Chicken Scampi with Garlic Parmesan Rice is a delightful one-pan meal that combines tender, seasoned chicken with rich, buttery rice infused with garlic and Parmesan cheese. This dish offers a harmonious blend of flavors and textures, making it a perfect choice for a comforting yet elegant dinner.
Why You’ll Love This Recipe
- One-Pan Wonder: Cooking everything in one pan makes for minimal cleanup and maximum flavor.
- Flavorful Rice: The garlic Parmesan rice is infused with a savory sauce, making it the perfect accompaniment to the chicken.
- Quick and Easy: With a total cook time of just under an hour, this recipe is perfect for busy weeknights.
- Comforting: The rich, buttery sauce and tender chicken provide the ultimate comfort food experience.
Ingredients
For the Chicken:
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4 chicken tenderloins
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Salt and pepper to taste
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1 teaspoon garlic powder
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1 tablespoon olive oil
For the Sauce:
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2 tablespoons butter
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3 cloves fresh garlic, minced
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1/4 teaspoon red pepper flakes
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1/2 teaspoon salt
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1/2 cup chicken broth (use low-sodium if preferred)
For the Rice:
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1 cup uncooked white rice
Other:
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1/2 cup freshly grated Parmesan cheese
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Fresh parsley (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Season the Chicken: Season the chicken tenderloins with salt, pepper, and garlic powder.
- Cook the Chicken: In a large nonstick skillet or Dutch oven, heat the olive oil over medium heat. Add the chicken and sauté until browned and cooked through, about 5-7 minutes per side. Once cooked, remove from the skillet, cover, and set aside.
- Make the Sauce: In the same skillet, melt the butter. Add the minced garlic, red pepper flakes, and salt. Sauté for 2-3 minutes until the garlic becomes fragrant, being careful not to let it burn.
- Add Chicken Broth: Pour in the chicken broth and stir, scraping up any bits stuck to the pan. Let the mixture simmer for about 5 minutes to reduce slightly.
- Reserve Sauce: Set aside 2 tablespoons of the pan sauce for later use.
- Prepare the Rice: Add the uncooked rice to the skillet, stirring to coat the rice in the sauce. Allow the rice to lightly toast for about 3-4 minutes.
- Cook the Rice: Add 1 1/2 cups of chicken broth, bring to a low boil, then reduce the heat to medium-low. Cover and cook for 20 minutes, or until the rice is tender. Stir occasionally, but avoid over-stirring.
- Finish the Dish: Once the rice is cooked, sprinkle Parmesan cheese over the rice. Arrange the cooked chicken on top and drizzle with the reserved pan sauce. Cover the skillet and let it sit for 5 minutes to let the flavors meld.
- Garnish: Garnish with additional Parmesan cheese and fresh parsley, if desired.
Servings and Timing
Servings: This recipe serves approximately 4 people.
Preparation Time: About 10 minutes
Cooking Time: Approximately 40 minutes
Variations
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Seafood Option: Substitute shrimp for chicken to create a seafood version of this dish.
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Vegetable Additions: Incorporate vegetables such as spinach, bell peppers, or mushrooms for added nutrition and flavor.
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Grain Alternatives: Use brown rice or quinoa instead of white rice, adjusting cooking times and liquid amounts as needed.
Storage/Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to maintain moisture. Alternatively, microwave individual portions until warmed through.
FAQs
Can I use chicken breasts instead of tenderloins?
Yes, you can use chicken breasts. Just be sure to adjust the cooking time as breasts are usually thicker and take a bit longer to cook through.
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but note that it will take longer to cook. Be sure to add additional broth and adjust the cooking time accordingly.
How can I make this dish lighter?
You can use olive oil instead of butter for the sauce and reduce or omit the Parmesan cheese for a lighter version.
Can I make this recipe ahead of time?
You can prepare the chicken and sauce ahead of time, but it’s best to cook the rice fresh to ensure it stays fluffy.
Can I freeze the leftovers?
Yes, this dish can be frozen for up to 2 months. Store the chicken and rice separately in airtight containers and reheat when ready to serve.
What can I serve with this dish?
This meal pairs well with a light side salad or steamed vegetables like broccoli or green beans.
Can I add more cheese to the rice?
Definitely! You can add extra Parmesan or even try a blend of your favorite cheeses for a richer flavor.
How do I know when the chicken is done?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can also cut into the thickest part of the chicken to ensure it’s no longer pink inside.
Can I use pre-cooked rice?
While it’s best to cook the rice fresh, you can use pre-cooked rice. Just add it to the pan after the sauce is made and heat through, adding more broth if necessary.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave with a bit of added broth to keep the rice moist.
Conclusion
Chicken Scampi with Garlic Parmesan Rice is a satisfying, flavorful meal that brings comfort and elegance to your table with minimal effort. Whether you’re cooking for a family dinner or looking to impress guests, this recipe is a reliable favorite that’s sure to please.
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Chicken Scampi with Garlic Parmesan Rice
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Chicken Scampi with Garlic Parmesan Rice is a rich and savory one-pan meal that pairs tender, golden-seared chicken with buttery, garlicky rice infused with white wine and freshly grated Parmesan. This elegant yet easy dinner is perfect for weeknights or entertaining, offering bold flavor and minimal cleanup.
Ingredients
For the Chicken:
Chicken tenderloins
Salt and pepper
Garlic powder
Olive oil
For the Sauce:
Butter
Fresh garlic, minced
Red pepper flakes (optional)
Salt
Dry white wine (or substitute)
Chicken broth
For the Rice:
Uncooked white rice
Other:
Freshly grated Parmesan cheese
Fresh parsley (optional, for garnish)
Instructions
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Prepare the Chicken:
Season chicken tenderloins with salt, pepper, and garlic powder.
In a large nonstick skillet or Dutch oven, heat olive oil over medium heat.
Sauté chicken until golden and just cooked through. Remove and cover to keep warm. -
Make the Sauce:
In the same skillet, melt butter. Add minced garlic, red pepper flakes, and salt. Sauté for about 3 minutes.
Increase heat to medium-high and pour in white wine. Stir vigorously to emulsify. Cook for ~5 minutes, until reduced by half.
Remove and set aside 2 tablespoons of the sauce for later. -
Cook the Rice:
Add uncooked rice to the remaining sauce in the skillet. Stir and toast for 3–4 minutes.
Pour in chicken broth. Bring to a light boil, then reduce to medium-low. Cover and cook for ~20 minutes, or until the rice is tender. Stir once or twice early on, then leave undisturbed. -
Finish the Dish:
Sprinkle Parmesan over the cooked rice.
Return chicken to the skillet and arrange over the rice. Drizzle reserved sauce over the top.
Cover, remove from heat, and let stand for 5 minutes before serving.
Garnish with more Parmesan and chopped parsley, if desired.
Notes
White Wine Substitute: Use 1 tablespoon lemon juice + chicken broth to equal ½ cup.
Vegetarian Option: Omit chicken and use veggie broth. Add mushrooms, spinach, or tofu.
Seafood Variation: Swap chicken with shrimp for a scampi-style seafood dish.
Grain Options: Substitute brown rice or quinoa; adjust cooking time and liquid accordingly.
Prevent Garlic Burning: Sauté over medium heat and stir constantly until fragrant—not browned.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, One-Pan Meal
- Method: Sautéing, Simmering
- Cuisine: American, Italian-Inspired
Nutrition
- Calories: Approx. 450–500 kcal per serving (varies by ingredients used)
