Chicken Scampi Creamy Garlic Rice (Print version)
Juicy chicken strips in a white wine garlic butter sauce, cooked with parmesan cream rice in one pan. On the table in 40 minutes.
# Ingredients:
For the chicken
01 -
1.5 lbs (680 g) boneless skinless chicken breasts, cut into 1-inch strips
02 -
1/2 cup (60 g) all-purpose flour
03 -
1 tsp garlic powder
04 -
1/2 tsp paprika
05 -
Salt and black pepper to taste
06 -
2 tbsp olive oil
For the sauce and rice
07 -
4 tbsp unsalted butter, divided
08 -
6 cloves garlic, minced
09 -
1/2 tsp red pepper flakes (optional)
10 -
1/2 cup (120 ml) dry white wine such as pinot grigio or sauvignon blanc
11 -
1 cup (190 g) long-grain white rice
12 -
2 cups (480 ml) low-sodium chicken broth
13 -
1/3 cup (80 ml) heavy cream
14 -
1 cup (90 g) freshly grated parmesan cheese
15 -
Juice of 1/2 lemon
16 -
2 tbsp fresh flat-leaf parsley, chopped
# Instructions:
01 -
Combine the flour, garlic powder, paprika, salt, and pepper in a shallow bowl. Toss the chicken strips in the flour mixture and shake off any excess so only a thin coat remains.
02 -
Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and sear for 3 to 4 minutes per side until golden brown and cooked through to 165°F internally. Transfer to a plate and set aside.
03 -
Reduce the heat to medium. Add 3 tablespoons of butter to the same pan. Once melted, add the garlic and red pepper flakes and cook for about 1 minute until fragrant but not browned.
04 -
Pour the white wine into the pan and scrape up all the browned bits from the bottom. Let it cook for 2 to 3 minutes until reduced by about half and the sharp alcohol smell mellows.
05 -
Add the dry rice and stir to coat it in the buttery sauce. Toast for 2 to 3 minutes until some grains look lightly golden. Pour in the chicken broth, bring to a low boil, then cover and reduce to the lowest heat setting. Cook for 18 to 20 minutes without lifting the lid.
06 -
Remove the pan from heat. Stir in the heavy cream, parmesan, and remaining tablespoon of butter until the rice looks glossy and creamy. Return the chicken to the pan, squeeze lemon juice over everything, and top with chopped parsley. Serve immediately.
# Good to know:
01 -
Best served immediately while the sauce is glossy and the rice is at its creamiest.
02 -
Use a dry white wine you would actually drink, not products labeled cooking wine, which have added salt.