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; substitute with gluten-free flour if needed)
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided
- 6 cloves garlic, minced (Mama Lou always said fresh garlic is the soul of this dish)
- 1 cup dry white wine (or chicken broth as a non-alcoholic substitute)
- 1 cup low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon crushed red pepper flakes (optional, for a gentle kick)
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups long-grain white rice
- 3 cups water or chicken broth (for cooking rice)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Start by seasoning the chicken breasts generously with salt and freshly ground black pepper on both sides. I remember Mama Lou always saying, “Season like you mean it!”—because the flavor begins here.
- Place the flour in a shallow dish. Lightly dredge each chicken breast in the flour, shaking off any excess. This helps create a delicate crust that holds the sauce beautifully.
- In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. When the butter is shimmering, add the chicken breasts. Cook for about 5-6 minutes on each side, or until golden brown and cooked through. The chicken should reach an internal temperature of 165°F. Remove the chicken from the pan and set aside, keeping it warm.
- To the same skillet, add the remaining 1 tablespoon olive oil and 2 tablespoons butter. Toss in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Garlic is delicate, just like the stories Mama Lou shared over dinner—handle it with care!
- Pour in the white wine (or chicken broth) and chicken broth, scraping the bottom of the pan to release all the flavorful browned bits. Let this simmer for about 3-4 minutes, allowing the liquid to reduce slightly.
- Stir in the lemon juice and crushed red pepper flakes if using. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Return the chicken breasts to the skillet, spooning the sauce over them. Let them simmer gently for another 2-3 minutes to soak up all the garlicky goodness.
- While the chicken simmers, prepare the garlic parmesan rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water or chicken broth to a boil.
- Add the rinsed rice to the boiling liquid along with 3 cloves of minced garlic (for extra garlic flavor), a pinch of salt, and reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender and liquid absorbed.
- Remove the rice from heat. Stir in 1/2 cup freshly grated Parmesan cheese and 2 tablespoons butter. Fluff with a fork to combine. This step is where the rice transforms into a creamy, cheesy delight—Ouma always insisted on the fluffing because it makes all the difference.
- Plate the garlic parmesan rice and top with the chicken breasts, spooning extra scampi sauce over everything. Garnish with chopped fresh parsley for a burst of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
