A luscious and comforting dish featuring tender chicken sautéed in a garlicky, buttery white wine sauce, served alongside creamy, flavorful garlic parmesan rice. I find this meal perfect for an elegant weeknight dinner or a special occasion when I want to impress without too much fuss.
Ingredients
For the chicken scampi:
1 1/2 pounds boneless, skinless chicken tenders or thinly sliced breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes (optional)
2 tablespoons unsalted butter
Chopped parsley for garnish
For the garlic parmesan rice:
1 cup long grain white rice
2 cups chicken broth
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by seasoning the chicken tenders with salt, pepper, and paprika on both sides.
Then, in a large skillet, I heat the olive oil over medium-high heat. I add the chicken and cook it for 3-4 minutes on each side until golden brown and cooked through. Once done, I remove the chicken from the pan and set it aside.
I reduce the heat to medium and add the minced garlic to the skillet, sautéing it for about 1 minute until fragrant but not browned.
Next, I pour in the white wine (or chicken broth) and lemon juice, scraping the bottom of the pan to release any browned bits. I let it simmer for 2-3 minutes to reduce slightly.
I stir in the red pepper flakes (if I’m using them) and butter until melted and the sauce is smooth. I return the chicken to the pan, coat it with the sauce, and cook for another minute. Finally, I remove the pan from the heat and sprinkle chopped parsley over the chicken.
Meanwhile, I prepare the garlic parmesan rice: In a medium saucepan, I melt the butter over medium heat, add the garlic, and sauté until fragrant, about 1 minute.
I add the rice and stir to coat each grain in the buttery garlic. Then, I pour in the chicken broth, bring it to a boil, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
Then I remove the rice from heat, stir in the grated Parmesan cheese, and season with salt and pepper to taste.
I serve the chicken scampi over or alongside the garlic parmesan rice, garnished with extra parsley if desired.
Servings and timing
This recipe makes about 4 servings. The prep time is roughly 15 minutes, and the cooking time takes about 25 minutes, so the total time is around 40 minutes. It’s a great meal to pull together even on a busy weeknight.
Variations
I sometimes like to switch things up by adding sautéed mushrooms or spinach to the chicken scampi for extra veggies. You can also swap the white wine for more chicken broth if you prefer a milder sauce or want to keep it alcohol-free. For a richer rice, I’ll stir in a splash of cream along with the Parmesan. If I want more heat, I increase the red pepper flakes or add a dash of cayenne pepper.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I find it best to warm the chicken gently in a skillet over medium-low heat to keep it tender, while reheating the rice in the microwave with a sprinkle of water to keep it moist. Avoid overcooking during reheating to maintain the dish’s original texture and flavor.
FAQs
Can I use chicken breasts instead of tenders?
Yes, thinly sliced chicken breasts work perfectly in this recipe. Just make sure they’re evenly sliced to cook through quickly.
What can I substitute for white wine?
If I want to skip the wine, I use extra chicken broth or a mix of broth and a splash of lemon juice to keep the flavor bright.
Is this recipe gluten-free?
Yes, as long as the chicken broth and other ingredients are gluten-free, this dish is naturally gluten-free.
Can I make this dish ahead of time?
You can prep the chicken and rice separately and reheat them just before serving, but I recommend cooking the sauce fresh to keep it silky and flavorful.
How spicy is this dish?
The heat depends on whether you add the red pepper flakes. I usually add a small amount for a gentle kick, but you can leave them out or add more based on your preference.
Conclusion
I love how this Chicken Scampi with Garlic Parmesan Rice strikes the perfect balance between elegant flavors and easy preparation. It’s a dish that feels special but comes together quickly enough for a weeknight dinner. The combination of tender chicken in a buttery, garlicky sauce with creamy, cheesy rice always makes for a satisfying meal that everyone enjoys. I hope you’ll find it as comforting and delicious as I do.
Recipe:
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Chicken Scampi with Garlic Parmesan Rice
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A luscious and comforting dish featuring tender chicken sautéed in a garlicky, buttery white wine sauce, served alongside creamy, flavorful garlic parmesan rice. Perfect for an elegant weeknight dinner or special occasion.
Ingredients
For the chicken scampi:
1 1/2 pounds boneless, skinless chicken tenders or thinly sliced breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes (optional)
2 tablespoons unsalted butter
Chopped parsley for garnish
For the garlic parmesan rice:
1 cup long grain white rice
2 cups chicken broth
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
- Season the chicken tenders with salt, pepper, and paprika on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
- Reduce heat to medium and sauté minced garlic in the skillet for about 1 minute until fragrant but not browned.
- Pour in white wine (or chicken broth) and lemon juice, scraping the pan bottom to release browned bits. Simmer for 2-3 minutes to reduce slightly.
- Stir in red pepper flakes (if using) and butter until melted and sauce is smooth. Return chicken to skillet, coat with sauce, and cook for another minute. Remove from heat and garnish with chopped parsley.
- For the garlic parmesan rice: Melt butter in a medium saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add rice and stir to coat each grain with buttery garlic.
- Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- Remove rice from heat, stir in grated Parmesan cheese, and season with salt and pepper to taste.
- Serve chicken scampi alongside or over garlic parmesan rice, garnished with extra parsley if desired.
Notes
For extra veggies, add sautéed mushrooms or spinach to the chicken scampi.
Swap white wine for extra chicken broth to keep the sauce alcohol-free.
For richer rice, stir in a splash of cream along with the Parmesan.
Adjust red pepper flakes to control spiciness.
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat chicken gently in a skillet and rice in microwave with a sprinkle of water to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
