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Chicken Scampi with Creamy Garlic Parmesan Rice

Juicy seared chicken bites in a buttery lemon garlic scampi sauce served over silky Parmesan rice. A rich and satisfying 35-minute dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil
  • 3 tbsp butter divided, 2 tbsp for scampi sauce and 1 tbsp for rice
  • 5 garlic cloves minced, divided between sauce and rice
  • 1 tsp red chili flakes optional
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped, plus extra for garnish
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup white rice uncooked
  • 1.5 cups chicken broth low-sodium recommended
  • 1/2 cup heavy cream
  • 3/4 cup Parmesan cheese freshly grated

Equipment

  • Large skillet
  • Medium saucepan
  • Meat thermometer
  • Wooden spoon or spatula

Method
 

  1. Cut chicken breasts into bite-sized chunks and season evenly with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 4 to 5 minutes, turning once, until golden brown and cooked through to 165°F. Remove and set aside.
  3. In a separate saucepan over medium heat, melt 1 tablespoon of butter. Add 1 minced garlic clove and uncooked rice. Toast for 2 to 3 minutes, stirring frequently, until the rice smells nutty.
  4. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 to 18 minutes until rice is tender and liquid is absorbed.
  5. Reduce skillet heat to medium. Melt remaining 2 tablespoons of butter. Add remaining minced garlic and red chili flakes. Saute for 1 to 2 minutes until fragrant.
  6. Stir in lemon juice and parsley. Return chicken to the skillet and toss to coat in the scampi sauce. Simmer for 1 to 2 minutes.
  7. Stir heavy cream and grated Parmesan into the cooked rice until smooth and creamy. Season with salt and pepper to taste.
  8. Spoon creamy garlic Parmesan rice into bowls. Top with chicken scampi, drizzle with remaining sauce, garnish with extra parsley, and serve immediately.

Notes

Use fresh garlic and freshly grated Parmesan for best flavor. Do not crowd the pan when searing chicken or it will steam instead of brown. Toast the rice before adding broth for extra depth. Store chicken and rice separately for up to 3 days. Reheat rice with a splash of cream or broth.