Description
This Chicken Scampi with Garlic Parmesan Rice recipe features tender, golden-brown chicken bites simmered in a flavorful garlic, white wine, and lemon sauce, served atop a creamy Parmesan-infused jasmine rice. Perfect for a comforting and elegant meal ready in under an hour.
Ingredients
Scale
Chicken Scampi
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/2 cup white wine (such as Sauvignon Blanc)
- 1 tablespoon lemon juice
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Garlic Parmesan Rice
- 1 cup jasmine rice
- 2 cups low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 tablespoon olive oil
Instructions
- Prepare the Garlic Parmesan Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of low-sodium chicken broth to a boil. Add the rinsed rice, cover, reduce heat to low, and cook for about 15-20 minutes until the liquid is absorbed and rice is tender.
- Finish the Rice: Once the rice is cooked, fluff with a fork. Stir in the grated Parmesan cheese, garlic powder, and 1 tablespoon olive oil. Set aside and keep warm.
- Season the Chicken: While the rice cooks, season the chicken pieces evenly with salt and pepper.
- Cook the Chicken: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally until golden brown and cooked through. Remove from skillet and set aside.
- Sauté Garlic and Red Pepper Flakes: In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, taking care to not burn the garlic.
- Deglaze with White Wine: Pour in the white wine, scraping up browned bits from the skillet’s bottom. Let simmer for 1-2 minutes to reduce slightly.
- Add Lemon Juice and Broth: Stir in lemon juice and 1 cup chicken broth. Bring to a simmer and cook for 3-4 minutes.
- Combine Chicken and Sauce: Return cooked chicken to the skillet and stir in butter until melted and chicken is heated through, about 1-2 minutes. Adjust seasoning with salt and pepper as needed.
- Serve: Spoon garlic Parmesan rice onto plates, top with the chicken scampi, and garnish with fresh chopped parsley.
Notes
- Use low-sodium chicken broth to control salt levels, adjusting seasoning at the end.
- White wine can be substituted with additional chicken broth if desired.
- For a spicier dish, increase red pepper flakes according to taste.
- Make sure to rinse the rice thoroughly to remove excess starch for fluffier grains.
- Serve with a side of steamed vegetables or a fresh green salad for a complete meal.
