Description
This Chicken Scampi with Garlic Parmesan Rice recipe features tender strips of chicken breast cooked in a flavorful garlic, lemon, and white wine sauce, served over a creamy, cheesy garlic Parmesan rice. Ready in just 30 minutes, it combines a zesty, buttery sauce with aromatic herbs and perfectly cooked rice for a comforting yet elegant meal perfect for weeknights or casual gatherings.
Ingredients
Scale
Chicken Scampi
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- Juice of 1 lemon
- 1/4 cup white wine (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Garlic Parmesan Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Season Chicken: Season the chicken strips evenly with salt and pepper to enhance their flavor before cooking.
- Cook Chicken: Heat the olive oil in a skillet over medium heat. Add the seasoned chicken strips and cook until they turn golden brown and are fully cooked through, approximately 5-7 minutes. Remove the chicken from the skillet and set it aside to keep warm.
- Prepare Sauce: In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic. Pour in the chicken broth, lemon juice, and optional white wine. Bring the mixture to a simmer and allow it to reduce slightly for 3-4 minutes, concentrating the flavors.
- Finish Sauce: Stir in the unsalted butter until it melts and fully combines with the sauce, creating a rich and silky texture. Return the cooked chicken strips to the skillet and toss them in the sauce to coat evenly. Sprinkle with chopped fresh parsley for brightness.
- Cook Rice: Meanwhile, in a separate saucepan, combine the long-grain white rice, chicken broth, and minced garlic. Bring to a boil over high heat. Once boiling, reduce heat to low, cover the pot, and let the rice simmer gently for 15-20 minutes or until the liquid is absorbed and the rice is tender.
- Add Cheese: After the rice is cooked, stir in the grated Parmesan cheese until melted and well combined. Season the rice with salt and pepper to taste, and fluff it with a fork to separate the grains.
- Serve: To serve, plate a portion of the garlic Parmesan rice and top it with the chicken and luscious scampi sauce. Garnish with additional chopped fresh parsley for color and extra freshness, then enjoy your hearty yet elegant meal.
Notes
- If you prefer a non-alcoholic dish, simply omit the white wine and replace it with an equal amount of additional chicken broth or water.
- For a creamier texture, add a splash of heavy cream to the sauce at the final step before adding the chicken back.
- Use fresh lemon juice rather than bottled for the best bright flavor in the sauce.
- Make sure to let the rice rest covered off heat for 5 minutes after cooking to allow steam to finish cooking the grains evenly.
- Leftover chicken scampi can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop.
