Chicken Scampi Parmesan Rice (Printable Version)

# What You'll Need:

→ Chicken

01 - 1/4 teaspoon freshly ground black pepper
02 - 1/2 teaspoon salt
03 - 1 tablespoon unsalted butter
04 - 1 tablespoon olive oil
05 - 2 boneless, skinless chicken breasts
06 - 1 teaspoon Italian seasoning
07 - 1/4 teaspoon crushed red pepper flakes

→ Rice and Sauce

08 - 1/2 cup grated Parmesan cheese
09 - 1 teaspoon lemon zest
10 - 1 cup long grain white rice
11 - 3 cloves garlic, minced
12 - 2 1/4 cups chicken broth
13 - 1/2 cup heavy cream
14 - 2 tablespoons fresh lemon juice

→ Garnish

15 - Extra lemon wedges, for serving
16 - 2 tablespoons chopped fresh parsley

# Steps to Follow:

01 - Season your chicken with salt, pepper, Italian herbs, and add some red pepper flakes if you like a kick. Toss some butter and olive oil into a big skillet and let it get hot on medium-high. Drop in the chicken and cook until each side looks crispy and brown—should take around 4 or 5 minutes for each. When it’s done, put the chicken on a plate and keep it close by.
02 - Turn the heat down to medium. Toss the garlic into the pan and cook until it smells good, just about half a minute. Pour in lemon juice and zest, use your spoon to scrape up any tasty bits from the bottom so nothing sticks.
03 - Add your rice straight into the pan. Mix it around so it picks up all the garlicky goodness and buttery oil. Let it cook for a minute or two, just until you see the rice start turning a little clear.
04 - Pour chicken broth on top of the rice and let it start bubbling. Once it’s boiling, reduce the heat, put a lid on, and let everything hang out for about 18 or 20 minutes until the rice is tender and has soaked up almost all the liquid.
05 - Open the lid and use a fork to loosen up the rice. Stir in heavy cream plus your grated Parmesan. Keep stirring until everything looks creamy and the cheese melts nicely. Let it just chill for a minute for extra creaminess.
06 - Spoon the creamy rice onto your plates. Slice the chicken and lay it right on top. Sprinkle parsley and add some lemon wedges to squeeze over right before you dig in.

# Additional Tips:

01 - Using chicken thighs instead of breasts will get you juicier meat.
02 - Substitute half and half for heavy cream if you want it lighter.
03 - Grating your own Parmesan really boosts flavor and helps it melt better.
04 - This keeps great in the fridge and warms up just fine for leftovers.

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