Lemon Garlic Chicken Scampi with Creamy Parmesan Rice
This dish features tender chicken pieces sautéed in a flavorful garlic and lemon sauce, served over creamy garlic Parmesan rice. It's a delightful combination of textures and flavors.
Servings 4
Calories 600kcal
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons olive oil
- 4 cloves garlic finely minced
- ½ teaspoon red pepper flakes
- ½ cup chicken broth or white wine
- 1 whole lemon juice and zest
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 1 cup jasmine or basmati rice thoroughly rinsed
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 3 cloves garlic finely minced
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Extra fresh parsley for garnish
Instructions
- Melt 2 tablespoons of butter in a medium saucepan over medium heat and sauté minced garlic for 1 minute.
- Add rinsed rice and toast for 2-3 minutes, stirring constantly.
- Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- In a small saucepan, combine heavy cream and Parmesan cheese over low heat, stirring until smooth.
- In a large skillet, heat olive oil over medium-high heat, season chicken with salt and pepper, and cook until browned.
- Remove chicken from skillet and sauté garlic and red pepper flakes for 30 seconds.
- Deglaze the pan with chicken broth or white wine, scraping up browned bits, and simmer for 2-3 minutes.
- Return chicken to skillet, add lemon juice and zest, and mix in butter and parsley.
- Fluff rice with a fork and pour creamy sauce over it, stirring to combine.
- Serve rice topped with chicken scampi and garnish with parsley.
Notes
For a richer flavor, consider using white wine instead of chicken broth.