At this point, I don’t think it’s any secret that I love a one-pan (or one-pot or one sheet pan) meal. In my life, convenience is often key (because those weeknights are just really, really busy) but that doesn’t mean I want to sacrifice the quality of the dinner that gets set on the table. But thanks to this Chicken Scampi and Garlic-Parm Rice, you don’t have to. This dish does alllll the things. It comes together in a single pan (seriously), and yet, it’s something you could serve to company. It’s elevated but easy!

You don’t need much to make it happen. Chicken tenders, chicken broth, some rice, some butter, some white wine, a little parm, some garlic, a little lemon juice, and a little parsley too.

And just one pan.

You’ll start by searing the chicken (after seasoning it, of course) and then you’ll remove it from the pan while you cook some garlic in some butter and then add in some white wine to make a quick pan sauce. Once the liquid has reduced by about half, stir in some lemon juice, and then spoon out a few tablespoons of the sauce to a bowl to keep for later (for drizzling over the top of the dish!).

The rice goes in next, because, yes, it’s going to cook in that delicious buttery/white wine/lemon juice liquid. But not until after you toast it a bit.

Chicken broth heads into the pan and then you nestle the chicken tenders right on top.

Add some parm, pop the lid on, and let it sit over low heat, and in twenty minutes you have an irresistible one-pan meal.

We’re talking fluffy, flavorful rice and juicy chicken. We’re talking buttery-lemon flavor with that kiss of white wine and nutty parmesan. It’s delicious, it’s delightful, and it doesn’t get much easier.