Description
This Chicken Scampi with Garlic Parmesan Rice is a flavorful and comforting meal featuring tender seared chicken breasts simmered in a garlic butter sauce, served over fluffy rice enriched with Parmesan cheese and fresh parsley. Ready in 30 minutes, it’s perfect for a quick yet elegant dinner.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 1 cup low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- Salt and pepper, to taste
Rice
- 1 cup long-grain white rice
- 2 cups water
- Pinch of salt
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Cook the Rice: Bring 2 cups of water to a boil in a saucepan. Add the rice and a pinch of salt. Cover the pan and simmer on low heat for about 18 minutes, or until the rice is tender and fluffy.
- Prepare the Chicken: While the rice cooks, trim any excess fat from the chicken breasts and season both sides generously with salt and pepper.
- Sear the Chicken: Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear them for about 6 minutes per side until they are golden brown and cooked through. Then, remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and soy sauce, stirring to deglaze the pan and loosen any browned bits from the bottom.
- Simmer the Chicken in Sauce: Return the chicken breasts to the skillet, spoon the sauce over them, and let them simmer gently for 3 minutes so the flavors meld together.
- Finish the Rice: Fluff the cooked rice with a fork and stir in the freshly grated Parmesan cheese and chopped parsley until well combined and creamy.
- Serve: Plate the cheesy garlic Parmesan rice, place the chicken breasts on top, and spoon any remaining sauce from the skillet over the dish for added flavor.
Notes
- Using low-sodium chicken broth and soy sauce helps control the salt content.
- Ensure the chicken is cooked through by checking that its internal temperature reaches 165°F (74°C).
- You can substitute fresh parsley with dried parsley if fresh is unavailable, but use less dried parsley (about 1 tablespoon).
- For a creamier sauce, consider adding a splash of heavy cream during the simmer step.
- Leftover rice can be stored separately in the refrigerator for up to 3 days.
