Chicken Scampi Garlic Parmesan Rice (Print Version)
Savory chicken served with buttery garlic parmesan rice, brightened by lemon and fresh herbs.
# Ingredients:
→ Chicken Scampi
01 -
1 pound boneless skinless chicken breasts, cut into 2-inch strips
02 -
Salt, to taste
03 -
1 teaspoon lemon pepper seasoning
04 -
1/2 teaspoon garlic powder
05 -
2 tablespoons olive oil
→ Garlic Parmesan Rice
06 -
1 stick unsalted butter (1/2 cup)
07 -
2 tablespoons minced garlic (about 6 cloves)
08 -
1/4 teaspoon red pepper flakes
09 -
1 1/2 teaspoons kosher salt, divided
10 -
1/2 cup dry white wine
11 -
1-2 tablespoons fresh lemon juice
12 -
1 1/2 cups uncooked white rice (jasmine or long-grain)
13 -
3 cups chicken broth
14 -
1/2 cup fresh grated Parmesan cheese
15 -
2 tablespoons fresh chopped parsley
16 -
2 tablespoons crispy toasted breadcrumbs, for garnish (optional)
# Steps:
01 -
Season chicken strips with salt, lemon pepper, and garlic powder. In a large skillet, heat olive oil over medium heat. Sauté chicken until golden brown and cooked through, about 5-6 minutes per batch. Remove chicken from skillet and cover to retain moisture.
02 -
In the same skillet, melt butter over medium heat. Add minced garlic, red pepper flakes, and 1/2 teaspoon salt. Sauté for 1 minute until aromatic, then pour in white wine. Simmer for 5 minutes, stirring, until mixture reduces by half. Add fresh lemon juice and stir to combine. Reserve 2 tablespoons of sauce for finishing.
03 -
Add uncooked white rice to the skillet, then pour in chicken broth and remaining 1 teaspoon salt. Increase heat to bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, stirring once or twice, until rice is tender and liquid is absorbed.
04 -
Stir grated Parmesan into the rice until incorporated. Top rice with cooked chicken and drizzle with reserved garlic butter sauce. Cover and rest for 5 minutes to meld flavors. Before serving, garnish with toasted breadcrumbs and fresh chopped parsley.
# Notes:
01 -
For best texture, allow the chicken to rest covered after cooking so it stays juicy when combined with the rice.