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

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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