Chicken Scampi with Creamy Garlic Parmesan Rice

Ingredients for Chicken Scampi with Creamy Garlic Parmesan Rice

I always use fresh garlic cloves for this recipe because jarred minced garlic just does not give you the same depth of flavor when it hits that hot butter. Fresh parmesan makes a real difference in the rice too.

For the Chicken Scampi:

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 tablespoons olive oil
• 2 tablespoons butter (for the scampi sauce)
• 4 garlic cloves, minced (I recommend dividing these between the sauce and the rice)
• 1 teaspoon red chili flakes (optional, adjust to your heat preference)
• 2 tablespoons fresh lemon juice (fresh squeezed is best)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Creamy Garlic Parmesan Rice:

• 1 cup white rice, uncooked
• 1 tablespoon butter (for toasting the rice)
• 1 garlic clove, minced
• 1½ cups chicken broth (pro tip: low-sodium broth lets you control the salt level better)
• ½ cup heavy cream
• ¾ cup Parmesan cheese, freshly grated (in my experience, freshly grated melts far smoother than pre-shredded)

Step-by-Step Instructions

I recommend prepping all your ingredients before you start cooking since this recipe moves quickly once the chicken hits the pan. Having everything measured and ready makes the whole process smooth.

Step 1: Cut chicken breasts into bite-sized chunks and season evenly with salt and pepper on all sides.

Step 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 on the outside and cooked through to 165°F. Do not crowd the pan or the chicken will steam instead of sear. Remove and set aside.

Step 3: While the chicken cooks, start the rice. In a separate saucepan over medium heat, melt 1 tablespoon of butter. Add 1 minced garlic clove and the uncooked rice. Toast for 2 to 3 minutes, stirring frequently, until the rice smells nutty and turns slightly golden. This step adds real depth to the finished dish, so do not skip it.

Step 4: Pour in chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 15 to 18 minutes until the rice is fully tender and liquid is absorbed. Remove from heat.

Step 5: Reduce the skillet heat to medium. Melt the remaining 2 tablespoons of butter in the same pan used for the chicken. Add the remaining minced garlic and red chili flakes. Sauté for 1 to 2 minutes until fragrant and golden. Do not let the garlic burn or it will turn bitter.

Step 6: Stir in lemon juice and chopped parsley. Return the chicken to the skillet and toss to coat fully in the scampi sauce. Simmer for 1 to 2 minutes.

Step 7: Stir heavy cream and grated Parmesan into the cooked rice until smooth and creamy. Season with salt and pepper to taste.

Step 8: Spoon a generous portion of creamy garlic Parmesan rice into each bowl. Top with chicken scampi and drizzle any remaining sauce over the top. Garnish with extra parsley and serve immediately.

What to Serve with Chicken Scampi with Creamy Garlic Parmesan Rice

The best sides for chicken scampi with creamy garlic parmesan rice add freshness or crunch to balance the rich, buttery sauce.

Garlic Bread: There is no better match for a garlicky scampi sauce than thick slices of toasted garlic bread. Perfect for mopping up every last drop from the bowl.

Steamed Broccoli: Simple and reliable, steamed broccoli adds a fresh green bite and welcome texture contrast to the creamy rice. A great low-effort side that balances the richness perfectly.

Caesar Salad: Crisp romaine, sharp parmesan, and tangy dressing echo the flavors already in the dish and keep the overall meal feeling light and balanced.

Roasted Asparagus: Earthy, slightly charred asparagus brings elegance to the plate and pairs naturally with the lemon notes in the scampi sauce. A great option for a dinner party spread.

Creamy Lemon Chicken Pasta: If you love that lemony garlic profile and want to serve a crowd, this Creamy Lemon Chicken Pasta is a great companion dish that shares the same bright flavor notes.

Garlic Butter Chicken: For a dinner table with a consistent garlic butter theme, this Garlic Butter Chicken Easy 20 Minute Dinner makes a fantastic second option alongside the scampi rice.

One Pan Mediterranean Chicken and Rice: If you enjoy chicken served over a flavorful rice base, this One Pan Mediterranean Chicken and Rice is another satisfying option worth trying on a similar night.

How to Store and Reheat Chicken Scampi with Creamy Garlic Parmesan Rice

Store the chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Keeping them apart prevents the rice from absorbing too much moisture from the sauce and getting mushy during storage.

To reheat, warm the chicken scampi in a skillet over medium-low heat and add a small splash of chicken broth to loosen the sauce. Reheat the rice in the microwave with a tablespoon of cream or broth stirred in to restore the creamy texture. I recommend reheating them separately then combining just before serving.

Pro tip: the rice is best enjoyed fresh. If you are meal prepping, cook the rice fresh each time and simply reheat the chicken scampi from the fridge. The sauce reheats beautifully and takes only a few minutes on the stovetop.

Frequently Asked Questions

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.

Print Recipe Save to Pins

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

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.