Why You’ll Love This Recipe
I love this dish for the way it blends the zesty brightness of scampi-style garlic butter sauce with the creamy, cheesy texture of parmesan rice. The chicken turns out perfectly tender with a golden crust, and the rice soaks up every bit of that buttery garlic flavor. It’s a great alternative to pasta-based scampi, and the whole meal cooks up in about 30 minutes. It feels fancy, but it’s super doable for a weeknight.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Salt
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Black pepper
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Garlic powder
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All-purpose flour (for dredging)
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Olive oil
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Butter
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Garlic, minced
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Chicken broth
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Lemon juice
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Cooked white rice (or cook in broth for extra flavor)
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Grated parmesan cheese
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Parsley (optional, for garnish)
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Crushed red pepper flakes (optional, for heat)
Directions
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I start by seasoning the chicken with salt, pepper, and garlic powder, then lightly dredge it in flour to give it a nice crust.
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In a large skillet, I heat a mix of olive oil and butter over medium-high heat and sear the chicken on both sides until golden and cooked through—about 4–5 minutes per side, depending on thickness. Then I set it aside to rest.
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In the same skillet, I melt a bit more butter and sauté the garlic until fragrant, about 30 seconds.
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I pour in chicken broth and lemon juice, scraping up the browned bits from the pan, and let it simmer for a few minutes to reduce slightly.
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I stir in the cooked rice, then add the grated parmesan and mix until the cheese melts and the rice becomes creamy and flavorful.
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I return the chicken to the skillet, nestling it into the rice and spooning some sauce over the top.
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I let everything warm through for a minute or two, then garnish with parsley and a pinch of red pepper flakes if I’m feeling spicy.
Servings and timing
This recipe makes about 4 servings. It takes around 30–35 minutes from start to finish—10 minutes to prep and 20–25 minutes to cook.
Variations
Sometimes I add sautéed spinach or peas to the rice for a pop of green. I’ve also swapped the rice for orzo or even risotto if I’m feeling fancy. If I want a creamier version, I stir in a splash of cream or extra butter at the end. For a lighter twist, I skip the flour coating on the chicken and go with grilled or roasted instead.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of broth or water to loosen the rice. The microwave works too, but I cover the dish to keep it from drying out.
FAQs
Can I use leftover rice for this recipe?
Yes, I often use leftover rice to save time. I just warm it slightly before adding it to the skillet so it absorbs the sauce better.
What kind of chicken is best?
I prefer chicken breasts for quick cooking, but thighs work great too—they’re juicier and more flavorful. I adjust the cooking time as needed based on the cut.
Can I make this dish without lemon?
Yes, but I love the brightness it adds to balance the richness. If I skip it, I sometimes add a splash of white wine or a little vinegar for acidity.
Is this gluten-free?
It can be—just skip the flour or use a gluten-free flour for dredging, and make sure the broth and parmesan are gluten-free too.
Can I prepare it ahead of time?
I’ve prepped the rice and chicken ahead separately, then assembled and reheated just before serving. It holds up well and makes for a great meal prep option.
Conclusion
Chicken Scampi with Garlic Parmesan Rice is one of those recipes I turn to when I want something comforting, flavorful, and fast. It’s got tender chicken, creamy garlicky rice, and just the right touch of lemon to tie it all together. Whether I’m cooking for the family or treating myself to a cozy dinner, this dish always delivers.
PrintChicken Scampi with Garlic Parmesan Rice
Juicy chicken in a buttery garlic sauce served over creamy parmesan rice for a flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Chicken, Rice
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
For the Garlic Parmesan Rice:
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
For the Chicken Scampi:
1 lb (450g) boneless, skinless chicken breasts, cut into thin strips
2 tbsp olive oil
3 tbsp butter (divided)
4 cloves garlic, minced
1/2 cup chicken broth
1/4 cup dry white wine (optional)
Juice of 1 lemon (about 3 tbsp)
1 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Make the Garlic Parmesan Rice
In a medium saucepan, heat olive oil and butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
Stir in rice and toast for 1–2 minutes.
Add chicken broth, bring to a boil, then reduce heat to low. Cover and cook for 15 minutes or until rice is tender.
Stir in Parmesan cheese, season with salt and pepper, and keep warm.
Cook the Chicken Scampi
Season chicken with salt, pepper, and Italian seasoning.
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 4–5 minutes per side. Remove and set aside.
In the same skillet, add remaining 1 tbsp butter and garlic. Cook for 30 seconds until fragrant.
Pour in chicken broth, white wine (if using), and lemon juice. Stir and simmer for 2–3 minutes.
Return chicken to skillet and toss in the sauce.
Serve
Spoon rice onto plates, top with chicken, and drizzle with extra sauce.
Garnish with parsley and serve immediately.
Notes
For extra creaminess, stir 2 tbsp heavy cream into the sauce.
Swap chicken for shrimp to make garlic shrimp scampi with rice.
If avoiding wine, replace with extra chicken broth.
