Chicken Scampi with Creamy Garlic Parmesan Rice
A delightful dish combining juicy chicken, creamy parmesan, and zesty lemon, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Italian seasoning
- ½ teaspoon Crushed red pepper flakes (optional, for heat)
- 1 teaspoon Salt
- ⅛ teaspoon Black pepper
- 4 cloves Garlic, minced
- 1 each Lemon, juice and zest (juice of 1 lemon and zest of 1/2 lemon)
- 1 ½ cups Long-grain white rice
- 3 cups Chicken broth
- ½ cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 tablespoon Chopped fresh parsley (for garnish)
- Extra Lemon wedges (for serving)
Instructions
Preparation
- In a large deep skillet, heat the olive oil and butter over medium-high heat until melted and shimmering.
- Season the chicken pieces with Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Add the chicken to the skillet in a single layer. Cook for about 5-7 minutes until golden brown and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside, keeping warm.
- Reduce heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn!).
- Stir in the lemon juice and lemon zest, scraping up any brown bits from the pan for extra flavor.
Cooking
- Add uncooked rice straight into the skillet, stirring to coat the grains in the garlicky, lemony mixture. Toast the rice for 1-2 minutes, stirring constantly.
- Pour in the chicken broth, stirring once to combine. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Stir in the heavy cream and grated Parmesan cheese until everything is creamy and well combined.
- Return the cooked chicken to the skillet and toss gently to ensure even distribution.
Serving
- Serve hot, garnished with chopped fresh parsley and extra lemon wedges for squeezing.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3-4 days. It can be frozen as well; thaw in the refrigerator overnight before reheating.