Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the chicken
- 450 g boneless, skinless chicken breasts, thinly sliced
- Salt, to taste
- Black pepper, to taste
- Olive oil
- 4 cloves garlic, finely minced
- Chicken broth
- Juice of 1 lemon
- Unsalted butter
- Fresh parsley, chopped
For the garlic Parmesan rice
- Long-grain white rice
- Chicken broth
- 2 cloves garlic, finely minced
- Grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare and season the chicken.
Begin by slicing the chicken breasts into thin, even strips. This ensures quick, uniform cooking and allows the chicken to absorb the flavors of the sauce more effectively. Place the chicken on a plate and season both sides generously with salt and black pepper. Take a moment to press the seasoning gently into the surface of the meat so it adheres well. - Sear the chicken until golden.
Heat a large skillet over medium-high heat and add olive oil, allowing it to warm until it shimmers. Carefully place the chicken strips into the skillet in a single layer. Avoid overcrowding the pan; if necessary, cook the chicken in batches. Let the chicken cook undisturbed for about 3 to 4 minutes on the first side until it develops a light golden color. Flip each piece and cook for another 3 to 4 minutes, or until the chicken is fully cooked through and lightly browned. Once done, transfer the chicken to a plate and set aside. - Sauté the garlic for the scampi sauce.
Using the same skillet with the remaining oil and pan juices, add the minced garlic. Stir continuously over medium heat for about 1 minute, just until the garlic becomes fragrant. Be careful not to let it brown, as burnt garlic can turn bitter and overpower the dish. - Deglaze the pan and create the sauce base.
Pour the chicken broth into the skillet, followed by the lemon juice. As the liquid heats, use a spoon or spatula to scrape up any browned bits from the bottom of the pan. These bits add depth and richness to the sauce. Bring the mixture to a gentle simmer and allow it to cook for several minutes, letting the liquid reduce slightly and the flavors concentrate. - Enrich the sauce with butter.
Add the unsalted butter to the simmering sauce. Stir until the butter has fully melted and blended into the liquid, creating a smooth, glossy texture. This step gives the sauce its signature richness and balances the brightness of the lemon. - Return the chicken to the skillet.
Place the cooked chicken back into the skillet and gently toss it in the sauce until each piece is evenly coated. Let the chicken simmer briefly in the sauce so it warms through and absorbs the garlic-lemon flavor. Sprinkle with chopped fresh parsley and remove the skillet from the heat.
- Cook the garlic Parmesan rice.
While the chicken rests, prepare the rice. In a medium saucepan, combine the long-grain white rice, chicken broth, and minced garlic. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer gently for 15 to 20 minutes. Keep the lid closed during cooking to ensure even steaming. - Finish the rice with Parmesan.
When the rice is tender and all the liquid has been absorbed, remove the saucepan from the heat. Fluff the rice with a fork, then stir in the grated Parmesan cheese. The heat from the rice will melt the cheese, creating a creamy, savory coating on each grain. Season with salt and black pepper to taste. - Assemble and serve.
Spoon the garlic Parmesan rice onto serving plates, forming a soft, flavorful base. Top the rice with the chicken scampi and generously drizzle any remaining sauce from the skillet over the top. Finish with additional chopped parsley for freshness and color. Serve immediately while everything is hot and fragrant.
This Chicken Scampi Garlic Parmesan Rice brings together tender chicken, a buttery lemon-garlic sauce, and creamy, savory rice in one satisfying meal that feels both comforting and elegant