Chicken Scampi Garlic Rice (Print Version)
# Ingredients:
→ For the Chicken Scampi
01 -
1 ½ pounds boneless skinless chicken breasts, sliced into thin strips
02 -
2 tablespoons olive oil
03 -
2 tablespoons butter
04 -
4 cloves garlic, minced
05 -
1 small red bell pepper, thinly sliced
06 -
1 small yellow bell pepper, thinly sliced
07 -
1 teaspoon Italian seasoning
08 -
¼ teaspoon crushed red pepper flakes, optional
09 -
Salt and black pepper to taste
10 -
1 tablespoon fresh lemon juice
11 -
2 tablespoons chopped fresh parsley, for garnish
→ For the Garlic Parmesan Rice
12 -
1 tablespoon butter
13 -
2 cloves garlic, minced
14 -
1 cup long grain white rice
15 -
2 ¼ cups chicken broth, low-sodium preferred
16 -
½ cup grated Parmesan cheese
17 -
Salt and pepper to taste
18 -
Fresh parsley, optional, for garnish
# Instructions:
01 -
Melt 1 tablespoon butter in a medium saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in rice and toast for 1–2 minutes.
02 -
Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender and liquid is absorbed.
03 -
Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste. Cover and set aside.
04 -
Heat olive oil and butter in a large skillet over medium-high heat. Add chicken strips and season with salt, pepper, and Italian seasoning. Cook for 4–5 minutes, or until chicken is golden and cooked through.
05 -
Add garlic, red and yellow bell peppers, and crushed red pepper flakes (if using). Cook for 3–4 minutes, until peppers are tender and garlic is fragrant.
06 -
Squeeze in lemon juice and toss everything together. Adjust seasoning as needed.
07 -
Spoon garlic Parmesan rice onto plates and top with chicken scampi. Garnish with chopped parsley and extra Parmesan if desired. Serve hot.
# Notes:
01 -
Swap chicken for shrimp for a more traditional scampi.
02 -
Add more lemon juice for extra tang.
03 -
Use brown or cauliflower rice for a low-carb option.