Chicken Scampi Creamy Garlic Rice (Print Version)
Succulent chicken and creamy garlic rice come together with lemon and Parmesan for a savory, comforting meal.
# Ingredients:
→ Chicken
01 -
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
2 tablespoons olive oil
03 -
1 tablespoon unsalted butter
04 -
1 teaspoon Italian seasoning
05 -
1/2 teaspoon crushed red pepper flakes
06 -
1 teaspoon kosher salt
07 -
1/8 teaspoon ground black pepper
→ Rice
08 -
4 cloves garlic, minced
09 -
Juice of 1 lemon
10 -
Zest of 1/2 lemon
11 -
1 1/2 cups long-grain white rice
12 -
3 cups chicken broth
13 -
1/2 cup heavy cream
14 -
1 cup grated Parmesan cheese
→ Garnish
15 -
1 tablespoon chopped fresh parsley
16 -
Lemon wedges
# Steps:
01 -
In a large deep skillet, heat olive oil and butter over medium-high heat. Toss chicken pieces with Italian seasoning, salt, black pepper, and crushed red pepper flakes. Add chicken to the skillet and cook, stirring occasionally, until golden and cooked through. Remove chicken from skillet and set aside.
02 -
Lower heat to medium. In the same skillet, add minced garlic and sauté for about 30 seconds, stirring constantly until fragrant. Pour in lemon juice and add lemon zest, scraping any browned bits from the bottom of the skillet.
03 -
Add uncooked long-grain rice to the skillet, stirring to coat grains in the garlic-lemon mixture. Toast rice for 1 to 2 minutes, stirring frequently. Pour in chicken broth and bring to a boil. Reduce heat to a low simmer, cover, and cook for 18 to 20 minutes, or until rice is tender and the liquid is absorbed.
04 -
With the heat still on low, gently stir heavy cream and grated Parmesan cheese into the cooked rice until the mixture is completely combined and creamy.
05 -
Arrange cooked chicken pieces on top of the creamy garlic rice. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
# Notes:
01 -
For best results, allow chicken to rest for a few minutes after cooking to retain juices before adding to the rice.