Chicken Scampi Parmesan Rice (Print Version)
Chicken and parmesan rice combine with garlic, lemon, and herbs for a savory, satisfying dish.
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless skinless chicken breasts, sliced into thin strips
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
2 tablespoons olive oil
05 -
4 cloves garlic, minced
06 -
1/2 cup chicken broth
07 -
Juice of 1 lemon
08 -
1/4 cup white wine
09 -
2 tablespoons unsalted butter
10 -
2 tablespoons chopped fresh parsley
→ Rice Ingredients
11 -
1 cup long-grain white rice
12 -
2 cups chicken broth
13 -
2 cloves garlic, minced
14 -
1/4 cup grated Parmesan cheese
15 -
Salt, to taste
16 -
Black pepper, to taste
17 -
Chopped fresh parsley, for garnish
# Steps:
01 -
Season the chicken strips evenly with salt and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3 to 4 minutes per side until golden brown and fully cooked. Transfer to a plate and set aside.
03 -
In the same skillet, add minced garlic and sauté for 1 minute until aromatic. Pour in chicken broth, lemon juice, and white wine. Stir to deglaze the pan, scraping up browned bits. Simmer for 3 to 4 minutes to reduce the liquid slightly.
04 -
Add unsalted butter, stirring until melted. Return the chicken to the skillet and toss to coat with the sauce. Simmer briefly, then remove from heat and mix in chopped fresh parsley.
05 -
Combine long-grain white rice, chicken broth, and minced garlic in a saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 to 20 minutes until the rice is tender and liquid is absorbed.
06 -
Remove the saucepan from heat. Fold in grated Parmesan cheese and season to taste with salt and pepper.
07 -
Spoon the Parmesan rice onto plates, top with chicken scampi, and garnish with additional chopped fresh parsley. Serve immediately while hot.
# Notes:
01 -
For best results, slice chicken breasts thinly to ensure even cooking and optimal tenderness.