6/24/19

Chicken Scampi with Garlic Parmesan Rice

The ORIGINAL quick and easy skillet meal recipe for tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.

JUMP TO RECIPE

Did you know that scampi is an actual thing? I didn’t! I was doing a little research before I wrote this recipe post and learned that scampi isn’t merely a way of cooking garlicy shrimp but it’s actually the original crustacean used in the popular dish (hence the name)!

WHO KNEW?!

Scampi, which is actually the Italian plural of scampo, are very small lobsters also called Dublin Bay Prawns or Norway Lobster found in the Mediterranean and northeastern Atlantic from North Africa to Norway and Iceland.

Chicken Scampi with Garlic Parmesan Rice | The ORIGINAL quick and easy skillet meal recipe for tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.

Scampi were most often prepared in Italy by sautéing them with olive oil, garlic and white wine. Italian immigrants in America substituted shrimp in place of the scampi but kept the “scampi” name and cooking method which morphed over the years into the common menu item we’re familiar with: shrimp scampi.

Fascinating stuff, folks. Fascinating!

American cooks and restaurants have used the scampi method of cooking (again, we took this from an ingredient to a cooking style) for shrimp, lobster, crawfish and even chicken. The Olive Garden restaurant’s Chicken Scampi is one of their most popular menu items.

Chicken Scampi with Garlic Parmesan Rice | The ORIGINAL quick and easy skillet meal recipe for tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.

Which is actually what lead me to making this dish. I usually make this (or something almost exactly like it, though I’d never written down an actual recipe) with shrimp. Since not everyone loves shrimp, I decided to use chicken in this recipe so that more of you could enjoy it.

You can absolutely use this recipe to make this with shrimp too, by the way. Cook everything exactly the same way but maybe use a shrimp stock instead of chicken broth if you have it. You can simmer your shrimp shells and tails in the chicken broth for a bit to totally max out the flavor too.

It’s weird but my entire family agrees that the rice in this dish tastes a lot like, and has the same texture of the rice at our favorite Japanese restaurant. The only thing I can figure is that our hibachi hotspot uses sake in their rice so the white wine in my recipe must accomplish the same with the rice.

Chicken Scampi with Garlic Parmesan Rice | The ORIGINAL quick and easy skillet meal recipe for tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.

This is extra good news to me because my baby boy (who turned THIRTEEN this weekend – God help us, we have three teenagers now!) has become so incredibly picky but he loves rice and he especially loves the rice at our favorite Japanese restaurant so he’s 100% on board with this dish simply because of the rice!

If the rice doesn’t convince you to use the wine in this recipe, just trust me when I tell you it makes the overall dish.

Any time I use wine in a recipe I get dozens of comments and emails from folks asking what to substitute for it (no matter how much I try to convince you otherwise) and also questions about what kind of wine to use so I made some notes below.

Chicken Scampi with Garlic Parmesan Rice | The ORIGINAL quick and easy skillet meal recipe for tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.

WHAT CAN I SUBSTITUTE FOR WHITE WINE IN THIS RECIPE?

I really, really don’t think you should substitute anything but a good substitute for this (and most) recipes for white wine is 1 part lemon juice to 7 parts chicken broth.

To save yourself from measuring that out, add lemon juice to a measuring pitcher or measuring cup (pitchers are more accurate for liquid measuring) then add chicken broth to the desired level per the following:

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
Chicken Scampi with Garlic Parmesan Rice | The ORIGINAL quick and easy skillet meal recipe for tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.

WHAT TYPE OF WHITE WINE IS BEST FOR COOKING?

Always use a dry white wine, such as chardonnay, pinot grigio and sauvignon blanc for recipes and cooking. Don’t use sweet wines such as mostcato or white zinfandel.

Don’t use a “cooking wine”. The saying that you shouldn’t cook with wine that’s not good enough to drink is great advice, but you don’t need to break the bank either. I usually spend about 10 bucks a bottle for the wine I keep around.

If you don’t drink wine, consider buying a 4-pack of mini bottles. Use one for your recipe then save the remaining bottles for future recipes or give them away to friends.

Chicken Scampi with Garlic Parmesan Rice | The ORIGINAL quick and easy skillet meal recipe for tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.

