Spicy Chickpeas with Orzo

Home » Side Dishes » Spicy Chickpeas with Orzo

A Mediterranean inspired recipe with chickpeas (garbanzo beans), orzo and layers of spices and mild heat that doubles as the perfect side or a meatless main dish.

TABLE OF CONTENTS:

1. JUMP TO RECIPE
2. TIPS FOR MAKING THIS RECIPE
3. A FEW RECIPES I LEGIT THINK YOU MIGHT LIKE

I guess because I’m a Southern cook, it comes as a surprise to folks when they learn how much I love other cuisines – Mediterranean being at the top of the list.

Because my mom isn’t a native southerner, we didn’t always, only and exclusively eat dishes from the Deep South. She grew up near the Chesapeake Bay in Maryland so we ate a LOT of fish and shellfish. I could pick a blue crab before I could ride a bike without training wheels. 

Mama didn’t fry stuff as much as a lot of Southerners either. We baked and grilled our suppers more so than anything else. Maybe these are reasons I’m drawn so much to Mediterranean food??

I’m obsessed with gyro meat and kebabs. I have FINALLY figured out how to recreate that signature gyro taste in recipe I’ll be sharing with you soon!!

This recipe is EXCELLENT with gyros, kebabs, grilled/baked fish or roasted chicken.

Sometimes I make a batch of it just for myself – having it for lunches during the week and late-night snacks because I’d SO rather eat this than chips or other junk food.

INGREDIENTS LIST FOR SPICY CHICKPEAS WITH ORZO

Just look at all the Mediterranean goodness in this lineup! Feel free to change things up a bit to suit your tastes. If you hate coriander, leave it out. If you LOVE oregano, throw some in there! This is just a great base recipe you can make your own.

• Chickpeas (garbanzo beans)
• Olive oil
• Orzo pasta
• Chicken broth
• Aromatics: onion, garlic, bay leaf, lemon zest
• Spices: coriander, red pepper flakes, black pepper, salt
• Fresh minced parsley (optional)

6 TIPS FOR MAKING SPICY CHICKPEAS WITH ORZO

1. I didn’t write it into the recipe because alcohol makes some of my commenters extra stabby BUT deglazing the pan with about 1/2 cup white wine before adding the chicken broth is delicious! Let the wine reduce until it’s almost evaporated. 
2. I really enjoy the fresh flavor from the lemon zest but have never felt the need to add lemon juice. If you love the tart punch from lemon juice, feel free to squeeze some over the orzo before serving.
3. Substitute vegetable broth for chicken broth for a vegetarian/vegan version if you’d like!

4. If I have any cilantro in the fridge, I often chop off the stems, tie them up in twine (or, if I’m being completely honest, a couple bread ties) then drop the little bundle in the broth the first five minutes of cooking the orzo. Just fish the stems out before they start cooking to oblivion and falling apart. Cilantro stems have a more mellow taste than the leaves and add that little bit of something special to dishes like this.
5. Obviously, this doesn’t have to be spicy. Omit the red pepper and reduce black pepper to 1/4 teaspoon if you’d like to try a milder version.
6. Add cooked and crumbled spicy Italian sausage when adding the broth to turn this into a main course (it’s delicious – I’ve done it a time or two!).

A FEW OTHER RECIPES FOR YOU

If this recipe looks like something you’d enjoy, you HAVE GOT TO try my recipe for Mediterranean Chickpea Rice. Seriously - I’m obsessed. 

And you might ought to take a look at the Easy Cheesy Parmesan Orzo and Greek Potatoes while you’re here.  

Kick your shoes off and stay awhile, my friend. I’ll put the coffee on. 

Recipe for Spicy Chickpeas with Orzo

Spicy Chickpeas with Orzo

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A Mediterranean inspired recipe with chickpeas (garbanzo beans), orzo and layers of spices and mild heat that doubles as the perfect side or a meatless main dish.

