Introduction:
but made with juicy chicken and served over fluffy rice that’s loaded with savory Parmesan. It’s bright and buttery, rich but balanced, and it tastes like
something you’d order at a cozy Italian restaurant… except it’s easy enough for a weeknight.
The scampi sauce is the star here: a silky mix of garlic-butter goodness, lemony freshness, and a gentle savory depth that clings to every bite of chicken.
Pair that with garlic Parmesan rice that soaks up all those flavors, and you’ve got a meal that feels special without being complicated.
Ingredients:
For the chicken scampi
- 1 1/2 lb (680 g) boneless, skinless chicken breasts (or thighs), sliced into strips
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 5–6 cloves garlic, minced
- 1/2 cup chicken broth
- 2–3 tablespoons lemon juice (plus lemon wedges for serving)
- 1 teaspoon lemon zest (optional but recommended)
- Pinch of red pepper flakes (optional)
- 2 tablespoons chopped parsley (or basil)
For the garlic Parmesan rice
- 1 1/2 cups long-grain white rice (uncooked)
- 3 cups chicken broth (low-sodium preferred)
- 2 tablespoons butter
- 2–3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1/2 cup grated Parmesan (plus more to taste)
- 1/4 teaspoon salt (optional; adjust after tasting)
- 2 tablespoons chopped parsley (optional)
Optional add-ins
- 1 cup baby spinach (stir into the scampi at the end)
- 1/2 cup mushrooms, sliced (sauté with chicken)
- 1/2 cup heavy cream (for a creamy scampi sauce)
