Delicious Chicken Scampi With Garlic Parmesan Rice - Quick & Easy

 

 

I confess that I am allergic to Shrimp or Prawns.  Any kind of shellfish to be honest. (That makes me a cheap date as I will never order the lobster.) Shrimp Scampi, a dish of prawns heavy on the garlic and butter, is a very popular dish, but not something I can ever indulge in. I have always envied those who can as they always wax on poetically about it!

When I saw this version of Chicken Scampi I immediately decided it was something I wanted to try. Chicken I CAN eat! It looked incredibly delicious and easy to make as well.

I am all for ease of preparation as and whenever. I had enough of complicated food and recipes when I cooked at the Manor.  In my personal life, I much prefer simplicity.

 

Simplicity doesn't mean a lack of deliciousness however and this tasty dish is extremely delicious. I was really pleased with the end result. It went together very quickly, due to me having everything ready to go before I started.

I did cut the recipe in half because, well, there is only really me to eat it.  This also means that I don't have to worry too much about the smell of garlic, because, again . . . only me to smell it.

If you are looking for a delicious midweek meal that won't break the bank and that will be delicious, then you really can't go wrong with this one. All you really need in addition is a vegetable or a salad on the side!

Delicious simplicity with a luxurious feel.

INGREDIENTS NEEDED

TO MAKE

CHICKEN SCAMPI WITH GARLIC PARMESAN RICE

There is nothing really out of the ordinary here. Simple kitchen staples put together in the most delicious and easiest way! It looks like a long list, but it really isn't a lot.

For the chicken:

• 1/2 pound (227g) chicken tenderloins
• salt and black pepper to taste
• 1/4 tsp garlic powder
• 1/2 TBS oil for frying

For the rice:

• 1/4 cup (60g) butter
• 1 TBS minced garlic
• pinch of red pepper flakes
• 1/4 cup (60ml) dry white wine
• 3/4 cup (160g) long grain converted rice, raw
• 1 1/2 cups (360ml) chicken stock
• 1/4 cup (45g) grated Parmesan cheese
• salt and black pepper to taste

To finish:

• 2 TBS grated Parmesan cheese
• 1 spring onion, trimmed and finely chopped (optional)

 

You could use large king prawns or shrimp instead of the chicken if you wish. Shell, devein and then cook just until they turn pink. Don't overcook or they will be rubbery.

I use salted butter.

Use fresh garlic, not bottled. The fresh garlic will taste so much better. Trust me on this.

Use a white wine that you would also be happy drinking. It doesn't have to be the most expensive wine, but it shouldn't be cheap, nor should it be wine labeled as cooking wine. I used a Canadian white Pinot Grigio (Ducks Crossing.)

If at all possible, grate your own cheese. I use a small micro plane grater to do this. It works beautifully.

  

HOW TO COOK 

CHICKEN SCAMPI

WITH GARLIC PARMESAN RICE

This is really a very simple make. Do make sure to read through the recipe several times and assemble your ingredients prior to beginning for the best results.

1. Prepare the chicken for cooking by removing the tendon and discarding. This isn't absolutely necessary, but it is tough and rather unpalatable. (See below for exact instructions.)
2. Mix together salt, pepper and the garlic powder. Sprinkle this all over the tenderloins. (I use my fingers to do this as I can get it sprinkled over more evenly.)
3. Heat the oil in a medium, heavy-bottomed skillet, over medium-high heat. Add the chicken pieces in a single layer. Sauté until golden brown on both sides and just cooked through. Remove to a clean plate, cover and set aside. (The chicken will continue to cook after you remove it from the pan, so don't be worried. If the juices run clear, it is done.)
4. Wipe the pan out if necessary. (You don't want any black bits from the browning to spoil the integrity of your rice pilaf.)
5. Add the butter, chili flakes, and the garlic to the skillet, over medium-low heat. Cook, stirring for about 2 minutes without browning the garlic over medium heat. The garlic will turn bitter if it gets browned.
6. Increase the heat to medium high, add the white wine. Stir the wine into the butter mixture vigorously to emulsify. (I use a small silicone coated flat wire whisk for this.) Stir the remaining mixture and cook until it has reduced by half. Remove one TBS and set aside for later.
7. Add the rice to the skillet. Cook and stir for 3 to 4 minutes or until the rice starts to toast just a bit. Add the chicken broth and season lightly with salt and pepper.
8. Bring the mixture to a low boil, then cover and cook, stirring once or twice, for about 20 minutes, until the rice is tender. (Don't stir it during the last 5 to 8 minutes of cook time.)
9. Add the parmesan to the skillet and stir it into the rice.
10. Arrange the chicken tenders over top. Drizzle the reserved sauce over top.
11. Cover, remove from the heat and let stand for five minutes. (This helps to reheat the chicken tenders.)
12. Sprinkle with the remaining Parmesan cheese and spring onions (if using) and serve immediately.

