Creamy garlic Parmesan rice topped with tender chicken in a rich buttery garlic scampi sauce. A comforting and easy weeknight dinner.

Scale

1 lb boneless skinless chicken breast, cut into bite-size pieces

2 tablespoons olive oil

1 tablespoon butter

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup chicken broth

1 tablespoon lemon juice

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1 tablespoon chopped parsley

1 tablespoon butter (for rice)

2 cloves garlic, minced

1 cup long grain white rice

2 1/4 cups chicken broth

1/2 cup grated Parmesan cheese

Salt and pepper to taste

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1. Season chicken with salt, pepper, and Italian seasoning.

2. Heat olive oil and butter in a skillet and cook chicken until golden and cooked through.

3. Remove chicken and sauté garlic in the same skillet.

4. Add chicken broth and lemon juice and simmer briefly.

5. Stir in heavy cream and Parmesan cheese to create a creamy sauce.

6. Return chicken to the pan and coat with the sauce.

7. In a separate pot cook garlic in butter, add rice and chicken broth, and simmer until tender.

8. Stir Parmesan cheese into the rice and season with salt and pepper.

9. Serve chicken scampi over creamy garlic Parmesan rice and garnish with parsley.

Use freshly grated Parmesan for best flavor.

Add spinach or mushrooms for extra vegetables.

If the sauce thickens too much, add a splash of chicken broth.

Leftovers can be refrigerated for up to 3 days.