- Chicken Scampi Garlic Parmesan Rice
Ingredients
→ Chicken
1 pound boneless, skinless chicken breasts, sliced into thin strips
Salt and pepper, to taste
→ Scampi Sauce
2 tablespoons olive oil
4 cloves garlic, minced
120 ml chicken broth
Juice of 1 lemon
60 ml white wine (optional)
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
→ Garlic Parmesan Rice
200 g long-grain white rice
480 ml chicken broth
2 cloves garlic, minced
25 g grated Parmesan cheese
Fresh parsley, chopped, for garnish
Instructions
Season the chicken strips with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken strips and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth, lemon juice, and white wine (if using), scraping up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes to reduce the liquid slightly. Stir in butter until melted and well combined.
Return the cooked chicken to the skillet, tossing to coat in the sauce. Sprinkle chopped parsley over the chicken.
In a medium saucepan, combine rice, chicken broth, and minced garlic. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
Remove rice from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
Divide the garlic Parmesan rice among plates or bowls. Top with chicken scampi and spoon some of the sauce over the chicken and rice. Garnish with chopped fresh parsley and serve immediately.