Chicken Scampi with Garlic Parmesan Rice
A creamy and flavorful dish featuring succulent chicken, aromatic garlic, and rich Parmesan, perfect for any night of the week.
Servings: 4 servings
Calories: 550kcal
Equipment
- Skillet
- Saucepan
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- to taste Salt and pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 Juice of 1 lemon
- 1/4 cup white wine (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Rice Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth (for rice)
- 2 cloves garlic, minced (for rice)
- 1/4 cup grated Parmesan cheese
- to taste Salt and pepper (for rice)
- to garnish Chopped fresh parsley
Instructions
- Season chicken strips with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant.
- Add chicken broth, lemon juice, and wine (if using). Scrape up browned bits and simmer for 3–4 minutes to reduce slightly.
- Stir in butter until melted. Return chicken to skillet and toss to coat. Simmer briefly. Remove from heat.
- In a separate saucepan, combine rice, chicken broth, and garlic. Bring to a boil, cover, and reduce heat. Simmer for 15–20 minutes until rice is tender and liquid absorbed.
- Stir Parmesan into the rice and season to taste with salt and pepper.
- Plate rice, top with chicken scampi, and garnish with chopped parsley. Serve hot.
Notes
To substitute wine, use apple cider vinegar or more lemon juice. Add spinach or sun-dried tomatoes for variety. Store leftovers in the fridge for 3 days or freeze for up to a month.
Nutrition
Calories: 550kcal | Fat: 24g