Chicken Scampi with Creamy Garlic Parmesan Rice (Print version)

Juicy chicken strips over creamy garlic Parmesan rice with lemon, butter, white wine, and parsley in one skillet.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into thin strips
02 - 1 teaspoon lemon pepper seasoning
03 - 1/2 teaspoon garlic powder
04 - 3/4 teaspoon kosher salt, divided
05 - 1/2 teaspoon black pepper
06 - 2 tablespoons olive oil

For the creamy garlic Parmesan rice

07 - 4 tablespoons (56 g) unsalted butter
08 - 6 cloves garlic, minced
09 - 1/4 teaspoon red pepper flakes, optional
10 - 1/2 cup (120 ml) dry white wine, or extra chicken broth
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon lemon zest
13 - 1 1/2 cups (285 g) long-grain white rice or jasmine rice, rinsed
14 - 3 cups (720 ml) low-sodium chicken broth
15 - 1/3 cup (80 ml) heavy cream
16 - 1/2 cup (50 g) freshly grated Parmesan cheese
17 - 2 tablespoons chopped fresh parsley, plus more for serving

# Instructions:

01 - Pat the chicken dry. Toss with lemon pepper seasoning, garlic powder, 1/2 teaspoon salt, and black pepper.
02 - Heat olive oil in a large deep skillet over medium-high heat. Cook the chicken strips for 3-4 minutes per side, until golden and cooked through to 165°F. Transfer to a plate.
03 - Reduce heat to medium. Add butter, garlic, red pepper flakes, and the remaining 1/4 teaspoon salt. Cook for 30-60 seconds, stirring, until fragrant.
04 - Add white wine and lemon juice. Scrape the browned bits from the bottom of the skillet and simmer for 2-3 minutes.
05 - Stir in the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, until the rice is tender and most of the liquid is absorbed.
06 - Remove from heat. Stir in heavy cream, Parmesan, lemon zest, and parsley until creamy. Nestle the chicken on top, cover, and rest for 5 minutes before serving.

# Good to know:

01 - Use a deep skillet with a tight-fitting lid so the rice steams evenly.
02 - If using regular salted broth, reduce the added salt and season at the end.
03 - Best served right after the Parmesan melts into the rice.

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