Get ready for a truly delicious one-pan wonder: Chicken Scampi with Garlic Parmesan Rice! To understand the dish’s foundation, learn about the culinary origins of scampi. This recipe brings together succulent chicken tenderloins in a vibrant scampi sauce with creamy, savory garlic parmesan rice, all cooked in a single skillet. It’s an incredibly flavorful meal that simplifies dinner time, delivering rich tastes with minimal cleanup. Experience a dish that feels gourmet yet is wonderfully easy to prepare at home.
Why You’ll Love This Recipe
You’ll find so many reasons to adore this Chicken Scampi with Garlic Parmesan Rice! It’s incredibly quick and easy to prepare, making it ideal for busy weeknights. The rich, savory, and deeply satisfying flavors will please everyone at the table. This versatile dish is easy to customize for your family’s preferences. Plus, it cleverly combines your protein and a delicious side into one cohesive meal, simplifying both cooking and cleanup.
Ingredients
Gather these simple yet flavorful ingredients to create your amazing Chicken Scampi with Garlic Parmesan Rice:
- 1 lb. chicken tenderloins
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 stick butter (8 tablespoons), divided
- 2 tablespoons minced fresh garlic
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons salt, divided
- 1/2 cup dry white wine
- 1 1/2 cups uncooked long-grain white rice
- 3 cups chicken broth
- 1/2 cup fresh grated Parmesan cheese
Notes & Substitutions
- Chicken: Chicken tenderloins cook quickly and stay moist. You can also use boneless, skinless chicken breasts, sliced thinly for even cooking.
- Garlic: Always opt for freshly minced garlic for the best flavor. Jarred garlic works in a pinch but fresh makes a big difference.
- Wine: A dry white wine like Chardonnay or Pinot Grigio adds wonderful depth. For more insight into its culinary purpose, explore how dry white wine enhances cooking.
- Wine Substitute: If you prefer not to use wine, substitute with 1/4 cup lemon juice mixed with 1/4 cup chicken broth.
- Rice: Long-grain white rice, such as Basmati or Jasmine, works perfectly. Avoid instant rice as it requires different liquid ratios.
- Cheese: Freshly grated Parmesan cheese melts beautifully and offers the best flavor. Pre-grated varieties can sometimes be chalky.
Equipment
You won’t need many special tools for this delightful dish. Just grab a few kitchen essentials:
- Large nonstick skillet or Dutch oven (at least 12-inch)
- Cutting board and a sharp knife
- Measuring cups and spoons
- Wooden spoon for stirring
Instructions
Let’s get cooking your delicious Chicken Scampi with Garlic Parmesan Rice! Follow these easy steps for a fantastic meal.
- Prep Chicken: Season chicken tenderloins generously with salt, pepper, and garlic powder.
- Sear Chicken: Heat olive oil over medium heat in a large nonstick skillet. Add the seasoned chicken tenderloins to the hot skillet. Sauté until nicely browned on both sides and just cooked through, about 3-4 minutes per side. Do not overcrowd the pan; cook in batches if necessary. Remove chicken from skillet, cover it lightly, and set aside to keep warm.
- Build Sauce Base: Reduce heat to medium-low. Add 6 tablespoons (3/4 of the stick) of butter, the minced fresh garlic, red pepper flakes, and 1/2 teaspoon of salt to the skillet. Sauté the garlic for about 3 minutes, stirring constantly. Watch carefully to prevent the garlic from burning or browning too much, as this can make it bitter.
- Deglaze with Wine: Increase the skillet temperature to medium-high. Pour in the 1/2 cup of dry white wine. Stir vigorously with a wooden spoon, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce. Cook and stir for approximately 5 minutes, or until the liquid reduces by half and slightly thickens.
- Reserve Sauce: Scoop out and set aside 2 tablespoons of this flavorful pan sauce into a small bowl. You’ll use this to drizzle over the finished chicken.
- Toast Rice: Add the 1 1/2 cups of uncooked long-grain white rice to the skillet with the remaining pan sauce. Stir and cook for 3-4 minutes, toasting the rice slightly until some grains begin to turn a light golden color. This step adds depth of flavor.
- Simmer Rice: Pour in the 3 cups of chicken broth and add the remaining 1 teaspoon of salt. Stir everything together well.
- Cook Rice: Bring the mixture to a low boil. Once boiling, reduce the heat to medium-low, cover the pan tightly with a lid, and cook for 20 minutes, or until the rice is tender and has absorbed all the liquid. Resist the urge to lift the lid too often, as this releases steam and affects cooking. Stir only once or twice during the first 15 minutes to prevent sticking.
- Finish Dish: Once the rice is cooked, remove the lid. Sprinkle the 1/2 cup of fresh Parmesan cheese over the rice and gently stir to combine. Arrange the cooked chicken tenderloins evenly over the cheesy rice in the skillet. Drizzle the reserved 2 tablespoons of pan sauce over the chicken.
- Rest & Serve: Cover the skillet again, remove it from the heat, and let it stand for 5 minutes. This allows the flavors to meld and the chicken to reabsorb some moisture. Garnish the dish with more Parmesan and chopped fresh parsley if desired. Serve immediately and enjoy!
Pro Tips & Troubleshooting
- Prevent Burning Garlic: Garlic can go from perfectly golden to bitter very quickly. Keep the heat medium-low and stir constantly when sautéing.
