Description
This classic Chicken Scampi with Garlic Parmesan Rice is what date night dreams are made of – fancy enough to impress but easy enough that you’ll actually enjoy cooking it.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into thin strips
- 3 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 6 cloves garlic, minced (about 2 tablespoons)
- ¼ teaspoon red pepper flakes
- ½ cup dry white wine
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 1½ cups long-grain white rice
- 3 cups chicken broth
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Season chicken strips with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook chicken in batches until golden and cooked through, 2-3 minutes per side. Transfer to a plate.
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Add 3 cloves minced garlic, cook for 30 seconds, then add rice and stir to coat for 1-2 minutes.
- Add chicken broth and ½ teaspoon salt to rice, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until tender.
- While rice cooks, return to chicken skillet. Add remaining olive oil and 2 tablespoons butter over medium heat. Add 6 cloves minced garlic and red pepper flakes, cooking until fragrant, 30-45 seconds.
- Pour wine and lemon juice into skillet, scraping up browned bits. Reduce liquid by half, about 3-4 minutes.
- Return chicken to skillet with any accumulated juices. Add remaining 2 tablespoons butter and toss to coat. Simmer 1-2 minutes until chicken is reheated.
- Remove chicken from heat and stir in most of the parsley, reserving some for garnish.
- Fluff the rice, then stir in Parmesan cheese and remaining parsley.
- Serve chicken scampi over or alongside the garlic Parmesan rice, spooning extra sauce over both.