Ingredients
→ Chicken
450g boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1/8 teaspoon ground black pepper
→ Rice
4 cloves garlic, minced
1 lemon, juiced
1/2 lemon, zested
300g long-grain white rice
720ml chicken broth
120ml heavy cream
100g grated Parmesan cheese
→ Garnish
1 tablespoon fresh parsley, chopped
Lemon wedges for serving
Directions
Heat olive oil and unsalted butter in a large deep skillet over medium-high heat. Season chicken pieces with Italian seasoning, salt, black pepper, and crushed red pepper flakes. Sauté until golden and cooked through. Remove chicken from pan and set aside.
Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant. Stir in lemon juice and lemon zest, deglazing the pan.
Add uncooked rice to the skillet, stirring to coat with the garlic-lemon mixture. Toast for 1-2 minutes. Pour in chicken broth, bring to a boil, then lower heat to a gentle simmer. Cover and cook for 18-20 minutes until rice is tender and liquid is absorbed.
Once rice is fully cooked, stir in heavy cream and grated Parmesan cheese until thoroughly combined and creamy.
Arrange the chicken over the creamy rice. Garnish with chopped fresh parsley and serve with lemon wedges.
Notes
For best results, allow the rice to rest covered for 5 minutes after cooking before adding cream and cheese.
Ensure chicken is cooked to an internal temperature of 75°
Creamy Garlic Chicken Scampi with Rice