Ingredients

• 3 tablespoons olive oil
• 1/2 onion, grated or finely diced
• 1 cup orzo pasta
• 2-3 cloves garlic, minced
• 2 cups chicken broth
• 1 15-oz can chickpeas, drained
• 1 bay leaf
• 1/2 teaspoon coriander
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• Zest of one lemon
• 1/4 cup fresh minced parsley (optional)

Instructions

1. Sauté onions in olive oil in a medium skillet or wide saucepan (you will need something with a lid) until soft.
2. Add orzo and garlic then continue cooking 3-4 minutes or until orzo begins to brown.
3. Add chicken broth, chickpeas, bay leaf, spices and lemon zest (everything except parsley) then bring to a boil. Taste for seasoning then add more salt if necessary.
4. Cover then cook on medium-low heat for 10 minutes or until orzo is al dente, stirring frequently to ensure nothing is sticking to the bottom.
5. When ready to serve, remove bay leaf then stir in fresh parsley.

Notes

• I didn’t write it into the recipe because alcohol makes some of my commenters extra stabby BUT deglazing the pan with about 1/3 cup white wine before adding the chicken broth is delicious! Let the wine reduce until it’s almost evaporated. 
• I really enjoy the fresh flavor from the lemon zest but have never felt the need to add lemon juice. If you love the tart punch from lemon juice, feel free to squeeze some over the orzo before serving.
• Substitute vegetable broth for chicken broth for a vegetarian/vegan version if you’d like!
• If I have any cilantro in the fridge, I often whack off the stems, tie them up in twine (or, if I’m being completely honest, a couple bread ties) then drop the little bundle in the broth the first five minutes of cooking the orzo. Just fish the stems out before they start cooking to oblivion and falling apart. Cilantro stems have a more mellow taste than the leaves and add that little bit of something special to dishes like this.
• Obviously, this doesn’t have to be spicy. Omit the red pepper and reduce black pepper to 1/4 teaspoon if you’d like to try a milder version.
• Add cooked and crumbled spicy Italian sausage when adding the broth to turn this into a main course (it’s delicious – I’ve done it a time or two!).

https://www.southyourmouth.com/2023/11/spicy-chickpeas-with-orzo.html

Images and text © South Your Mouth LLC 2023

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mediterranean, greek

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Easy Cheesy Parmesan Orzo

Home » Side Dishes » Easy Cheesy Parmesan Orzo

A simple no-fail side dish recipe with orzo pasta cooked in a parmesan cream sauce that comes together in minutes and cooks perfectly every time.

Anyone who’s been on the blog much knows how much I LOVE rice. You may also know my Canadian husband does not share my passion for it and gets a little disgruntled that I cook it so much more than other starchy sides like potatoes and pasta.

I had some spicy Italian sausage to throw on the grill for supper the other day and wasn’t sure what else I was going to serve with it when I remembered I had a box of orzo.

I’d made one of my favorite Mediterranean recipes to share with y’all next week – Spicy Orzo with Chickpeas – and decided to whip up some cheesy orzo which would make everybody happy because it’s PASTA that eats a lot like RICE.

Holla!

I’d seen Rachel Ray make something like this when she had that 30-Minute Meals show and I used to make it a lot when I was single 100 years ago.

Then I kinda forgot about it. 100 years is a long time.

Since it’s definitely got an Italian vibe with the parmesan and garlic AND because it’s one of the quickest, easiest homemade side dish recipes on earth, I knew it would be perfect with the simple grilled Italian sausage.

I whipped up this batch while I was sautéing some onions and peppers to go with the sausages and couldn’t believe I’d never made this for my family.

I mean, it’s SO EASY and it’s 100% HOMEMADE and everybody loves it because it’s SO GOOD.

I can’t count how many times I’ve reached for one of those instant pasta side dish packets with the powdered whatever in the bottom on a busy weeknight and the whole time I could have been making this. UGH.

