Description
Juicy chicken breast pieces and long-grain rice simmered in a garlicky scampi-style sauce, finished with Parmesan and parsley for a creamy, one-pan dinner.
Ingredients
2 boneless, skinless chicken breasts, diced
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
4 cloves garlic, minced
1 cup long grain white rice
2¼ cups low-sodium chicken broth
½ cup grated Parmesan cheese
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley (optional garnish)
Instructions
- Season the diced chicken with salt, pepper, and Italian seasoning.
- In a large skillet over medium heat, melt the olive oil and butter. Add chicken and cook 5–6 minutes until browned and cooked through; transfer to a plate.
- In the same skillet, sauté garlic and red pepper flakes for 30 seconds until fragrant.
- Add the rice and toast, stirring, for 1–2 minutes.
- Pour in the chicken broth, bring to a simmer, then reduce heat to low and cover. Cook 15–18 minutes until rice is tender and liquid is absorbed.
- Stir in Parmesan, lemon juice, and the cooked chicken. Heat through 1–2 minutes.
- Garnish with parsley and serve warm.
Notes
Swap chicken for shrimp to make a seafood version—add shrimp during the last 5 minutes of rice cooking.
Stir in a handful of spinach or peas at the end for extra vegetables.
Use brown rice—add ½ cup extra broth and increase cooking time by 10 minutes.
For a creamier texture, stir in a splash of heavy cream with the Parmesan.
Leftovers keep well in the fridge up to 3 days; reheat gently with a splash of broth to loosen the rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 200 g)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 60 mg