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Chicken Scampi Garlic Rice: A Delicious & Easy Recipe

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Tender chicken in a flavorful garlic-wine sauce, served over garlic rice. A quick and easy weeknight meal!

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons olive oil, divided
  • 6 tablespoons butter, divided
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup heavy cream
  • 1/4 cup chopped fresh parsley, for garnish
  • 1/4 cup grated Parmesan cheese, for garnish
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 cups long-grain rice, rinsed
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Cut chicken breasts into bite-sized pieces. Pat dry with paper towels.
  2. In a medium bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper.
  3. Add the chicken pieces to the flour mixture and toss to coat evenly.
  4. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add half of the chicken to the skillet in a single layer. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  5. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter to the skillet. Add the remaining chicken and cook as before, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  6. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and cook for about 1 minute, or until fragrant.
  7. Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes.
  8. Pour in the chicken broth and lemon juice. Bring the mixture to a simmer and cook for 3-4 minutes.
  9. Stir in the heavy cream and red pepper flakes (if using). Bring the sauce back to a simmer and cook for another 1-2 minutes, or until it thickens slightly.
  10. Return the cooked chicken to the skillet and toss to coat with the sauce.
  11. Garnish with chopped fresh parsley and grated Parmesan cheese. Serve immediately over the prepared garlic rice.
  12. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant.
  13. Add the rinsed rice to the saucepan and stir to coat with the garlic-infused oil. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
  14. Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil.
  15. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
  16. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and stir in the butter.
  17. Garnish with chopped fresh parsley. Serve immediately as a bed for the Chicken Scampi.

Notes

  • Spice it Up: Add an extra pinch of red pepper flakes to the chicken scampi sauce for more heat.
  • Vegetable Boost: Sautéed mushrooms, bell peppers, or spinach can be added to the chicken scampi. Add them to the skillet after the garlic and cook until tender.
  • Shrimp Scampi: Substitute the chicken with 1.5 lbs of peeled and deveined shrimp. Cook the shrimp for just 2-3 minutes per side, or until pink and opaque.
  • Wine Alternative: Substitute white wine with additional chicken broth and a splash of white wine vinegar or lemon juice.
  • Creamy Sauce: Add a tablespoon of cream cheese along with the heavy cream for an even creamier sauce.
  • Make Ahead: Prepare the garlic rice ahead of time and reheat it before serving. Store in an airtight container in the refrigerator for up to 2 days.
  • Gluten-Free Option: Use a gluten-free all-purpose flour blend for coating the chicken.
  • Serving Suggestions: Serve with a side salad or crusty bread.

Find it online: https://anasrecipes.com/chicken-scampi-garlic-rice/