Ingredients

2 tbsp Unsalted butter

3 cloves Garlic (minced)

1 cup Long-grain white rice (uncooked)

2 cups Chicken broth

1/2 cup Heavy cream

1/2 cup Grated Parmesan cheese

Salt, to taste

Black pepper, to taste

2 tbsp Fresh parsley (chopped, for garnish)

1.5 lbs Boneless, skinless chicken breasts (cut into 1-inch bite-sized pieces or thin cutlets)

1 tbsp Olive oil (for searing chicken)

1/2 tsp Salt

1/4 tsp Black pepper

1/2 tsp Garlic powder

1/2 tsp Onion powder

1/4 tsp Paprika

4 tbsp Unsalted butter

2 tbsp Olive oil (for scampi sauce)

6 cloves Garlic (minced)

1/2 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio, or chicken broth for alcohol-free)

1/4 cup Fresh lemon juice

1/2 tsp Red pepper flakes (optional, for a hint of heat)

1/4 cup Fresh parsley (chopped, for scampi sauce)

Instructions

Step 1: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 3 cloves of minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.

Step 2: Add 1 cup uncooked long-grain white rice to the saucepan and stir for 1-2 minutes until lightly toasted. Pour in 2 cups chicken broth, season with salt and pepper to taste, and bring to a boil.

Step 3: Reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Avoid lifting the lid during cooking.

Step 4: Remove from heat and let stand, covered, for 5 minutes. Then stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese. Fluff with a fork and keep warm.

Step 5: While the rice cooks, pat the chicken dry with paper towels. Season evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon paprika.

Step 6: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer without overcrowding (cook in batches if needed). Cook for 3-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.

Step 7: In the same skillet, melt 4 tablespoons unsalted butter with 2 tablespoons olive oil over medium heat. Add 6 cloves minced garlic and red pepper flakes if using. Sauté for 1 minute until fragrant.

Step 8: Pour in 1/2 cup dry white wine or chicken broth. Bring to a simmer, scraping up any browned bits from the pan. Let simmer for 2-3 minutes to reduce slightly.

Step 9: Stir in 1/4 cup fresh lemon juice and 1/4 cup chopped fresh parsley. Return cooked chicken to the skillet, gently toss to coat in the sauce, and cook another 1-2 minutes to heat through.

Step 10: Divide the creamy garlic Parmesan rice among serving plates. Spoon chicken scampi on top with extra sauce. Garnish with reserved 2 tablespoons chopped fresh parsley and serve immediately.

Tips & Variations

For a non-alcoholic version, replace the white wine with additional chicken broth.

If you prefer a spicier dish, increase the red pepper flakes to taste.

Use thinly sliced chicken cutlets if you want quicker cooking times and a more elegant presentation.

To add extra veggies, mix in sautéed spinach or cherry tomatoes when adding the chicken back to the pan.

FAQs

Can I use brown rice instead of white rice?

Yes, but cooking time and liquid amounts will differ. Brown rice generally takes longer to cook and may need more liquid, so adjust accordingly.

What if I don’t have fresh parsley?

Dried parsley can be substituted but add it earlier in cooking to hydrate and release flavor. Fresh parsley adds a brighter, fresher taste and is recommended for garnish.