Potsticker Soup with Mushrooms & Bok Choy
Comforting potsticker soup with savory mushrooms and tender bok choy — quick, flavorful, and perfect...
30
total time
2
servings
30 kcal
calories
Introduction
Chicken Scampi with Garlic Parmesan Rice is a bright, comforting dish that pairs seared chicken with a zesty lemon butter sauce and a fluffy garlic parmesan rice. It arrives on the table with aromas of sizzling garlic, browned butter, and parmesan, and it comes together in about 30 minutes, making it a reliable weeknight winner. This recipe is inspired by classic shrimp scampi, but the chicken version offers a heartier texture while still preserving the bright citrus and buttery sauce. The garlic butter sauce is built with white wine or chicken broth to loosen the browned bits, then finished with lemon juice and chopped parsley that brighten every bite. The rice acts not just as a side but as a vehicle to soak up extra sauce, so the pairing feels cohesive rather than two separate courses. For best results, use skinless, boneless chicken breasts of even thickness, which ensures uniform browning and quick cooking. If you prefer something lighter, you can substitute olive oil for part of the butter, or use low-sodium broth to manage salt. This dish is also easily adaptable to gluten-free diets by ensuring the stock and sauce are flour-free; a simple pinch of xanthan gum can help if you want a slightly thicker finish. This recipe is designed for home cooks who want a restaurant-quality finish in a familiar kitchen, with straightforward steps and reliable results. Chef's note: prep ahead when possible; keep your mise en place organized so the pan experience is smooth rather than rushed. The result is a balanced plate with protein, starch, and brightness, ready in under half an hour.
Gathering Ingredients
The foundation of this recipe is simple, bright, and scalable. Gather 1 pound of boneless, skinless chicken breasts, trimmed and patted dry, to ensure even browning. You’ll also need about 4 garlic cloves—finely minced to release their aroma quickly. A fresh lemon will provide the classic citrus lift; zesting the lemon before juicing adds an extra layer of perfume. For the starch, choose 1 cup of long-grain rice and 2 cups of chicken broth or water with a pinch of salt. Butter (about 2 tablespoons) and a light splash of olive oil will help achieve a glossy, nutty sauce while keeping the dish healthy enough for weeknights. Grated Parmesan (about 1/4 cup) should be finely shredded so it melts smoothly into the rice and sauce. Fresh parsley, finely chopped, adds color and a fresh finish. Salt and black pepper are essential, with optional red pepper flakes if you like a gentle heat. If you follow a gluten-free plan, confirm that your stock is gluten-free and avoid any flour-thickened sauces. Optional extras like capers or a splash of dry white wine can elevate the sauce, but this recipe remains delicious with pantry staples alone. Before you start cooking, lay out your mise en place and have your pan, spoon, and whisk ready for quick assembly as you go. This section sets the tone for a smooth, confidence-boosting cooking flow.
Prep and Marinade
Preparation is where the outcome starts taking shape. Begin by patting the chicken dry to remove surface moisture, which helps achieve a deep, even browning. Season generously with salt and pepper on both sides; you can add a pinch of paprika or garlic powder if you want a slightly smoky edge. While the chicken rests briefly, mince the garlic and zest the lemon. If you have a minute, gently rub the chicken with a tiny amount of olive oil to help the browning stick. There’s no heavy marinade here—this dish relies on fast, high-heat cooking to seal in juices and develop flavor from the sizzling fat and browned bits left in the pan. Once the chicken is seasoned, set it aside while you start your rice and sauce components. If you’re new to cooking with garlic, you can grate the cloves on a microplane; this minimizes sharp raw bites and distributes garlic more evenly through the dish. The goal is a crisp, light crust on the chicken with a moist interior, so avoid crowding the pan and cook in batches if necessary. The final plate should balance the richness of the butter and parmesan with the brightness of lemon and parsley, while the rice provides a soft, fluffy counterpoint. This section ensures your protein is prepared to be finished with minimal stress once heat is on the stovetop.
Garlic Parmesan Rice: The Base
Rice anchors the dish and soaks up the lemon-butter sauce. Start by rinsing 1 cup of long-grain rice under cold water until the water runs clear; this helps prevent sticky grains. In a medium saucepan, melt 1 tablespoon of butter with a small drizzle of olive oil over medium heat. Add the minced garlic and cook just until fragrant and lightly golden—careful not to burn it, or the flavor will turn bitter. Stir in the rinsed rice and toast it for 1–2 minutes so each grain becomes glossy. Pour in 2 cups of chicken broth and a pinch of salt, then bring to a simmer. Cover and reduce the heat to a gentle simmer; cook for 15–18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it rest for 5 minutes, then fluff with a fork. Return the rice to the pot or a serving bowl and stir in grated Parmesan while the rice is still warm, allowing the cheese to melt evenly. Finish with a squeeze of lemon juice and a handful of chopped parsley. This rice isn’t just a side; it’s a platform for the butter-y sauce and a base that carries the dish’s bright, garlicky notes across the plate. If you prefer a creamier texture, you can stir in a teaspoon of cream or a touch more butter at the end. This base can be prepared ahead for a smoother cooking flow later in the week.
