Cooking Instructions

• Rinse the jasmine rice under cold water until it runs clear. In a saucepan, bring 2 cups of chicken broth to a boil, add the rice, cover, and reduce the heat. Cook for 15–20 minutes until the rice is tender.
• Once the rice is cooked, fluff it with a fork. Stir in the grated Parmesan cheese, garlic powder, and 1 tablespoon of olive oil. Keep warm to let the flavors meld.
• Season the diced chicken breasts generously with salt and pepper. In a skillet over medium-high heat, warm 1 tablespoon of olive oil. Sear the chicken pieces for 5–7 minutes until golden brown, then set aside.
• In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom, and simmer for 1–2 minutes.
• Stir in the lemon juice and 1 cup of chicken broth, allowing it to simmer for an additional 3–4 minutes until slightly thickened.
• Return the seared chicken to the skillet, add 2 tablespoons of unsalted butter, and stir until melted, letting the chicken heat through.
• Plate the creamy garlic Parmesan rice, top it generously with the chicken scampi, and garnish with freshly chopped parsley.