Description
Tender chicken is coated in a buttery garlic-lemon sauce and served over fluffy rice mixed with garlic butter and Parmesan. This comforting yet elegant dish delivers restaurant-quality flavor made easily at home.
Ingredients
2 boneless, skinless chicken breasts (cut into bite-sized pieces or left whole)
Salt and pepper, to taste
2 tbsp olive oil
4 garlic cloves, minced
1/2 cup white wine (or chicken broth)
1/2 cup chicken broth
1 tbsp lemon juice
1 tsp lemon zest
1/4 tsp red pepper flakes (optional)
1/2 cup heavy cream (optional)
4 tbsp unsalted butter, divided
Fresh parsley, chopped (for garnish)
1 cup white or jasmine rice
2 cups chicken broth (or water)
1/2 cup grated Parmesan cheese
Instructions
- In a medium saucepan, bring 2 cups chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 to 18 minutes until tender and liquid is absorbed. Remove from heat and let rest.
- In a small pan, melt 2 tablespoons of butter over medium heat. Add 3 minced garlic cloves and sauté for 1 to 2 minutes until fragrant. Stir the garlic butter into the cooked rice along with Parmesan cheese, salt, and pepper. Fluff with a fork and keep warm.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook for 5 to 7 minutes until browned and fully cooked. Remove from skillet and set aside.
- In the same skillet, add remaining minced garlic and cook for about 1 minute. Deglaze with white wine (or chicken broth) and simmer for 2 to 3 minutes.
- Add 1/2 cup chicken broth, lemon juice, lemon zest, and red pepper flakes. Simmer for 3 to 4 minutes.
- Stir in heavy cream if using and remaining 2 tablespoons butter. Simmer until the sauce thickens slightly.
- Return chicken to the skillet and toss to coat in the sauce. Simmer for 2 to 3 minutes.
- Serve chicken scampi over garlic Parmesan rice and garnish with fresh parsley and extra Parmesan if desired.
Notes
Substitute shrimp for chicken for a traditional scampi variation.
For a lighter version, omit the heavy cream and use additional broth if needed.
Add vegetables such as spinach, asparagus, or cherry tomatoes for extra color and nutrition.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of broth or water to maintain sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 135 mg
