Creamy Garlic Butter Chicken Scampi (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large boneless, skinless chicken breasts
02 -
4 cloves garlic, minced
03 -
30 ml olive oil
04 -
45 g unsalted butter, divided
05 -
45 ml fresh lemon juice
06 -
360 ml chicken broth, divided
07 -
120 ml freshly grated Parmesan cheese, plus more for garnish
08 -
120 ml heavy cream
09 -
185 g long-grain white rice
10 -
30 ml fresh parsley, chopped, plus more for garnish
11 -
2.5 g salt, plus more to taste
12 -
1.25 g black pepper, plus more to taste
13 -
0.6 g crushed red pepper flakes (optional)
# Instructions:
01 -
Slice the chicken breasts into uniform bite-sized strips. Season them generously with 2.5 g salt, 1.25 g black pepper, and 0.6 g crushed red pepper flakes, if using. Ensure even coating.
02 -
In a large skillet, heat 15 ml olive oil and 15 g unsalted butter over medium-high heat until shimmering. Add the seasoned chicken strips in a single layer, searing in batches if necessary to prevent overcrowding. Cook until golden brown and fully cooked through, approximately 3-4 minutes per side. Remove the seared chicken from the skillet and set aside.
03 -
Reduce the heat to medium-low. Add the remaining 30 g unsalted butter to the same skillet and allow it to melt. Introduce the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
04 -
Pour in the 45 ml fresh lemon juice and 120 ml chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the pan, incorporating them into the sauce for added flavor. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, allowing the sauce to slightly reduce and thicken.
05 -
While the sauce simmers, prepare the rice. In a separate medium saucepan, combine the 185 g long-grain white rice with the remaining 240 ml chicken broth. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until the rice is tender and all liquid has been absorbed.
06 -
Once the rice is cooked, stir in the 120 ml heavy cream and 120 ml freshly grated Parmesan cheese. Mix thoroughly until the rice achieves a creamy consistency and the cheese is fully melted. Taste and adjust seasoning with additional salt and pepper as required.
07 -
Return the cooked chicken to the skillet containing the garlic butter sauce. Toss gently to ensure the chicken strips are thoroughly coated. Allow the chicken to heat through on low for approximately 2 minutes.
08 -
Serve the creamy garlic butter chicken scampi immediately over generous portions of the creamy Garlic Parmesan Rice. Garnish with additional chopped fresh parsley and an extra sprinkle of Parmesan cheese, if desired.
# Notes:
01 -
For optimal texture, the rice is cooked separately, minimizing cleanup as the chicken and sauce are prepared in one skillet.
02 -
Enhance nutritional value by stirring in steamed broccoli florets, asparagus spears, or sautéed spinach into the chicken skillet during the last minute of cooking.
03 -
As an alternative to rice, serve the chicken scampi over your preferred pasta, such as linguine or angel hair.
04 -
Adjust the heat level by increasing the amount of crushed red pepper flakes for more spice, or omit them entirely for a milder dish.
05 -
Utilizing freshly squeezed lemon juice and freshly grated Parmesan cheese will significantly elevate the flavor profile of this preparation.