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.
- 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.)
- 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.)
- 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.)
- Wipe the pan out if necessary. (You don't want any black bits from the browning to spoil the integrity of your rice pilaf.)
- 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.
- 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.
- 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.
- 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.)
- Add the parmesan to the skillet and stir it into the rice.
- Arrange the chicken tenders over top. Drizzle the reserved sauce over top.
- Cover, remove from the heat and let stand for five minutes. (This helps to reheat the chicken tenders.)
- 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.
Don't forget to Pin this recipe to your Chicken, Rice, or Main Dish boards on Pinterest and remember to FOLLOW ME ON PINTEREST, FACEBOOK or INSTAGRAM. I update these platforms every single day with my latest content.
That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Serves 2
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
- Prepare the chicken for cooking by removing the tendon and discarding. This isn't absolutely necessary, but it is tough and rather unpalatable.
- Mix together salt, pepper and the garlic powder. Sprinkle this all over the tenderloins.
- 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.
- Wipe the pan out if necessary.
- 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.
- 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.
- 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.
- Bring the mixture to a low boil, then cover and cook, stirring once or twice, for about 20 minutes, until the rice is tender.
- Add the parmesan to the skillet and stir it into the rice.
- Arrange the chicken tenders over top. Drizzle the reserved sauce over top.
- Cover, remove from the heat and let stand for five minutes.
- Sprinkle with the remaining Parmesan cheese and spring onions (if using) and serve immediately.
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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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I don't always eat unhealthy or fattening food here in my kitchen. In fact, contrary to what it seems, I do try to eat fairly healthy much of the time. Healthy doesn't have to be boring, however. (Say that three times and turn around whilst clicking your heels together . . . . wait, that's another story!)
Healthy food can actually be quite exciting and interesting. The proof of the pudding is in the eating, and this delicious salad recipe I am sharing with you today is just that! Exciting, interesting, delicious and very healthy!
Just look at all of that freshness on that plate. Julienned raw parsnips and celeriac . . . celery and cucumber sliced paper thin . . . spicy little garden radishes . . . and fresh peppery rocket leaves.
I partnered that goodness with some pan and oven roasted chicken breasts . . . skin on this time to help keep in the moistness . . . with a touch of thyme, some garlic, and a wee bit of butter for good measure.
This is finished off with a beautiful, tangy Buttermilk and Tarragon Dressing. This lovely dressing is made from buttermilk, yogurt, a bit of lemon, some seasoning and lots of beautiful fresh tarragon from the garden. Tarragon partners so beautifully with chicken.
Altogether this makes for a delicious, fresh and fairly healthy meal. I do so hope you will want to give it a go! For the heartier eater you could add some potatoes or rice on the side. I was quite happy with this just as is.
INGREDIENTS
NEEDED TO MAKE
ROASTED CHICKEN SALAD
It does look like a lengthy list but there are three basic components to the salad.
For the chicken:
- 4 skin-on boneless chicken breasts
- freshly ground pepper and sea salt
- 1 TBS olive oil
- 2 TBS butter
- 1 clove of garlic, lightly crushed
- 2 sprigs of fresh thyme
For the salad:
- 2 small parsnips, peeled and then julienned
- 1 small celeriac, peeled and then julienned
- 2 sticks of celery, trimmed and finely sliced
- a 4-inch piece of cucumber, cut in half lengthwise and then cut into
- very thin half moons
- a handful of red radishes, trimmed, cut in half and thinly sliced
- a couple of handfuls of fresh baby rocket
For the dressing:
- 1/4 cup (61g) of whole milk Greek yogurt
- 1/4 cup (60ml) of buttermilk
- 1 tsp of Dijon mustard
- 1 tsp fresh lemon juice
- flaked sea salt and coarse black pepper to taste
- pinch sugar
- 2 TBS chopped fresh tarragon
Skin on chicken breast can sometimes be difficult to find. I tend to buy whole chickens when they go on offer. I bring them home and then cut them apart into individual pieces. I will leave some of the breasts with the bone in and some with the bone removed. It is a very simple thing to do with a boning knife. A boning knife has a flexible blade and is easily maneuverable.
For any vegetable substitutions see FAQ's below.
I use full fat yogurt and buttermilk. Do not be tempted to use regular mustard in place of the Dijon. It will be far too vinegary and sharp.
Fresh tarragon is really nice, but if you cannot get it, use a good quality dried leaf tarragon.
Baby rocket is also known as baby arugula. You could also use a mix of spinach and arugula.
HOW TO PREPARE
ROASTED CHICKEN SALAD
This is not a very difficult recipe to execute at all. Much of it can be done ahead of time. See the FAQ's below.
- Prepare all of your vegetables and set aside. (For the julienned veggies a dedicated Julienne cutter is quite helpful and makes short work of the process.)
- Preheat the oven to 180*C.350*F/gas mark 4.
- Season the chicken all over with salt and pepper. Heat the oil in a large oven-proof skillet. Once hot, add the chicken breasts, skin side down. (Use a good oven-proof skillet with a heavy bottom.)
- Brown well on that side. Flip over, and add the butter, garlic and thyme to the skillet.
- Bang the chicken into the oven (skin side up) and roast for 10 to 12 minutes, until cooked through and the juices run clear, basting several times with the pan juices during the cooking time.
