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This Chicken Scampi with Garlic Parmesan Rice is a perfect blend of flavors that makes it an ideal dish for weeknight dinners, family gatherings, or even a cozy date night at home. The rich garlic butter sauce envelops tender chicken, while the creamy Parmesan rice adds a comforting touch. This one-pan meal not only saves time on cleanup but also delivers on taste and texture, making it a standout choice for any occasion.
I first made this during a snowstorm and now my kids request it weekly
Ingredients
- Chicken breasts: Cut into 2 inch strips for quick and even cooking
- Salt: Enhances all the flavors in the dish
- Lemon pepper seasoning: Adds citrusy zing and a peppery kick
- Garlic powder: Boosts the garlic base of the sauce
- Olive oil: For searing chicken and adding richness
- Butter: The base of the garlic scampi sauce
- Minced garlic: Fresh garlic gives robust flavor
- Red pepper flakes: A mild heat to balance the butteriness
- Salt: Season in stages to build flavor
- Dry white wine: Adds acidity and complexity to the sauce
- Fresh lemon juice: Brightens the entire dish
- White rice: Jasmine or long grain work best for fluffiness
- Chicken broth: Cooks the rice with more flavor than water
- Grated Parmesan cheese: Melts into the rice for creamy texture and umami
- Fresh parsley: Adds color and freshness
- Crispy toasted breadcrumbs: Optional for added crunch
Step-by-Step Instructions
- Sauté the Chicken:
- Season the chicken strips with salt lemon pepper seasoning and garlic powder. Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet and sauté until golden brown and cooked through about 3 to 4 minutes per side. Remove from the skillet and cover to keep warm.
- Make the Garlic Butter Sauce:
- In the same skillet melt the butter over medium heat. Add minced garlic red pepper flakes and salt. Sauté for 1 minute until fragrant. Stir in the white wine and cook for 5 minutes to reduce by half. Add fresh lemon juice stir well and reserve 2 tablespoons of sauce for later.
- Cook the Rice:
- Add uncooked rice chicken broth and remaining salt to the skillet. Bring to a boil then reduce heat to low cover and simmer for 15 to 20 minutes until rice is tender. Stir once or twice during cooking.
- Finish and Serve:
- Stir grated Parmesan cheese into the rice until well combined. Return cooked chicken to the skillet on top of the rice. Drizzle with reserved garlic butter sauce.
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Tools and Preparation
Before you begin cooking gather the essential tools that will make your cooking experience smooth and enjoyable.
Essential Tools and Equipment
Large skillet Cutting board Sharp knife Measuring cups and spoons Spatula
Importance of Each Tool
Large skillet Provides ample space to sauté chicken and cook rice evenly. Sharp knife Ensures precise cutting of chicken strips for even cooking. Spatula Helps to stir ingredients without damaging the pan or food.
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Common Recipe Questions
- → Can I use brown rice instead of white?
Yes, but you'll need to increase the liquid and cooking time, as brown rice takes longer to cook.
- → Is there a substitute for white wine?
You can use chicken broth with a splash of lemon juice or white wine vinegar as a non-alcoholic alternative.
- → How can I make it spicier?
Increase the red pepper flakes or add a dash of cayenne pepper to the garlic butter sauce for extra heat.
- → Can I prep this meal ahead of time?
Yes, you can cook the chicken and prepare the garlic butter sauce in advance, then finish cooking the rice and assembling before serving.
- → What’s the best pan to use?
A large, deep skillet or sauté pan with a lid is ideal for even cooking and containing the rice and sauce.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to loosen the rice.