Description
A one-skillet meal featuring seared chicken tenders served over creamy garlic Parmesan rice, inspired by traditional shrimp scampi but with a family-friendly twist.
Ingredients
- 1 lb chicken tenders or chicken breast strips
- Salt and pepper, to taste
- ½ tsp garlic powder
- 1 tsp lemon‑pepper seasoning (or pepper + lemon zest)
- 2 Tbsp olive oil
- 1 stick (½ cup) butter, divided
- 2 Tbsp minced garlic (about 6 cloves)
- ¼ tsp red pepper flakes (optional)
- ½ cup dry white wine
- 1–2 Tbsp lemon juice
- 1½ cups uncooked long‑grain or jasmine rice
- 3 cups chicken broth
- 2 cloves garlic, minced
- ½ cup fresh grated Parmesan cheese
- Salt and pepper, to taste
- 2 Tbsp chopped fresh parsley (plus more for garnish)
Instructions
- Season chicken with salt, pepper, garlic powder, and lemon‑pepper seasoning.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Remove and keep warm.
- In the same skillet, melt half the butter. Add garlic, red pepper flakes, and salt; sauté for about 1 minute until fragrant.
- Pour in white wine and cook for about 5 minutes until reduced by half. Stir in lemon juice and remaining butter. Reserve 2 Tbsp of the sauce.
- Add rice to the skillet, stir to coat, then add chicken broth, minced garlic, and salt. Bring to a low boil.
- Cover and reduce heat to medium-low. Simmer for 15–20 minutes until rice is tender and liquid is absorbed, stirring once or twice.
- Stir in Parmesan cheese. Return chicken on top of the rice and drizzle with reserved scampi sauce.
- Cover, remove from heat, and let stand for 5 minutes. Garnish with parsley and serve immediately.
Notes
- Use boneless chicken thighs for extra juiciness.
- Stir in baby spinach or sun-dried tomatoes for added flavor.
- A splash of heavy cream with the Parmesan makes the rice extra creamy.
- Substitute white wine with chicken broth + lemon juice if needed.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of broth.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 1g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 115mg
