Name: Chicken Scampi with Garlic Parmesan Rice
Prep time: PT-488071H37M45S
Cook time: PT-488071H37M45S
Total time: PT-488071H37M45S
Cuisine: American‑Italian
Ingredients: 1 lb. chicken tenderloins (or sliced chicken breasts); Salt and pepper, to taste; ½ teaspoon garlic powder; 2 tablespoons olive oil; 1 stick (½ cup) butter, divided; 2 tablespoons minced fresh garlic (about 6 cloves in some versions); ¼ teaspoon red pepper flakes; 1 ½ teaspoons salt, divided; ½ cup dry white wine (or substitute 2 TBSP lemon juice + chicken broth to make ½ cup); 1 ½ cups uncooked white rice (long‑grain); 3 cups chicken broth (for rice; some versions use 2 cups); ½ cup freshly grated Parmesan cheese; Chopped fresh parsley, for garnish (optional)

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A quick and comforting skillet meal, this Chicken Scampi with Garlic Parmesan Rice brings together juicy chicken tenderloins, fragrant garlic, and rich Parmesan cheese over a bed of buttery rice. It’s one of those meals I love making when I want something hearty but don’t want to spend hours in the kitchen.

Why I Love This Recipe

I love how this dish manages to feel indulgent and fresh at the same time. The garlic butter sauce adds depth, the Parmesan brings creaminess, and the rice soaks up every drop of flavor. Plus, it all comes together in one pan, making cleanup a breeze. It’s perfect for weeknights but impressive enough for casual entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb. chicken tenderloins (or sliced chicken breasts)
Salt and pepper, to taste
½ teaspoon garlic powder
2 tablespoons olive oil
1 stick (½ cup) butter, divided
2 tablespoons minced fresh garlic (about 6 cloves)
¼ teaspoon red pepper flakes
1 ½ teaspoons salt, divided
½ cup dry white wine (or substitute 2 tablespoons lemon juice + chicken broth to make ½ cup)
1 ½ cups uncooked white rice (long‑grain)
3 cups chicken broth
½ cup freshly grated Parmesan cheese
Chopped fresh parsley, for garnish (optional)

Directions

I start by seasoning the chicken tenders with salt, pepper, and garlic powder. In a large nonstick skillet over medium heat, I heat the olive oil and sauté the chicken until it’s nicely browned and cooked through. Then I remove the chicken, cover it to keep warm, and set it aside.
To the same skillet, I add half the butter, minced garlic, red pepper flakes, and ½ teaspoon of salt. I sauté the garlic for about 3 minutes, being careful not to let it burn.
Next, I increase the heat to medium-high, add the white wine, and stir vigorously to blend it with the butter. I let it reduce for about 5 minutes until it’s halved in volume. I then remove and reserve 2 tablespoons of this sauce.
I stir the rice into the skillet, cooking it for 3–4 minutes until it’s lightly toasted.
Then I pour in the chicken broth and the remaining 1 teaspoon salt. I bring it to a low boil, reduce the heat to medium-low, cover, and let it simmer for about 20 minutes. I stir it once or twice during the first 15 minutes.
Once the rice is tender and the liquid is absorbed, I sprinkle in the Parmesan cheese, lay the chicken tenders on top, drizzle with the reserved sauce, and cover the pan. I let it rest off the heat for 5 minutes.
I finish by garnishing with extra Parmesan and chopped parsley, if I have it on hand, and serve immediately.

Servings and timing

This recipe yields 4 servings. It takes about 10 minutes to prep and 35 minutes to cook, so I have a full meal ready in 45 minutes.

Variations

Sometimes I switch the chicken for shrimp when I want a seafood version—it’s delicious. If I go that route, I use shrimp stock or simmer shrimp shells for extra flavor. I’ve also used brown rice, though I increase the broth and cooking time. And when I don’t have wine, I just mix lemon juice with broth—it still tastes amazing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I sprinkle a splash of chicken broth over the rice and microwave it in short bursts, stirring in between. It keeps the rice moist and brings the flavors back to life.

FAQs

How can I make this dish without wine?

I often replace the wine with 2 tablespoons of lemon juice and enough chicken broth to make ½ cup. It still adds a bright acidity that works great with the garlic and butter.

Can I use a different cheese instead of Parmesan?

Yes, I’ve tried Pecorino Romano and even Asiago. Just make sure the cheese is freshly grated—it melts better and tastes richer.

Is this dish spicy?

It has a subtle heat from the red pepper flakes, but I find it quite mild. For a spicier version, I add more flakes or a dash of hot sauce.

Can I use chicken thighs instead of tenderloins?

Absolutely. I just make sure to slice them thin so they cook evenly and quickly. They add a bit more richness compared to tenderloins.

Can I make this ahead of time?

I sometimes prep the chicken and measure out the ingredients ahead of time, but I prefer making the rice fresh. If I do make the full dish ahead, I store the sauce separately and add it when reheating to keep everything flavorful.

Conclusion

Chicken Scampi with Garlic Parmesan Rice is one of my go-to meals when I want something simple, comforting, and full of flavor. The garlic, butter, and Parmesan make it irresistible, and the one-pan method means I can enjoy more time at the table and less time doing dishes. It’s a must-try recipe for any weeknight dinner rotation.