NOTES ABOUT MAKING THIS RECIPE FOR EASY CHEESY PARMESAN ORZO

• Sautéing the orzo and garlic in butter for a few minutes before cooking really amps of the flavor of the pasta, giving it a toasted, almost nutty flavor and mellows out the garlic.
• Feel free to use vegetable or beef broth instead of chicken.
• Broth is best but if you’re in a pinch, you can use water with these changes: use half water and half milk (1.5 cups of each), definitely taste for salt as you’ll need more than if using broth.
• DO NOT add the parmesan until you’re ready to serve as it will cause the creamy sauce to thicken a lot after it starts to cool.
• If a lot of steam escapes while the orzo is cooking, you may need to add more liquid (broth, milk or even water is fine). We want the orzo to be a little saucy and creamy, not dry or fluffy like rice.

OTHER QUICK & EASY SIDE DISH RECIPES

Walk-Away Noodles - Throw everything in the pot and walk away for perfectly cooked, savory, saucy hot buttered noodles that are the perfect side dish recipe for any meal! 

Garlic Butter & Mushroom Rice - Fresh mushrooms sautéed with garlic and butter cooked with rice on the stovetop in a savory, beefy stock for a quick and easy rice pilaf side dish. 

Polish Noodles with Sour Cream & Onions - A simple homemade side dish recipe with egg noodles, sauteed onions and a simple sour cream sauce very much like Beef Stroganoff or Noodles Romanoff. 

Classic Rice Almondine - A timeless side dish recipe with crunchy toasted almonds stirred into tender, savory rice made with buttery sauteed onions and garlic. 

Recipe for Easy Cheesy Parmesan Orzo

Easy Cheesy Parmesan Orzo

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

A simple no-fail side dish recipe with orzo pasta cooked in a parmesan cream sauce that comes together in minutes and cooks perfectly every time.

Ingredients

• 3 tablespoons butter
• 1 1/2 cups orzo pasta
• 1 teaspoon minced garlic
• 2 cups chicken broth
• 1 cup milk
• Salt & pepper to taste
• 1/2 cup finely grated parmesan cheese

Instructions

1. Melt butter in a 2-quart shallow saucepan over medium heat. Add orzo then gently stir and cook for 3 minutes or until a few pieces of orzo start to darken to a toasted color.
2. Add garlic then continue cooking and gently stirring for 2 minutes.
3. Add chicken broth and milk, season with salt and pepper to taste then bring to a boil. Once boiling, reduce heat to medium-low, cover and cook for 10 minutes or until orzo is al dente. Stir frequently to ensure the pasta doesn’t stick to the bottom.
4. Remove orzo from heat. When ready to serve, stir in parmesan cheese. Do not add parmesan until ready to serve.

Notes

• Sautéing the orzo and garlic in butter for a few minutes before cooking really amps of the flavor of the pasta, giving it a toasted, almost nutty flavor and mellows out the garlic.
• Feel free to use vegetable or beef broth instead of chicken.
• Broth is best but if you’re in a pinch, you can use water with these changes: use half water and half milk (1.5 cups of each), definitely taste for salt as you’ll need more than if using broth.
• DO NOT add the parmesan until you’re ready to serve as it will cause the creamy sauce to thicken a lot after it starts to cool.
• If a lot of steam escapes while the orzo is cooking, you may need to add more liquid (broth, milk or even water is fine). We want the orzo to be a little saucy and creamy, not dry or fluffy like rice.

https://www.southyourmouth.com/2023/11/easy-cheesy-parmesan-orzo.html

Images and text © South Your Mouth LLC 2023

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Mediterranean Chickpeas & Rice

Home » Main Dishes » Mediterranean Chickpeas & Rice

A hearty rice recipe with chickpeas (garbanzo beans) flavored with bacon, tomatoes, onion and garlic perfect served on the side or as a main dish that easily converts to a meatless meal. 

This is going to be one of those recipes you’ll just have to trust me on. If you’re like me, you’ll see the ingredients and be like… nah, thanks, but ummm… none for me {with an awkward grin}.

