One Pot Chicken Scampi with Creamy Garlic Parmesan Rice
Seared lemon garlic chicken and creamy Parmesan rice cooked together in one skillet.
Equipment
- Deep skillet with lid
- Cutting board
- Microplane
- Wooden spoon
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breasts cut into bite sized pieces
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes optional
- ½ tsp salt
- 1 pinch black pepper
- 4 cloves garlic minced
- 1 lemon zest of half and juice of the whole lemon
- 1 cup long grain white rice plus 1/2 cup more
- 3 cup low sodium chicken broth
- ½ cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Sear. Season the chicken with the Italian seasoning, salt, pepper, and red pepper flakes, then brown it in the hot oil and butter for 5 to 7 minutes and set it aside.
- Flavor the pan. Cook the garlic for 30 seconds over medium heat, then add the lemon juice and zest and scrape up the browned bits.
- Toast the rice. Stir in the dry rice for 1 to 2 minutes until every grain is coated.
- Simmer. Add the broth, bring to a gentle boil, cover, and cook on low for 18 to 20 minutes until absorbed.
- Finish. Stir in the cream and Parmesan, then fold the chicken back in until it reaches 165 degrees F.
- Serve. Top with parsley and serve hot with lemon wedges.
Notes
Substitutions: Use boneless chicken thighs for the breast and whole milk for part of the cream.
Tips: Keep the lid on during the simmer and add the cream only after the liquid is absorbed.
Storage: Refrigerate for 3 to 4 days or freeze, then thaw overnight in the refrigerator. Nutrition does not include the optional red pepper flakes or the lemon wedges.