NOTES ABOUT CHICKEN SCAMPI WITH GARLIC PARMESAN RICE:

  • Definitely use FRESH minced garlic in this recipe. The stuff in the jar just isn’t the same.
  • Feel free to use shrimp instead of chicken!
  • Since folks often ask, I don’t use any particular brand or variety of wine. I most often use chardonnay because that’s what I tend to have but pinot grigio and sauvignon blanc are great too.
  • Don’t use a “cooking wine” in this recipe.
  • I really don’t think you should substitute anything for the white wine but if you must, combine 1 tablespoon lemon juice with additional chicken broth to measure 1/2 cup.

Recipe for Chicken Scampi with Garlic Parmesan Rice

Chicken Scampi with Garlic Parmesan Rice | The ORIGINAL quick and easy skillet meal recipe for tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.

Chicken Scampi with Garlic Parmesan Rice

Chicken Scampi with Garlic Parmesan Rice
Yield: 4 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A quick and easy skillet recipe for tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.

Ingredients

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

Instructions

  1. Season chicken tenders with salt, pepper and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Sauté chicken tenders until nicely browned and just cooked through. Remove chicken from skillet, cover chicken then set aside.
  2. Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3 minutes (do not let the garlic burn or become too brown).
  3. Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for approximately 5 minutes or until mixture is reduced by half. Remove and set aside 2 tablespoons of pan sauce to use later.
  4. Add rice to skillet then stir and cook for 3-4 minutes or until rice starts to brown just a little. Add chicken broth and remaining 1 teaspoon of salt.
  5. Bring mixture to a low boil then reduce heat to medium-low, cover pan then cook for 20 minutes or until rice is tender. Stir once or twice the first 15 minutes of cooking but not more than that.
  6. Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Drizzle reserved 2 tablespoons of pan sauce over chicken tenders. Cover, remove from heat then let stand for 5 minutes. Garnish dish with more parmesan and chopped fresh parsley if desired.

Notes

  • Definitely use FRESH minced garlic in this recipe. The stuff in the jar just isn’t the same.
  • I really don’t think you should substitute anything for the white wine but if you must, combine 1 tablespoon lemon juice with additional chicken broth to measure 1/2 cup.
  • Feel free to use shrimp instead of chicken!
  • Since folks often ask, I don’t use any particular brand or variety of wine. I most often use chardonnay because that’s what I tend to have but pinot grigio and sauvignon blanc are great too.
  • Don’t use a “cooking wine” (the saying that you shouldn’t cook with wine that’s not good enough to drink is great advice) but you don’t need to break the bank either. I usually spend about 10 bucks a bottle for the wine I keep around. If you don’t drink wine, consider buying a 4-pack of mini bottles (save the remaining bottles for future recipes or give them away to friends).
Chicken, tenders, tenderloin, scampi, garlic, parmesan, rice, risotto, Italian, 30 minute, quick, easy, skillet, shrimp, olive garden, recipe, how to, easy, best, original
dinner
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116 comments:

  1. Hi! this sounds so good. i would love to make it but my husband hates rice. however i and can get him to ear orzo once in awhile. can this be made with orzo instead of rice???

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    1. I don't think I've ever met anyone who hated rice! It almost makes me sad :o) I would just omit the rice (and broth) then toss cooked orzo (or other pasta) with the pan sauce to serve.

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    2. You can make it with noodles, it will be as good as rice

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    3. How does your husband feel about Quinoa?

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  2. Who knew scampi are actually creatures? Fascinating! My family is going to love this chicken version... and the shrimp version too!

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  3. Do you have the nutritional information for this recipe? Calories? Looking forward to trying it tonight...just don't want to bust my diet. 😊

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    1. I didn't calculate it on this one... sorry!

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    2. The Nutr. Info. isn't pretty, but the dish is sure delicious! Once in a while won't hurt (too much).

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  4. I made this the other night with shrimp. My husband and I absolutely loved it!! Two of my kids are allergic to shellfish, so I am making it tonight with chicken. Thank you for such a delicious scampi recipe.

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  5. The first time in my life that I've made a recipe the first day I saw it. Yum!! I made exactly as written. Absolutely delicious! Thank you.