- Adjusting Butter: If you want a slightly lighter dish, you can reduce the initial amount of butter when building the sauce base by 1-2 tablespoons.
- Perfect Rice: A tightly sealed lid is key. Avoid lifting the lid too often while the rice simmers, as the trapped steam is crucial for proper cooking.
- Extra Flavor Boost: A squeeze of fresh lemon juice over the entire dish just before serving brightens all the flavors beautifully.
- Sauce Consistency: If the rice or sauce seems a little dry at the end, stir in a splash more chicken broth until it reaches your desired consistency.
- Don’t Overcrowd: Sear the chicken in batches if your skillet isn’t large enough. Overcrowding lowers the pan temperature, leading to steaming instead of browning.
Serving, Storage & Variations
This Chicken Scampi with Garlic Parmesan Rice is a fantastic meal on its own, but you can easily customize it.
Serving Suggestions: Garnish your finished dish with fresh chopped parsley for a pop of color and freshness. A simple green salad with a light vinaigrette makes a perfect accompaniment. Crusty bread is wonderful for soaking up any extra sauce.
Storage: Leftovers are delicious! Refrigerate any remaining Chicken Scampi with Garlic Parmesan Rice in an airtight container for up to 3-4 days.
Reheating: Gently reheat on the stovetop over medium-low heat with a splash of chicken broth to prevent drying, or warm in the microwave until heated through.
Freezing: For best results, freeze cooked chicken and rice separately in airtight containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Seafood Scampi: Easily swap the chicken for 1 lb of peeled and deveined large shrimp. Add the shrimp to the pan after the rice has cooked for about 10 minutes, arranging them on top to steam until pink and cooked through.
Vegetarian Option: Omit the chicken entirely and boost the vegetable content. Sauté sliced mushrooms, bell peppers, or zucchini with the garlic before adding the wine.
Add Vegetables: Stir in a cup of frozen peas, chopped broccoli florets, or spinach during the last 5-10 minutes of rice cooking for extra nutrients and color.
Cheesy Variations: While Parmesan is classic, feel free to experiment with a blend of Italian cheeses, or stir in a little cream cheese for an even richer sauce.
Nutrition
Here’s an estimated nutritional breakdown for one serving of Chicken Scampi with Garlic Parmesan Rice. Please remember these are estimates and can vary based on exact ingredient brands and portion sizes.
| Nutrient | Amount Per Serving (estimated) |
|---|---|
| Calories | 720 |
| Protein | 45g |
| Carbohydrates | 55g |
| Fat | 35g |
| Saturated Fat | 18g |
| Cholesterol | 140mg |
| Sodium | 1100mg |
FAQ
Can I use brown rice?
Yes, but you will need to adjust the cooking time and potentially the liquid amount. Brown rice typically takes longer to cook and may require more broth.Can I use instant (minute) rice?
Instant rice cooks much faster and requires less liquid. You’ll need to modify the liquid and cook time as per the package instructions for instant rice.What about orzo or pasta?
You could cook orzo or another small pasta shape separately, then toss it with the scampi sauce and chicken. Cooking pasta directly in the skillet with the sauce will absorb much of the liquid.Can I make it dairy-free?
Yes, use a plant-based butter alternative and a dairy-free Parmesan substitute. Ensure your chicken broth is also dairy-free.My rice is still hard; what happened?
This often happens if the lid wasn’t sealed tightly, letting steam escape, or if the heat was too low. Ensure enough liquid is present and the pot is covered well for the full cooking time.My sauce is too dark/bitter.
This usually indicates the garlic was overcooked or browned too much. Keep garlic on medium-low heat and stir constantly to prevent burning for the best flavor in your Chicken Scampi with Garlic Parmesan Rice.
Conclusion
This Chicken Scampi with Garlic Parmesan Rice is a true game-changer for weeknight dinners, combining incredible flavor with surprising ease. You’ll love how simple it is to bring a restaurant-quality meal to your table using just one pan. It’s savory, satisfying, and perfect for the whole family. Give this recipe a try and discover your new favorite! We’d love to hear how your Chicken Scampi with Garlic Parmesan Rice turns out, so please leave a comment and rating!
Chicken Scampi with Garlic Parmesan Rice
Ingredients
Equipment
Method
- Season chicken tenders with salt, pepper, and garlic powder, then sauté them in olive oil in a large nonstick skillet until browned and cooked through; remove and set aside.
- Add butter, minced garlic, red pepper flakes, and 1/2 teaspoon of salt to the skillet, then sauté the garlic for 3 minutes without burning.
- Increase heat, add white wine, and stir vigorously to emulsify with the butter; cook for about 5 minutes until reduced by half, then reserve 2 tablespoons of pan sauce.
- Add rice to the skillet and cook for 3-4 minutes until lightly browned, then stir in chicken broth and the remaining 1 teaspoon of salt.
- Bring the mixture to a low boil, reduce heat to medium-low, cover, and cook for 20 minutes until the rice is tender, stirring once or twice in the first 15 minutes.
- Sprinkle parmesan over the rice, arrange chicken tenders on top, and drizzle with the reserved pan sauce; cover, remove from heat, and let stand for 5 minutes, garnishing with more parmesan and parsley if desired.