Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided
- 6 cloves garlic, minced (Mama Lou always said, “More garlic, more love.”)
- 1/2 cup dry white wine (or chicken broth as a substitution)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 1/2 cups long-grain white rice
- 2 1/2 cups water or chicken broth (for cooking rice)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
- Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess. This step helps create a beautiful golden crust and thickens the sauce later on.
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until shimmering. Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and set aside on a warm plate. Mama Lou always said, “Let the chicken rest, it’s been through a lot.”
- Reduce the heat to medium, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Toss in the minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden, but not burnt.
- Deglaze the pan by pouring in the white wine (or chicken broth). Scrape up any browned bits from the bottom of the pan with a wooden spoon — that’s where the magic lives!
- Let the wine reduce by half, about 3-4 minutes, then add the chicken broth and heavy cream. Stir to combine and bring the mixture to a gentle simmer.
- Add the grated Parmesan cheese gradually, stirring constantly until the cheese melts and the sauce thickens slightly. Season with more salt and pepper to taste. Stir in the fresh lemon juice for a bright, fresh finish.
- While preparing the sauce, cook the rice separately. Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 ½ cups chicken broth or water to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and liquid is absorbed.
- Once the rice is cooked, stir in 2 tablespoons of butter and ½ cup of Parmesan cheese to make it creamy and luscious. This step is a nod to the way Mama Lou always finished her rice – rich, cheesy, and utterly comforting.
- To serve, spoon a generous portion of the creamy Parmesan rice onto each plate. Top with a chicken breast and ladle the garlicky scampi sauce over everything. Sprinkle with chopped fresh parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
