Chicken Scampi with creamy Garlic Parmesan Rice

You will need:

1 lb chicken breast, boneless and skinless cut into bite sized pieces
4 cloves garlic, minced
1 cup parmesan cheese freshly grated
4 tbsp unsalted butter
2 tbsp oil
3/ 4 cup heavy cream
1 1/ 2 cups chicken broth
1 lemon, zested and juiced
1/ 4 tsp crushed red pepper flakes
2 tbsp fresh parsley, chopped
Salt and black pepper to taste
1 cup long grain white rice

Method:
Season chicken with salt and pepper. In a large skillet, heat oil over medium high and sear the chicken until golden and cooked through. Set aside. In a medium saucepan, melt butter and add minced garlic. Once fragrant, stir in rice and toast for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir in heavy cream, grated parmesan, and a pinch of salt. Cook on low until the mixture thickens to a creamy consistency. Remove from heat.
In the same skillet used for chicken, melt butter and add oil. Add garlic, red pepper flakes, lemon zest and lemon juice.

Whisk to emulsify. Return chicken to the skillet and toss in the scampi sauce until evenly coated.
Plate creamy garlic parmesan rice and top with scamp-coated chicken. Drizzle extra sauce and garnish with chopped parsley.

Tips: To make chicken broth just add 1 large maggi cube to 1 cup water. Feel free to add some green seasoning to your seasoned chicken, but not a lot, as it will become overpowering to your finished dish.