Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 3 tablespoons butter
- 4 garlic cloves, minced
- ½ cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 cup white rice
- 2 cups chicken broth
- ½ cup freshly grated parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- Season chicken breasts with salt, black pepper, and paprika on both sides.
- In a large skillet, heat olive oil over medium heat and sear chicken breasts for 5–6 minutes per side until golden brown and fully cooked through. Remove from skillet and set aside.
- In the same skillet, lower heat and add butter along with minced garlic. Sauté for 1–2 minutes until fragrant.
- Pour in chicken broth and lemon juice. Scrape the bottom of the skillet to deglaze it and stir in lemon zest. Let it simmer for an additional 3–4 minutes.
- Return the seared chicken back to the skillet and spoon sauce over the chicken. Let it simmer for another 2–3 minutes.
- In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté briefly until aromatic.
- Stir in white rice and toast for about 1 minute. Pour in chicken broth; bring to a boil then reduce heat to low. Cover and simmer for approximately 15 minutes until rice is tender.
- Remove from heat once done; stir in freshly grated parmesan cheese and chopped parsley.
- Plate a serving of garlic parmesan rice topped with scampi chicken and garnish with extra parsley or red pepper flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Searing/Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 550
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg