Prep time: 10 mins | Cook time: 35 mins | Total time: 45 mins | Servings: 4
Today I am making my family’s favourite Chicken Scampi with Garlic Parmesan Rice. The tender chicken nestled over buttery, garlic Parmesan rice is a must-try! This fascinating dinner never fails to impress everyone around the table!
INGREDIENTS
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1 stick butter (1/2 c.)
1 pound chicken tenderloins
1 1/2 c. uncooked white rice
1/2 tsp garlic powder
2 tbsp olive oil
1 1/2 tsp salt, divided
2 tbsp minced garlic
1/4 tsp red pepper flakes
3 c. chicken broth
1/2 c. dry white wine
1/2 c. fresh grated Parmesan cheese
Salt and pepper
How to make Chicken Scampi with Garlic Parmesan Rice
Step 1: To taste, season the chicken with salt, pepper, and garlic powder.
Step 2: In a large nonstick skillet, heat the oil over medium heat, Once the oil is hot, add the chicken tenderloins to the skillet and cook until just cooked and browned. Set the chicken aside when done and cover to keep warm.
Step 3: To the skillet, add the butter, garlic, pepper flakes, and 1/2 tsp of salt. Saute for about 3 minutes until the garlic is fragrant.
Step 4: Adjust the heat to medium-high, then pour in the white wine, stirring vigorously using a wooden spoon to emulsify the wine into the butter. Continue to cook for additional 5 minutes, stirring until the mixture has been reduced by half. Remove from the heat, reserving 2 tbsp of pan sauce for later.
Step 5: Add the rice with the rest of the butter sauce to the skillet. Stir and cook for about 3 to 4 minutes or until the rice is slightly brown. Pour in the chicken broth and add the rest of the 1 tsp salt. Bring the mixture to a low boil, then adjust the heat to medium-low. Put the lid on and continue to cook for another 20 minutes or until the rice is cooked. Make sure to stir once or twice in the first 15 minutes of cooking.
Step 6: Over the rice, sprinkle the Parmesan. Arrange the chicken and drizzle with the reserved 2 tbsp pan sauce. Cover the skillet and remove it from the heat. Let it stand for about 5 minutes.
Step 7: Serve garnished with extra Parmesan and some chopped fresh parsley. Enjoy!
Ingredients
- 1 stick butter (1/2 c.)
- 1 pound chicken tenderloins
- 1 1/2 c. uncooked white rice
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 1 1/2 tsp salt, divided
- 2 tbsp minced garlic
- 1/4 tsp red pepper flakes
- 3 c. chicken broth
- 1/2 c. dry white wine
- 1/2 c. fresh grated Parmesan cheese
- Salt and pepper
Instructions
Step 1: To taste, season the chicken with salt, pepper, and garlic powder.
Step 2: In a large nonstick skillet, heat the oil over medium heat, Once the oil is hot, add the chicken tenderloins to the skillet and cook until just cooked and browned. Set the chicken aside when done and cover to keep warm.
Step 3: To the skillet, add the butter, garlic, pepper flakes, and 1/2 tsp of salt. Saute for about 3 minutes until the garlic is fragrant.
Step 4: Adjust the heat to medium-high, then pour in the white wine, stirring vigorously using a wooden spoon to emulsify the wine into the butter. Continue to cook for additional 5 minutes, stirring until the mixture has been reduced by half. Remove from the heat, reserving 2 tbsp of pan sauce for later.
Step 5: Add the rice with the rest of the butter sauce to the skillet. Stir and cook for about 3 to 4 minutes or until the rice is slightly brown. Pour in the chicken broth and add the rest of the 1 tsp salt. Bring the mixture to a low boil, then adjust the heat to medium-low. Put the lid on and continue to cook for another 20 minutes or until the rice is cooked. Make sure to stir once or twice in the first 15 minutes of cooking.
Step 6: Over the rice, sprinkle the Parmesan. Arrange the chicken and drizzle with the reserved 2 tbsp pan sauce. Cover the skillet and remove it from the heat. Let it stand for about 5 minutes.
Step 7: Serve garnished with extra Parmesan and some chopped fresh parsley. Enjoy!
