Description
This Indulgent Chicken Scampi with Creamy Garlic Parmesan Rice is a comforting and flavorful one-skillet dish that combines tender seared chicken with rich garlic parmesan creamy rice. Perfect for a satisfying meal in about 40 minutes, this recipe balances creamy textures with aromatic herbs and a slight spicy kick from optional red pepper flakes.
Ingredients
Scale
Protein
- 1.5 pounds Chicken Breast or Tenderloins (Turkey or tofu can be used as alternatives)
Fats & Oils
- 1 tablespoon Olive Oil (Can substitute with vegetable oil)
- 2 tablespoons Butter (Use extra olive oil for dairy-free option)
Seasonings
- 1 teaspoon Italian Seasoning (Replace with dried basil and oregano if preferred)
- 0.5 teaspoon Salt (Adjust according to taste)
- 0.5 teaspoon Black Pepper (White pepper can be a substitute)
- 4 cloves Garlic (Minced)
- 0.25 teaspoon Red Pepper Flakes (Optional, adjust based on spice preference)
Grains
- 1 cup Long-Grain White Rice (Jasmine or basmati rice can work too)
Liquids & Dairy
- 2 cups Chicken Broth (Vegetable broth is a great alternative)
- 1 cup Heavy Cream (Substitute with half-and-half or coconut cream for lighter option)
- 1 cup Grated Parmesan Cheese (Nutritional yeast works as a vegan alternative)
Herbs & Garnish
- 2 tablespoons Fresh Parsley (Chopped for garnish)
Instructions
- Prepare Chicken: Pat the chicken dry with paper towels. Season evenly with salt, black pepper, and Italian seasoning to build a flavorful base.
- Sear Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes, turning once, until golden brown and cooked through. Remove chicken and set aside.
- Sauté Garlic: Reduce heat to medium, add the minced garlic to the skillet, and sauté for about 1 minute until fragrant. Use a spatula to scrape the browned bits off the bottom of the pan, incorporating flavor into the dish.
- Toast Rice: Add the long-grain white rice to the skillet. Stir to coat the rice in the oils and garlic mixture, toasting it for 1-2 minutes until the rice appears slightly translucent.
- Cook Rice: Pour in the chicken broth, stirring to deglaze the skillet. Cover the skillet with a lid, reduce the heat to low, and let the rice simmer gently for about 15 minutes until tender and fully cooked.
- Add Cream and Cheese: Lower the heat, stir in the heavy cream and grated Parmesan cheese until melted and the mixture becomes creamy, enriching the rice with a velvety texture.
- Combine and Serve: Return the cooked chicken to the skillet, nestling it into the creamy rice. Warm through for 2-3 minutes to meld flavors. Garnish with fresh chopped parsley and optional red pepper flakes. Serve hot for a deliciously indulgent meal.
Notes
- Turkey or tofu can be used as alternative proteins for a different but equally delicious version.
- For a dairy-free option, substitute butter with extra olive oil and heavy cream with coconut cream or a similar plant-based alternative.
- Vegetable broth can be substituted for chicken broth to make the recipe vegetarian-friendly.
- Adjust salt and pepper to your taste preferences.
- Red pepper flakes are optional and can be omitted or adjusted based on desired spice level.
- Using jasmine or basmati rice adds aromatic depth to the dish if preferred over long-grain white rice.
