Lemon Garlic Chicken Scampi (Print)

Succulent chicken strips in a zesty lemon-garlic butter sauce, served atop creamy Parmesan rice for an elegant weeknight dinner.

# Ingredients:

→ Chicken & Marinade

01 - 1 pound boneless, skinless chicken breasts, sliced into thin strips
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons olive oil

→ Scampi Sauce

04 - 4 cloves garlic, minced
05 - 125 ml chicken broth
06 - Juice of 1 lemon
07 - 60 ml dry white wine
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons fresh parsley, finely chopped

→ Garlic Parmesan Rice

10 - 200 g long-grain white rice
11 - 500 ml chicken broth
12 - 2 cloves garlic, minced
13 - 30 g Parmesan cheese, freshly grated
14 - Fresh parsley, chopped, for garnish

# Directions:

01 - Season the chicken strips generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 3-4 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
03 - In the same skillet, add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
04 - Pour in chicken broth, lemon juice, and white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes to reduce the liquid slightly.
05 - Stir in butter until melted and well incorporated into the sauce.
06 - Return the cooked chicken to the skillet, tossing to coat in the sauce. Sprinkle with chopped parsley.
07 - In a medium saucepan, combine rice, chicken broth, and minced garlic. Bring to a boil over high heat, then reduce heat to low.
08 - Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
09 - Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
10 - Divide the garlic Parmesan rice among plates. Top with chicken scampi and spoon sauce over the chicken and rice. Garnish with additional chopped fresh parsley and serve immediately.

# Notes:

01 - For the best flavor, use a dry white wine like Pinot Grigio or Sauvignon Blanc. If you prefer not to use wine, substitute with additional chicken broth.
02 - The dish is best served immediately while the sauce is still warm and vibrant.

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