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Chicken Scampi with Garlic Parmesan Rice

Tender, perfectly seared chicken breast strips in a velvety, garlicky, herby reduction, served over fluffy, aromatic garlic parmesan rice for a comforting and indulgent dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1 lb chicken breasts boneless, skinless, sliced against grain
  • 2 tbsp extra virgin olive oil high-quality
  • 1 tsp dried oregano high-quality
  • to taste salt and freshly ground black pepper high-quality kosher salt
Creamy Scampi Sauce
  • 3 tbsp unsalted butter divided, cold for mounting
  • 2 sweet shallots finely minced
  • 6-8 cloves fresh garlic minced
  • 0.5 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 1 cup chicken broth high-quality
  • 0.5 cup luscious heavy cream
  • 0.25 cup freshly squeezed lemon juice fresh, not bottled
  • 0.25 cup fresh parsley finely chopped, divided
Garlic Parmesan Rice
  • 1.5 cups Jasmine rice fragrant, rinsed
  • 2.5 cups chicken broth high-quality
  • 2-3 cloves fresh garlic minced
  • 1 tbsp olive oil or butter
  • 0.5 cup freshly grated parmesan cheese fresh, not from can
  • 0.25 cup fresh parsley chopped
Garnish
  • to taste dried sun-dried tomatoes finely crumbled

Equipment

  • Large skillet (preferably cast-iron or heavy-bottomed)
  • Medium saucepan with lid (for rice)
  • Measuring Cups and Spoons
  • Mixing bowl
  • Wooden spoon and whisk

Method
 

  1. Cook the Perfect Garlic Parmesan Rice: Heat 1 tbsp oil/butter in a medium saucepan. Sauté minced garlic (for rice) for 30 seconds. Add rinsed Jasmine rice and toast for 1-2 minutes. Add chicken broth (2.5 cups), bring to boil, cover tightly, reduce heat to low, and cook for 15-20 minutes. Let sit covered 5 minutes, then fluff gently with freshly grated parmesan cheese and fresh parsley.
  2. Prep Chicken: Slice chicken against grain into 1/2-inch strips. Mix with 2 tbsp olive oil, dried oregano, salt, and black pepper. Marinate 10 minutes.
  3. Sear Chicken: Heat a large heavy skillet on high. Sear chicken strips in single-layer batches (2-3 min/side) until golden. Remove chicken and tent with foil.
  4. Sauté Aromatics: Reduce heat to medium. Add 1 tbsp butter, minced shallots, and cook 2-3 minutes. Add 6-8 cloves minced garlic and cook 1 minute until fragrant.
  5. Deglaze: Pour dry white wine into skillet, scraping fond from bottom. Simmer and reduce for 3-5 minutes.
  6. Build Sauce: Add chicken broth (1 cup) and heavy cream. Simmer 5-7 minutes, stirring, until thickened slightly with a beautiful ultra shiny sheen.
  7. Mount Sauce: Remove from heat. Gently swirl in remaining 2 tbsp cold butter and fresh lemon juice until emulsified and silky. Add half fresh parsley.
  8. Finish and Serve: Return seared chicken and accumulation juices to skillet, tossing gently to coat in the luscious sauce. Heat through for 1-2 minutes. Serve immediately over Garlic Parmesan Rice. Garnish with remaining fresh parsley and finely crumbled dried sun-dried tomatoes.

Notes

Ensure chicken is patted completely dry before marinating and searing for the best color. Do not peek while rice cooks; letting it sit covered at the end guarantees fluffiness. The key to the glossy sauce is swirling cold butter in gently *off* the heat.