Description
This Chicken Scampi with Creamy Garlic Parmesan Rice is the ultimate fusion of comfort and elegance, making it an excellent choice for family dinners or impressing guests at gatherings.
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter (divided)
- 4 cloves garlic (minced, divided)
- 1 pinch red pepper flakes
- 1/3 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1/2 cup chicken broth (for sauce)
- 1 cup long-grain white rice
- 2 cups chicken broth (for rice)
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- Begin by taking your two large boneless skinless chicken breasts and slicing them in half horizontally. This will create thinner cutlets that cook more evenly and quickly. Pat them dry with a paper towel to remove any moisture, then season generously with salt and pepper on both sides for optimal flavor.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once sizzling, add your seasoned chicken cutlets and sear them for about 3 to 4 minutes on each side, aiming for a golden-brown color. Once cooked through, remove the chicken from the skillet, setting it aside on a plate. This process locks in the juices and creates a delightful flavor.
- Lower the skillet’s heat to medium and add another tablespoon of butter along with half of your minced garlic and a pinch of red pepper flakes. Sauté for about 30 seconds, allowing the garlic to become fragrant without burning. Next, deglaze the pan with the dry white wine, scraping up any leftover bits from the skillet. Let it simmer for a couple of minutes, then stir in 1/2 cup of chicken broth and fresh lemon juice for acidity and brightness.
- In a separate saucepan, melt the remaining 1 tablespoon of butter. Toss in the other half of the minced garlic and sauté until aromatic. Add the long-grain white rice and toast it for about a minute, allowing it to soak up the buttery flavor. Once toasted, pour in 2 cups of chicken broth and bring it to a rolling boil. Reduce the heat to low, cover, and let it simmer for 15 to 18 minutes, or until the rice is tender and has absorbed all the liquid.
- When the rice is fully cooked, stir in the heavy cream and freshly grated Parmesan cheese. This will transform your rice into a creamy, cheesy delight. Mix thoroughly, and then season to taste with salt and pepper to ensure every bite is full of flavor.
- Return the seared chicken cutlets to the skillet with the scampi sauce. Allow them to warm through for about 2 to 3 minutes, letting them soak up the flavorful sauce. This final step ensures everything is hot and well combined.
- To serve, craft a bed of creamy garlic Parmesan rice on each plate, then place your chicken cutlets on top. Drizzle with the scampi sauce from the skillet, and finish with a sprinkle of fresh parsley. For an extra touch, garnish with lemon slices to enhance presentation and flavor.
Notes
Approximately 600 calories per serving, 35g protein, and 800mg sodium.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 800 mg
- Protein: 35 g