Cooking this is the key to my husband's heart; he can't resist it

Chicken scampi with garlic parmesan rice is a comforting dish that wraps you in the warmth of home, much like a snug quilt woven with love. Drawing inspiration from the classic Italian scampi, this recipe marries it with the hearty, familiar flavors of Midwestern cooking. It's perfect for those days when you want a good, soulful meal that reminds you of family gatherings and cherished moments in the kitchen. The tender chicken, rich garlic butter sauce, and fragrant parmesan rice create a symphony of flavors that feel both indulgent and heartwarming.

This dish pairs splendidly with a fresh garden salad drizzled with a tangy vinaigrette, bringing a crisp contrast to the richness of the scampi and rice. You might also consider serving some buttery, herbed dinner rolls on the side, perfect for mopping up any remaining sauce. A side of steamed broccoli or green beans adds a nice touch of color and makes for a well-rounded, nutritious meal that will leave everyone at the table satisfied.

Servings: 4

2 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour
1/4 cup olive oil
4 tablespoons unsalted butter
6 cloves garlic, minced
1/2 cup dry white wine or chicken broth
1 lemon, juiced
1/4 teaspoon red pepper flakes (optional)
1/4 cup fresh parsley, chopped
1 cup long-grain white rice
2 cups chicken broth
1/2 cup grated Parmesan cheese

Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook until fragrant, about 1 minute.

Pour in the white wine or chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Add the red pepper flakes if using.

Return the chicken to the skillet and spoon some of the sauce over the top. Cook for an additional 3-5 minutes, allowing the flavors to meld. Garnish with chopped parsley before serving.

Meanwhile, in a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and cook for 18-20 minutes, or until the rice is tender and broth is absorbed.

Once the rice is done, stir in the grated Parmesan cheese and season with salt and pepper to taste.

Serve the chicken scampi over a bed of garlic Parmesan rice, spooning extra sauce over the top.