That’s exactly what I said when Mama told me what she was cooking the first time I had the dish I based this recipe on.

Mama saw a video that Chef Jacques Pepin shared on FB of a dish he often made for his wife (who was of Puerto Rican and Cuban heritage) for his unique version of Arroz Con Pollo (Chicken & Rice).

Mama said, It’s a recipe with garbanzo beans and chicken wings boiled in rice with cilantro stems. Seriously, even if it IS Jacques Pepin’s recipe, I was not the slightest bit interested from the way she described it.

She literally made me try it anyway… and guess what… it was extraordinarily delicious!! Like, I couldn’t stop thinking about it delicious!

The chicken wings were somewhat of a gummy mess and required getting your fingers greasy to get any meat so I didn’t really care about them but it’s OK because it was everything else that was so damn delicious!

The creamy pops of beans with the toothy rice and the silky tomatoes was SUCH a great combination! I know, it doesn’t sound that special but I’m telling you, IT IS!! 

The garbanzo beans (chickpeas) and tomatoes leaned very Mediterranean to me so I came up with my own version without the cilantro stems. I also left out the chicken wings because I wanted to make it into a side dish. This is fabulous with roasted chicken or lamb, grilled kebabs and souvlaki, lamb chops, baked fish or any Mediterranean or Greek main dishes. 

I may have left the cilantro stems out, but I added coriander which still had a hint of the same taste (coriander is dried and ground seeds from the cilantro plant). I also added oregano, in keeping with the Mediterranean or Greek vibe I was going for.

This has become one of my favorite dishes to make! I’m a little obsessed with it right now, actually. I created it to be a side dish – which it is great for – but I find myself eating it by itself as a main dish a lot. 

With six of us living under one roof, our schedules are nuts so I often make a big pot of something that everybody can eat whenever. When I have this around, I’m perfectly content to have it by itself.

I mean, there are six grams of protein in 1/2 cup of chickpeas and this is made with a hefty amount of bacon so I reckon I’ll survive.

Writing this recipe post has sent me on a deep dive into Mediterranean cuisine. I didn’t really realize how many countries are considered “Mediterranean” but, hello… take a look at a map of the Mediterranean Sea and see how many countries border it.

Anyway, the point is, there is a lot of variance and leeway in Mediterranean cuisine… so Karen, you won’t need to come at me in ALL-CAPS to tell me any of the ingredients aren’t Mediterranean because yes. they. are.

INGREDIENTS FOR MAKING MEDITERRANEAN CHICKPEA RICE

• Bacon
• Chopped onion
• Minced garlic
• Canned tomatoes
• Chickpeas
• Chicken broth
• Rice
• Salt, spices & herbs

You can totally change this up however you like best. Use whichever herbs and spices you prefer. Use whichever rice you like (basmati or extra-long grain are my favs). Any sort of peppers – bell pepper, red pepper, jalapeno, etc. – would be great additions (sauté with the onions).

You can follow Jacque’s lead and brown chicken wings in the skillet before adding the onion (or I think thighs would be better but who am I to make suggestions on Jacques Pepin’s recipe, right??).

Make this vegetarian by omitting the bacon (use about 1/3 cup olive oil instead) and subbing vegetable broth for the chicken broth. Diced sweet potatoes would be excellent in a vegan version too!

This is a lot like Charleston Red Rice, a rice dish of the Low Country with tomatoes and bacon (plus chickpeas).

Recipe for Mediterranean Chickpea Rice

Mediterranean Chickpeas & Rice

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A hearty rice recipe with chickpeas (garbanzo beans) flavored with bacon, tomatoes, onion and garlic perfect served on the side or as a main dish that easily converts to a meatless meal.