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  6. Just made this for dinner tonight. Wow is this AMAZING! I would definitely NOT omit the wine - it really takes that garlic to the next level. Thanks for sharing.

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  7. This sounds wonderful, but I have one question. What are chicken tenders?

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    1. Jalea Giordano7/25/19, 9:47 PM

      Chicken tenders are just trimmed and sliced chicken breast.

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    2. The strip of chicken found just behind the Brest bone.

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  8. Would you see any problem with using chicken breasts instead of tenders? We don't like that bit of cartilage that the tenders all have.

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  9. Would you see any problem with using chicken breasts instead of tenders? We don't like that bit of cartilage that all the tenders have in them.

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    1. Go for it! I don't like that either so I trim it out with my kitchen shears.

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  10. Question: When you said remove and set aside 2 tbsp of the wine mixture, do you mean only remove 2 tbsp or remove it all but only keep 2 tbsp? Thanks!

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    1. Only remove 2 tablespoons

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    2. I was wondering that as well. Thank you for answering.

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    3. I was wondering that as well. Thank you for answering.

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  11. Wow! this recipe is great, my family really enjoyed it, thank you.

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  12. What brand and type of white wine do you use for this? I favor sweet whites so I have no idea where to start. Also if it comes in minis as well that’d be a plus. Thank you.

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    1. Any Chardonnay will work! I buy various brands but if you don't want to break the bank, Barefoot would be a good choice :)

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  13. This recipe is a real winner. My husband and I both really enjoyed it. Thanks for sharing.

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  14. We enjoyed this dish a lot! I have a couple tweaks I will make next time. 1) ½ the rice, means probably less broth as well 2) about ¼ lb more chicken(I actually did this this time by mistake and I was glad I did) and 3) more red pepper flakes. Also if you don't have or don't use wine in the house, straight chicken broth works just fine.

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  15. Replies
    1. I used minute rice. Cooked like the box said and then added it when the recipe told you to. I put an extra 1/2 c rice in it though so it soaked up the 3 c of broth! Tasted great and I didn’t feel like the rice got super soggy like I thought!

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  16. The directions are a little off.....we do the entire butter and garlic bit.....but the directions say to save 2 Tbsp? I removed that and assumed we cooked the rice in what was left?? Hopefully this turns out....and maybe you want to change the step by step.

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  17. Omg. Another winner! Thanks Mandy for delicious, realistic recipes my family loves. Can’t wait to see what I am going to make tomorrow!

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  18. Made this tonight and it was delicious!! Our grocery was out of tenders....so I cut strips of chicken breast. I completely understand why you don’t want to substitute the wine. The rice was amazing! Definitely going into our rotation! Thank you for sharing!

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  19. Can I use minute rice?

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  20. I saw this recipe tonight and decided to make it. It is DELICIOUS!!! I used brown rice instead of white rice and it turned out wonderful. Next time I'm going to make it with shrimp or maybe chicken and shrimp!!

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    1. What changes do you make when using brown rice?

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    2. What changes did you make when using brown rice?

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    3. It just cooks a little longer. I make it with brown rice often.

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  21. HEY GIRL

    my mom and I are huge fans. Made this tonight- YUM! this will be added to my growing recipe box. I'm getting married in May and have both of your cookbooks on my registry!

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    1. I'm so sorry I missed your comment earlier! Congratulations on your engagement and I wish you a long and lovely life together!

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  22. This looks delicious :) I usually only drink red wine, but I can buy white wine for cooking. Last time I just used it for a couple dishes.

    For the people asking about minute rice, I would think that you would have to adjust the liquids. I have never cooked with it, but it cooks faster and I wouldn't imagine it absorbing liquid the same.

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  23. Made this tonight for Sunday dinner... Amazing. I was worried the garlic would be overpowering, but it was not. Only thing I changed is I took the chicken and put them to keep warm in the oven while the rice cooked. Happy accident, the chicken got a little crispy while in the oven, and even stayed that way when added to the main pot.
    Great recipe as always Mandy!

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  24. In the photos, it looks like you added some kind of herb. What is it? Is that some type of parsley? Thanks!

