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Chicken Scampi with Garlic Parmesan Rice

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A quick and easy skillet meal with tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.
Course Main Dish

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).