Once the chicken is nearly cooked through, I remove it from the skillet and let it rest on a plate. In the same pan, I toss in the minced garlic and sauté it for about a minute until it smells heavenly. Then, I pour in the white wine (or chicken broth, if I’m out of wine) to deglaze the pan, scraping up those flavorful brown bits from the bottom. Allow it to simmer for a couple of minutes before adding the heavy cream and Parmesan cheese. Stir until it’s all combined and creamy—it’s truly a sight to behold!
Next, I slice the rested chicken and return it to the skillet, letting it simmer in that luscious sauce for another few minutes. This not only warms the chicken through but allows it to soak up all those exquisite flavors. Meanwhile, I prepare my garlic Parmesan rice. Simply follow the package instructions, and then mix in some Parmesan and a garlic powder for added flavor.
To serve, I ladle the creamy Chicken Scampi over a generous scoop of that garlic Parmesan rice and sprinkle fresh parsley on top. You won’t believe how fabulous it looks and smells—definitely a feast for both the eyes and the stomach!
Pro Tips for Best Results
I tested this three ways: using boneless and skinless chicken, bone-in chicken thighs, and shrimp. While each had its charm, the chicken breasts remained my favorite because they absorb the flavors beautifully while remaining juicy. I also find that letting the chicken rest after cooking ensures it stays moist.
Another tip? Don’t skimp on the garlic! The more, the merrier in my book. Fresh garlic not only enhances the flavor but also gives a fragrant aroma that makes your kitchen feel welcoming. I love to use a mix of freshly minced garlic and garlic powder in my rice for an extra kick.
Lastly, when it comes to the white wine, pick something you enjoy drinking. The flavor really comes through in the sauce, and I like to pour a glass for myself while I cook. Cooking is more fun with a little sip of wine, don’t you think?
Common Mistakes to Avoid
One common mistake I’ve made is not letting the chicken rest before slicing. If you cut into it right away, all those delicious juices run out, leaving you with dry chicken. Trust me; a little patience goes a long way! (See the next page below to continue…)