Chicken Scampi Garlic Parmesan (Print View)
Juicy chicken in lemon-garlic butter sauce paired with creamy parmesan rice for a comforting Italian-inspired dinner.
# What You Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts, sliced into strips
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/4 tsp crushed red pepper flakes
06 - Juice of 1/2 lemon
→ Garlic Parmesan Rice
07 - 1 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 4 cloves garlic, minced
10 - 1 cup long-grain white rice
11 - 2 1/4 cups low-sodium chicken broth
12 - 1/2 cup freshly grated Parmesan cheese
13 - Salt and pepper to taste
→ Scampi Sauce
14 - 2 tbsp unsalted butter
15 - 2 tbsp olive oil
16 - 5 cloves garlic, minced
17 - Juice of 1 lemon
18 - 1/4 cup dry white wine (or additional chicken broth)
19 - 2 tbsp fresh parsley, chopped
# How-To Steps:
01 - In a mixing bowl, combine the chicken strips with olive oil, salt, black pepper, red pepper flakes, and lemon juice. Toss to coat evenly and set aside to marinate while preparing the rice.
02 - Heat butter and olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the rice and cook for 1 to 2 minutes, stirring frequently, until the grains are lightly toasted and opaque.
03 - Pour the chicken broth into the saucepan, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes or until the rice is tender and the liquid is fully absorbed. Remove from heat, fold in the Parmesan cheese, re-cover, and let rest for 5 minutes.
04 - While the rice simmers, melt butter with olive oil in a large skillet over medium-high heat. Add the marinated chicken strips in a single layer and cook for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
05 - In the same skillet, add the minced garlic and sauté for 1 minute over medium heat. Deglaze the pan with white wine (or chicken broth), scraping up any browned bits from the bottom, and cook for 1 to 2 minutes until the liquid reduces slightly. Reduce the heat, stir in the lemon juice and parsley, then return the chicken to the pan, tossing to coat evenly in the sauce.
06 - Spoon the garlic Parmesan rice onto plates and top with the chicken scampi and pan sauce. Garnish with additional Parmesan and fresh parsley if desired. Serve immediately.
# Expert Hints:
01 -
- The scampi sauce comes together in the same pan you sear the chicken in, so every golden bit gets rescued into the final dish.
- That garlic parmesan rice is so good on its own you will catch yourself eating it straight from the pot before the chicken is even done.
02 -
- Do not skip the step where you let the rice rest off the heat with the lid on, because that final steam is what turns good rice into perfect rice.
- Resist the urge to stir the rice while it simmers, as lifting the lid releases steam and stirring makes it gummy instead of fluffy.
03 -
- Pat the chicken strips dry with a paper towel before marinating so the oil and seasonings coat the meat instead of sliding off on a layer of moisture.
- Use the best parmesan you can find and grate it yourself, because the pre shredded kind has anti caking agents that make it clumpy instead of melting into silky ribbons.