Description
A quick and easy 30-minute weeknight dinner featuring garlicky, buttery chicken paired with creamy, cheesy garlic parmesan rice that soaks up every bit of sauce.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (thinly sliced or pounded thin)
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter (real butter, not margarine)
- 6 cloves garlic, minced (about 2 tablespoons)
- 1.5 cups low sodium chicken broth (or vegetable broth)
- 2 tablespoons fresh lemon juice
- 1 cup freshly grated Parmesan cheese (divided, about 100g total)
- 1 cup long grain white rice (jasmine preferred)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons butter (for rice)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Rinse 1 cup of white rice under cold water until water runs clear to remove excess starch.
- In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and water is absorbed.
- Remove rice from heat and stir in 2 tablespoons butter and ½ cup freshly grated Parmesan cheese. Cover and set aside to keep warm.
- While rice cooks, season chicken breasts generously with salt, pepper, and Italian seasoning. Slice or pound thin if needed.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once butter melts and foams, add chicken in a single layer. Cook 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer chicken to a plate and tent with foil.
- Lower heat to medium. Add remaining 2 tablespoons butter to skillet. When melted, add minced garlic and sauté about 30 seconds until fragrant but not browned.
- Pour in 1.5 cups chicken broth and bring to a gentle simmer, scraping browned bits from pan. Simmer 2-3 minutes to reduce slightly.
- Stir in fresh lemon juice and remaining ½ cup Parmesan cheese off heat, whisking until smooth and creamy. Season with salt and pepper to taste.
- Return chicken to skillet and spoon sauce over each piece. Warm together for 1-2 minutes.
- Sprinkle with chopped parsley and serve chicken with a generous scoop of garlic parmesan rice, letting sauce drizzle over rice.
Notes
[‘Rinse rice to improve texture and prevent gumminess.’, ‘Use fresh garlic for best flavor; avoid jarred garlic.’, ‘Cook garlic on medium heat to avoid bitterness.’, ‘Pound chicken thin for even, quick cooking.’, ‘Do not rinse skillet after cooking chicken to preserve browned bits for sauce.’, ‘Use freshly squeezed lemon juice for brightness.’, ‘Grate Parmesan fresh for smoother sauce.’, ‘Make extra rice as leftovers reheat well with added liquid.’, ‘Add optional veggies like spinach, cherry tomatoes, or mushrooms near end of cooking for variation.’, ‘Store leftovers in airtight container in fridge up to 4 days; reheat gently with added broth or water.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 420
- Sugar: 2
- Sodium: 450
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 1.5
- Protein: 35
Keywords: chicken scampi, garlic parmesan rice, easy dinner, weeknight meal, quick recipe, one-pan sauce, comfort food