Chicken Scampi Garlic Parmesan Rice (Print Version)
# Ingredients:
→ Chicken Scampi
01 -
1 ½ pounds boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
2 tablespoons butter
04 -
4 cloves garlic, minced
05 -
1/2 small yellow bell pepper, diced small
06 -
1 teaspoon salt
07 -
1/8 teaspoon black pepper, to taste
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon Italian seasoning
11 -
1/4 teaspoon crushed red pepper flakes
12 -
1 tablespoon fresh lemon juice
13 -
2 tablespoons chopped fresh parsley, for garnish
→ Garlic Parmesan Rice
14 -
1 tablespoon butter
15 -
2 cloves garlic, minced
16 -
1 cup long grain white rice
17 -
2 1/4 cups chicken broth, low-sodium
18 -
1/2 cup grated Parmesan cheese
19 -
Salt and pepper, to taste
20 -
Fresh parsley, for garnish
# Instructions:
01 -
In a medium saucepan, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the rice and toast it for 1-2 minutes.
02 -
Add chicken broth to the pan and bring to a boil. Reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and liquid is absorbed.
03 -
Remove the pot from heat. Stir in grated Parmesan cheese and season with salt and pepper. Keep covered and set aside.
04 -
While the rice cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and season with salt, pepper, garlic powder, onion powder, and Italian seasoning. Cook for about 4-5 minutes until golden brown and cooked through.
05 -
Add the minced garlic, yellow bell peppers, and red pepper flakes to the skillet. Cook for another 3-4 minutes until the peppers are softened and garlic is fragrant.
06 -
Squeeze in the lemon juice and toss everything together. Taste and adjust seasoning if needed.
07 -
Spoon the garlic Parmesan rice onto plates and top with the chicken scampi mixture. Garnish with chopped fresh parsley and extra Parmesan.