Can I use brown rice instead of white?

Sure, but you’ll need to adjust the cook time and add a bit more broth. Brown rice takes longer to soften, so keep that in mind.

How do I store leftovers?

Pop them in an airtight container and refrigerate for up to 3 days. This makes amazing meal prep—just reheat gently with a splash of broth or water to bring back the moisture.

Is wine necessary for Chicken Scampi?

Not at all! For a non-alcoholic version, simply substitute the white wine with an equal amount of chicken broth. To mimic the wine's acidity and depth, consider adding a tablespoon of white or cider vinegar to the broth. This combination will maintain the dish's rich and tangy flavor without compromising on taste.

Is this similar to baked parmesan chicken and rice?

It has a lot of the same cozy vibes, but it’s made on the stovetop and the flavors lean more garlicky and buttery than cheesy-baked. Think of it as the fancy, faster cousin.

how to make best Chicken Scampi with Garlic Parmesan Rice

Description

Chicken Scampi with Garlic Parmesan Rice is a buttery, garlicky, one-skillet wonder your whole family will devour. Tender chicken tenderloins are seared to golden perfection and served over creamy Parmesan-infused rice. This cozy dish brings restaurant flavor to your weeknight table in under an hour!

Ingredients

Scale

Chicken

1 lb chicken tenderloins
Salt and pepper, to taste
½ tsp garlic powder
2 tbsp olive oil

Sauce

1 stick (½ cup) butter
2 tbsp fresh minced garlic
¼ tsp red pepper flakes
½ tsp salt
½ cup dry white wine
3½ cups chicken broth

Rice

1½ cups uncooked white rice

Other

½ cup fresh grated Parmesan cheese
Fresh parsley (optional, for garnish)

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Instructions

Season the Chicken: Sprinkle chicken tenderloins with salt, pepper, and garlic powder.
Cook the Chicken: In a large nonstick skillet or Dutch oven, heat olive oil over medium heat. Add the chicken and sauté until golden and cooked through. Remove from skillet and keep warm.
Make the Sauce: In the same skillet, melt butter. Add garlic, red pepper flakes, and salt. Cook for 3 minutes (don’t brown the garlic).
Add Wine: Increase heat to medium-high. Pour in wine and stir vigorously. Cook for 5 minutes, reducing the mixture by half. Reserve 2 tbsp of the sauce.
Toast the Rice: Add uncooked rice to the remaining sauce in the skillet. Stir and toast for 3–4 minutes until lightly golden.
Simmer: Add chicken broth, bring to a low boil, then reduce to medium-low. Cover and cook for 20 minutes or until rice is tender. Stir once or twice during the first 15 minutes.
Finish It Off: Sprinkle Parmesan over the rice, then place the cooked chicken on top. Drizzle reserved pan sauce over the chicken. Cover and let rest off heat for 5 minutes.
Serve: Garnish with more Parmesan and parsley if desired. Enjoy!

Notes

You can use chicken breasts sliced into strips if tenderloins aren’t available.
Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth for best texture.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dinner
Method: Stovetop
Cuisine: American , Italian-inspired

Nutrition

Serving Size: 1 serving
Calories: 530 Kcal
Sugar: 2 g
Sodium: 820 mg
Fat: 26 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 95 mg