Description
Tender chicken breasts in a luscious garlic butter lemon sauce served over creamy Parmesan rice – a restaurant-quality meal that’s ready in 30 minutes!
Ingredients
1 lb boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1/8 teaspoon black pepper
4 cloves garlic
1 each lemon
1 1/2 cups long-grain white rice
3 cups chicken broth
1/2 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Extra lemon wedges
Instructions
- Make rice: Combine rice, broth, cream, Parmesan, garlic powder and salt in saucepan. Bring to boil, reduce heat to low, cover and simmer 18 minutes. Remove from heat; let stand 5 minutes.
- Cook chicken: Season breasts, dredge in flour. Heat oil in skillet over medium-high. Cook chicken 5-6 minutes per side until golden and 165°F (74°C). Remove and keep warm.
- Make sauce: In same skillet, melt butter. Add garlic; cook 30 seconds. Stir in broth, lemon juice and pepper flakes; simmer 3 minutes.
- Return chicken to skillet, spooning sauce over. Sprinkle with parsley.
- Serve chicken and sauce over creamy rice.
Notes
- For richer sauce, stir in 1 tbsp cream at the end
- Substitute shrimp for chicken for classic scampi
- Add 1/2 cup white wine with the broth for depth
- Leftovers reheat well with splash of broth
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast + 3/4 cup rice
- Calories: 680
- Sugar: 2g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 160mg