Description
A quick and easy skillet meal featuring tender chicken scampi served over rich, buttery garlic Parmesan rice.
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)
Instructions
- Season chicken tenders with salt, pepper, and garlic powder. In a large nonstick skillet over medium heat, heat olive oil and sauté the chicken until browned and cooked through. Remove chicken, cover to keep warm, and set aside.
- To the skillet, add half the butter, minced garlic, red pepper flakes, and ½ tsp salt. Sauté garlic for about 3 minutes, being careful not to burn it.
- Increase heat to medium‑high, add the white wine, and stir vigorously to emulsify with the butter. Cook for about 5 minutes until reduced by half. Remove and reserve 2 tablespoons of this pan sauce for later.
- Add the rice to the skillet, stirring and cooking for 3–4 minutes until lightly toasted.
- Pour in chicken broth and the remaining 1 tsp salt. Bring to a low boil, then reduce heat to medium‑low. Cover and simmer for about 20 minutes, stirring once or twice during the first 15 minutes, until the rice is tender and liquid is absorbed.
- Sprinkle Parmesan cheese over the rice. Arrange the chicken tenders on top, drizzle with the reserved pan sauce, cover, and remove from heat. Let rest for 5 minutes.
- Garnish with extra Parmesan and chopped parsley if desired. Serve immediately.
Notes
- Always use fresh minced garlic for best flavor—jarred garlic lacks depth.
- If substituting wine, mix 2 TBSP lemon juice with chicken broth to make ½ cup.
- Dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc are ideal—avoid overly sweet wines or “cooking wine.”
- You can swap chicken for shrimp as desired; shrimp stock or simmered shrimp shells can enhance the flavor.
Nutrition
- Serving Size: 1 serving (approx. 1/4 dish)
