Chicken Scampi Garlic Parmesan Rice

Chicken scampi with garlic parmesan rice is always my answer when I want a cozy dinner that feels a little special but comes together easily on a busy night. Tender seared chicken atop buttery rice scented with garlic, finished with a flurry of parmesan and a splash of bright white wine sauce—this skillet meal is comfort at its best and works for both weeknight cravings and hosting friends.

My family now requests this chicken scampi whenever comfort food is on the table. The aroma of garlic and wine simmering reminds me of those first chilly nights when we made it just to warm up our kitchen and spirits.

Ingredients

• Chicken tenderloins: about one pound for juicy texture and quick cooking Pick ones that are plump and pink without any gray patches
• Salt and pepper: to build the base flavor Season your chicken generously
• Garlic powder: for layered garlic flavor Use a fresh bottle for best taste
• Olive oil: for browning the chicken Go for extra virgin if possible
• Butter: divided for richness and a velvety finish European-style butter yields creamier results
• Fresh minced garlic: for bold flavor Avoid jarred options Use fat unblemished cloves
• Red pepper flakes: for a gentle heat Opt for flakes with a bright red color for freshness
• White wine: dry to add brightness and balance Standard pinot grigio or chardonnay work well Only cook with wine you’d enjoy drinking
• White rice: uncooked sticks to the grains best Look for long-grain or jasmine
• Chicken broth: to infuse savoriness Choose a low-sodium variety so you can control the seasoning
• Fresh grated parmesan cheese: for sharpness and creaminess Grate it yourself for meltier results

Step-by-Step Instructions

Season the Chicken:

Dust both sides of the chicken tenderloins with salt pepper and garlic powder Make sure each piece is evenly coated for deep flavor

Brown the Chicken:

Heat olive oil in a large nonstick skillet over medium heat Place chicken in a single layer and cook undisturbed until golden on one side Flip and finish cooking until just cooked through Well-browned chicken adds both color and taste Remove chicken from the skillet cover loosely and set aside

Sauté Aromatics:

Melt half the butter in the now-empty skillet over medium heat Add minced garlic red pepper flakes and a portion of the salt Slowly cook the garlic stirring often for three minutes Do not allow the garlic to brown as this can make it bitter

Deglaze With White Wine:

Raise the heat to medium-high Pour in the white wine and quickly stir with a wooden spoon to mix it into the butter mixture Let it bubble away for about five minutes until slightly thick and reduced by half Scoop out two tablespoons of this pan sauce and set aside for finishing

Toast the Rice:

Add uncooked white rice to the skillet with the remaining butter Stir frequently for three to four minutes so each grain gets a hint of color and all the buttery garlic flavors are absorbed

Cook the Rice:

Pour in the chicken broth and remaining salt Stir well then bring the mixture to a gentle boil Lower the heat cover with a lid and simmer for about twenty minutes until rice is soft and fluffy Stir only once or twice in the first fifteen minutes to ensure even cooking

Finish and Assemble the Dish:

Sprinkle parmesan cheese generously over the cooked rice Nestle reserved chicken pieces on top and spoon over the reserved pan sauce from earlier Cover the skillet and remove it from the heat Let it stand for five minutes so the flavors meld and the cheese melts into the rice Garnish with more parmesan and fresh parsley if you like

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Of all the ingredients fresh garlic always steals the show for me It transforms the kitchen with its aroma and reminds me of sharing late dinners with my sister when she first learned how to cook this dish and nearly doubled the garlic by accident But those leftovers were even better the next day

Storage Tips

Store leftovers in a tightly sealed container in the fridge for up to three days Reheat gently on the stove or in the microwave with a splash of broth if the rice seems dry This dish does not freeze well because the rice loses its delightful texture

Ingredient Substitutions

If you are out of white wine mix a tablespoon of lemon juice with chicken broth to brighten the flavors While chicken tenderloins are ideal you can use sliced boneless chicken breasts or even peeled shrimp for variety For dairy free try a dusting of nutritional yeast instead of parmesan

Serving Suggestions

Pair chicken scampi with a crisp green salad or garlic roasted vegetables for a full meal It is also delicious alongside steamed green beans or roasted asparagus For a heartier dinner add some crusty bread to soak up that buttery sauce

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The Story Behind This Dish

While classic scampi is most famous for being made with shrimp and pasta this skillet supper is a Southern-style twist inspired by family potlucks and Sunday suppers It brings together the tender textures of chicken and the familiar comfort of rice smothered in parmesan and a wine sauce It is the kind of recipe that feels timeless and inviting

Frequently Asked Questions About Recipes

→ Can shrimp replace chicken in this dish?

Yes, shrimp makes a flavorful substitute for chicken. Sauté the shrimp until pink and firm, then continue as directed.

→ Is it necessary to use fresh garlic?

Fresh minced garlic is preferred for robust flavor and aroma. Pre-minced jarred garlic will yield a milder taste.

→ What type of white wine works best?

Dry varietals like chardonnay, pinot grigio, or sauvignon blanc are ideal for balancing richness with subtle acidity.

→ Can chicken broth be substituted in the rice?

Vegetable broth can be used, though chicken broth imparts a richer, more savory backdrop to the rice.

→ How do I prevent the garlic from burning?

Sauté garlic gently over medium heat and avoid letting it brown too much. Stir continuously for best results.

→ What’s the best way to reheat leftovers?

Warm gently in a covered skillet with a splash of broth to retain moisture and keep the rice fluffy.