Description
This Chicken Scampi with Garlic Parmesan Rice is a flavorful and comforting dish featuring tender chicken strips seared to perfection and coated in a garlic butter lemon sauce. Served over creamy Parmesan-infused rice, this easy-to-make meal combines bright citrus notes, rich dairy elements, and a hint of spice from crushed red pepper flakes. Finished with fresh parsley for a pop of color and freshness, it’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts, sliced into bite-sized strips
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Sauce and Cooking
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons lemon juice
- 1 ½ cups chicken broth, divided
Rice and Garnish
- 1 cup long-grain rice
- ½ cup freshly grated Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the chicken: Slice the chicken breasts into bite-sized strips and season evenly with salt, pepper, and crushed red pepper flakes to infuse flavor.
- Sear the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken strips in batches until they are golden brown and cooked through. Remove the chicken and set aside to keep warm.
- Sauté the garlic: Reduce heat to medium-low and melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and cook for about 1 minute, stirring frequently until fragrant but not browned.
- Make the sauce: Pour in the lemon juice and ½ cup of chicken broth, scraping the skillet’s bottom to loosen any browned bits. Simmer the mixture for 3 to 5 minutes to slightly reduce and concentrate the flavors.
- Cook the rice: In a separate saucepan, combine the long-grain rice with the remaining 1 cup of chicken broth. Cover and cook over low heat until the rice is tender and the liquid is absorbed, about 15 to 20 minutes.
- Create the creamy Parmesan rice: Stir the heavy cream and freshly grated Parmesan cheese into the cooked rice until well combined and creamy. Taste and adjust seasoning if necessary.
- Combine chicken and sauce: Return the cooked chicken strips to the skillet with the garlic butter lemon sauce. Stir to coat the chicken evenly and let it heat through on low for about 2 minutes to meld the flavors.
- Serve: Spoon the creamy garlic Parmesan rice onto plates and top with the chicken and sauce. Garnish with chopped fresh parsley and additional Parmesan cheese for an elegant finish.
Notes
- For extra flavor, marinate the chicken briefly in lemon juice, garlic, and olive oil before cooking.
- If desired, substitute heavy cream with half-and-half for a lighter dish, though the sauce will be less rich.
- Use low-sodium chicken broth to control the saltiness of the dish.
- This recipe can be adapted to gluten-free by ensuring the chicken broth and Parmesan are free from gluten-containing additives.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop.
