Chicken Scampi Garlic Parmesan Rice

This creamy chicken scampi combines tender chicken breasts with rich, garlic-infused Parmesan rice for a restaurant-quality meal made right in your kitchen. The one-skillet preparation means less cleanup while delivering maximum flavor as the chicken and rice complement each other perfectly.

I developed this recipe when looking for a way to elevate basic chicken and rice into something special. Now it's the dish my friends specifically request when they come over for dinner—the lemon and garlic combination never fails to impress.

Ingredients

• Chicken breasts: Provides lean protein and becomes tender when nestled into the creamy rice. Look for evenly sized pieces for consistent cooking.
• Salt and black pepper: Enhance the natural flavors of the chicken. Use kosher salt for better control.
• Olive oil: Creates a beautiful golden sear on the chicken. Choose a good quality oil for best flavor.
• Butter: Adds richness and helps create the base for the creamy sauce. Use unsalted to control the salt level.
• Garlic cloves: Bring essential aroma and flavor to this scampi-inspired dish. Fresh minced garlic is vastly superior to pre-packaged versions.
• Chicken broth: Forms the flavorful cooking liquid for the rice. Homemade or low-sodium store-bought both work well.
• Heavy cream: Creates the luxurious texture that makes this dish special. Full-fat version produces the best results.
• Long-grain white rice: Absorbs all the flavors while maintaining its structure. Rinse it first for fluffier results.
• Parmesan cheese: Adds nutty depth and helps thicken the sauce. Freshly grated melts much better than pre-packaged.
• Lemon juice: Brightens the entire dish with necessary acidity. Fresh-squeezed makes a noticeable difference.
• Fresh parsley: Adds color and fresh flavor. Italian flat-leaf variety has the best flavor for this dish.

Step-by-Step Instructions

Prepare the chicken:

Season chicken breasts thoroughly with salt and pepper on both sides, pressing the seasonings into the meat. Make sure your chicken is at room temperature for more even cooking and better browning.

Create the perfect sear:

Heat olive oil in a large skillet until shimmering but not smoking. Place chicken carefully into the hot pan, allowing space between pieces. Let them cook undisturbed for 4-5 minutes until deeply golden, then flip and repeat. The chicken should release easily when properly seared. Remove to a plate and tent loosely with foil.

Build the flavor base:

Reduce heat to medium and add butter to the same skillet, capturing all those flavorful browned bits from the chicken. Add minced garlic and cook for exactly 30 seconds, stirring constantly to prevent burning while releasing the aromatic oils.

Toast the rice:

Add the rice to the garlic butter mixture and stir continuously for about 1 minute. This coating process helps the rice absorb flavor and prevents clumping later. The rice should look glossy and slightly translucent around the edges.

Create the creamy cooking liquid:

Pour in chicken broth and heavy cream, stirring to combine completely with the rice mixture. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—these contain concentrated flavor.

Cook the rice to perfection:

Bring the liquid to a gentle simmer, then reduce heat to low and cover with a tight-fitting lid. Cook for 18-20 minutes, stirring occasionally to prevent sticking. The rice should absorb most of the liquid and become tender.

Enrich with cheese and brightness:

Remove lid and stir in the Parmesan cheese until completely melted into the creamy rice. Add lemon juice and stir to incorporate. Taste and adjust seasonings if needed.

Reunite chicken and rice:

Nestle the seared chicken breasts into the creamy rice mixture, spooning some rice over the tops. Cover and cook on low for 5 more minutes until chicken is heated through and has reached 165°F internal temperature.

Finish with fresh elements:

Sprinkle the entire dish with chopped parsley before serving. The bright green color and fresh flavor balance the richness of the creamy rice and chicken.

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I particularly love how the garlic becomes mellow and sweet when cooked this way. My grandmother always said the secret to good Italian-inspired cooking was patience with the garlic—never rush it or burn it. This dish honors that principle perfectly with a gentle sauté that releases all the aromatic qualities without any bitterness.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work wonderfully in this dish. They tend to be more forgiving and stay juicier than breasts. Adjust cooking time slightly as thighs may take 1-2 minutes longer per side when searing.

→ How can I make this dish lighter?

To reduce calories, substitute half-and-half or whole milk for the heavy cream, though the sauce won't be quite as rich. You can also use less Parmesan cheese or opt for a light version, and serve with a large side of steamed vegetables.

→ Can I prepare any components ahead of time?

You can sear the chicken breasts up to a day ahead and refrigerate them. When ready to cook, prepare the rice as directed, then add the pre-seared chicken for the final heating step. You may need to increase the final heating time by 2-3 minutes.

→ What's the best way to reheat leftovers?

Reheat gently in a covered skillet over medium-low heat, adding 2-3 tablespoons of chicken broth or cream to restore moisture. Alternatively, microwave at 70% power with a damp paper towel over the dish to prevent the chicken from drying out.

→ What can I serve with this dish?

This dish works beautifully with a simple green salad dressed with lemon vinaigrette. Roasted asparagus, sautéed spinach, or steamed broccoli also complement the creamy flavors while adding color and nutrition to the plate.

→ Can I freeze this dish?

While you can freeze it, cream-based sauces tend to separate when thawed. For best results, store in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding fresh cream to restore the sauce's consistency.