Chicken Scampi with Garlic Parmesan Rice
This dish pairs garlicky, lemony chicken with creamy parmesan rice, making it a quick yet special weeknight dinner.
Ingredients
For the Chicken Scampi
- 2 pieces boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 3 tablespoons butter
- 4 cloves garlic, minced
- ½ cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley
- ½ teaspoon red pepper flakes (optional)
For the Garlic Parmesan Rice
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup white rice
- 2 cups chicken broth (for rice)
- ½ cup freshly grated parmesan cheese
- 1 tablespoon chopped parsley (for rice)
Instructions
Preparation
- Season chicken breasts with salt, pepper, and paprika.
- In a large skillet, heat olive oil over medium heat. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
Make the Sauce
- Lower heat in the same skillet and add 3 tablespoons butter and 4 minced garlic cloves. Sauté 1–2 minutes until fragrant.
- Pour in ½ cup chicken broth and 2 tablespoons lemon juice. Scrape the pan bottom to deglaze. Add lemon zest and simmer 3–4 minutes.
- Return chicken to the pan. Spoon sauce over chicken and simmer 2–3 minutes to heat through.
Cook the Rice
- In a medium saucepan, melt 1 tablespoon butter over medium heat. Add 2 minced garlic cloves and sauté briefly.
- Stir in 1 cup white rice and toast for 1 minute.
- Add 2 cups chicken broth, bring to a boil, then reduce heat. Cover and simmer 15 minutes until rice is tender.
- Remove rice from heat. Stir in ½ cup grated parmesan cheese and 1 tablespoon chopped parsley.
Serve
- Place a scoop of the parmesan rice on each plate. Lay a chicken breast on top. Spoon extra scampi sauce over the chicken and rice. Add a small lemon wedge on the side if you like. Serve with a simple green salad or steamed vegetables.
Notes
Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth to restore sauce. Do not freeze well because the rice can change texture.