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This restaurant-quality chicken scampi paired with creamy garlic Parmesan rice transforms simple ingredients into an impressive weeknight dinner. The tender chicken strips bathed in a garlicky lemon sauce complement the rich, cheesy rice perfectly for a meal that feels special without requiring culinary school training.
I discovered this recipe during a particularly chaotic week when I needed something impressive yet simple. My family was so captivated by the flavors that it's now in our regular rotation even when we have guests over.
Ingredients
- Boneless skinless chicken breasts: Thinly sliced for quick cooking and maximum flavor absorption
- Olive oil: Use good quality for the best flavor foundation
- Garlic: Fresh minced cloves provide the signature scampi flavor profile
- Chicken broth: Creates the base for the silky sauce while adding depth
- Lemon juice: The acidity brightens the entire dish and cuts through the richness
- Jasmine rice: Its fragrant nature and fluffy texture makes it ideal for soaking up the sauce
- Parmesan cheese: Adds a nutty saltiness that elevates the rice to extraordinary levels
- Fresh parsley: Provides a pop of color and fresh herbal notes to finish the dish
Step-by-Step Instructions
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- Prepare the Chicken:
- Season chicken strips generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add chicken in a single layer without overcrowding the pan. Cook for 5-7 minutes, turning occasionally until each piece develops a beautiful golden crust and is cooked through. The chicken should reach 165°F internally. Remove to a plate and tent with foil to keep warm.
- Create the Scampi Sauce:
- Using the same skillet with all those flavorful browned bits, reduce heat to medium and add minced garlic. Sauté for exactly one minute until fragrant but not browned as burnt garlic becomes bitter. Add chicken broth and lemon juice, using a wooden spoon to scrape up all the caramelized bits from the bottom of the pan. Let the mixture simmer for 2 minutes to reduce slightly and concentrate flavors.
- Finish the Chicken:
- Return the cooked chicken to the skillet, nestling each piece into the simmering sauce. Allow the chicken to heat through and absorb the flavors for about 2 minutes. The sauce should coat each piece with a glossy finish. If the sauce reduces too much, add a splash more broth.
- Prepare the Rice:
- While the chicken cooks, combine jasmine rice with water according to package directions in a medium saucepan. Bring to a boil, then reduce heat to low, cover tightly and simmer for about 15 minutes or until all water is absorbed and rice is tender. Remove from heat but keep covered for 5 minutes to steam further.
- Complete the Dish:
- Fluff the cooked rice with a fork then gently fold in the Parmesan cheese until melted and incorporated throughout. Spoon the fragrant rice onto plates, top with chicken scampi and drizzle with the remaining sauce from the pan. Finish with a generous sprinkle of fresh parsley for color and freshness.
My absolute favorite part of this dish is how the Parmesan melts into the hot rice, creating pockets of cheesy goodness. This recipe brings back memories of my grandmother teaching me to cook when I was young she always said the secret to good Italian-inspired cooking was patience with the garlic.
Perfect Pairings
This chicken scampi shines when served with a simple green salad dressed with olive oil and balsamic vinegar. The fresh, crisp greens provide a wonderful contrast to the rich, savory flavors of the main dish. For a complete meal that feels special yet remains easy, add some crusty bread to soak up any remaining sauce that would be a shame to waste.
Make It Your Own
While the recipe is perfect as written, dont be afraid to customize it to your preferences. Try adding a handful of baby spinach to the chicken during the final minute of cooking for added nutrition and color. For a spicier version, incorporate red pepper flakes with the garlic. If youd like a creamier sauce, stir in a tablespoon of cold butter at the very end before serving to create a silky, luxurious finish.
Storage and Reheating
Store leftover chicken and rice separately in airtight containers in the refrigerator for up to three days. When reheating the chicken, add a splash of chicken broth to restore moisture and prevent drying out. The rice can be revived with a sprinkle of water before microwaving or reheating in a covered pan on the stove. For best results, reheat gently over medium-low heat rather than using high temperatures.
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This dish is a true delight in both flavor and simplicity you’ll impress with every bite!
Frequently Asked Questions
- → What type of rice works best for this dish?
Jasmine rice is ideal for its light, fragrant texture, but you can use basmati or long-grain rice if preferred.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and add a richer flavor to the dish.
- → How do I make the dish more flavorful?
Add a pinch of red pepper flakes or a splash of white wine to the garlic and lemon sauce for extra depth of flavor.
- → Can I prepare this meal in advance?
You can cook the chicken and prepare the sauce ahead of time, then reheat and combine with freshly made rice before serving.
- → What can I use instead of Parmesan cheese?
Pecorino Romano or Grana Padano cheese are excellent substitutes if Parmesan is unavailable.