Ingredients

• 5 slices thick-cut bacon
• 1 large onion, chopped
• 1 cup uncooked long-grain white rice
• 1 tablespoon fresh minced garlic
• 1 15-oz can diced tomatoes
• 1 15-oz can chickpeas (garbanzo beans)
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried coriander
• 1/4 teaspoon red pepper flakes
• 3-4 tablespoons fresh chopped parsley

Instructions

1. Cut bacon into small pieces then cook in a wide shallow pan or large skillet until very crispy (choose a pan that has a tight-fitting lid). Using a slotted spoon, remove bacon (leaving drippings in the pan). Set bacon aside to add back later.
2. Add onion to bacon drippings then sauté for 3-4 minutes. Add uncooked rice and garlic then continue cooking for 2-3 minutes or until garlic is just starting to brown.
3. Drain chickpeas, reserving the liquid (in case you need it later). Add tomatoes (undrained – with juice), drained chickpeas, broth, salt, pepper, oregano, coriander and red pepper. Increase heat to high then bring to a boil.
4. Add reserved cooked bacon then stir. Reduce heat to low, cover with a tight-fitting lid then cook for 20-25 minutes or until rice is done. Stir once or twice with a fork to ensure the rice isn’t sticking to the bottom. If needed, add a little of the reserved liquid from chickpeas if rice starts to dry out too much before it’s done (may happen if the lid isn’t tight and steam escapes as the dish cooks).
5. Add parsley then stir rice with a fork. Enjoy!

Notes

• I use extra-long grain white rice because that’s what I always have but basmati would be great. To use basmati, reduce chicken broth to 1.75 cups and cook 5 minutes less.
• I don’t know how to convert this to brown rice or instant rice.
• I made this batch with fire roasted diced tomatoes and thought it was even better than plain tomatoes but any will work. You can even substitute 2 cups diced fresh tomatoes.
• You can double this recipe and cook it the same so long as the pan is at least 12 inches wide.
• Make this vegetarian or vegan by subbing olive oil for the bacon (maybe add a little smoked paprika for taste) and using vegetable stock instead of chicken broth. I think diced sweet potatoes would be excellent in a vegetarian or vegan version of this!

https://www.southyourmouth.com/2022/05/mediterranean-chickpea-rice.html

Images and text © South Your Mouth LLC 2022

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mediterranean, greek

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Chicken Scampi with Garlic Parmesan Rice

Home » Main Dishes » 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.

Author: Mandy Rivers | Updated: 7/23/26

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.

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.

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.

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.

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

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.

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.

A FEW MORE ITALIAN RECIPES I LOVE!

ITALIAN SAUSAGE & CHEESE BAKED MANICOTTI - An easy recipe for classic, meaty baked manicotti stuffed with Italian sausage and cheese. 

HOMEMADE SPAGHETTI WITH MEAT SAUCE - A hearty classic Italian pasta sauce recipe made from scratch with sausage and ground beef. 

SPICY SAUSAGE & KALE RIGATONI - A rustic, 30-minute pasta recipe of Italian sausage and kale with a simple but unbelievably delicious sauce made with pasta water, butter and parmesan cheese. 

FAMILY-STYLE CHICKEN PARMESAN - A tried-and-true recipe for crispy breaded chicken cutlets topped with gooey melted mozzarella served family-style for easier prep. 

SAUSAGE & SPINACH STUFFED SHELLS WITH GARLIC CREAM SAUCE - Stuffed pasta shells with Italian sausage, spinach and mozzarella topped with an easy garlic cream sauce. 

CLASSIC CHICKEN CACCIATORE - A simple, rustic recipe for chicken slowly braised in an easy Italian-style tomato sauce with onions and peppers served over pasta.

Recipe for 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).

Author: Mandy Rivers

https://www.southyourmouth.com/2019/06/chicken-scampi-with-garlic-parmesan-rice.html

Images and text © South Your Mouth LLC 2019

Chicken Scampi with Garlic Parmesan Rice, Chicken, tenders, tenderloin, scampi, garlic, parmesan, rice, risotto, Italian, 30 minute, quick, easy, skillet, shrimp, olive garden, recipe, how to, easy, best, original

dinner

American, italian

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