Easy One-Pan Chicken Scampi with Creamy Garlic Parmesan Rice
A comforting and simple weeknight dinner featuring juicy chicken in a buttery garlic sauce, served over creamy garlic Parmesan rice, all made in one pan.
Equipment
- Large skillet with a lid
Ingredients
Zutaten
- 1 lb Chicken tenderloins Or chicken breasts sliced into similar-sized strips
- Salt for seasoning chicken
- Pepper for seasoning chicken
- 2 tbsp Olive oil
- 0.625 cup Fresh garlic minced
- 0.5 tsp Garlic powder
- 0.25 tsp Red pepper flakes
- 1 stick Butter
- 1.5 cups White rice Long-grain works perfectly here
- 3.5 cups Chicken broth
- 0.5 tsp Salt For seasoning the rice
- 0.5 cup Freshly grated Parmesan cheese
Instructions
- First, pat your chicken tenderloins dry and season them generously all over with salt and pepper. This helps them get a nice sear and locks in flavor.
- Heat the olive oil in a large skillet (one with a lid you can use later for the rice) over medium-high heat. Add the seasoned chicken and cook for about 3-4 minutes per side, just until they're golden brown and cooked through. Don't overcrowd the pan; cook in batches if needed. Once they're done, remove the chicken from the skillet and set it aside on a plate.
- Now, reduce the heat to medium and add the stick of butter to the same skillet. Let it melt.
- Once the butter is melted, add the minced fresh garlic, garlic powder, and red pepper flakes. Stir frequently and cook for just about 1-2 minutes until the garlic is fragrant. Be careful not to burn the garlic!
- Add the white rice to the skillet and stir it around with the garlic butter for about 1 minute, letting it toast slightly.
- Pour in the chicken broth and add the 1/2 tsp of salt. Stir everything together, scraping up any delicious bits from the bottom of the pan.
- Bring the liquid to a simmer, then immediately reduce the heat to low, cover the skillet tightly with the lid, and let it cook for about 15-20 minutes, or until the rice has absorbed most of the liquid and is tender. Avoid lifting the lid while it's cooking!
- Once the rice is cooked, turn off the heat. Fluff the rice gently with a fork. Stir in the freshly grated Parmesan cheese until it's melted and makes the rice wonderfully creamy.
- Nestle the cooked chicken tenderloins back into the skillet on top of the garlic Parmesan rice. Spoon some of that buttery garlic sauce over the chicken.
- Serve immediately! I love to garnish with a little fresh parsley if I have it on hand.
Notes
Tips for Success:
- Don't Overcook the Chicken: Tenderloins cook quickly. Cook them just until they're done to keep them juicy. They'll warm up again when you add them back to the pan.
- Watch the Garlic: Minced garlic can burn easily. Keep the heat medium and stir constantly when you add it to the butter. Burnt garlic tastes bitter!
- Let the Rice Steam: Once you put the lid on, resist the urge to peek! Letting the rice steam undisturbed is key to getting it perfectly cooked and fluffy.
- Fresh Parmesan is King: Pre-shredded Parmesan has additives that prevent it from melting smoothly. Grating it yourself makes a huge difference in the creaminess of the rice. Storage:
- Let the dish cool completely.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, gently warm in a skillet over medium heat or in the microwave. You might want to add a splash of extra chicken broth or water when reheating the rice if it seems a little dry.
- Don't Overcook the Chicken: Tenderloins cook quickly. Cook them just until they're done to keep them juicy. They'll warm up again when you add them back to the pan.
- Watch the Garlic: Minced garlic can burn easily. Keep the heat medium and stir constantly when you add it to the butter. Burnt garlic tastes bitter!
- Let the Rice Steam: Once you put the lid on, resist the urge to peek! Letting the rice steam undisturbed is key to getting it perfectly cooked and fluffy.
- Fresh Parmesan is King: Pre-shredded Parmesan has additives that prevent it from melting smoothly. Grating it yourself makes a huge difference in the creaminess of the rice. Storage:
- Let the dish cool completely.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, gently warm in a skillet over medium heat or in the microwave. You might want to add a splash of extra chicken broth or water when reheating the rice if it seems a little dry.