Chicken Scampi with Parmesan Rice
Chicken Scampi with Parmesan Rice is a fast, family-friendly weeknight dinner featuring golden seared chicken strips in a garlicky lemon butter sauce served over creamy parmesan-coated rice.
Equipment
- 1 Large Skillet or deep saute pan
- 1 Medium Saucepan with lid for rice
- 1 Cutting Board
- 1 Tongs for handling chicken
- 1 Cheese Grater for fresh parmesan
- 1 Citrus Juicer or fork for lemon
Ingredients
For the Chicken
- 1.5 lbs chicken breast strips sliced thin and even
- 1/3 cup all-purpose flour for light coating
- 1 tsp Italian seasoning
- salt and black pepper to taste
For the Scampi Sauce
- 4 cloves garlic fresh minced
- 3 tbsp butter divided
- 2 tbsp olive oil
- 1/2 cup dry white wine or substitute chicken broth
- 1/2 cup chicken broth
- 2 tbsp fresh lemon juice about one lemon
- 1/4 tsp red pepper flakes optional
For the Parmesan Rice
- 1.5 cups long-grain white rice rinsed
- 3 cups chicken broth used instead of water for flavor
- 3/4 cup parmesan cheese freshly grated
- 1 tbsp butter stirred in after cooking
For Garnish
- fresh parsley chopped
- lemon slices for serving
Instructions
- Season your chicken strips with salt, pepper, and Italian seasoning, then coat them lightly in flour.
- Heat olive oil and one tablespoon of butter in your skillet over medium-high heat until shimmering.
- Add the chicken strips in a single layer and cook for 3 to 4 minutes per side until golden brown.
- Remove the cooked chicken from the skillet and set it aside on a plate, tented with foil.
- Reduce the heat to medium and add the remaining butter to the same skillet.
- Add the minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
- Pour in the white wine and scrape up the browned bits from the bottom of the pan.
- Add chicken broth and lemon juice, then let the sauce simmer for 3 to 4 minutes to reduce slightly.
- While the sauce simmers, cook your rice in a separate saucepan using chicken broth instead of water.
- Once the rice is fully cooked, stir in freshly grated parmesan and a pat of butter until creamy.
- Return the chicken strips to the skillet and coat them thoroughly in the scampi sauce.
- Serve the saucy chicken over a generous portion of parmesan rice and garnish with fresh parsley and lemon slices.
Notes
For a non-alcoholic version, replace white wine with extra chicken broth plus a teaspoon of white wine vinegar. Always use freshly grated parmesan for the creamiest rice texture. Cook rice in chicken broth for maximum savory flavor.