PREP TIME: 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 45 MINS | YIELD: 4 servings
This is one of the easiest and quickest skillet meals that you can make even with your busy schedule. A complete meal in one skillet with tender chicken scampi on top of perfectly cooked buttery, garlic Parmesan rice.
INGREDIENTS :
- 2 tbsp olive oil
- 1 pound chicken tenderloins
- 1/2 tsp garlic powder
- 1 stick butter (1/2 c.)
- 1/4 tsp red pepper flakes
- 2 tbsp minced garlic
- 1 1/2 tsp salt, divided
- 3 c. chicken broth
- 1/2 c. dry white wine
- 1/2 c. fresh grated Parmesan cheese
- 1 1/2 c. uncooked white rice
- Salt and pepper
DIRECTIONS :
Step 1: Sprinkle the chicken with salt, pepper, and garlic powder. In a large nonstick skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken to the skillet tenderloins the skillet, and cook until just cooked through and browned. Set the chicken tenderloins aside when done and cover to keep warm.
Step 2: To the same skillet, add the butter, garlic, pepper flakes, and 1/2 tsp salt. Saute for about 3 minutes, making sure not to allow the garlic to burn.
Step 3: Adjust the heat to medium-high, then pour in the red wine. Using a wooden spoon, vigorously stir to emulsify the wine into the butter. Cook for about 5 minutes while stirring until the mixture has reduced by half. Take off the heat when done, reserving 2 tbsp of pan sauce for later.
Step 4: To the skillet, add the rice with the rest of the butter sauce. Stir and continue to cook for another 3 to 4 minutes or until the rice begins to turn slightly brown. Now, add the chicken broth to the rice and the rest of the salt. Bring everything to a low boil, then adjust the heat to medium-low. Put the lid on and cook for additional 20 minutes until the rice is tender, stirring for not more than once or twice in the first 15 minutes of cooking.
Step 5: Over the rice, sprinkle the Parmesan, then arrange the chicken tenders on top and drizzle with the reserved 2 tbsp pan sauce. Replace the lid, take off the heat, and allow the Chicken Scampi with Garlic Parmesan Rice to stand for about 5 minutes.
Step 6: Before serving, garnish with extra Parmesan and some chopped parsley. Enjoy!
CHICKEN SCAMPI WITH GARLIC PARMESAN RICE
Ingredients
- 2 tbsp olive oil
- 1 pound chicken tenderloins
- 1/2 tsp garlic powder
- 1 stick butter (1/2 c.)
- 1/4 tsp red pepper flakes
- 2 tbsp minced garlic
- 1 1/2 tsp salt, divided
- 3 c. chicken broth
- 1/2 c. dry white wine
- 1/2 c. fresh grated Parmesan cheese
- 1 1/2 c. uncooked white rice
- Salt and pepper
Instructions
Step 1: Sprinkle the chicken with salt, pepper, and garlic powder. In a large nonstick skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken to the skillet tenderloins the skillet, and cook until just cooked through and browned. Set the chicken tenderloins aside when done and cover to keep warm.
Step 2: To the same skillet, add the butter, garlic, pepper flakes, and 1/2 tsp salt. Saute for about 3 minutes, making sure not to allow the garlic to burn.
Step 3: Adjust the heat to medium-high, then pour in the red wine. Using a wooden spoon, vigorously stir to emulsify the wine into the butter. Cook for about 5 minutes while stirring until the mixture has reduced by half. Take off the heat when done, reserving 2 tbsp of pan sauce for later.
Step 4: To the skillet, add the rice with the rest of the butter sauce. Stir and continue to cook for another 3 to 4 minutes or until the rice begins to turn slightly brown. Now, add the chicken broth to the rice and the rest of the salt. Bring everything to a low boil, then adjust the heat to medium-low. Put the lid on and cook for additional 20 minutes until the rice is tender, stirring for not more than once or twice in the first 15 minutes of cooking.
Step 5: Over the rice, sprinkle the Parmesan, then arrange the chicken tenders on top and drizzle with the reserved 2 tbsp pan sauce. Replace the lid, take off the heat, and allow the Chicken Scampi with Garlic Parmesan Rice to stand for about 5 minutes.
Step 6: Before serving, garnish with extra Parmesan and some chopped parsley. Enjoy!