Cooking Process: Searing and Sauce
Now the pan comes alive. In a large skillet over medium-high heat, add a splash of olive oil and a knob of butter until shimmering. Place the seasoned chicken in a single layer, giving it a confident sear without moving it too soon. Let the chicken brown well on one side, 3–4 minutes, before flipping to cook the other side until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside to rest briefly. In the same pan, lower the heat slightly and add minced garlic; sauté until it becomes aromatic but not brown. Deglaze the pan with a splash of dry white wine or chicken broth, scraping up the flavorful browned bits from the bottom. Add a squeeze of lemon juice, a touch more broth if needed, and a tablespoon of butter to create a silky sauce. Return the chicken to the pan to simmer gently for 2–3 minutes, basting with the sauce to reheat and finish cooking through. If you like a bit of brightness, finish with chopped parsley and a final dusting of Parmesan. Keep the pan bubbling lightly so the sauce remains glossy and coats the chicken and rice. The end result should be a cohesive, glossy sauce that clings to the chicken and lightly perfumes the rice. This section emphasizes technique—good browning, careful deglazing, and a sauce that finishes with a balanced lemony note.
Finishing Touches and Flavor Boosters
The finish is where the dish gains personality. Taste the sauce and adjust with salt, pepper, or a touch more lemon juice if you want more brightness. A small amount of capers can add a pleasant briny note that complements the Parmesan, but they’re optional. If you enjoy a hint of heat, add a pinch of red pepper flakes or a few thin slices of fresh chili to the final simmer. Fresh parsley should be bright and green in the finish, so sprinkle generously just before serving. Consider adding a light drizzle of extra-virgin olive oil for sheen and extra fruity flavor. If you’re cooking for kids or picky eaters, you can tone down salt and capers and still achieve a delicious dish. You can also switch the Parmesan to Pecorino if you prefer a sharper bite; both cheeses melt well into the rice and sauce. For gluten-free guests, ensure the stock is certified gluten-free and avoid any flour-based thickeners. Step back and taste one last time, ensuring that the balance between lemon, garlic, butter, and cheese remains harmonious. This is a dish where small adjustments can personalize intensity without tipping the overall flavor. Remember that residual heat can finish the sauce, so avoid overcooking the chicken while you finish the rice and sauce together.
Final Presentation and Plating
Plate the garlic parmesan rice as a bed on each plate, then slice the rested chicken into generous medallions and fan them on top. Spoon the lemony, garlicky sauce over the chicken and around the rice so every bite catches a bit of all elements. A final shower of grated Parmesan and a handful of chopped parsley add color and aroma, while a thin lemon zest curl can brighten the entire plate. The key to restaurant-worthy plating is balance: not too little, not too much sauce, and a neat ring of rice edges for clean visual appeal. If you’re entertaining, consider including a light garnish of microgreens or a few slivers of lemon zest for a more refined look. This dish also pairs well with a simple green salad or steamed vegetables for a complete, nutritious dinner. When you’re ready to serve, aim for all components warm and vibrant, with the chicken juicy and the rice light and fluffy. Plate angles matter—a slight tilt showcases the stack of rice and the glossy sauce pooling beside the chicken. The result is a comforting, elegant plate that feels like it belongs on a family table and at a dinner party alike, without complicated techniques or expensive ingredients. A quick cleanup plan makes this a go-to weeknight option that leaves both cooks and guests satisfied.
Make-Ahead, Storage, and Variations
If you want to plan ahead, you can prepare the rice a bit ahead of time and keep it refrigerated, then reheat gently with a splash of broth and a fresh squeeze of lemon just before serving. The chicken can be cooked and stored separately for up to 3 days; rewarm gently in a pan with a little extra broth and a quick toss of lemon juice to refresh the flavors. This recipe also adapts to various dietary needs. For dairy-free options, substitute a dairy-free butter or olive oil for cooking and finish with nutritional yeast for a cheesy note instead of Parmesan. For a lighter version, reduce the butter by half and add extra lemon and herbs to preserve brightness. If you’d like more sauce, simply double the garlic butter base and use extra broth to reach your preferred consistency. For a gluten-free version, ensure the stock and all sauces are gluten-free and skip any flour-thickening steps. You can experiment with additional aromatics like shallots, capers, or sliced olives to introduce Mediterranean notes. This dish is versatile, quick, and forgiving, inviting you to make it your own while maintaining the core balance of bright citrus, garlic, and Parmesan against a comforting bed of garlic butter rice.
Chicken Scampi with Garlic Parmesan Rice
A weeknight-friendly Chicken Scampi served atop fragrant garlic parmesan rice. Quick steps, bright lemon butter sauce, and easy plating tips.
total time
30
servings
2
calories
30 kcal
ingredients
- 2 boneless, skinless chicken breasts, sliced into medallions 🍗
- 1 cup long-grain rice 🍚
- 2 tablespoons butter 🧈
- 1 tablespoon olive oil 🫒
- 3 cloves garlic, minced 🧄
- 1/2 cup dry white wine or chicken broth 🍷🥣
- 1 tablespoon lemon juice 🍋
- 1/4 teaspoon red pepper flakes (optional) 🌶️
- 1/4 cup grated Parmesan cheese 🧀
- 2 tablespoons chopped parsley for garnish 🌱
instructions
- Season the chicken medallions with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat and sear the chicken until golden and cooked through. Remove and set aside.
- In the same pan, melt the butter, add garlic, and sauté until fragrant (about 1 minute).
- Stir in the rice and toast lightly for 1-2 minutes, then add wine or chicken broth. Bring to a simmer and cook until the rice is tender and liquid is absorbed.
- Return the chicken to the pan, add lemon juice and grated Parmesan, and toss until everything is glossy and well coated. If desired, sprinkle with red pepper flakes.
- Serve the garlicky, buttery chicken over the garlic Parmesan rice and garnish with parsley.
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