Chicken Scampi over Rice

By Marge Perry & David Bonom
While shrimp scampi gets all the fame, chicken scampi is just as deserving of our love and devotion.


    • Boneless
    • skinless chicken breast halves
    • Chopped parsley
    • Crushed red pepper flakes
    • Extra Virgin Olive Oil
    • garlic cloves
    • ground black pepper
    • hot cooked rice
    • lemon juice
    • medium red onion
    • Salt
    • unsalted butter


    1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Season the chicken with 1/2 teaspoon of the salt and pepper. Add half of the chicken to the skillet and cook, turning once, until just cooked through, about 3 minutes. Transfer to a plate then add the remaining chicken to the skillet and repeat.
    2. Return the skillet to the stove and add the remaining 1 tablespoon oil and butter. Stir in the onion, garlic and pepper flakes and cook, stirring often, until the garlic just starts to brown, about 5-6 minutes. Stir in the chicken and cook until heated through, about 1-2 minutes. Add the parsley, lemon juice and remaining 1/4 teaspoon salt