Description
The one-dish wonder that beats takeout every time – this Chicken Scampi with Garlic Parmesan Rice combines juicy chicken, buttery garlic sauce, and cheesy rice for the ultimate comfort food upgrade. Skip the restaurant and make this tonight!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into thin strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 3 tablespoons olive oil, divided
- 6 tablespoons unsalted butter, divided
- 8 garlic cloves, minced (about 3 tablespoons)
- ¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- 2 cups long-grain white rice
- 4 cups chicken broth
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced (about 1½ tablespoons)
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Season chicken strips with salt, pepper, and red pepper flakes if using.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook chicken in batches until golden and just cooked through, about 2-3 minutes per side. Transfer to a plate and cover.
- Meanwhile, in a medium saucepan, melt 3 tablespoons butter, add minced garlic and sauté for 30 seconds.
- Add rice, stir to coat, and toast for 2-3 minutes. Pour in chicken broth, bring to a boil, reduce heat, cover, and simmer for 15-18 minutes.
- Return chicken skillet to medium-low heat, add 4 tablespoons butter and remaining garlic, cook for 30-45 seconds.
- Add wine and lemon juice, simmer for 2-3 minutes until slightly reduced, scraping up browned bits.
- Return chicken and juices to skillet, add remaining 2 tablespoons butter, and gently toss until coated. Remove from heat and add parsley and lemon zest.
- Fluff cooked rice with a fork, stir in Parmesan cheese and parsley. Season with salt and pepper.
- Serve chicken scampi over garlic Parmesan rice, spooning extra sauce over the top.