Preparation

Step 1: Prepare the Rice

1. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Stir in the uncooked rice and cook for about a minute, allowing the rice to get lightly toasted.
3. Pour in the chicken broth, salt, and black pepper. Stir, bring to a boil, then reduce heat to low and cover.
4. Let the rice simmer for about 18-20 minutes, or until the liquid is absorbed and the rice is tender.
5. Remove from heat and stir in the Parmesan cheese. Fluff the rice with a fork, cover, and set aside while you prepare the chicken.

Step 2: Dredge the Chicken

1. In a shallow bowl, combine the flour, garlic powder, Italian seasoning, salt, and black pepper.
2. Dredge the chicken strips in the flour mixture, shaking off any excess. This helps create a light crust that holds onto the sauce beautifully.

Step 3: Cook the Chicken

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the dredged chicken strips in a single layer and cook for about 3-4 minutes per side until golden brown and cooked through. You may need to cook in batches to avoid overcrowding the pan.
3. Remove the chicken from the skillet and set aside on a plate.

Step 4: Make the Scampi Sauce

1. In the same skillet, lower the heat to medium and add 3 tablespoons of butter. Let it melt.
2. Add the minced garlic and cook for about 30 seconds until fragrant.
3. Pour in the chicken broth, lemon juice, and red pepper flakes (if using). Stir to combine and let it simmer for 2-3 minutes.
4. Stir in the Parmesan cheese, letting it melt into the sauce.

Step 5: Combine Everything

1. Return the cooked chicken strips to the skillet, tossing them in the sauce to coat evenly. Let everything simmer together for another 2-3 minutes so the chicken absorbs the flavors.
2. Garnish with chopped fresh parsley.
3. Serve the chicken scampi over a bed of Garlic Parmesan Rice, spooning extra sauce on top.