Meals With Chicken

Chicken Scampi with Garlic Parmesan Rice ~ Recipe

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Chicken Scampi with Garlic Parmesan Rice

A simple and quick skillet meal with tender chicken scampi over perfectly cooked buttery, garlic parmesan rice. #Chicken #Scampi #rice #mealswithchicken #Garlic

After writing this recipe, I did some research and learned that shrimp is not only a way to cook shrimp with garlic, but it is actually the original crustacean used in popular dishes (hence the name)!

who knows? !

Scampi is actually a plural form of scampo in Italian, which is a very small lobster, also known as Dublin Bay prawn or Norwegian lobster, and is distributed in the Mediterranean and Northeast Atlantic (from North Africa to Norway and Iceland).

Scampi is commonly fried in Italy using olive oil, garlic,    and white wine. Italian immigrants in the United States replaced shrimp with shrimp, but they retained the name “shrimp” and the method of cooking it. Over the years these names and methods of cooking have evolved into a common menu item we know: shrimp.

Something interesting to you guys. Wizard!

American chefs and restaurants use shrimp cooking methods (again, we’ve changed this cooking method from one ingredient to one cooking method) for shrimp, lobster, lobster, and even chicken. One of the most popular menus is Scampi Chicken in Olive Garden.

In fact, this is what drove me to prepare this dish. I usually make this with shrimp (or something similar, although I didn’t write the actual recipe). Since everyone does not like shrimp, I decided to use chicken in this recipe so that more people can enjoy it.

By the way, you can also use this recipe completely to make shrimp. Cook everything the same way, but if you can, you can use shrimp soup instead of chicken soup. You can immerse shrimp and tail shells in chicken broth to increase the taste.

It’s strange, but my whole family agrees that rice has a similar taste in this dish, and the texture of the rice is the same in our favorite Japanese restaurant. The only thing I can think of is that Hibachi hotspot uses sake in rice, so white wine in my recipe should achieve the same effect as rice.

This is good news for me because my child (he became thirteen this weekend, oh my god, please help us, we have 3 teenagers now!) It has become very picky, but he loves to eat rice, especially in his favorite Japanese restaurant he loves rice, so he eats This dish is only 100% due to rice!

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If rice can’t persuade you to use wine in this recipe, then trust me when I tell you it can make the whole dish a reality.

When I use wine in my recipes, I will receive comments and emails from dozens of people asking about alternatives to use (no matter how persuasive I am) and the type of wine I am using, so I took a few notes below.

WHAT CAN I SUBSTITUTE FOR WHITE WINE IN THIS RECIPE?

I really don’t think you should replace anything, but a good alternative recipe for this white (most) wine is one part of lemon juice to 7 parts of chicken broth.

To avoid measuring the water yourself, add the lemon juice to the measuring cup or measuring cup (the jar can measure the liquid more precisely), then add the chicken broth to the desired level as follows:

  • 1 cup = 2 TBSP lemon juice + broth
  • 1/2 cup = 1 TBSP lemon juice + broth
  • 1/4 cup = 1 1/2 tsp lemon juice + broth

WHAT TYPE OF WHITE WINE IS BEST FOR COOKING?

Always use dry white wines (like Chardonnay, Cabernet Sauvignon, and Sauvignon Blanc) for recipes and cooking. Don’t use sweet wines like Moscato or Platinum Fenda.

Do not use “boiled wine”. As the saying goes, you shouldn’t drink bad wine for cooking, that’s a good suggestion, but you don’t have to go bankrupt. I usually spend a bottle of about ten dollars to buy a bottle of wine in my kit.

If you do not drink alcohol, please buy 4 small bottles of bottles. Use one for your recipe, then save the remaining bottles for future recipes, or give them to a friend.

NOTES ABOUT THIS RECIPE:

Use completely fresh minced garlic in this recipe. Things in the jar are different.
Feel free to use shrimp instead of chicken!
As people often ask, I don’t use any particular brand or variety of wines. I often use Chardonnay because this is my favorite of Chardonnay, but Cabernet Sauvignon and Sauvignon Blanc are great too.
Do not use “cooking wine” in this recipe.
I really don’t think you can replace white wine with anything, but if necessary, mix a tablespoon of lemon juice with extra chicken broth to make 1/2 cup.

