Crispy Chicken Bites with Garlic Parmesan Rice (Easy)

What’s for dinner? It’s the daily question that can stump even the most creative home cooks. You want something fast, something your family (especially the kids) will actually eat, and something that feels a little more special than just another boring weeknight meal.

This Chicken Bites with Garlic Parmesan Rice recipe is the answer. It’s the ultimate comfort food combination! We’re talking about perfectly crispy, seasoned chicken bites served over a bed of the most incredibly creamy, savory, and rich garlic parmesan rice. This isn’t just rice; it’s a “risotto-style” rice made easy in one pot. This entire delicious, crowd-pleasing meal comes together quickly and is guaranteed to have everyone asking for seconds.

Ingredients for Your Chicken and Rice Bowl

This recipe is built in two simple parts: the creamy, savory rice and the irresistibly crispy chicken.

For the Garlic Parmesan Rice

For the Crispy Chicken Bites

this now & bake later ❤️

Timing

This delicious meal comes together faster than you’d think, making it a perfect weeknight option!

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Step-by-Step Instructions

Step 1: Start the Garlic Parmesan Rice

In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Add the 2 minced garlic cloves and sauté for about 1 minute until fragrant—be careful not to let it burn!

Add the 1 cup of uncooked rice and stir for 1-2 minutes to toast the grains in the garlic butter. Pour in the 2 cups of chicken broth, stir once, and bring to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-20 minutes, or until all the broth is absorbed and the rice is tender.

Step 2: Set Up Your Breading Station

While the rice is simmering, prepare your three-stage breading station for the chicken. You’ll need three shallow bowls:

1. Flour: In the first bowl, whisk together the 1 cup of flour, salt, pepper, garlic powder, onion powder, and paprika.
2. Egg: In the second bowl, add the 2 beaten eggs.
3. Panko: In the third bowl, add the 2 cups of panko breadcrumbs.

Step 3: Bread the Chicken Bites

Take your 1-inch chicken pieces and, working one at a time, dredge them through the breading station:

1. First, coat a piece in the seasoned flour, shaking off any excess.
2. Next, dip it completely in the beaten egg, letting any excess drip off.
3. Finally, press the chicken into the panko breadcrumbs, ensuring it’s fully coated on all sides.Set the breaded chicken pieces on a clean plate.

Step 4: Cook the Crispy Chicken Bites

Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the breaded chicken bites in a single layer.

• Tip: Do not overcrowd the pan! Cook the chicken in two batches to ensure every piece gets golden brown and crispy.

Fry for 3-5 minutes per side, until the panko is golden brown and the chicken is cooked through (internal temperature of 165°F / 75°C). Transfer the cooked chicken bites to a wire rack or a paper-towel-lined plate.

Step 5: Finish the Rice

By now, your rice should be tender and the liquid absorbed. Turn off the heat. Stir in the heavy cream, 1 cup of grated Parmesan cheese, and the milk. Stir vigorously until the cheese is melted and the rice is incredibly creamy and smooth.

Step 6: Assemble and Serve

Spoon a generous amount of the creamy Garlic Parmesan Rice into each bowl. Top with a handful of the crispy, golden chicken bites. Garnish with fresh parsley (if desired) and serve immediately.

Nutritional Information

This is a hearty, indulgent comfort food meal. Here is an estimated nutritional breakdown per serving (assuming 4 large servings).

• Calories: ~780 kcal
• Protein: 52 g
• Fat: 38 g
• Carbohydrates: 55 g
• Fiber: 3 g

(Disclaimer: These values are estimates and will vary based on your specific ingredient brands and portion sizes.)

Healthier Alternatives

This dish is a treat, but you can easily lighten it up with a few smart swaps.

• Air-Fry or Bake the Chicken: For a low-oil version, skip the pan-frying.
  • To Bake: Place the breaded chicken on a wire rack on a baking sheet. Spray generously with cooking spray. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
  • To Air-Fry: Place in a single layer in the air fryer basket. Spray with cooking spray. Cook at 390°F (195°C) for 8-10 minutes, shaking the basket halfway.
• Lighter Rice: You can replace the heavy cream and milk with 3/4 cup of half-and-half or even just regular milk. It will be less rich but still creamy.
• Go Gluten-Free: This recipe is easy to convert! Use your favorite 1-to-1 gluten-free all-purpose flour and gluten-free panko breadcrumbs.

Serving Suggestions

This is a fantastic one-bowl meal! Because it’s so rich, it pairs perfectly with simple, fresh sides.

• Add Greens: Serve with a side of steamed broccoli, roasted asparagus, or a simple green salad with a lemon vinaigrette to cut through the richness.
• A Little Kick: A drizzle of your favorite hot sauce or a sprinkle of red pepper flakes over the chicken is a delicious addition.
• Garnish: A sprinkle of freshly chopped parsley over the finished bowl adds a nice pop of color and freshness.

Common Mistakes to Avoid

• Soggy Chicken: This is the #1 disappointment! It’s usually caused by one of two things:
  • Overcrowding: You put too much chicken in the pan at once. This steams the chicken instead of frying it. Solution: Cook in two batches, leaving space between each piece.
  • Oil Isn’t Hot Enough: Adding chicken to lukewarm oil makes it absorb the oil and become greasy. Solution: Wait until your oil is shimmering.
• Gummy or “Gloopy” Rice: This can happen if you add the dairy while the rice is still boiling.
  • Solution: Make sure your rice is fully cooked and all the broth is absorbed. Then, turn off the heat and stir in the cream, milk, and cheese. The residual heat is all you need.
• Clumpy Panko: Your panko breadcrumbs get gummy and clumpy from the egg wash.
  • Solution: Use the “dry hand, wet hand” method. Use one hand only for the dry flour and panko, and your other hand only for the wet egg. This keeps your breading station clean and your coating light.

