Description
This Chicken Scampi with Creamy Garlic Parmesan Rice is a comforting and indulgent dish that combines tender, seared chicken coated in a zesty garlic lemon butter sauce with creamy, cheesy parmesan-infused rice. Perfect for a flavorful weeknight dinner, this recipe balances rich flavors with a hint of heat from red pepper flakes and freshness from parsley and lemon.
Ingredients
Scale
Chicken Scampi
- 1 lb chicken breast, boneless and skinless, cut into bite-sized pieces
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 1/4 tsp crushed red pepper flakes
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Creamy Garlic Parmesan Rice
- 1 cup long grain white rice
- 4 tbsp unsalted butter
- 4 cloves garlic, minced (use separate from scampi garlic)
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1 cup parmesan cheese, freshly grated
- Pinch of salt
Instructions
- Season and Cook Chicken: Season the bite-sized chicken breast pieces generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Prepare Garlic Rice Base: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add 4 cloves of minced garlic and sauté until fragrant, about 1 minute. Stir in the rice and toast it for an additional minute to bring out its nutty flavor.
- Cook the Rice: Pour in 1 1/2 cups of chicken broth and bring to a boil. Reduce heat to low, cover the pot, and let it simmer for approximately 15 minutes, or until the rice is tender and all the liquid has been absorbed.
- Make the Creamy Parmesan Sauce for Rice: Once the rice is cooked, stir in 3/4 cup heavy cream, 1 cup freshly grated parmesan cheese, and a pinch of salt. Cook on low heat, stirring frequently until the mixture thickens to a creamy consistency. Remove from heat and keep covered to stay warm.
- Prepare the Scampi Sauce: In the same skillet used for cooking the chicken, melt 4 tablespoons of butter together with 2 tablespoons olive oil over medium heat. Add 4 cloves minced garlic, 1/4 teaspoon crushed red pepper flakes, lemon zest, and the juice of one lemon. Whisk continuously to emulsify and create a smooth sauce.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet with the scampi sauce. Toss thoroughly to coat each piece evenly with the garlic lemon butter sauce and heat through for 1-2 minutes.
- Serve: Spoon the creamy garlic parmesan rice onto plates. Top with the chicken scampi. Drizzle any extra sauce from the skillet over the chicken and rice. Garnish generously with freshly chopped parsley before serving.
Notes
- You can substitute chicken broth with vegetable broth to make it vegetarian-friendly, although the chicken is a key component in this version.
- For a spicier kick, increase the crushed red pepper flakes according to taste.
- Use freshly grated parmesan cheese for the best flavor and melt quality.
- Leftover rice can be stored in an airtight container in the fridge for up to 3 days.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing, Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 115 mg
Keywords: chicken scampi, garlic parmesan rice, creamy rice recipe, lemon garlic chicken, easy dinner recipes, comfort food, low salt chicken dishes
