Chicken Scampi Creamy Garlic Rice

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

→ Chicken
450 g boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1/8 teaspoon ground black pepper
→ Rice
4 cloves garlic, minced
Juice of 1 lemon
Zest of 1/2 lemon
300 g long-grain white rice
720 ml chicken broth
120 ml heavy cream
100 g grated Parmesan cheese
→ Garnish
1 tablespoon chopped fresh parsley
Lemon wedges

Instructions

In a large deep skillet, heat olive oil and unsalted butter over medium-high heat. Season chicken pieces with Italian seasoning, salt, black pepper, and crushed red pepper flakes. Sauté chicken in skillet until golden and cooked through. Remove chicken from pan and set aside.
Reduce heat to medium. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon juice and lemon zest, deglazing the pan.
Add uncooked long-grain rice to the skillet, stirring to coat with the garlic-lemon mixture. Toast for 1–2 minutes. Pour in chicken broth, bring to a boil, then lower heat to a gentle simmer. Cover and cook for 18–20 minutes until rice is tender and liquid is absorbed.
Once the rice is fully cooked, stir in the heavy cream and grated Parmesan cheese until thoroughly combined and creamy.
Arrange the chicken over creamy rice. Garnish with a pinch of chopped fresh parsley and serve with additional lemon wedges.