Chicken Scampi Garlic Parmesan Rice (Printer-friendly)
Juicy chicken in lemon-garlic butter sauce paired with creamy parmesan rice for a comforting weeknight dinner.
# What You Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts, sliced into strips
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
05 - ¼ tsp crushed red pepper flakes (optional)
06 - Juice of ½ lemon
→ Garlic Parmesan Rice
07 - 1 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 4 cloves garlic, minced
10 - 1 cup long-grain white rice
11 - 2¼ cups low-sodium chicken broth
12 - ½ cup grated Parmesan cheese
13 - Salt and pepper to taste
→ Scampi Sauce
14 - 2 tbsp unsalted butter
15 - 2 tbsp olive oil
16 - 5 cloves garlic, minced
17 - Juice of 1 lemon
18 - ¼ cup dry white wine (or chicken broth)
19 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - In a mixing bowl, combine the chicken strips with olive oil, salt, black pepper, red pepper flakes, and lemon juice. Toss until evenly coated and set aside to marinate while preparing the rice.
02 - Heat butter and olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the rice and cook for 1 to 2 minutes, stirring occasionally, until the grains are lightly toasted.
03 - Pour in the chicken broth, season with salt and pepper, and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes or until the rice is tender and the liquid is fully absorbed. Remove from heat, fold in the grated Parmesan, cover, and let rest for 5 minutes.
04 - While the rice rests, heat butter and olive oil in a large skillet over medium-high heat. Add the marinated chicken strips in a single layer and cook for 3 to 4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
05 - In the same skillet, add the minced garlic and sauté for 1 minute. Deglaze the pan with white wine (or additional chicken broth), scraping up any browned bits, and cook for 1 to 2 minutes until slightly reduced. Reduce heat, stir in the lemon juice and fresh parsley, then return the chicken to the skillet, tossing to coat evenly in the sauce.
06 - Spoon the garlic Parmesan rice onto plates and top with the chicken scampi. Garnish with extra Parmesan cheese and fresh parsley if desired. Serve immediately.
# Expert Tips:
01 -
- The scampi sauce comes together in the same pan you sear the chicken in, so every bit of flavor stays right where it belongs.
- Garlic parmesan rice soaks up the lemon butter sauce like nothing else, making each forkful feel indulgent without much effort.
02 -
- Do not lift the lid on the rice while it simmers because every peek releases steam and extends the cooking time, leaving you with crunchy grains instead of fluffy ones.
- Crowding the skillet with too much chicken at once causes the pieces to steam rather than sear, so cook in two batches if your pan is on the smaller side.
03 -
- Let the chicken rest for two minutes after searing before returning it to the sauce so the juices redistribute and every bite stays moist.
- Fresh lemon juice and fresh parsley are non negotiable here because the bottled versions taste flat and dull against the richness of the butter and cheese.