Chicken Scampi with Garlic Parmesan Rice (Print version)

Juicy chicken strips cooked in a buttery garlic scampi sauce with tender parmesan rice, all in one skillet.

# Ingredients:

For the chicken

01 - 1 lb (450 g) boneless skinless chicken breasts or chicken tenders, cut into 2-inch strips
02 - 1 teaspoon lemon pepper seasoning
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon black pepper
06 - 2 tablespoons olive oil

For the sauce and rice

07 - 6 tablespoons (85 g) unsalted butter
08 - 6 cloves garlic, minced
09 - 1/4 teaspoon red pepper flakes
10 - 1/2 cup (120 ml) dry white wine, or extra chicken broth
11 - 1 tablespoon fresh lemon juice
12 - 1 1/2 cups (285 g) long-grain white rice or jasmine rice, rinsed
13 - 3 cups (720 ml) low-sodium chicken broth
14 - 1/2 teaspoon kosher salt, plus more to taste
15 - 1/2 cup (50 g) freshly grated parmesan cheese
16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges, for serving

# Instructions:

01 - Pat the chicken dry. Toss it with lemon pepper seasoning, garlic powder, salt, and black pepper until evenly coated.
02 - Heat olive oil in a large deep skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden and cooked through to 165°F, then transfer to a plate.
03 - Reduce the heat to medium. Add butter, garlic, and red pepper flakes to the same skillet and cook for about 1 minute until fragrant.
04 - Pour in the white wine and lemon juice, scraping up the browned bits. Simmer for 3-5 minutes until slightly reduced, then spoon 2 tablespoons of the sauce into a small bowl for finishing.
05 - Stir the rinsed rice into the skillet until coated. Add chicken broth and salt, bring to a gentle simmer, cover, and cook on medium-low for 18-20 minutes until the rice is tender.
06 - Remove the skillet from the heat. Stir parmesan into the rice, place the chicken on top, drizzle with the reserved sauce, cover, and let stand for 5 minutes. Finish with parsley and lemon wedges.

# Good to know:

01 - Use a deep skillet with a tight-fitting lid so the rice steams evenly.
02 - Best served right after the covered rest, while the rice is creamy.
03 - If skipping wine, use chicken broth and add extra lemon juice at the end.

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