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    1. Yes, it's parsley! In Step 5 it reads to garnish with chopped fresh parsley if desired :o)

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  25. I made it tonight and it was amazing! I can't stop eating it.

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  26. my sauce turned out a lot darker than the picture.... maybe i shouldve wiped the pan after the chicken, or the garlic got too brown?

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    1. It could have been the butter, garlic or chicken cooked a little too long. Other than bitterness if it was the garlic, the taste should have been OK, though!

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  27. This was a good recipe but I wonder if the butter measurement is off? The rice was absolutely saturated with butter. If I make this again I will probably cut down the butter to about 2-3 tablespoons. Other than that is was delicious.

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    1. I agree. Too much butter. My plate was so greasy. I would only use 1/2 stick-4 Tablespoons. Otherwise, very good. Could also use a little more seasoning.

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    2. I definitely agree. I doubled the recipe for my large family and so I had to put in two sticks of butter..yikes! It was almost too rich and a little greasy. I would definitely cut down on the butter by half. Other than that it was absolutely delicious!!!

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  28. OMG this was sooooo AMAZING! I didn't stray from the recipe except to add mushrooms while sauteing garlic! Usually I tweak your recipes...but I wanted to try this as is...simply AMAZING! Thank you for being my go to for recipes, I was hooked after the oven baby back ribs recipe I got from you! Much love! Diane

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  29. Looks amazing! I’d like to triple the recipe for family dinner next Sunday. Do you think I can cook the rice in a pot instead of the skillet or would a wok work? Thank you!

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  30. So much YUM!!!! Thank you for this recipe. I made this tonight and my family could not get enough. :) I followed this recipe to the T and added a secret ingredient since my kids are getting picky with their veggies, riced cauliflower, didn't omit the rice, just added to it... YUMMMY! Thanks again! Will be adding this to my repeat recipe.

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  31. I just made this tonight—it was sooooo good. The whole family enjoyed it. I will definitely make it again.

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  32. We made this for dinner tonight! Very delicious, I used a little less butter and added lemon juice!

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  33. G’day! Love this recipe. I want to make it for friends in a few days. Do you think you could make it an hour before needed and keep it warm in the oven or would it dry out?
    Happy New Year. P. S. My maiden name is Rivers.
    Thank you. Marilyn

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  34. I used one teaspoon of crushed red pepper and sprinkled chicken with Franks hot sauce before adding back to pan. I used brown minute rice which shortened the cook time a bit. My husband is not a chicken fan, he actually took a second helping and said this dish is a keeper. Thumbs up!

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  35. How would you use shrimp in this recipe?

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  36. This was absolutely amazing! My pickiest child LOVED! The only "change" I made was to double the sauce....we love garlic and butter! A keeper! Thank you!

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  37. How would you cook the shrimp instead of chicken?? I want to use both together.

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  38. Oh my this was good! Thanks in part to that full stick of butter no doubt! Because I didn’t want to make a separate veggie I added broccoli florets (cut small) to the last 5 minutes of cooking time on the rice and it turned out perfect. I’m a fan! Going to try it with shrimp next time.

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  39. Hi, I'm planning on cooking this tomorrow but wondered what kind of white rice is it? American long grain, risotto or???

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    1. I use extra long grain rice (usually Mahatma brand).

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  40. This looks delicious,I will be trying this one soon!Thanks so much for sharing and have a great weekend!
    Miz Helen

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  41. LOL!!! i also have a husband that hates rice. i was glad to hear how to use orzo. i also dislike tenders because of the cartilage so thanks for that tip also. can't wait to make this.it was nice to read helpful tips by people that made and love your recipe rather than those that spend the time telling how they overhauled your recipe. keep up the good work love sooo many of your recipes

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  42. Do you cook the rice first, then brown it in the skillet. That seems like it would be to soggy to brown. So i'm assuming the rice just tends to "look" sorta brown from everything else you have cooked in the skillet?

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  43. This was amazing! I will be cooking this again this week. Absolutely loved it even though I had to use cooking wine, it came out excellent!

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  44. This is delicious!!! My picky eater ate with no problem. I doubled the ingredients for more servings to have leftovers, except for the chicken broth (added 1.5 extra cup).