Storing Tips

This dish is best eaten fresh, as the chicken will lose its crispiness. If you have leftovers, here’s the best way to store them:

• Store Separately: Store the Garlic Parmesan Rice and the Chicken Bites in separate airtight containers in the refrigerator for up to 3 days.
• Reheat the Rice: Reheat the rice in the microwave with a splash of milk or water to make it creamy again.
• Re-Crisp the Chicken: The best way to reheat the chicken is in an oven or air fryer at 375°F (190°C) for 5-8 minutes, until it’s hot and crispy again.

Conclusion

This Chicken Bites with Garlic Parmesan Rice recipe is pure, unadulterated comfort in a bowl. It’s a meal that feels indulgent and special but is quick enough for a weeknight. The combination of that ultra-creamy, savory rice and the crunchy, seasoned chicken is a guaranteed hit with the entire family.

We hope this becomes a new favorite in your dinner rotation! Try it out and let us know in the comments how it turned_ out for you. We’d love to hear your feedback!

FAQs

Q1. Can I use chicken thighs instead of breasts?

Yes! Chicken thighs would be fantastic. They are even juicier. Just cut them into 1-inch pieces and follow the same instructions.

Q2. Can I make this gluten-free?

Absolutely. Just swap the all-purpose flour for a 1-to-1 gluten-free baking blend and use gluten-free panko breadcrumbs. The rice is naturally gluten-free.

Q3. Can I make the rice ahead of time?

Yes, you can make the rice (including adding the cheese and cream) and store it in the fridge. Reheat it on the stove or in the microwave with a splash of milk to loosen it up. The chicken is best made fresh so it stays crispy.

Q4. What other kind of rice can I use?

Long-grain white rice is best for this. You could also use Jasmine or Basmati for a slightly more aromatic flavor. I would avoid brown rice, as its texture and longer cooking time will change the dish.

Crispy Chicken Bites with Garlic Parmesan Rice (Easy)

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• Author: Evelyn Marcella Rivera
• Total Time: 40 minutes
• Yield: 4 Large Servings 1x

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Description

This Chicken Bites with Garlic Parmesan Rice recipe is the ultimate comfort food combination! We’re talking about perfectly crispy, seasoned chicken bites served over a bed of the most incredibly creamy, savory, and rich garlic parmesan rice. This isn’t just rice; it’s a “risotto-style” rice made easy in one pot. This entire delicious, crowd-pleasing meal comes together quickly and is guaranteed to have everyone asking for seconds.

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Ingredients

Units USM Scale 1x2x3x

For the Garlic Parmesan Rice:

• 4 tablespoons Butter
• 2 cloves Fresh garlic, minced
• 1 cup Long-grain white rice, uncooked
• 2 cups Chicken broth
• 1/2 cup Heavy cream
• 1 cup Grated Parmesan cheese
• 1/4 cup Milk

For the Crispy Chicken Bites:

• 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup All-purpose flour
• 2 Large eggs, beaten
• 2 cups Panko breadcrumbs
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 2 tablespoons Olive oil (for frying)

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Instructions

1. Start the Garlic Parmesan Rice: In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Add the 2 minced garlic cloves and sauté for about 1 minute until fragrant.

2. Add the 1 cup of uncooked rice and stir for 1-2 minutes to toast the grains.

3. Pour in the 2 cups of chicken broth, stir once, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the broth is absorbed and the rice is tender.

4. Set Up Your Breading Station: While the rice simmers, prepare three shallow bowls. In the first, whisk together the 1 cup of flour, salt, pepper, garlic powder, onion powder, and paprika. In the second, add the 2 beaten eggs. In the third, add the 2 cups of panko breadcrumbs.

5. Bread the Chicken Bites: Working one piece at a time, dredge the chicken in the seasoned flour (shake off excess), then dip completely in the beaten egg (let excess drip off), and finally, press the chicken into the panko breadcrumbs to fully coat all sides. Set the breaded chicken on a clean plate.

6. Cook the Crispy Chicken Bites: Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken bites in a single layer (cook in batches if necessary).

7. Fry for 3-5 minutes per side, until the panko is golden brown and the chicken is cooked through (internal temperature of 165°F / 75°C). Transfer the cooked chicken to a wire rack or a paper-towel-lined plate.

8. Finish the Rice: Turn off the heat for the rice. Stir in the heavy cream, 1 cup of grated Parmesan cheese, and the milk. Stir vigorously until the cheese is melted and the rice is incredibly creamy and smooth.

9. Assemble and Serve: Spoon a generous amount of the creamy Garlic Parmesan Rice into each bowl. Top with a handful of the crispy, golden chicken bites. Garnish with fresh parsley (if desired) and serve immediately.

Notes

• Toasting Rice: Toasting the dry rice in the garlic butter for 1-2 minutes before adding the broth enhances its flavor.
• Breading Station: Dredge the chicken in this order: 1) Flour, 2) Egg, 3) Panko. This ensures the panko sticks and gets crispy.
• Don’t Overcrowd the Pan: Cook the chicken in two batches if necessary. This ensures every piece gets golden brown and crispy, rather than steaming and becoming soggy.
• Creamy Rice: Stirring the cheese, cream, and milk into the rice after the heat is turned off uses the residual heat to melt everything perfectly into a creamy, risotto-like sauce.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course, Dinner
• Method: Sautéing, Simmering
• Cuisine: American, Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 780 kcal
• Sugar: 4 g
• Sodium: 1250 mg
• Fat: 38 g
• Saturated Fat: 17 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 3 g
• Protein: 52 g
• Cholesterol: 190 mg