- Remove from the oven and allow to rest for five minutes. (It is important to rest the chicken so that any juices will be re-absorbed and keep it moist.)
- Whisk all of the dressing ingredients together until well emulsified.
- Mix the salad ingredients together in a large bowl. Add a bit of the dressing and toss to coat.
- Divide the salad between four chilled plates. (Chilled plates are not necessary but do keep the salad nice and cool and are an expert touch.)
- Cut the chicken breasts on the diagonal and fan out around the salad. Drizzle each with the remaining dressing and serve immediately.
HINTS & TIPS
FOR
THE BEST SALAD
- Try not to prepare your vegetables too far ahead of time, but if you must, slip them into acidulated water to help preserve the color and refrigerate covered. When you are ready to use them, drain them very well and pat them dry with paper towels.
- Do not dress the salad until just before you are going to eat it. That way the vegetables will be the freshest and not wilted.
- You can grill the chicken ahead of time and then just gently reheat it if you wish to serve it warm. Otherwise, it can be served cold or at room temperature.
- The dressing can also be made ahead of time. Store in an airtight container in the refrigerator and give it a good shake before using.
CAN I USE SKINLESS BONELESS CHICKEN BREASTS?
No, you can use boneless, skinless chicken breasts if you wish. The skin helps to keep the chicken moist however and does add a bit of flavor. Your chicken may also cook a bit faster without the skin so beware. The chicken is done when the interior temperature at the thickest point registers 165*F/74*C.
CAN I USE CHICKEN THIGHS?
By all means. Just bear in mind that they may take slightly longer to cook. Again, they are done when the interior temperature at the thickest point registers 165*F/74*C.
DO I NEED TO USE CELERIAC?
Celeriac (or celery root) does add a lovely sweet and nutty flavor, but if you cannot get it, feel free to substitute with one of the following ingredients: Carrots, turnips, Jicama, Kohlrabi. The color will be different, but it will still taste good.
A FEW OTHER
CHICKEN SALAD RECIPES
FOR YOU TO ENJOY
CHICKEN TACO SALAD - This is the low-fat version of a popular salad, but I can promise you, you will never miss the fat! With plenty of chicken pieces, low-fat cheese, and baked tortilla chips, lots of veggies, and a very tasty dressing, this always goes down a real treat! It's just spicy enough without being over the top. You can adjust the spice according to your own taste.
HONEY & SESAME CHICKEN NOODLE SALAD - With this you get a cold sesame noodle salad adorned with perfectly cooked chicken, and plenty of green crunchy tender stem broccoli. It makes for a perfect make ahead family supper for those days when you are really busy and know you won't have a lot of time on your hands. This is absolutely delicious! If you are fond of Asian flavors, you will love this.
Don't forget to Pin this recipe to your Chicken or Salad boards on Pinterest and remember to FOLLOW ME ON PINTEREST, FACEBOOK or INSTAGRAM.
That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 4 servings
Roasted Chicken Salad with a Buttermilk and Tarragon Dressing
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
This is a healthy and delicious salad. Simple ingredients put together in the most delicious way. It is so easy to make but feels and tastes so special. Prepare to fall in love.
Ingredients
For the chicken:
- 4 skin-on boneless chicken breasts
- freshly ground pepper and sea salt
- 1 TBS olive oil
- 2 TBS butter
- 1 clove of garlic, lightly crushed
- 2 sprigs of fresh thyme
For the salad:
- 2 small parsnips, peeled and then julienned
- 1 small celeriac, peeled and then julienned
- 2 sticks of celery, trimmed and finely sliced
- a 4-inch piece of cucumber, cut in half lengthwise and then cut into
- very thin half moons
- a handful of red radishes, trimmed, cut in half and thinly sliced
- a couple of handfuls of fresh baby rocket
For the dressing:
- 1/4 cup (61g) of whole milk Greek yogurt
- 1/4 cup (60ml) of buttermilk
- 1 tsp of Dijon mustard
- 1 tsp fresh lemon juice
- flaked sea salt and coarse black pepper to taste
- pinch sugar
- 2 TBS chopped fresh tarragon
Instructions
- Prepare all of your vegetables and set aside.
- Preheat the oven to 180*C.350*F.
- Season the chicken all over with salt and pepper. Heat the oil in a large oven-proof skillet. Once hot, add the chicken breasts, skin side down.
- Brown well on that side. Flip over, and add the butter, garlic and thyme to the skillet.
- Bang the chicken into the oven (skin side up) and roast for 10 to 12 minutes, until cooked through and the juices run clear, basting several times with the pan juices during the cooking time.
- Remove from the oven and allow to rest for five minutes.
- Whisk all of the dressing ingredients together until well emulsified.
- Mix the salad ingredients together in a large bowl. Add a bit of the dressing and toss to coat.
- Divide the salad between four chilled plates.
- Cut the chicken breasts on the diagonal and fan out around the salad. Drizzle each with the remaining dressing and serve immediately.
Notes
You can very easily make your own buttermilk substitute if you cannot get the real thing. There are two ways of doing this.
One - Place one tsp of lemon juice or white vinegar into a cup measure. Add whole milk to the amount of buttermilk needed for the recipe. Whisk well together and leave to clabber for 5 minutes.
Two - Whisk together equal amounts of full fat yogurt or sour cream and whole milk to give you the full measure of buttermilk needed. Leave to clabber for 5 minutes.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing to/following me on Grow? You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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