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  45. This is one of our favorite dishes! I make it all the time :)

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  46. I made this for dinner tonight and it was a hit! I did several substitutions and it still turned out amazing. First substitution was the lemon juice and chicken broth for the white wine. Second substitution was garlic powder in place of minced garlic (I didn't realize we were out of garlic when I went to make it!). I used half the amount of oil, half the amount of butter, and double the amount of chicken (we are trying to eat healthier). Even with these changes it turned out amazing and I definitely will be making again! I'm excited to try it with fresh garlic as I'm sure it's even better. Thanks for the recipe!

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  47. Can you use instant rice (Minute Rice)?

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    1. Yes! I made it last night with Minute Rice and it worked perfectly! I just cut down the 20 minute cooking time to 15 and it was great and so yummy!

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  48. This is incredible! We call it "crack rice and chicken"

    Thank you so much for the recipe!

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  49. Is a must try! I made this tonight for my family. The ONLY thing I did differently was adding a 1/2 bag of frozen peas when I added the chicken broth. It was absolutely delicious. Very rich, very flavorful and will be making this again. Adding it to our favorite recipes. Thank you for sharing.

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  50. Hi there! I made this last night and we all loved it! I followed the instructions and ingredients as written but with a few modifications just due to what I had on hand and we’re currently limiting grocery store trips due to COVID19. So, wine: I used “New Age” brand naturally sweet wine, I only had powdered garlic (I know not the best AT ALL) and Minute Rice. It still tasted so great! I think I’d use that wine again but will obviously try it again once I can get some fresh garlic! I also just cut my 20 minute rice cook time down to 15 minutes, which was perfect. I may even add some onions and mushrooms next time (again, when I can get back to the store!) but it was still such a yummy dish as written!

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  51. Another one finding this recipe during the quarantine and using what's on hand. Minute rice totally worked. just reduced the amount of broth to the same amount of rice and cooked rice per box instructions, everything else was the same. I went heavier on the garlic because I love it. Hubs said adding mushrooms would be good too. am thinking adding broccoli (I don't eat that) would be good too. surprised by how little cheese I used and it tasted fab.

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  52. If I were to use 2 lbs of chicken would you double the rice and all other ingredients?

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    1. It depends if you want to double the servings. If you just want more chicken, then no, it's not necessary.

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  53. I seemed to have pick off the chicken drippings when I added the garlic and butter and it ended up burning by the time I was done. Did anyone else have this problem? By the time my rice was cooking it was not the nice white color in picture. It still smells delicious and will still eat it :)

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  54. We loved it! Delicious

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  55. I couldn't be a blogger because the questions in the comments would drive me nuts.

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  56. can you use jasmine rice?

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    1. Sure, adjust the cooking time per the directions on the package.

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  57. I made this tonight and it was really good. I substituted I can't believe it's not butter & used Brown minute rice adjusting the chicken stock to package directions. I wilted in baby spinach at the end & finished with a squeeze of lemon. I will definitely make again

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  58. I used Mrs. Dash salt free lemon pepper (instead of regular pepper) on the chicken and also added it with the chicken broth. I also used orzo instead of rice and added juice from 1 lemon and a little lemon rind, as the lemon freshened up the whole dish. Also used freshly grated parmigiano reggiano cheese.

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  59. I used Mrs. Dash salt free lemon pepper (instead of regular pepper) on the chicken and also added it with the chicken broth. I also used orzo instead of rice and added juice from 1 lemon and a little lemon rind, as the lemon freshened up the whole dish. Also used freshly grated parmigiano reggiano cheese.

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  60. Loved this recipe! I thought the chicken could have used more flavor but the rice was perfect!

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  61. Made this tonite loved the flavor. I also added cooked frozen mixed vegs near the end if coming the rice. Also, hubby doesn't like parmesan cheese so I used mozzarella instead, was good but when I make it again I think I'll use swiss as that has more zip the mozzarella. Thanks for the recipe.

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  62. My husband and I loved this recipe! I used already cooked turkey breast meat from Aldi to save on time and it was soooo good! I’ll be making this again. I served it with broccoli and cauliflower. It was really good mixed in with the rice and turkey breast. I liked the idea of making it with shrimp, think I’ll try that next! Thanks for posting the recipe.

