Creamy Chicken Scampi With Garlic Parmesan Rice
Experience restaurant-quality dining at home with this exquisite creamy chicken scampi paired with garlic parmesan rice. This dish perfectly balances succulent, golden-seared chicken with a velvety, zesty lemon-garlic sauce. The rice, toasted to nuttiness and infused with aromatic parmesan, creates a comforting and sophisticated base. Ideal for busy weeknights or a cozy weekend gathering, this elegant meal offers a symphony of savory, acidic, and creamy flavors that are sure to impress, all prepared in under an hour.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Ingredients
2 large chicken breasts (300g), sliced into 1-inch strips
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup low-sodium vegetable broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper to taste
1 cup long-grain white rice
2 cups water
1 cup vegetable broth
2 cloves garlic, finely grated
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
Instructions
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat and sauté the grated garlic for 30 seconds.
Add the rice to the saucepan and toast for 2 minutes, then stir in 2 cups of water and 1 cup of vegetable broth, bringing to a boil.
Cover, reduce heat, and simmer for 18-20 minutes until the liquid is absorbed; stir in 2 tablespoons of Parmesan cheese and set aside.
Season chicken breast strips with salt, pepper, and smoked paprika.
Heat 2 tablespoons of olive oil in a large skillet and sear chicken strips until golden brown and cooked through; remove from pan.
In the same skillet, add butter and the 3 cloves of minced garlic, cooking until fragrant.
Stir in the vegetable broth, heavy cream, lemon juice, lemon zest, and red pepper flakes, simmering for 3-5 minutes until slightly thickened.
Stir in 1/4 cup Parmesan cheese, add the chicken back into the sauce to coat, and serve over the warm garlic rice.
Notes
For a lighter version, substitute heavy cream with half-and-half. Ensure the chicken is not overcooked by removing it from the heat as soon as it is opaque. Store leftovers in an airtight container for up to 3 days.