Description
A comforting and easy-to-make Chicken Scampi served with creamy garlic Parmesan rice, perfect for cozy weeknight dinners. Juicy chicken breasts are seared and simmered in a flavorful garlic lemon butter sauce with a hint of spice, paired with rich, cheesy rice for a satisfying meal.
Ingredients
Scale
Chicken
- 2 pieces Boneless, Skinless Chicken Breasts
- Salt, to taste
- Pepper, to taste
- 2 tablespoons Olive Oil (for searing)
- 2 tablespoons Butter (for sauce)
- 4 cloves Garlic (minced)
- 1 cup Chicken Broth (for sauce, homemade or low-sodium)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Red Pepper Flakes (adjust to spice preference)
Garlic Parmesan Rice
- 1 cup Long Grain White Rice
- 2 cups Chicken Broth (for cooking rice)
- 2 tablespoons Butter
- 1/2 cup Grated Parmesan Cheese
Garnish
- 1 tablespoon Fresh Parsley (chopped)
Instructions
- Cook the Rice: In a medium saucepan, combine 1 cup of long grain white rice and 2 cups of chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Let it simmer gently for 15 minutes or until the rice is tender and the liquid is absorbed.
- Make Creamy Parmesan Rice: Once the rice is cooked, stir in 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese. Mix thoroughly until the butter and cheese melt and create a creamy texture. Keep warm while preparing the chicken.
- Prepare the Chicken: Season the chicken breasts generously with salt and pepper on both sides. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Sear the chicken for 3 to 4 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, lower the heat to medium. Melt 2 tablespoons of butter and add the minced garlic. Sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Create the Sauce: Pour 1 cup of chicken broth and freshly squeezed lemon juice into the skillet with the garlic. Stir to combine, then sprinkle in the red pepper flakes. Let the sauce simmer gently for 2 to 3 minutes to meld the flavors.
- Finish Cooking Chicken in Sauce: Return the seared chicken breasts to the skillet, spooning some of the sauce over the top. Simmer everything together for another 2 minutes to heat through and allow the chicken to absorb the flavors.
- Plate and Serve: Spoon the creamy garlic Parmesan rice onto plates, top with the chicken breasts, and drizzle with the remaining garlic lemon sauce from the skillet. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately for a warm, cozy meal.
Notes
- Adjust red pepper flakes to control the spice level according to your preference.
- Use low-sodium chicken broth to manage salt levels and enhance flavor control.
- For a richer dish, add a splash of heavy cream to the sauce along with the lemon juice.
- If you don’t have fresh parsley, dried parsley can be substituted, but add it earlier during cooking to release flavor.
- Ensure chicken breasts are of even thickness for uniform cooking; pound them gently if needed.
