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Chicken Scampi with Garlic Parmesan Rice Recipe

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This recipe for Chicken Scampi with Garlic Parmesan Rice, by , is from The Mazzier Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kellie Martin


1 lb. chicken tenderloins
Salt and pepper
tsp garlic powder
2 tbsp olive oil
1 stick butter ( cup)
2 tbsp minced garlic
tsp red pepper flakes
1 tsp salt, divided
cup dry white wine
1 cups uncooked white rice
3 cups chicken broth
cup fresh grated Parmesan cheese

1. Season chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Saute chicken tenderloins until nicely browned and just cooked through. Remove chicken from skillet, cover chicken then set aside.
2. Add butter, garlic, pepper flakes, and tsp of salt to the skillet, then saute the garlic for 3 minutes (do not let the garlic burn or become too brown).
3. Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for approximately 5 minutes or until mixture is reduced by half. Remove and set aside 2 tbsp of pan sauce to use later.
4. Add rice to skillet with remaining butter sauce then stir and cook for 3-4 minutes or until rice starts to brown just a little. Add chicken broth and remaining 1 tsp of salt. Bring mixture to a low boil then reduce heat to medium-low, cover the pan then cook for 20 minutes or until rice is tender. Stir once or twice the first 15 minutes of cooking but not more than that.
5. Sprinkle Parmesan over rice then arrange chicken tenders in skillet over rice. Drizzle reserved 2 tbsp of pan sauce over chicken tenders. Cover, remove from heat then let stand for 5 minutes. Garnish dish with more Parmesan and chipped fresh parsley if desired.




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