Chicken Scampi with Creamy Garlic Parmesan Rice.

Ingredients:
1 lb boneless, skinless chicken breasts (bite-sized pieces)
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon Salt
1/8 teaspoon black pepper
4 cloves garlic, minced
Juice of 1 lemon and the Zest of ½ lemon
1½ cups long-grain white rice
3 cups chicken broth
½ cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (garnish)
Extra lemon wedges, for serving

Directions:

In a large deep skillet, heat the olive oil and butter over medium-high heat. Season the chicken with Italian seasoning, salt, pepper, and red pepper flakes. Add the chicken to the skillet and cook until golden and cooked through. Remove and then set aside.

In the same skillet, lower the heat to medium and add in the garlic. Saute for about 30 seconds until fragrant, then stir in the lemon juice and zest.

Add the uncooked rice to the skillet and stir to coat in the garlic-lemon mixture. Toast for 1-2 minutes, then pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

Once the rice is cooked, stir in heavy cream and Parmesan cheese.

Plate the rice and chicken then garnish with a small pinch of finely chopped fresh parsley .