Description
Sizzling Chicken Scampi mingles tender chicken with a zesty garlic butter sauce over creamy parmesan rice that’ll make your taste buds dance. Weeknight dinner dreams come true with this simple yet restaurant-worthy meal that brings comfort straight to your table.
Ingredients
Scale
Proteins:
- 1 lb chicken tenderloins
Seasoning:
- ½ tsp garlic powder
- Salt and pepper, to taste
Sauce Ingredients:
- 1 stick (½ cup) butter
- ½ cup dry white wine
- 3 ½ cups chicken broth
- 2 tbsp fresh minced garlic
- ¼ tsp red pepper flakes
- ½ tsp salt
Rice Ingredients:
- 1 ½ cups uncooked white rice
- ½ cup fresh grated Parmesan cheese
Garnish:
- Fresh parsley
- 2 tbsp olive oil
Instructions
- Sprinkle 1 lb chicken tenderloins with ½ tsp garlic powder, salt, and pepper to thoroughly coat your protein.
- Heat 2 tbsp olive oil in a large skillet at medium temperature (350°F). Cook chicken until golden and internal temperature reaches 165°F, approximately 4-6 minutes per side.
- Remove chicken from pan and set aside. Melt ½ cup butter in the same skillet over medium heat (325°F).
- Add 2 tbsp fresh minced garlic, ¼ tsp red pepper flakes, and ½ tsp salt. Sauté for exactly 3 minutes, stirring constantly to prevent burning.
- Pour ½ cup dry white wine into the skillet at medium-high heat (375°F). Reduce liquid by half, approximately 5 minutes. Set aside 2 tbsp sauce.
- Add 1½ cups uncooked white rice directly into remaining sauce. Toast rice for 3-4 minutes until edges turn light golden.
- Pour 3½ cups chicken broth into skillet. Bring to gentle boil, then reduce heat to medium-low (300°F). Cover and simmer 20 minutes without stirring.
- Sprinkle ½ cup Parmesan cheese over rice. Place cooked chicken on top. Drizzle reserved sauce across chicken.
- Cover skillet and rest off heat for 5 minutes. Garnish with fresh parsley before serving.
Notes
- Toast the rice carefully to develop a rich, nutty flavor without burning, which adds depth to the entire dish.
- Use fresh garlic for the most vibrant taste, and chop it finely to distribute the flavor evenly through the sauce.
- For a gluten-free version, swap white rice with cauliflower rice and use cornstarch to thicken the sauce instead of flour.
- Keep the chicken tender by not overcooking and letting it rest after cooking, which helps retain its moisture and juiciness.
- Prep Time: 5 minutes
- Cook Time: 36-37 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 518 kcal
- Sugar: 1 g
- Sodium: 760 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg