Description
A delicious twist on classic shrimp scampi, featuring tender chicken breasts in a garlic butter lemon sauce served over creamy Parmesan rice.
Ingredients
Scale
- For the Chicken:
- 2 boneless, skinless chicken breasts, sliced in half lengthwise
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
- For the Garlic Butter Sauce:
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup dry white wine (or extra broth)
- 2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- For the Garlic Parmesan Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the Garlic Parmesan Rice:
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Add the rice and stir to coat with butter. Pour in 2 cups chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- Remove from heat. Stir in Parmesan cheese and chopped parsley. Season with salt and pepper to taste. Cover and set aside.
- Prepare the Chicken:
- In a shallow dish, combine flour, salt, pepper, and garlic powder. Dredge each chicken piece in the flour mixture, shaking off excess.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Add chicken pieces and cook for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken to a plate and tent with foil.
- Make the Garlic Butter Sauce:
- In the same skillet, reduce heat to medium. Add 3 tablespoons butter. Once melted, add 4 minced garlic cloves and cook for 30 seconds.
- Pour in chicken broth, white wine (if using), lemon juice, and red pepper flakes. Bring to a simmer, scraping up any browned bits from the bottom. Cook for 2-3 minutes until slightly reduced.
- Return the chicken to the skillet. Spoon sauce over the chicken. Sprinkle with fresh parsley.
- Serve the chicken and sauce over the Garlic Parmesan Rice.
Notes
For a non-alcoholic version, replace the white wine with additional chicken broth. You can also add a squeeze of extra lemon juice before serving. Leftovers keep in the refrigerator for up to 3 days.
Nutrition
- Calories: 585
- Sugar: 2g
- Fat: 27g
- Carbohydrates: 54g
- Protein: 32g