Cover and refrigerate any leftovers promptly! This will keep for 2 to 3 days refrigerated. I have never frozen it.

 

HOW TO REMOVE

THE TENDON FROM CHICKEN TENDERS

I always recommend removing the tendon from your chicken tenders. Its not hard to see. It is a piece of white sinew that sticks out from the wide end of the tender.  To remove it, grab a hold of it with a piece of paper towel. Hold a sharp knife firmly at a 45-degree angle, facing towards the chicken. Gently pull towards you with the hand holding the paper towel, keeping the knife in place and at the same angle. It should remove very easily this way.

You can also use a fork. I have never had success doing this, but you can see a video on how to do it here.  It has just never worked for me, but that is not to say that it doesn't work. It just means that I am really bad at it, lol.

 

HINTS AND TIPS FOR SUCCESS

• Do not overcook the chicken tenders. This is the most tender part of the chicken breast, but even that can't save it if your chicken is overcooked and dried out.
• Use fresh garlic in this dish. Jarred just doesn't give you the same impact.
• You could use jumbo shrimp/prawns instead of chicken if you wish.
• Don't use cooking wine for this recipe, use a white wine that you would be comfortable drinking.
• No wine? No problem. Substitute the wine with an additional  1/4 cup (60ml) of chicken stock to which you have added 1/2 TBS fresh lemon juice.

 

MORE RECIPES 

USING CHICKEN TENDERS

FIERY CHICKEN TENDERS WITH BLUE CHEESE DIP - This is a healthier twist on the classic Buffalo Wings, without sacrificing any of the bold flavor. Chicken tenders are soaked in a tangy buttermilk spiked with hot sauce and then coated in a seasoned flour mixture and pan fried (or baked) to perfection. The dip is a real showstopper. Creamy and punchy, using fat-free mayo and a few other tasty bits including rich, Danish blue cheese. Low in fat, high in flavor, totally crave-worthy!

SWEET & SPICY CHICKEN TENDERS - Chicken tenderloins, wrapped in smoky streaky bacon, then coated in a bold blend of brown sugar and chili powder. As they bake, the bacon crisps up while the sugar caramelizes into a sticky, spicy glaze that clings to every bite. Irresistibly moreish.

  

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Yield: Serves 2

Author: Marie Rayner

Chicken Scampi with Garlic Parmesan Rice

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Juicy perfectly cooked and seasoned Chicken Tenders, nestled in a tasty garlic and parmesan pilaf. Delicious!

Ingredients

For the chicken:

• 1/2 pound (227g) chicken tenderloins
• salt and black pepper to taste
• 1/4 tsp garlic powder
• 1/2 TBS oil for frying

For the rice:

• 1/4 cup (60g) butter
• 1 TBS minced garlic
• pinch of red pepper flakes
• 1/4 cup (60ml) dry white wine
• 3/4 cup (160g) long grain converted rice, raw
• 1 1/2 cups (360ml) chicken stock
• 1/4 cup (45g) grated Parmesan cheese
• salt and black pepper to taste

To finish:

• 2 TBS grated Parmesan cheese
• 1 spring onion, trimmed and finely chopped (optional)

Instructions

1. Prepare the chicken for cooking by removing the tendon and discarding. This isn't absolutely necessary, but it is tough and rather unpalatable.
2. Mix together salt, pepper and the garlic powder. Sprinkle this all over the tenderloins.
3. Heat the oil in a medium, heavy-bottomed skillet, over medium-high heat. Add the chicken pieces in a single layer. Sauté until golden brown on both sides and just cooked through. Remove to a clean plate, cover and set aside.
4. Wipe the pan out if necessary.
5. Add the butter, chili flakes, and the garlic to the skillet, over medium-low heat. Cook, stirring for about 2 minutes without browning the garlic over medium heat. The garlic will turn bitter if it gets browned.
6. Increase the heat to medium high, add the white wine. Stir the wine into the butter mixture vigorously to emulsify. Stir the remaining mixture and cook until it has reduced by half. Remove one TBS and set aside for later.
7. Add the rice to the skillet. Cook and stir for 3 to 4 minutes or until the rice starts to toast just a bit. Add the chicken broth and season lightly with salt and pepper.
8. Bring the mixture to a low boil, then cover and cook, stirring once or twice, for about 20 minutes, until the rice is tender.
9. Add the parmesan to the skillet and stir it into the rice.
10. Arrange the chicken tenders over top. Drizzle the reserved sauce over top.
11. Cover, remove from the heat and let stand for five minutes.
12. Sprinkle with the remaining Parmesan cheese and spring onions (if using) and serve immediately.

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