Chicken Scampi Garlic Parmesan Rice

Chicken scampi with garlic parmesan rice is my go-to skillet dish for busy weeknights when I want something that feels restaurant-worthy but comes together fast at home This meal brings together juicy golden-brown chicken tenderloins and rich buttery rice loaded with garlic and parmesan all wrapped up in a tangy buttery pan sauce

I first tried this when I was craving Italian takeout and ended up loving it more than restaurant versions Now it is a top request anytime we have family visiting

Ingredients

• Chicken tenderloins: choose fresh juicy pieces for fast even cooking
• Salt and pepper: brings out flavor in both chicken and rice use kosher salt for best results
• Garlic powder: gives the chicken extra savory notes pick a high-quality brand
• Olive oil: rounds out flavors and prevents sticking use extra virgin if possible
• Butter: adds creaminess and a rich finish to both the chicken and rice go for real unsalted butter
• Minced garlic: the main flavor backbone fresh is best for vibrant garlic taste
• Red pepper flakes: add just a touch of heat control the amount to match your spice preference
• Dry white wine: gives authentic Italian scampi flavor Sauvignon blanc or chardonnay work beautifully avoid cooking wines
• Uncooked white rice: forms the hearty base of the dish use long or medium grain for fluffiness
• Chicken broth: provides depth and savory character pick a low sodium broth so you can control the salt
• Fresh grated parmesan cheese: melts perfectly and adds a nutty finish always grate your own for best texture

Step-by-Step Instructions

Prepare and Season the Chicken:

Pat the chicken tenderloins dry with paper towels then season thoroughly with salt pepper and garlic powder on all sides to help the flavors absorb well

Sear the Chicken:

Heat olive oil in a large nonstick skillet over medium heat Once shimmering add the chicken tenderloins in a single layer Sauté each side for about four to five minutes until golden brown and just cooked through Remove chicken to a plate cover to keep warm and set aside

Start the Garlic Butter Base:

Add half the stick of butter to the same skillet lower the heat slightly then stir in minced garlic red pepper flakes and part of the salt Slowly sauté for three minutes until the garlic is fragrant and just turning golden but not browning

Deglaze with Wine:

Turn up the heat to medium high Pour in the dry white wine and vigorously stir with a wooden spoon This will release all the delicious browned bits from the skillet Let the mixture bubble and reduce for about five minutes until it becomes syrupy Remove two tablespoons of this sauce to reserve for finishing the dish

Toast the Rice:

Add uncooked rice to the pan with the remaining butter Stir and cook for three to four minutes until the rice just starts to turn golden and smells nutty

Add Broth and Cook:

Pour in the chicken broth and the remaining salt Bring the mixture to a low boil then decrease the heat to medium low and cover the skillet Stew gently for twenty minutes until the rice turns tender Stir just once or twice during the first fifteen minutes to keep the rice from sticking

Finish with Parmesan and Chicken:

Once rice is tender uncover and immediately sprinkle the parmesan cheese over the rice Nestle the chicken tenderloins back into the rice then drizzle the reserved pan sauce over the top Cover remove from heat and let sit for about five minutes to allow the flavors to blend Garnish with extra parmesan and parsley if desired

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My favorite detail is the way the fresh parmesan melts into the rice turning each bite extra creamy My kids love swirling their chicken in the buttery sauce and this meal has become one of our most requested comfort foods especially when it is cold outside

Storage Tips

Let leftovers cool completely before transferring to airtight containers The rice and chicken will keep well in the fridge for up to three days When reheating add a splash of broth or water and cover the dish to gently steam everything back to life This prevents the rice from drying out

Ingredient Substitutions

If you are out of white wine use one tablespoon of lemon juice mixed with more chicken broth so you reach the same liquid amount You can swap chicken for shrimp if you want a seafood twist Regular long grain rice is best but jasmine rice works for a fragrant variation Use any good melting cheese in a pinch though parmesan brings the best flavor

Serving Suggestions

Garnish with chopped parsley and extra cheese for a pop of color Pair with a crisp salad or simple roasted vegetables like broccoli or zucchini A slice of crusty bread is perfect for swiping up the extra pan sauce

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A Bit of Recipe History

Chicken scampi is inspired by classic Italian scampi dishes that usually feature shrimp let the buttery garlic wine sauce soak into simple rice for an American Italian crossover you can make at home no pasta or complicated steps required

Recipe FAQs

→ Can I use chicken breasts instead of tenderloins?

Yes, you can substitute chicken breasts. Slice them into strips for even cooking and similar tenderness.

→ Is there a substitute for white wine?

Combine lemon juice with chicken broth to replace white wine. This keeps a bright, tangy flavor in the sauce.

→ How do I avoid mushy rice?

Avoid over-stirring and measure liquid carefully. Let the rice steam quietly for the perfect texture.

→ Can shrimp be used in place of chicken?

Absolutely, shrimp works well. Adjust cooking time, as shrimp cook fast and need less time in the skillet.

→ What kind of parmesan should I use?

Freshly grated parmesan melts best, giving the rice a creamy, rich flavor.

→ How spicy is the dish?

It has a hint of heat from red pepper flakes. Adjust to taste or omit for a milder flavor profile.