Ingredients:
For the Chicken:
1 lb chicken tenderloins
Salt and pepper, to taste
½ teaspoon garlic powder
2 tablespoons olive oil
For the Sauce:
½ cup (1 stick) butter
2 tablespoons minced garlic
¼ teaspoon red pepper flakes
½ teaspoon salt
½ cup chicken broth
For the Rice:
1½ cups uncooked white rice
3½ cups chicken broth
½ cup freshly grated Parmesan cheese
Directions:
1️⃣ Season the chicken tenderloins with salt, pepper, and garlic powder. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 5-7 minutes, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
2️⃣ In the same skillet, melt the butter over medium heat. Add the minced garlic, red pepper flakes, and salt. Sauté for about 1-2 minutes until fragrant. Pour in the chicken broth and bring to a simmer.
Add the cooked chicken back into the skillet and let it simmer in the sauce for about 5 minutes, allowing the flavors to meld.
3️⃣ Meanwhile, in a separate pot, combine the uncooked rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir in the grated Parmesan cheese until well combined.
4️⃣
Serve the chicken scampi over the garlic Parmesan rice, drizzling extra sauce on top if desired.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Calories: ~520 kcal per serving
Servings: 4