Description
This Indulgent Chicken Scampi with Creamy Garlic Parmesan Rice combines tender, seasoned chicken breast sautéed to golden perfection with a luscious, creamy garlic Parmesan rice. Infused with Italian herbs and freshly minced garlic, this comforting skillet meal delivers rich flavors and a satisfying texture, all in about 40 minutes. Perfect for a cozy dinner that feels both hearty and elegant.
Ingredients
Scale
Chicken
- 1 pound Chicken Breast or Tenderloins (Turkey breast can also be used)
- 1 tablespoon Italian Seasoning (An Italian herb blend works just as well)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper (Adjust to your liking)
- 2 tablespoons Olive Oil (Substitute with vegetable oil if needed)
- 1 tablespoon Butter (Can be replaced with margarine for a dairy-free option)
Garlic Parmesan Rice
- 4 cloves Garlic (Fresh garlic is preferred)
- 1 cup Long-Grain White Rice (Substitute with jasmine rice if desired)
- 2 cups Chicken Broth (Use vegetable broth for a vegetarian version)
- 1/2 cup Heavy Cream (Half-and-half can be used)
- 1 cup Grated Parmesan Cheese (Freshly grated is ideal)
- 1/4 teaspoon Red Pepper Flakes (Optional for heat)
- 1/4 cup Fresh Parsley (Can be omitted if unavailable)
Instructions
- Season the Chicken: Pat the chicken breasts or tenderloins dry with paper towels. Generously season both sides with salt, black pepper, and Italian seasoning ensuring a uniform coating to enhance flavor.
- Sear the Chicken: Heat olive oil and butter together in a large skillet over medium heat. Once melted and shimmering, add the chicken and cook for 6-8 minutes until the chicken turns golden brown on the outside, cooking through but remaining juicy.
- Sauté Garlic: Remove the cooked chicken from the skillet temporarily. Add an extra tablespoon of butter and the minced garlic to the same skillet. Sauté over medium heat just until fragrant, about 1 minute, being careful not to burn the garlic.
- Toast the Rice: Add the long-grain white rice to the skillet with the garlic and butter mixture. Stir constantly to coat the rice and toast for 1-2 minutes until slightly translucent and aromatic.
- Simmer Rice: Pour in the chicken broth and scrape the bottom of the pan to release any browned bits (fond) for added flavor. Cover the skillet with a lid and allow the rice to simmer gently for 18-20 minutes or until the rice is tender and has absorbed most of the liquid.
- Create Creamy Sauce: Remove the lid and stir in the heavy cream and grated Parmesan cheese. Mix thoroughly until the cheese melts and the rice becomes creamy and well coated.
- Reheat Chicken: Nestle the seared chicken pieces back into the skillet with the creamy rice. Warm together for 2-3 minutes on low heat until the chicken is reheated and flavors meld.
- Garnish and Serve: Sprinkle fresh parsley and optional red pepper flakes over the top for a pop of color and mild heat. Serve hot for a comforting and flavorful meal experience.
Notes
- Substitute vegetable oil for olive oil if preferred for a neutral flavor or allergy needs.
- Use margarine instead of butter to make the dish dairy-free; however, this will slightly alter richness.
- Turkey breast can replace chicken for a leaner protein option.
- Jasmine rice can be used instead of long-grain white rice for a more fragrant rice base.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- Half-and-half may be used instead of heavy cream to reduce fat content but expect a less thick sauce.
- Freshly grated Parmesan cheese is recommended over pre-grated for best melting and flavor.
- Red pepper flakes add a nice kick but can be left out to keep the dish mild.
- Fresh parsley is ideal for garnish but can be omitted if unavailable.
