Ingredients:
For the Chicken:
1 pound boneless, skinless chicken breasts, sliced into thin strips
Salt and pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup chicken broth
Juice of 1 lemon
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
For the Garlic Parmesan Rice:
1 cup long-grain white rice
2 cups chicken broth
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Directions:
For the Chicken:
Season the chicken strips with salt and pepper.
In a large skillet, heat olive oil over medium-high heat.
Add the seasoned chicken strips to the skillet and cook for 3-4 minutes per side until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
Simmer for 3-4 minutes to reduce the liquid slightly.
Stir in butter until melted and well combined.
Return the cooked chicken to the skillet, tossing to coat in the sauce.
Sprinkle chopped parsley over the chicken just before serving.
For the Garlic Parmesan Rice:
In a medium saucepan, combine rice, chicken broth, and minced garlic.
Bring to a boil over high heat, then reduce the heat to low.
Cover and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
Remove from heat and stir in grated Parmesan cheese.
Season with salt and pepper to taste.
To Serve:
Divide the garlic Parmesan rice among plates or bowls.
Top with chicken scampi and spoon some of the sauce over the chicken and rice.
Garnish with chopped fresh parsley.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 450 kcal | Servings: 4 servings