Chicken Scampi with Garlic Parmesan Rice (Printable)
Tender lemon-garlic chicken strips served over buttery parmesan rice with a zesty white wine pan sauce.
# What You’ll Need:
→ Chicken & Marinade
01 - 1 pound boneless, skinless chicken breasts, sliced into strips
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon crushed red pepper flakes (optional)
06 - Juice of 1/2 lemon
→ Garlic Parmesan Rice
07 - 1 tablespoon unsalted butter
08 - 1 tablespoon 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 tablespoons unsalted butter
15 - 2 tablespoons 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 tablespoons fresh parsley, chopped
# How To Make It:
01 - In a mixing bowl, combine the chicken strips with olive oil, salt, black pepper, red pepper flakes, and lemon juice. Toss until evenly coated and set aside to marinate while preparing the rice.
02 - In a medium saucepan, heat butter and olive oil 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 until lightly toasted.
03 - Pour the chicken broth into the saucepan, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, 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, cover, and let rest for 5 minutes.
04 - While the rice rests, heat butter and olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for 3 to 4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
05 - In the same skillet, add the minced garlic and sauté for 1 minute. Deglaze the pan with white wine (or chicken broth), scraping up any browned bits, and cook for 1 to 2 minutes. 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. Garnish with additional Parmesan and fresh parsley if desired. Serve immediately.
# Expert Tips:
01 -
- The garlic parmesan rice soaks up every drop of that buttery lemon sauce, making each bite ridiculously satisfying.
- It comes together in under an hour with pantry staples you probably already have on hand.
02 -
- Do not stir the rice while it simmers or you will end up with a gummy, sticky mess instead of fluffy grains.
- Letting the chicken rest on a plate after searing keeps it juicy when you return it to the pan.
03 -
- Let the rice sit covered off the heat for the full five minutes before adding parmesan, this resting period is the secret to perfectly separate grains.
- Reserve a spoonful of pasta water or broth before draining, you can use it to loosen the scampi sauce if it tightens up too much.