Chicken Scampi with Garlic Parmesan Rice
Ingredients:
For the Chicken Scampi:
4 boneless, skinless chicken breasts, sliced into strips
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup white wine (optional)
1/4 cup chicken broth
1/2 teaspoon red pepper flakes (optional, for heat)
1/4 cup fresh lemon juice
1/4 cup unsalted butter
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
For the Garlic Parmesan Rice:
1 cup long-grain white rice
2 cups chicken broth
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
1 tablespoon unsalted butter
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Directions:
Cook the Rice:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the rice and cook for another minute, allowing the rice to toast slightly.
Add the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, stir in the grated Parmesan cheese. Season with salt and pepper to taste, then cover and set aside to keep warm.
Prepare the Chicken Scampi:
In a large skillet, heat the olive oil over medium-high heat. Season the chicken strips with salt and pepper, then add them to the skillet. Cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the red pepper flakes (if using) and fresh lemon juice. Allow the sauce to simmer for 2-3 minutes until it slightly reduces.
Add the butter to the skillet and stir until melted and the sauce is smooth. Return the cooked chicken to the skillet, tossing to coat it in the sauce. Sprinkle with fresh parsley.
Serve:
Spoon the garlic Parmesan rice onto plates and top with the chicken scampi. Drizzle any remaining sauce over the chicken and rice.
Garnish with additional parsley if desired and serve hot.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 450 kcal per serving | Servings: 4 servings
