Chicken Scampi with Creamy Garlic Parmesan Rice

Cook the Rice: In a medium saucepan, bring the 2 cups of chicken broth to a boil. Add the rice, reduce heat to low, cover, and cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Once done, remove from heat, and fluff with a fork. Stir in 1 tbsp butter and set aside.

Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning, and cook for 6-8 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

Make the Scampi Sauce: In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth and bring to a simmer for 2-3 minutes, scraping any bits off the bottom of the pan. Add the heavy cream and Parmesan cheese, stirring until the sauce is smooth and creamy. Let the sauce simmer for 3-4 minutes to thicken.

Combine: Return the chicken to the skillet and stir to coat with the creamy sauce. Let it cook for another 2 minutes, allowing the chicken to soak in the flavors.

Serve: Plate the creamy garlic Parmesan rice and top with the chicken scampi. Drizzle with extra sauce and garnish with fresh parsley and additional Parmesan cheese.