Garlic Parmesan Chicken Rice (Print Version)
# Ingredients:
→ Chicken
01 -
1 lb chicken breasts, boneless and skinless, cut into thin pieces
02 -
Pepper and salt, as needed
→ Scampi Sauce
03 -
4 garlic cloves, finely chopped
04 -
2 tablespoons olive oil
05 -
120 ml chicken stock
06 -
One lemon, juiced
07 -
60 ml optional white wine
08 -
2 tablespoons butter, unsalted
09 -
2 tablespoons fresh parsley, chopped
→ Garlic Parmesan Rice
10 -
480 ml chicken stock
11 -
200 g white long-grain rice
12 -
2 garlic cloves, minced
13 -
Parmesan cheese, 25g grated
14 -
Fresh parsley for topping, chopped
# Instructions:
01 -
Sprinkle salt and pepper on the chicken strips. Heat olive oil on medium-high in a big skillet, and add the chicken. Let the strips cook for about 3-4 minutes per side till they're golden and done. Take them out and set aside.
02 -
Using the same skillet, cook the garlic for about a minute until it smells amazing. Add chicken stock, lemon juice, and wine if you want. Scrape up any stuck bits at the pan’s base. Let it bubble for 3-4 minutes to slightly thicken, then stir in the butter until it’s fully mixed.
03 -
Pop the cooked chicken back into the skillet and toss it in the sauce. Sprinkle parsley over the top.
04 -
Mix garlic, rice, and chicken stock in a saucepan. Boil it on high, then lower the heat. Cover it up and let it simmer for 15-20 minutes, or until the liquid’s soaked up and the rice is soft.
05 -
Take the cooked rice off the burner and mix in grated Parmesan cheese. Add salt and pepper if needed.
06 -
Spoon the garlic rice onto plates or in bowls. Add chicken and drizzle some sauce over both. Sprinkle parsley on top, and serve right away.
# Notes:
01 -
White wine gives extra flavor but you can skip it if you like.
02 -
A little lemon zest can bring out more citrusy taste in the sauce.