Description
A delicious and creamy chicken scampi dish made with garlic, Parmesan cheese, and served over rice.
Ingredients
- 2 cups uncooked white rice
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. Return the cooked chicken to the skillet and mix well to coat the chicken in the creamy sauce.
- Fluff the cooked rice with a fork and serve it on plates. Top with the creamy chicken scampi mixture. Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add steamed broccoli or spinach for extra vegetables and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 1g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg