Chicken Scampi with Garlic Parmesan Rice
Whole seared chicken tenderloins sit over a mound of glossy garlic Parmesan rice, finished with a little garlic-butter sauce and loose Parmesan shavings. The rice cooks in the chicken skillet, where it picks up the browned pan bits and reduced white wine without needing heavy cream.
The chicken stays off heat while the rice simmers, then returns only briefly to warm through. That keeps the browned pieces from drying out during the covered rice cook.
Ingredients for Chicken Scampi with Garlic Parmesan Rice
Makes 4 servings. Prep: 15 minutes. Cook: 30–35 minutes. Total: 45–50 minutes.
- 1 1/4 pounds boneless, skinless chicken tenderloins (about 565g)
- About 3/4 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter (about 45g)
- 5 garlic cloves, minced (about 15g)
- 1/2 cup dry white wine
- 1 cup uncooked long-grain white rice, not instant (about 185g)
- 2 cups low-sodium chicken broth, plus a little extra if needed
- 1/2 cup freshly grated Parmesan (about 50g)
- About 1/4 cup loosely packed Parmesan shavings (about 15g)
Equipment: Use a deep 12-inch skillet with a snug-fitting lid and an instant-read thermometer. A shallow skillet or loose lid may let the broth evaporate before the rice is tender.
How to Make Chicken Scampi with Garlic Parmesan Rice
- Season the chicken: Pat the whole tenderloins dry. Season with 1/2 teaspoon of the salt and the black pepper.
- Sear the chicken: Heat the olive oil in the skillet over medium-high heat until it shimmers. Add the chicken with space between the pieces, working in batches if needed. Cook for about 3–5 minutes per side, turning once, until browned in patches and the thickest part reaches 165°F (75°C). Start checking as the second side browns; timing depends on thickness. Transfer to a plate and keep off heat while the rice cooks.
- Make and reserve the sauce: Reduce the heat to medium-low. Add the butter and garlic, and cook briefly until the garlic is fragrant but not brown. Promptly pour in the wine and scrape up the browned bits. Increase the heat to medium and simmer until the wine has reduced by about half. Spoon roughly 2 tablespoons of the buttery pan sauce into a small bowl for serving.
- Toast and simmer the rice: Stir the rice into the sauce left in the skillet for 1–2 minutes, until coated. Add the 2 cups of broth and bring to a simmer over medium heat. Cover, reduce the heat to low, and cook for about 16–20 minutes. Stir only once or twice early on if needed to prevent sticking. Start checking at 16 minutes: the grains should be tender, with no puddle of thin broth. If they are still firm and the pan is dry, add warm broth a few tablespoons at a time, cover, and continue cooking on low.
- Rest and finish the rice: Turn off the heat and leave the skillet covered for 5 minutes. If the rice is clearly soupy, uncover it briefly over low heat before resting. Gently fold in the grated Parmesan, then taste and add the remaining salt as needed. The grains should be distinct but held together by a glossy coating.
- Warm and serve: If needed, set the chicken over the rice, cover, and warm briefly on low for 2–3 minutes. Mound the rice on four plates and overlap the whole tenderloins on top. Spoon the reserved sauce over the chicken and scatter the Parmesan shavings across it.
Keeping the Chicken Browned and the Rice Glossy
Dry chicken and an uncrowded skillet allow moisture to escape so the tenderloins brown rather than steam. Removing them before the covered rice simmer preserves that seared surface and keeps them from spending another 16–20 minutes over heat.
The rice absorbs the pan sauce as it simmers; it does not need constant stirring. Let it rest before adding grated Parmesan so excess moisture can settle and the grains remain discernible. Save the separate shavings for plating, where they will stay visible over the chicken.
How to Make It Without Wine
Replace the 1/2 cup wine with 1/2 cup additional chicken broth to deglaze the skillet, and reduce it briefly. Stir 1–2 teaspoons lemon juice into the reserved finishing sauce off heat. Keep the separate 2 cups of broth for cooking the rice.
Storing and Reheating
Refrigerate the chicken and rice promptly in separate airtight containers and use within 3–4 days. Reheat the rice with a splash of broth or water, stirring until hot. Warm the chicken separately just until hot, then assemble and add fresh Parmesan shavings.
For a baked chicken-and-rice dinner, try Cheesy Broccoli Chicken and Rice Casserole.
Nutrition
Approximate nutrition per serving (1/4 of the recipe): 530 calories, 42g protein, 21g fat, and 39g carbohydrates. Approximate per 100g of finished dish: 175 calories, 14g protein, 7g fat, and 13g carbohydrates. Values will vary with the amount of wine retained and the final cooked weight.
Equipment
- Deep 12-inch skillet with snug-fitting lid
- Instant-read thermometer
- Small bowl
Ingredients
For the Chicken
- 1 1/4 pounds boneless, skinless chicken tenderloins (about 565 g)
- About 3/4 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For the Rice and Sauce
- 3 tablespoons unsalted butter (about 45 g)
- 5 garlic cloves, minced (about 15 g)
- 1/2 cup dry white wine
- 1 cup uncooked long-grain white rice, not instant (about 185 g)
- 2 cups low-sodium chicken broth, plus a little extra if needed
- 1/2 cup freshly grated Parmesan (about 50 g)
- About 1/4 cup loosely packed Parmesan shavings (about 15 g)
Instructions
- Pat the chicken tenderloins dry. Season with 1/2 teaspoon of the salt and the black pepper.
- Heat the olive oil in a deep skillet over medium-high heat until shimmering. Sear the chicken in batches if needed, leaving space between pieces, for about 3–5 minutes per side, turning once, until browned and the thickest part reaches 165°F (75°C). Transfer to a plate and set aside.
- Reduce the heat to medium-low. Add the butter and garlic and cook briefly until fragrant but not browned. Pour in the wine and scrape up the browned bits. Increase the heat to medium and simmer until the wine has reduced by about half. Spoon about 2 tablespoons of the pan sauce into a small bowl.
- Stir the rice into the remaining sauce for 1–2 minutes until coated. Add the 2 cups of broth and bring to a simmer. Cover, reduce the heat to low, and cook for about 16–20 minutes. Stir once or twice early on if needed to prevent sticking. Start checking at 16 minutes; if the rice is firm and the pan is dry, add warm broth a few tablespoons at a time, cover, and continue cooking.
- Turn off the heat and leave the skillet covered for 5 minutes. If the rice is soupy, uncover it briefly over low heat before resting. Gently fold in the grated Parmesan and season with the remaining salt to taste.
- If needed, set the chicken over the rice, cover, and warm briefly over low heat for 2–3 minutes. Divide the rice among four plates, top with the chicken, spoon over the reserved sauce, and scatter with Parmesan shavings.
Tips
- Pat the chicken dry and avoid crowding the skillet so the pieces brown rather than steam.
- Remove the chicken from the heat while the rice cooks to keep it from drying out.
- Use a deep skillet with a snug-fitting lid to prevent the broth from evaporating before the rice is tender.
- Let the rice rest covered before folding in the Parmesan, and avoid frequent stirring.
- Check the chicken with an instant-read thermometer; the thickest part should reach 165°F (75°C).
Variations
- Wine-Free Chicken Scampi: Replace the wine with 1/2 cup additional chicken broth to deglaze the skillet, reduce briefly, then stir 1–2 teaspoons lemon juice into the reserved sauce off heat.