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Chicken Scampi with Garlic Parmesan Rice

This chicken scampi with garlic Parmesan rice recipe hits every craving at once and can be made in under an hour.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Garlic Parmesan Rice
  • 2 tablespoons butter
  • 2 cloves garlic, minced Use fresh garlic for better flavor.
  • 1 cup jasmine or basmati rice
  • 2 cups chicken broth
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese
For the Chicken Scampi
  • 4 pieces boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 cup chicken broth
  • 1/2 cup white wine Can substitute with extra chicken broth.
  • Juice of 1 lemon
  • 1/4 cup fresh parsley, chopped

Method
 

Preparation of Garlic Parmesan Rice
  1. Melt the butter in a medium saucepan over medium heat until fully liquid and slightly bubbly. Add the minced garlic and sauté for about a minute.
  2. Stir in the rice, coating every grain in garlicky butter. Pour in the chicken broth, season with salt and pepper, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 to 20 minutes.
Searing the Chicken
  1. Season the chicken breasts generously with salt and pepper on both sides.
  2. Melt the butter in a large skillet over medium heat. Add the chicken breasts and cook for 5 to 7 minutes per side until golden brown and fully cooked.
  3. Remove the chicken from the skillet and set aside on a plate to rest.
Building the Scampi Sauce
  1. In the same skillet, add minced garlic and red pepper flakes. Sauté for about a minute.
  2. Pour in the chicken broth and white wine, scraping up any browned bits. Let simmer for about 5 minutes.
Finishing the Sauce
  1. Stir in the fresh lemon juice and chopped parsley once the sauce has reduced slightly.
  2. Taste and adjust seasoning if needed.
Combine and Serve
  1. Return cooked chicken to the skillet, spooning the sauce over each piece. Let simmer for a couple minutes.
  2. Fluff the garlic Parmesan rice, then stir in the grated Parmesan cheese until melted. Plate the rice, top with saucy chicken, and drizzle extra sauce over top.

Notes

Leftovers keep well in an airtight container for up to three days. Reheat gently with a splash of chicken broth to loosen the sauce. Variations include shrimp scampi or a vegetarian option using mushrooms or zucchini.