Prep time: 10 mins | Cook time: 35 mins | Total time: 45 mins | Yield: 4 servings
This is a fascinating meal with tender chicken over a flavorful-packed buttery, garlic Parmesan rice. For this scampi recipe, you can either use shrimp, lobster, or crawfish instead of chicken.
INGREDIENTS
2 tbsp olive oil
1 pound chicken tenderloins
1/2 tsp garlic powder
1 1/2 c. uncooked white rice
1 stick butter (1/2 c.)
2 tbsp minced garlic
1 1/2 tsp salt, divided
3 c. chicken broth
1/2 c. dry white wine
1/2 c. fresh grated Parmesan cheese
1/4 tsp red pepper flakes
Salt and pepper
How to make Chicken Scampi with Garlic Parmesan Rice
Step 1: Sprinkle all sides of the chicken with salt, pepper, and garlic powder.
Step 2: In a large nonstick skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken tenderloins to the pan and saute until just cooked and browned. When done, set the chicken aside and tent to keep warm.
Step 3: To the skillet, add the butter, garlic, pepper flakes, and half tsp salt. Saute for about 3 minutes. Then, adjust the temperature to medium-high and pour in the white wine. Using a wooden spoon, vigorously stir the wine into the butter until emulsified. Cook while stirring for about 5 minutes or until the mixture is reduced by half. Set the sauce aside, reserving 2 tbsp of the pan sauce for later.
Step 4: To the skillet, add the rice with the remaining butter sauce. Stir and cook for about 3 to 4 minutes or until the rice begins to turn slightly brown. Now, pour in the chicken broth and add the rest of the 1 tsp salt. Bring to a boil. Once boiling, adjust the heat to medium-low. Put the lid on and cook for additional 20 minutes until the rice is tender. Make sure to stir only once or twice in the first 15 minutes of cooking.
Step 5: Over the rice, sprinkle the Parmesan. On top, arrange the chicken tenders and drizzle with the reserved 2 tbsp of the pan sauce. Cover the skillet, then take it off the heat. Allow the chicken scampi to stand for about 5 minutes.
Step 6: Serve garnished with extra Parmesan cheese and some chopped fresh parsley. Enjoy!
Ingredients
- 2 tbsp olive oil
- 1 pound chicken tenderloins
- 1/2 tsp garlic powder
- 1 1/2 c. uncooked white rice
- 1 stick butter (1/2 c.)
- 2 tbsp minced garlic
- 1 1/2 tsp salt, divided
- 3 c. chicken broth
- 1/2 c. dry white wine
- 1/2 c. fresh grated Parmesan cheese
- 1/4 tsp red pepper flakes
- Salt and pepper
Instructions
Step 1: Sprinkle all sides of the chicken with salt, pepper, and garlic powder.
Step 2: In a large nonstick skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken tenderloins to the pan and saute until just cooked and browned. When done, set the chicken aside and tent to keep warm.
Step 3: To the skillet, add the butter, garlic, pepper flakes, and half tsp salt. Saute for about 3 minutes. Then, adjust the temperature to medium-high and pour in the white wine. Using a wooden spoon, vigorously stir the wine into the butter until emulsified. Cook while stirring for about 5 minutes or until the mixture is reduced by half. Set the sauce aside, reserving 2 tbsp of the pan sauce for later.
Step 4: To the skillet, add the rice with the remaining butter sauce. Stir and cook for about 3 to 4 minutes or until the rice begins to turn slightly brown. Now, pour in the chicken broth and add the rest of the 1 tsp salt. Bring to a boil. Once boiling, adjust the heat to medium-low. Put the lid on and cook for additional 20 minutes until the rice is tender. Make sure to stir only once or twice in the first 15 minutes of cooking.
Step 5: Over the rice, sprinkle the Parmesan. On top, arrange the chicken tenders and drizzle with the reserved 2 tbsp of the pan sauce. Cover the skillet, then take it off the heat. Allow the chicken scampi to stand for about 5 minutes.
Step 6: Serve garnished with extra Parmesan cheese and some chopped fresh parsley. Enjoy!
