Chicken Scampi Creamy Garlic Rice (Print)
Savory Italian-seasoned chicken served atop luxurious lemon-garlic rice finished with Parmesan cheese and fresh herbs.
# Ingredients:
→ Chicken
01 -
450g boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
2 tablespoons olive oil
03 -
1 tablespoon unsalted butter
04 -
1 teaspoon Italian seasoning
05 -
1/2 teaspoon crushed red pepper flakes
06 -
1 teaspoon salt
07 -
1/8 teaspoon ground black pepper
→ Rice
08 -
4 cloves garlic, minced
09 -
1 lemon, juiced
10 -
1/2 lemon, zested
11 -
300g long-grain white rice
12 -
720ml chicken broth
13 -
120ml heavy cream
14 -
100g grated Parmesan cheese
→ Garnish
15 -
1 tablespoon fresh parsley, chopped
16 -
Lemon wedges for serving
# Directions:
01 -
Heat olive oil and unsalted butter in a large deep skillet over medium-high heat. Season chicken pieces with Italian seasoning, salt, black pepper, and crushed red pepper flakes. Sauté until golden and cooked through. Remove chicken from pan and set aside.
02 -
Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant. Stir in lemon juice and lemon zest, deglazing the pan.
03 -
Add uncooked rice to the skillet, stirring to coat with the garlic-lemon mixture. Toast for 1-2 minutes. Pour in chicken broth, bring to a boil, then lower heat to a gentle simmer. Cover and cook for 18-20 minutes until rice is tender and liquid is absorbed.
04 -
Once rice is fully cooked, stir in heavy cream and grated Parmesan cheese until thoroughly combined and creamy.
05 -
Arrange the chicken over the creamy rice. Garnish with chopped fresh parsley and serve with lemon wedges.
# Notes:
01 -
For best results, allow the rice to rest covered for 5 minutes after cooking before adding cream and cheese.
02 -
Ensure chicken is cooked to an internal temperature of 75°C (165°F) for food safety.