Chicken Scampi With Garlic Rice (Print Version)
# Ingredients:
→ Chicken
01 -
1 pound boneless, skinless chicken breasts, sliced into thin strips
02 -
Salt and pepper, to taste
→ Scampi Sauce
03 -
2 tablespoons olive oil
04 -
4 cloves garlic, minced
05 -
120 ml chicken broth
06 -
Juice of 1 lemon
07 -
60 ml white wine (optional)
08 -
2 tablespoons unsalted butter
09 -
2 tablespoons chopped fresh parsley
→ Garlic Parmesan Rice
10 -
200 g long-grain white rice
11 -
480 ml chicken broth
12 -
2 cloves garlic, minced
13 -
25 g grated Parmesan cheese
14 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Season the chicken strips with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken strips and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
02 -
In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth, lemon juice, and white wine (if using), scraping up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes to reduce the liquid slightly. Stir in butter until melted and well combined.
03 -
Return the cooked chicken to the skillet, tossing to coat in the sauce. Sprinkle chopped parsley over the chicken.
04 -
In a medium saucepan, combine rice, chicken broth, and minced garlic. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
05 -
Remove rice from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
06 -
Divide the garlic Parmesan rice among plates or bowls. Top with chicken scampi and spoon some of the sauce over the chicken and rice. Garnish with chopped fresh parsley and serve immediately.
# Notes:
01 -
The white wine adds depth of flavor to the sauce but can be omitted if preferred.
02 -
For extra lemon flavor, add some lemon zest to the sauce.