Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced
½ cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper, to taste
1 cup rice (preferably jasmine or long-grain)
2 cups chicken broth (for rice)
1 tablespoon butter
Fresh parsley, chopped (for garnish)
Directions:
Cook the Rice:
In a medium saucepan, bring 2 cups of chicken broth to a boil. Add rice, reduce heat to low, cover, and cook for 15–18 minutes, or until rice is tender and liquid is absorbed. Once done, remove from heat and fluff with a fork. Stir in 1 tablespoon butter and set aside.
Cook the Chicken:
In a large skillet, heat olive oil over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning, and cook for 6–8 minutes, until chicken is browned and cooked through. Remove chicken from skillet and set aside.
Make the Scampi Sauce:
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth and bring to a simmer for 2–3 minutes, scraping any bits off the bottom of the pan. Add heavy cream and Parmesan cheese, stirring until sauce is smooth and creamy. Let sauce simmer for 3–4 minutes to thicken.
Combine:
Return chicken to the skillet and stir to coat with the creamy sauce. Let it cook for another 2 minutes, allowing chicken to soak in the flavors.
Serve:
Plate the creamy garlic Parmesan rice and top with chicken scampi. Drizzle with extra sauce and garnish with fresh parsley and additional Parmesan cheese.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Calories: ~580 kcal per serving
Servings: 4