Description
A rich and comforting chicken scampi served over creamy garlic parmesan rice, combining buttery, zesty flavors with a smooth and cheesy texture for a restaurant-quality meal at home.
Ingredients
- 500g chicken breasts or tenders
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 tbsp lemon juice
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup long-grain rice
- 2 tbsp butter (for rice)
- 1/4 cup onion, finely chopped
- 2 cups chicken broth (for rice)
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- In a saucepan, melt butter and sauté chopped onion until soft.
- Add rice and toast for 1–2 minutes.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer until rice is tender.
- Stir in heavy cream and parmesan cheese until creamy, then set aside.
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil and butter in a skillet over medium heat.
- Cook chicken until golden and fully cooked, about 5–7 minutes per side. Remove and set aside.
- In the same skillet, add garlic and cook until fragrant.
- Pour in chicken broth and lemon juice, scraping up browned bits.
- Let the sauce simmer for a few minutes.
- Return chicken to the skillet and coat with the sauce.
- Serve chicken over creamy garlic parmesan rice.
- Garnish with chopped parsley before serving.
Notes
- Do not overcook chicken to keep it tender and juicy.
- Add a splash of broth or cream when reheating to maintain creaminess.
- Use chicken thighs for a juicier alternative.
- Add spinach or broccoli for extra vegetables.
- Sprinkle red pepper flakes for a bit of heat.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg
