Description
Tender chicken strips simmered in a rich garlic butter sauce, served over creamy parmesan rice for a comforting, restaurant-style dinner. Perfect for weeknights or special occasions.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, sliced into strips
- 3 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 garlic cloves, minced
- 1 cup chicken broth
- 2 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- 1 cup long-grain white rice
- 2 cups chicken broth (for rice)
- 1 cup whole milk
- 1/2 cup freshly grated parmesan cheese
Instructions
- In a saucepan, bring chicken broth and milk to a simmer. Stir in rice, reduce heat, cover, and cook until tender, 18–20 minutes. Stir in parmesan cheese until creamy; set aside.
- Season chicken strips with salt and pepper. Heat olive oil and 2 tbsp butter in a skillet, sear chicken 3–4 minutes per side until golden. Remove and set aside.
- Add remaining butter and garlic to the skillet. Cook until fragrant, about 1 minute. Stir in chicken broth and lemon juice, scraping browned bits.
- Return chicken to skillet, spoon sauce over, and simmer 2–3 minutes until cooked through.
- Serve chicken and sauce over creamy parmesan rice. Garnish with parsley and extra parmesan if desired.
Notes
Leftovers keep in the fridge for up to 3 days. Reheat gently with a splash of broth or milk to restore creaminess. Great paired with roasted vegetables or a crisp salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American