One-Pan Chicken Scampi and Garlic-Parm Rice
A one-pan meal that's elevated AND easy.
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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.
One-Pan Chicken Scampi and Garlic-Parm Rice
Ingredients
- 1 lb chicken tenderloins
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 cup (1 stick) butter, divided
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- 1 1/2 cups uncooked white rice
- 3 cups chicken broth
- 1/2 cup parmesan cheese, freshly grated, plus more for serving.
- 2 tablespoons fresh parsley, minced, plus more for serving
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Season chicken with salt, pepper, and garlic powder. Set aside.
- Heat oil in a large skillet over medium-high heat. Brown chicken tenders on both sides until browned, 2-3 minutes per side. Remove to a plate and set aside. (They don't need to be cooked through at this point.)
- Add butter and garlic to skillet. Let cook 30 seconds. Stir in white wine, scraping any browned bits from the bottom of the pan. Cook until liquid has reduced by half. Stir in lemon juice and remove 2 tablespoons of sauce to a bowl to save for later use.
- Add rice to skillet and cook about 2 minutes, stirring frequently. Stir in chicken broth and about a teaspoon of salt.
- Bring to a boil, then reduce heat to low. Add parmesan and stir to combine, then arrange chicken on top. Cover and cook until rice is tender, 20 minutes.
- Drizzle reserved wine sauce over the top. Remove from heat, cover, and let rest 5 minutes. Serve with parsley and parmesan and enjoy!
Recipe adapted from South Your Mouth.