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Chicken Scampi with Garlic Parmesan Rice

Chicken Scampi with Garlic Parmesan Rice
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Indulge in a delightful culinary experience with Chicken Scampi paired with Garlic Parmesan Rice. This easy-to-make dish features tender, pan-seared chicken breasts enveloped in a luscious lemon-butter scampi sauce, perfectly complemented by creamy, parmesan-infused rice. Ideal for both weeknight dinners and special gatherings, this recipe offers a burst of flavor that will impress family and friends alike. With the aromatic notes of garlic and lemon, each bite brings a comforting warmth that makes this meal truly unforgettable.

Ingredients

Scale
  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 3 tablespoons butter
  • 4 garlic cloves, minced
  • ½ cup chicken broth
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped parsley
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 cup white rice
  • 2 cups chicken broth
  • ½ cup freshly grated parmesan cheese
  • 1 tablespoon chopped parsley

Instructions

  1. Season chicken breasts with salt, black pepper, and paprika.
  2. In a skillet over medium heat, sear the chicken in olive oil for about 5–6 minutes on each side until golden brown and cooked through. Set aside.
  3. In the same skillet, melt butter over medium heat and sauté garlic until fragrant. Add chicken broth and lemon juice; scrape the bottom to deglaze.
  4. Stir in lemon zest and simmer for 3–4 minutes before returning the chicken to the skillet to coat with sauce.
  5. For the Garlic Parmesan Rice: In a saucepan, melt butter and sauté minced garlic until aromatic. Add rice, toast briefly, then pour in chicken broth; bring to a boil before reducing heat to low and cooking covered for 15 minutes.
  6. Stir in parmesan cheese and chopped parsley before serving.

Nutrition

Find it online: https://juliataste.com/chicken-scampi-with-garlic-parmesan-rice/