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  63. I made this tonight and it is wonderful. Since we're trying to eat healthier, I only used 2 tablespoons of butter and used brown rice. Had to cook the rice for 45 minutes, but it is definitely worth the wait.

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  64. This is one of my favourite recipes for chicken and rice! Delish!

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  65. Excellent dish. Made it for a weeknight. Used dairy free Parmesan and butter and it was an excellent dinner.

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  66. This was really good, and I even messed up the order of additions. I added the broth when I was supposed to add the wine. I had them both measured out and grabbed the wrong one. Once I realized what I had done I just added the wine and let it cook down a bit. I'm a fool for rice, so I absolutely loved this recipe!

    Love South Your Mouth recipes!

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  67. Do you have ideas on how to turn it into a freezer meal?

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  68. Step two says add butter (I added the entire 1/2 cup). Then step 4 says add rest of butter. How much for each step? I added it all at step 2 and it was fine—it took a little longer to reduce once I added the wine.

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  69. Made the rice from this recipe because I had already put the chicken in the crockpot. I made it DAIRY FREE using a stick of plant butter (Country crock brand) and Follow Your Heart Paremesan Cheese (also dairy free). It was fantastic! Will add it to my list of go-to sides.

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  70. I usually use white cooking wine, but you seriously suggested not to, so I went out and bought some chardonnay. Oh my goodness, I can never go back to white cooking wine. This dish is one of my new favorites. It's so dang good! My husband loves it too! Gonna put this on my list of meals to make when guests come over :)

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  71. I could see doing a combo with chicken and shrimp, or steak and lobster...Cheaper with just chicken, but if you're trying to impress your boss, or a date, or whatever...:)

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  72. I made this tonight and it was delicious but the rice is out of this world good. Could I skip the chicken and just make the rice. My family wants me to use it as a side dish for everything 😂

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    1. Update! I made it without the chicken and it was just as amazing and my family was very happy to have it with our steaks last night. Thank you for the double duty recipe

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  73. Have you used Cauliflower rice? Would cooking directions be different?

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  74. This dish is delicious. I made it exactly as is, but I used chicken and shrimp because my family love both are hearty eaters. The only thing I would suggest is to let the dish rest for 20+ minutes for the rice to be a bit more tender.

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  75. This was amazing !!!! I made it the moment I saw it and I'm making it again tonight ! I added capers too ... YUM ! Thanks !

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  76. Hi! I came across your recipe on Pinterest and had to cook it. I made it for my YouTube channel adding my own twist. I left a link in my description box to direct people here for my original inspiration. Here's my video if you'd like to check it out.
    https://youtu.be/0_vdVP1Jwmw

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  77. This sounds amazing and I am super excited to make it this weekend. I would just like to clarify, in the recipe you say to use grated parmesan cheese, in the photos it looks like shredded can you please let me know what you used? Thank you!

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    1. I guess I consider finely shredded the same as grated... either works!

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  78. Can I use wild rice instead of white rice and what kind of white wine is best to use?

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  79. Made it tonight and it turned out delicious!! Thanks for the recipe

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  80. This is my favorite recipe thank you so much..

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  81. Have you used Cauliflower rice?

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  82. I made this tonight. The flavor was great, but I was hoping for a bit of saucy-ness in the finished dish, but the rice soaked it all up. I’d probably make some extra sauce on the side with a little heavy cream and parm mixed in, and save for drizzling over at the end. I think I’d do half a stick of butter as well because it was very oily. A squeeze of lemon over it all when serving would be delicious too. I used chicken breast that I sliced in half to make two thinner pieces. I think next time I’ll cook them for a few minutes each side and then place on top of the rice while the rice cooks, to finish cooking the chicken. Mine was a littler under cooked, but they were thicker than your average tenderloin, so I’m sure that was the problem. I used Pinot Grigio which added a great flavor. Overall a great recipe that I’ll be trying again with some minor tweaks. Thank you for putting this on your site!

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  83. I followed the recipe EXACTLY and my rice was still hard as a rock and had no water left in it at 20 mins. Anyone else have this issue?! I just don't understand.

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  84. Could you make this and then freeze and bake later like a casserole?

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