
• 1/2 cup Parmesan cheese (freshly grated or shredded)
• 1 tablespoon freshly minced parsley

Instructions 

Cook the Corn

1. In a small bowl, combine 4 tablespoons of softened butter with 1 heaping tablespoon garlic, parmesan, red pepper flakes and parsley. Mix it together until smooth.
2. In a large skillet over medium heat, add in 2 tablespoons of olive oil and saute the corn for 4-5 minutes, stirring occasionally. 
3. Set corn aside in a bowl and wipe skillet clean. Add in a large spoonful of the garlic parmesan butter into the corn and toss until it melts through.

Saute Chicken

1. Add 2 tablespoons olive oil into the same skillet over medium heat and add seasoned chicken and cook about 3-4 minutes per side, flipping just once.
2. As chicken is nearly cooked through, reduce heat to low, add in 2 tablespoons of butter and 1 tablespoon of garlic. 
3. Saute until garlic is fragrant and toss the chicken in the garlic butter, coating well on all sides. Remove chicken and set aside on a plate tented with foil.

Braise Rice

1. In the same skillet over medium-low, add 3 tablespoons of butter and remaining garlic, saute until fragrant. Scoop out 1/4 cup of the pan juices and mix it into the garlic parmesan butter for later use.
2. Increase heat to medium and add in the uncooked rice and pan fry about 5 minutes or until it starts to turn golden brown, stirring frequently. Add chicken stock and 1/2 teaspoon salt. 
3. Bring to a low boil and reduce heat to low. Ensure rice is submerged in the liquid. Cover and simmer for 20 minutes or until rice is tender.

Finishing Touches

1. Stir cooked rice and top with the corn. Fold in shredded Monterey jack cheese and parmesan until it melts through. Taste and adjust salt and pepper if needed. 
2. Top it with diced chicken then pour over the reserved wine-garlic-parmesan butter (heat it for 10 seconds in the microwave if needed to make it pourable). 
3. Drizzle the sauce over the top of the skillet and top with additional parmesan and parsley if desired.

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