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The Ultimate Easy Chicken Scampi with Creamy Garlic Parmesan Rice

A close-up of chicken scampi served over creamy garlic parmesan rice, garnished with parsley and cheese.
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Prepare restaurant-style Chicken Scampi served over rich, creamy Garlic Parmesan Rice. This recipe focuses on a simple, buttery lemon garlic sauce and cheesy rice for a satisfying weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour (for dredging, optional)
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (or chicken broth)
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • 1.5 cups Arborio rice (or short-grain white rice)
  • 3 cups low-sodium chicken broth, warm
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup water

Instructions

  1. Season the chicken pieces with salt and pepper. Lightly dredge in flour if desired for a thicker sauce coating.
  2. Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Pour in the white wine (or broth) and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Stir in the heavy cream and lemon juice. Bring to a gentle simmer.
  6. In a separate small saucepan, combine the Arborio rice, 3 cups of warm chicken broth, and 1/4 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally until the liquid is mostly absorbed and the rice is tender.
  7. While the rice finishes, return the cooked chicken to the scampi sauce in the skillet. Stir to coat and keep warm over low heat.
  8. Once the rice is cooked, remove it from the heat. Stir in the remaining 1 tablespoon of butter and the 1/2 cup of grated Parmesan cheese until the rice is creamy.
  9. To serve, spoon a generous portion of the Garlic Parmesan Rice onto plates. Top with the Chicken Scampi and drizzle extra sauce over the rice. Garnish with fresh parsley and extra Parmesan cheese.

Notes

  • For a true one-pan method, cook the rice first in the skillet, adding broth slowly as you would risotto. Once the rice is nearly done, push it to one side, add the butter and garlic, cook the chicken in the open space, then combine everything with the cream and lemon juice.
  • Use high-quality Parmesan cheese for the best flavor in the rice.
  • If you prefer a tangier sauce, add a splash of white wine vinegar along with the lemon juice.

Nutrition

Find it online: https://cookerycourier.com/chicken-scampi-with-garlic-parmesan-rice/