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Mediterranean Chicken Scampi with Garlic Parmesan Rice

Close-up of Mediterranean chicken scampi served over creamy garlic parmesan rice, garnished with herbs.
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A complete recipe for flavorful Mediterranean Chicken Scampi served alongside creamy Garlic Parmesan Rice, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 cup cherry or grape tomatoes, halved
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • For the Garlic Parmesan Rice:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 1 1/2 cups Arborio or medium-grain white rice
  • 3 cups chicken broth, warm
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Garlic Parmesan Rice: In a medium saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until soft, about 4 minutes.
  2. Add the rice and 2 minced garlic cloves to the saucepan. Stir constantly for 1 minute until the edges of the rice grains look translucent.
  3. Pour in 1 cup of warm chicken broth. Stir until the liquid is absorbed. Continue adding the remaining broth, 1 cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This process takes about 20 minutes.
  4. When the rice is tender but still slightly firm (al dente), remove it from the heat. Stir in the Parmesan cheese and 1/4 teaspoon salt. Cover and let stand while you prepare the chicken.
  5. Prepare the Mediterranean Chicken Scampi: Season the chicken pieces with salt and pepper.
  6. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  7. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant. Do not let the garlic burn.
  8. Pour in the white wine or broth and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  9. Add the 1/2 cup chicken broth and lemon juice. Bring to a gentle simmer.
  10. Return the cooked chicken to the skillet. Add the halved tomatoes and olives. Cook for 2 minutes, allowing the sauce to thicken slightly.
  11. Stir in the crumbled feta cheese and fresh parsley. Taste the sauce and adjust salt and pepper if needed.
  12. Serve the Mediterranean Chicken Scampi immediately over portions of the creamy Garlic Parmesan Rice.

Notes

  • For a lighter sauce, reduce the butter used in the scampi by half.
  • You can substitute shrimp for chicken; cook shrimp for only 2 to 3 minutes until pink.
  • If you prefer a pasta dish, serve the scampi sauce over cooked orzo or linguine instead of rice.
  • To make this a one pan mediterranean chicken dish, you can cook the rice separately and finish the entire scampi mixture in the same skillet.

Nutrition

Find it online: https://cookingbycarla.com/mediterranean-chicken-scampi-garlic-parmesan-rice/