Chicken Scampi with Garlic Parmesan Rice
A quick and easy skillet meal with tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.
Ingredients
Chicken
- 1 lb chicken tenderloins
- salt and pepper
- 1/2 teaspoon garlic powder
- 2 tbsp olive oil
Sauce
- 1 stick butter 1/2 cup
- 2 tbsp minced garlic fresh
- 1/4 tsp red pepper flakes
- 1/2 tsp salt original recipe called for an additional tsp with broth
- 1/2 cup dry white wine
- 3 1/2 cups chicken broth original recipe called for only 3 and it dried out before the rice was done
Rice
- 1 1/2 cups uncooked white rice
Other
- 1/2 cup fresh grated parmesan cheese
Instructions
Chicken
- Season chicken with salt and pepper to taste and garlic powder.
- Heat olive oil over medium heat in a large nonstick skillet or Dutch oven.
- Sauté chicken tenderloins until nicely browned and just cooked through.
- Remove chicken from skillet, cover chicken (or wrap in foil) and set aside.
Sauce
- Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet
- Sauté garlic for 3 minutes (do not let the garlic burn or become too brown).
- Increase skillet temperature to medium-high then add white wine.
- Stir vigorously with a to emulsify the wine into the butter.
- Cook and stir for approximately 5 minutes or until mixture is reduced by half.
- Remove and set aside 2 tablespoons of pan sauce to use later.
Rice
- Add rice to skillet with remaining butter sauce.
- stir and cook for 3-4 minutes or until rice starts to brown just a little.
- Add chicken broth.
- Bring mixture to a low boil then reduce heat to medium-low
- Cover pan and cook for 20 minutes or until rice is tender.
- Stir once or twice the first 15 minutes of cooking but not more than that.
Finishing
- Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice.
- Drizzle reserved 2 tablespoons of pan sauce over chicken tenders.
- Cover, remove from heat then let stand for 5 minutes.
- Garnish dish with more parmesan and chopped fresh parsley if desired.
Notes
Definitely use FRESH minced garlic in this recipe. The stuff in the jar just isn’t the same.
I really don’t think you should substitute anything for the white wine but if you must, combine 1 tablespoon lemon juice with additional chicken broth to measure 1/2 cup.
Feel free to use shrimp instead of chicken!
Use chardonnay, pinot grigio, or sauvignon blanc. Don’t use a “cooking wine” (the saying that you shouldn’t cook with wine that’s not good enough to drink is great advice) but you don’t need to break the bank either. I usually spend about 10 bucks a bottle for the wine I keep around. If you don’t drink wine, consider buying a 4-pack of mini bottles (save the remaining bottles for future recipes or give them away to friends).
Are you adding the rice to the pan with the sauce? I’m confused as to whether you removed all of the sauce or only 2 tablespoons of sauce?
Only remove two tablespoons, leave the rest in the pan.
Literally one of the best rice dishes I have ever made!
One of my favorites as well