Chicken Scampi Garlic Parmesan Rice (Print Version)
# Ingredients:
→ Chicken and seasoning
01 -
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
2 tablespoons olive oil
03 -
1 tablespoon unsalted butter
04 -
1 teaspoon Italian seasoning
05 -
½ teaspoon crushed red pepper flakes (optional)
06 -
1 teaspoon salt
07 -
1/8 teaspoon black pepper
→ Garlic and lemon
08 -
4 cloves garlic, minced
09 -
Juice of 1 lemon
10 -
Zest of ½ lemon
→ Rice and liquids
11 -
1½ cups long-grain white rice
12 -
3 cups chicken broth
13 -
½ cup heavy cream
→ Cheese and garnish
14 -
1 cup grated Parmesan cheese
15 -
1 tablespoon chopped fresh parsley (for garnish)
16 -
Extra lemon wedges, for serving
# Instructions:
01 -
Heat olive oil and butter in a deep skillet over medium-high heat. Season chicken with Italian seasoning, salt, pepper, and red pepper flakes. Add the chicken to the skillet and cook until golden and cooked through. Remove from the skillet and set aside.
02 -
Lower the heat to medium. In the same skillet, add garlic and sauté for about 30 seconds until fragrant. Stir in lemon juice and zest.
03 -
Add uncooked rice to the skillet and stir to coat in the garlic-lemon mixture. Toast for 1-2 minutes, stirring frequently.
04 -
Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
05 -
Once the rice is cooked, stir in heavy cream and Parmesan cheese. Plate the rice and chicken, then garnish with chopped fresh parsley. Serve with extra lemon wedges if desired.