What is the best substitute for white wine in this recipe?

If you prefer not to use wine, combine 1 tablespoon of lemon juice with chicken broth to make ½ cup total liquid. This keeps the acidity and flavor balance that wine offers without adding alcohol. It’s a great alternative that still complements the garlic and parmesan.

Can I make Chicken Scampi with Garlic Parmesan Rice ahead of time?

Yes! This dish holds up well for meal prep. You can cook the rice and chicken separately , store them in airtight containers, and combine them when ready to serve. Add a splash of broth or water when reheating to keep the rice moist and fluffy.

How do I prevent the garlic from burning?

To avoid burnt garlic (which can turn bitter), cook it over medium heat and stir constantly. Use fresh minced garlic , not jarred, and add it after removing the chicken to avoid high heat exposure during searing.

Can I freeze leftovers of this dish?

Yes, leftovers can be frozen, although the texture of the rice may change slightly. Store in an airtight freezer-safe container for up to 2 months . Thaw overnight in the refrigerator and reheat gently with added broth or butter for best results.

Chicken Scampi with Garlic Parmesan Rice – Best One-Pan Recipe

Name: Chicken Scampi with Garlic Parmesan Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb chicken tenderloins; Salt and pepper, to taste; 1/2 teaspoon garlic powder; 2 tablespoons olive oil; 1 stick (1/2 cup) butter, divided; 2 tablespoons fresh minced garlic; 1/4 teaspoon red pepper flakes; 1 1/2 teaspoons salt, divided; 1/2 cup dry white wine (e.g., Chardonnay or Pinot Grigio); 1 1/2 cups uncooked white rice; 3 cups chicken broth; 1/2 cup freshly grated parmesan cheese

Description

A quick and easy one-skillet dinner featuring tender chicken sautéed in garlic butter and served over creamy garlic parmesan rice. This Chicken Scampi with Garlic Parmesan Rice is rich, comforting, and full of Italian-inspired flavor — perfect for busy weeknights or elegant meals.

Ingredients

Scale

1 lb chicken tenderloins
Salt and pepper, to taste
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 stick (1/2 cup) butter, divided
2 tablespoons fresh minced garlic
1/4 teaspoon red pepper flakes
1 1/2 teaspoons salt, divided
1/2 cup dry white wine (e.g., Chardonnay or Pinot Grigio)
1 1/2 cups uncooked white rice
3 cups chicken broth
1/2 cup freshly grated parmesan cheese

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Instructions

Season chicken tenderloins with salt, pepper, and garlic powder.
In a large nonstick skillet, heat olive oil over medium heat. Sauté chicken until browned and cooked through. Remove and set aside, covered to keep warm.
Add 1/2 cup butter, minced garlic, red pepper flakes, and 1/2 teaspoon salt to the skillet. Sauté for 3 minutes without browning the garlic.
Increase heat to medium-high and add white wine. Stir vigorously to combine with butter. Reduce the sauce by half, about 5 minutes. Remove and reserve 2 tablespoons of the sauce.
Add uncooked rice to the skillet. Stir and cook for 3-4 minutes until lightly toasted.
Add chicken broth and remaining 1 teaspoon of salt. Bring to a low boil, then reduce heat to medium-low. Cover and cook for 20 minutes until rice is tender, stirring once or twice early in the process.
Sprinkle parmesan cheese over the rice. Place cooked chicken on top and drizzle with the reserved pan sauce. Cover, remove from heat, and let sit for 5 minutes.
Garnish with additional parmesan and chopped fresh parsley if desired. Serve warm.

Notes

Use fresh minced garlic for best flavor — avoid pre-minced jarred garlic.
Do not use cooking wine; choose a dry, drinkable white wine like Chardonnay.
Substitute lemon juice and broth (1:7 ratio) if avoiding alcohol.
You can use chicken breasts sliced into strips if tenderloins are unavailable.
This recipe can also be made with shrimp instead of chicken.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Skillet
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 570
Sugar: 1g
Sodium: 1020mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 32g
Cholesterol: 120mg