Chicken Scampi Garlic Parmesan Rice
Tender pan-seared chicken breasts served with a flavorful lemon-butter garlic scampi sauce over creamy parmesan-infused rice. An elegant yet easy dinner bursting with bright, savory flavors.
Equipment
- 1 large skillet for cooking chicken and sauce
- 1 medium saucepan for cooking rice
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 3 tablespoons butter divided
- 4 garlic cloves minced
- ½ cup chicken broth plus 2 cups for rice
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley divided
- ½ teaspoon red pepper flakes optional
- 2 garlic cloves minced (for rice)
- 1 cup white rice
- ½ cup freshly grated parmesan cheese
Instructions
- Season chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat and sear chicken for 5 to 6 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat and add 3 tablespoons of butter and 4 minced garlic cloves to the skillet. Sauté until fragrant, about 1 to 2 minutes.
- Pour in ½ cup chicken broth and lemon juice, scraping the skillet bottom to deglaze. Add lemon zest and simmer the sauce for 3 to 4 minutes.
- Return chicken to the skillet, spoon sauce over, and let simmer for 2 to 3 minutes.
- In a medium saucepan, melt 1 tablespoon butter over medium heat. Add 2 minced garlic cloves and sauté briefly.
- Stir in white rice and toast for 1 minute.
- Add 2 cups chicken broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes until rice is tender.
- Remove rice from heat and stir in parmesan cheese and 1 tablespoon chopped parsley.
- Serve chicken breasts over the garlic parmesan rice, spoon sauce on top, and garnish with extra parsley and red pepper flakes if desired.
Notes
- Allow chicken to rest before slicing to retain moisture.
- Use fresh garlic and parmesan for best flavor.
- Add cream to the sauce for a richer texture.