Description
This Chicken Scampi with Garlic Parmesan Rice recipe features tender, golden-browned chicken pieces simmered in a flavorful garlic, white wine, and butter sauce, served over creamy, cheesy jasmine rice infused with garlic powder. It’s a comforting and elegant dish perfect for a satisfying weeknight dinner or a special occasion.
Ingredients
Scale
For the Chicken Scampi
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/2 cup white wine (such as Sauvignon Blanc)
- 1 tablespoon lemon juice
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
For the Garlic Parmesan Rice
- 1 cup jasmine rice
- 2 cups low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 tablespoon olive oil
Instructions
- Prepare the Garlic Parmesan Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring 2 cups of low-sodium chicken broth to a boil. Add the rinsed rice, cover with a lid, reduce the heat to low, and simmer for about 15-20 minutes until the liquid is fully absorbed and the rice is tender.
- Finish the Rice: Once cooked, fluff the rice with a fork to separate the grains. Stir in the grated Parmesan cheese, garlic powder, and 1 tablespoon of olive oil to infuse rich flavor and creaminess. Keep the rice warm while preparing the chicken.
- Season the Chicken: Season the bite-sized chicken pieces generously with salt and pepper to enhance the flavor before cooking.
- Cook the Chicken: Heat 3 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken in a single layer, cooking for 5-7 minutes while stirring occasionally until the pieces are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Garlic and Red Pepper: In the same skillet, add the minced garlic and optional red pepper flakes. Sauté for about 1 minute until fragrant, taking care not to let the garlic burn.
- Deglaze the Pan: Pour in the white wine, scraping up any browned bits stuck to the bottom of the pan to add depth of flavor. Allow the wine to simmer and reduce slightly for 1-2 minutes.
- Add Lemon Juice and Broth: Stir in the lemon juice and 1 cup of chicken broth. Bring the mixture to a gentle simmer and cook for 3-4 minutes to meld the flavors.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Add the butter and stir until melted and everything is heated through, about 1-2 minutes. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Spoon the warm garlic Parmesan rice onto plates. Top with the chicken scampi mixture and garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- If you prefer less heat, omit the red pepper flakes.
- Use gluten-free chicken broth if needed for a gluten-free option.
- White wine can be substituted with additional chicken broth or a splash of white grape juice for a non-alcoholic version.
- Ensure not to overcook the rice to keep it fluffy rather than mushy.
- Leftover chicken scampi can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