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Chicken Scampi with Garlic Parmesan Rice

INGREDIENTS:

  • 1/2 teaspoon garlic powder
  • 1 stick butter (1/2 cup)
  • Salt and pepper
  • 1/2 cup fresh grated parmesan cheese
  • 1/2 cup dry white wine
  • 1 1/2 cups uncooked white rice
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon red pepper flakes
  • 1 lb. chicken tenderloins
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 2 tablespoons minced garlic*

INSTRUCTIONS:

  • Season the chicken and garlic powder with salt and pepper. Heat olive oil in a large non-stick frying pan over medium heat. Roast the marinated chicken meat until tender and cook. We remove the chicken from the pan, cover the chicken, and set it aside.
  • Add butter, garlic, pepper, and half a teaspoon of salt to the pan, then fry the garlic for 3 minutes (don’t let the garlic burn or become very brown).
  • Raise the skillet to medium, then add white wine. Stir vigorously with a wooden spoon to emulsify the wine in the butter. Cook and stir for 5 minutes, or until the mixture is halved. Set aside two tablespoons of sauce for later use.
  • Add the rice and the remaining butter sauce to the pan, then stir and cook for 3-4 minutes, or until the rice starts to brown. Add chicken broth and 1 teaspoon of salt. Boil the mixture, then reduce the heat to medium and low, cover the pot, and cook for 20 minutes or until the rice becomes tender. Stir once or twice during the first 15 minutes of cooking, but do not exceed this time.
  • Sprinkle parmesan over rice then arrange chicken tenders in a skillet over rice. Drizzle reserved 2 tablespoons of the pan sauce over chicken tenders. Cover, remove from heat then let stand for 5 minutes. Garnish the dish with more parmesan and chopped fresh parsley if desired.

 

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Chicken Scampi with Garlic Parmesan Rice

Chicken Scampi with Garlic Parmesan Rice


  • Author: south your mouth
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 min
  • Yield: 4 Servings 1x

Description

A simple and quick skillet meal with tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.


Scale

Ingredients

  • 1/2 teaspoon garlic powder
  • 1 stick butter (1/2 cup)
  • Salt and pepper
  • 1/2 cup fresh grated parmesan cheese
  • 1/2 cup dry white wine
  • 1 1/2 cups uncooked white rice
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon red pepper flakes
  • 1 lb. chicken tenderloins
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 2 tablespoons minced garlic*

Instructions

  • Season chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Sauté chicken tenderloins until nicely browned and just cooked through. Remove chicken from skillet, cover chicken then set aside.
  • Add butter, garlic, pepper, and half a teaspoon of salt to the pan, then fry the garlic for 3 minutes (don’t let the garlic burn or become very brown).
  • Raise the skillet to medium, then add white wine. Stir vigorously with a wooden spoon to emulsify the wine in the butter. Cook and stir for 5 minutes, or until the mixture is halved. Set aside two tablespoons of sauce for later use.
  • Add the rice and the remaining butter sauce to the pan, then stir and cook for 3-4 minutes, or until the rice starts to brown. Add chicken broth and 1 teaspoon of salt. Boil the mixture, then reduce the heat to medium and low, cover the pot, and cook for 20 minutes or until the rice becomes tender.
  • Stir once or twice during the first 15 minutes of cooking, but do not exceed this time.
  • Sprinkle parmesan over rice then arrange chicken tenders in a skillet over rice. Drizzle reserved 2 tablespoons of the pan sauce over chicken tenders. Cover, remove from heat then let stand for 5 minutes. Garnish the dish with more parmesan and chopped fresh parsley if desired.
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Notes

Use completely fresh minced garlic in this recipe. Things in the jar are different.

I really don’t think you can replace white wine with anything, but if necessary, mix a tablespoon of lemon juice with extra chicken broth to make 1/2 cup.

Feel free to use shrimp instead of chicken!

I don’t know if this can be made with mint rice or brown rice, because I haven’t cooked any kind of rice.

I don’t know how to turn it into a slow cooker.

As people often ask, I don’t use any particular brand or variety of wines. I often use Chardonnay because this is my favorite of Chardonnay, but Cabernet Sauvignon and Sauvignon Blanc are great too.

Don’t use “cooking wine” (known as not using wine not suitable for cooking) is a good suggestion, but you don’t have to go bankrupt. I usually spend a bottle of about ten dollars to buy a bottle of wine in my kit. If you don’t drink alcohol, you might consider buying 4 small bottles of bottles (save the remaining packs for future use or give them to friends).

Chicken Scampi with Garlic Parmesan Rice

 

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