Garlic Parmesan Rice Takes This Chicken Scampi to the NEXT LEVEL

Ingredients

• 1.5 lb Boneless Skinless Chicken Breast (cut into bite‑size strips or use pre‑cut tenderloins)
• 1 tsp Garlic Powder (regular granulated garlic powder)
• 1 tsp Adobo Seasoning (or seasoned salt or regular salt & pepper)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (extra‑virgin recommended)
• 2 tbsp Unsalted Butter (cut into cubes)
• 3 cloves Fresh Garlic (minced)
• 0.5 cup Dry White Wine (any dry cooking wine)
• 2 tbsp Lemon Juice (freshly squeezed from 1 lemon)
• 1 cup Long Grain White Rice (washed and drained)
• 2 cup Chicken Broth (low‑sodium preferred)
• 0.5 tsp Salt (to taste)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 tbsp Fresh Parsley (chopped)

Instructions

1. Season the Chicken

   In a bowl, combine the chicken strips with garlic powder, adobo seasoning, and black pepper. Toss with your hands until evenly coated.

   Time: PT5M

2. Cook the Chicken

   Heat olive oil in a large skillet over medium heat. Add half the chicken in a single layer; cook 4‑5 minutes per side until browned and cooked through. Transfer to a bowl and repeat with the remaining chicken.

   Time: PT12M

   Temperature: medium heat

3. Sauté Garlic

   Reduce heat to medium, add butter to the same skillet, and melt. Add minced garlic and sauté 2‑3 minutes, stirring constantly, until fragrant but not browned.

   Time: PT3M

   Temperature: medium heat

4. Deglaze with Wine and Lemon

   Stir in the white wine and lemon juice. Increase heat to medium‑high and let the mixture reduce by half, about 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: medium‑high heat

5. Reserve Sauce

   Spoon two tablespoons of the reduced sauce into a small bowl and set aside for later drizzling over the finished dish.

   Time: PT1M

6. Toast the Rice

   Add the washed rice to the skillet, stirring to coat with the butter‑garlic mixture. Cook 3‑4 minutes, stirring frequently, until the rice grains turn light golden brown.

   Time: PT4M

   Temperature: medium heat

7. Simmer the Rice

   Pour in the chicken broth, add a pinch of salt, and bring to a low boil. Cover the skillet, reduce heat to medium‑low, and simmer 15‑20 minutes, stirring gently 2‑3 times during the first half.

   Time: PT18M

   Temperature: low boil then medium‑low

8. Finish the Dish

   When the liquid is fully absorbed, turn off the heat. Sprinkle grated Parmesan over the rice, then return the cooked chicken to the pan. Drizzle the reserved butter‑wine sauce over the chicken, and scatter chopped parsley and extra Parmesan on top. Cover and let rest 5 minutes.

   Time: PT7M

9. Serve

   Remove the cover, give everything a gentle toss, and serve hot. Enjoy!

   Time: PT1M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

45g

Fat

15g

Fiber

1g