Chicken Scampi with Garlic Parmesan Rice

A quick and easy one skillet recipe with tender flavorful chicken scampi over a buttery garlic Parmesan rice.  Sounds good doesn't it?  The picture does not do this recipe justice.  I mean it looks really plain but the flavor is savoring, and the best part is it's all made in one pot.  So yes quick and flavorful sounds great to me, what about you?

Chicken Scampi Most people associate scampi with shrimp, but guess what? This dish works just as well with chicken.  The butter, garlic, and white wine creates a sauce that gives this recipe a wonderful scampi flavor in each bite of tender chicken. Garlic Parmesan Rice A delicious side dish that pairs great with just about any meal.  The rice has so much flavor from the chicken broth, garlic, wine, Parmesan cheese and butter.  It's a nice change from plain white rice and definitely kicks things up a notch.  
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Ingredients
  • 1lb chicken tenderloins
  • salt and pepper
  • 1/2 tsp garlic powder
  • 2 tbsp minced garlic (fresh)
  • 1 stick butter (1/2 cup)
  • 1/4 tsp red pepper flakes
  • 1/2 cup dry white wine
  • 1 1/2 cup uncooked white rice
  • 3 cup chicken broth
  • 1/2 cup parmesan cheese (shredded (fresh))
Instructions
  1. Season chicken with salt, pepper, and garlic powder to taste. Heat olive oil over medium heat in a large nonstick skillet. Saute' chicken until nicely browned and cooked through. Remove chicken from the skillet, then set aside.
  2. Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then saute' garlic for 3 minutes ( do not let the garlic burn or become too brown).
  3. Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden spoon or spatula. Cook and stir for about 5 minutes. Remove 2 tablespoons of the butter mixture from the skillet and set aside for later use.
  4. Add rice to skillet with butter mixture then stir and cook for 3-5 minutes or until rice starts to brown just a little. Add chicken broth and bring mixture to a low boil, then reduce heat to medium-low, cover pan then cook for 20 minutes or until rice is tender. Stir once or twice only during the first 10-12 minutes of cooking.
  5. Sprinkle parmesan over rice then arrange chicken in skillet over rice. Drizzle remaining 2 tablespoons of butter mixture over the chicken. Cover, remove from heat, and let stand 5 minutes. Garnish dish with parsley and more parmesan if desired.
Recipe Notes

  • Definitely use fresh garlic in this recipe.
  • Use real wine instead of cooking wine
  • Use shrimp instead or both chicken and shrimp if you want
  • I used chardonnay wine but pinot grigio and sauvignon blanc are great too