Chicken Scampi with Garlic Parmesan Rice 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Chicken:

1 lb boneless, skinless chicken breasts (sliced into thin strips)

Salt and pepper, to taste

2 tbsp olive oil

4 cloves garlic, minced

½ cup chicken broth

Juice of 1 lemon

¼ cup white wine (optional)

2 tbsp unsalted butter

2 tbsp chopped fresh parsley

For the Garlic Parmesan Rice:

1 cup long-grain white rice

2 cups chicken broth

2 cloves garlic, minced

¼ cup grated Parmesan cheese

Salt and pepper, to taste

Chopped fresh parsley, for garnish

 

Instructions:

1. Cook the Garlic Parmesan Rice:

1. In a saucepan, heat a splash of olive oil over medium heat.

2. Add the minced garlic and sauté for 1 minute until fragrant.

3. Stir in the rice and toast for 1–2 minutes.

4. Pour in the chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes or until rice is tender and liquid is absorbed.

5. Stir in Parmesan cheese, season with salt and pepper, and keep warm.

 

2. Prepare the Chicken Scampi:

1. Season the sliced chicken with salt and pepper.

2. In a large skillet, heat olive oil over medium-high heat.

3. Add the chicken strips and cook until golden and cooked through (about 5–6 minutes). Remove from the skillet and set aside.

4. In the same skillet, add garlic and sauté for 30 seconds.

5. Pour in the chicken broth, lemon juice, and white wine (if using). Simmer for 3–4 minutes to reduce slightly.

6. Stir in the butter until melted, then return the chicken to the skillet and coat with the sauce.

7. Sprinkle in fresh parsley and stir to combine.

 

3. Serve:

Plate the garlic Parmesan rice and top with the chicken scampi.

Spoon extra sauce over the top.

Garnish with more parsley and an extra sprinkle of Parmesan, if desired.