Chicken Scampi with Garlic Parmesan Rice
Ingredients:
For the Chicken Scampi:
1.5 lbs boneless skinless chicken breasts, cut into strips
Salt and black pepper to taste
1/4 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine (or chicken broth)
Juice of 1 lemon
2 tablespoons chopped fresh parsley
For the Garlic Parmesan Rice:
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley, for garnish
Directions:
Season chicken strips with salt and pepper, then lightly coat with flour.
In a large skillet over medium heat, add olive oil and sauté chicken until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
In the same pan, melt butter. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
Deglaze the pan with white wine or broth, scraping up the browned bits. Let simmer for 3–4 minutes.
Stir in lemon juice and return chicken to pan to coat in sauce. Sprinkle with fresh parsley.
For the rice, heat olive oil and butter in a saucepan over medium heat. Add garlic and sauté 1 minute.
Add rice and toast for 2 minutes, then add chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until rice is tender.
Stir in Parmesan cheese and season with salt and pepper.
Serve chicken scampi over the garlic Parmesan rice, garnished with extra parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 550 kcal | Servings: 4 servings
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