Chicken Scampi Creamy Rice (Printable Version)
Tender chicken meets creamy garlic Parmesan rice with a hint of lemon and herbs for a satisfying meal.
# Ingredients:
→ Poultry
01 -
450 grams boneless, skinless chicken breasts, trimmed and cut into bite-sized pieces
→ Fats and Oils
02 -
15 milliliters extra virgin olive oil
03 -
15 grams unsalted butter
→ Herbs and Spices
04 -
5 grams Italian seasoning blend (oregano, basil, and other herbs)
05 -
1 gram crushed red pepper flakes
06 -
3 grams sea salt
07 -
2 grams freshly ground black pepper
→ Aromatics
08 -
3 cloves garlic, minced
09 -
5 grams lemon zest (from approximately 1 medium lemon)
10 -
15 milliliters fresh lemon juice
→ Grains and Liquids
11 -
185 grams long grain white rice, uncooked
12 -
480 milliliters low sodium chicken broth
→ Dairy
13 -
120 milliliters heavy cream
14 -
60 grams freshly grated Parmesan cheese
→ Garnish
15 -
10 grams fresh parsley, chopped
16 -
Lemon wedges, for serving (optional)
# Steps:
01 -
Season the bite-sized chicken pieces thoroughly with Italian seasoning, salt, black pepper, and crushed red pepper flakes. Heat olive oil and butter in a large deep skillet over medium-high heat. Once butter foams, add chicken and sear undisturbed for several minutes to form a golden crust. Stir and continue cooking until chicken is golden and cooked through. Remove from skillet and set aside.
02 -
Lower heat to medium. Add minced garlic to the skillet and cook for about 30 seconds until fragrant. Stir in lemon juice and zest, scraping the pan to incorporate browned bits and build flavor.
03 -
Add uncooked rice directly to the skillet, stirring to coat grains evenly with garlic and lemon infusion. Toast rice for 1 to 2 minutes until a nutty aroma develops. Pour in chicken broth and bring to a boil, then reduce heat to simmer gently. Cover and cook for 18 to 20 minutes until rice is tender and liquid absorbed.
04 -
Once rice is cooked and fluffy, stir in heavy cream and grated Parmesan cheese. Mix gently until the mixture becomes thick, creamy, and well combined. Adjust consistency with additional cream if a looser texture is preferred.
05 -
Return the cooked chicken and any accumulated juices to the skillet, spreading over the creamy rice. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side for added brightness.
# Notes:
01 -
Always zest the lemon prior to juicing to maximize flavor. Toast rice thoroughly to enhance the dish's depth. Allow chicken to rest after searing to retain juiciness when combined.
02 -
This dish reheats well; store in an airtight container refrigerated up to three days. Reheat gently with an added splash of broth or cream to restore creaminess. Add fresh parsley just before serving.