If your weeknights feel like a chaotic sprint between work, laundry, and trying to remember what a vegetable looks like—this one’s for you. Meet your new go-to dinner hero: Chicken Scampi With Garlic Parmesan Rice. It’s quick, comforting, and delivers that restaurant-quality flavor without needing a reservation or a ridiculous wait time.
Picture this: juicy, golden-browned chicken tenders tossed in a creamy garlic and butter garlic sauce, all cozied up on a bed of fluffy, Garlic Parmesan rice. Yeah, it’s that good. The kind of dish that makes your kitchen smell like heaven and your family think you’ve secretly enrolled in culinary school.
Here’s the deal—this isn’t one of those complicated “40-minute prep before you even touch the stove” meals. Nope. This Chicken Scampi Recipe is all about real flavor, real fast. You’ll sear your chicken scampi until tender and juicy, then stir up that creamy parmesan sauce that clings to every bite of rice like it was born to be there.
Pro tip: Use real butter. Don’t even think about swapping it out. The butter makes the sauce sing, and IMO, that’s what takes your Chicken Scampi With Parmesan Rice from “pretty good” to “wow, we’re definitely making this again.”
What makes it even better? It’s a one-skillet wonder. That means fewer dishes, less cleanup, and more time to chill. Because after one bite of this Chicken Scampi With Garlic Parmesan Rice, you’ll be too busy going back for seconds to worry about scrubbing pans.
So grab that skillet, channel your inner chef, and whip up this easy weeknight miracle. You’ll have dinner on the table in no time—and trust me, everyone will think you pulled off some kind of magic trick.
Chicken Scampi with Garlic Parmesan Rice - Easy Weeknight Dinner Recipe
A quick skillet meal loaded with tender chicken, buttery garlic flavor, and creamy Parmesan goodness.
Ingredients
- 1 lb. chicken tenderloins
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 stick (½ cup) butter, divided
- 2 tablespoons fresh minced garlic
- ¼ teaspoon crushed red pepper flakes
- 1½ teaspoons salt, divided
- ½ cup dry white wine
- 1½ cups uncooked white rice
- 3 cups chicken broth
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook the Chicken:
Pat the chicken dry, then season both sides with salt, pepper, and garlic powder. Warm olive oil in a large nonstick skillet over medium heat. Sear the chicken tenders until they’re golden on the outside and just cooked through. Transfer them to a plate, cover, and keep warm. - Build the Base:
In the same pan, melt half the butter. Add the minced garlic, red pepper flakes, and about ½ teaspoon of salt. Sauté gently for about 3 minutes—watch that garlic! You want it fragrant and lightly golden, not burnt. - Deglaze and Reduce:
Turn up the heat to medium-high and pour in the wine. Stir vigorously with a wooden spoon to pull up all that flavor from the bottom. Let the sauce simmer for 5 minutes, or until it thickens and reduces by half. Spoon out 2 tablespoons of this buttery garlic sauce and set aside for later. - Toast the Rice:
Add the rice to the skillet and stir it around for 3–4 minutes until it starts to pick up a little color. Pour in the chicken broth and the remaining salt, then stir once to combine. - Simmer to Perfection:
Bring everything to a light boil, then lower the heat to medium-low. Cover and let it cook for about 20 minutes, or until the rice is tender and fluffy. Give it one or two gentle stirs in the first 15 minutes—no need to babysit it. - Finish Strong:
Sprinkle the Parmesan over the rice, then nestle the chicken back into the skillet. Drizzle the reserved creamy garlic pan sauce over the top. Cover the pan, remove it from heat, and let everything rest for 5 minutes before serving. Garnish with more Parmesan (because why not?) and a sprinkle of parsley if you’re feeling fancy.
Notes
- Use fresh garlic. The jarred stuff can’t compete—trust me.
- Want to skip the wine? Mix 1 tablespoon lemon juice with enough chicken broth to make ½ cup.
- Swap the chicken for shrimp for a quick twist!
- A mid-range bottle of wine (around $10) works perfectly. If you don’t drink wine, grab a 4-pack of mini bottles—they’re great for cooking and storage.
- Avoid “cooking wine.” If it’s not tasty enough to drink, it’s not good enough for your Chicken Scampi.
Welcome to Mariasskitchen.com! I’m Maria Tarrant, the proud owner and passionate curator of this website. As an avid lover of all things dessert, baking, and traveling, I’ve combined my passions to create a platform where I can share my culinary adventures and inspirations with you. From decadent cakes to scrumptious cookies, this website is a haven for dessert enthusiasts looking to explore the sweet side of life.
Join me on this delectable journey as I whip up mouthwatering recipes, offer baking tips and tricks, and take you along on my exciting travel escapades, discovering flavors from around the world. MariasSkitchen.com is a place where I pour my heart and soul into each post, hoping to ignite your own culinary passions and create unforgettable memories. So, grab a spoon, pack your bags, and let’s embark on this extraordinary adventure together!