Introduction

Chicken Scampi with Garlic Parmesan Rice is a flavorful and comforting dish that combines tender chicken with a zesty lemon garlic sauce and creamy, cheesy rice. It’s perfect for a satisfying weeknight dinner that feels a little special.

A white plate holds a close-up of a dish with two main layers: the bottom layer is a mound of white rice mixed with small green herb pieces, and on top there are grilled chicken pieces with a golden-brown, slightly charred surface, mixed with small browned mushroom slices and bright red cherry tomatoes. The dish is garnished with chopped green herbs, and a light yellow sauce is spread around the base of the rice. The plate is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
3 tablespoons butter
4 garlic cloves, minced
½ cup chicken broth
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon chopped parsley
½ teaspoon red pepper flakes (optional)
1 tablespoon butter
2 garlic cloves, minced
1 cup white rice
2 cups chicken broth
½ cup freshly grated parmesan cheese
1 tablespoon chopped parsley

Instructions

Step 1: Season the chicken breasts evenly with salt, black pepper, and paprika.
Step 2: Heat olive oil in a large skillet over medium heat. Sear the chicken for 5–6 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
Step 3: Lower the heat and add 3 tablespoons of butter and 4 minced garlic cloves to the same skillet. Sauté for 1–2 minutes until fragrant.
Step 4: Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to loosen any browned bits. Stir in lemon zest and let the sauce simmer for 3–4 minutes.
Step 5: Return the chicken to the skillet, spoon the sauce over it, and let it simmer gently for 2–3 minutes to absorb the flavors.
Step 6: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add 2 minced garlic cloves and sauté briefly until aromatic.
Step 7: Stir in the white rice and toast it for about 1 minute to enhance the flavor.
Step 8: Add 2 cups of chicken broth, bring to a boil, then reduce the heat to low. Cover the saucepan and simmer for 15 minutes until the rice is tender and liquid is absorbed.
Step 9: Remove the rice from heat and stir in the freshly grated parmesan cheese and 1 tablespoon chopped parsley until well combined.
Step 10: Serve the chicken over the garlic parmesan rice, spooning the sauce from the skillet over the top. Garnish with extra parsley and red pepper flakes if desired.

Tips & Variations

For extra richness, add a splash of cream to the sauce before returning the chicken to the skillet.
Swap the white rice for cauliflower rice for a low-carb option.
If you prefer milder flavors, omit the red pepper flakes or use less.
Use fresh lemon juice for the best bright and tangy flavor.

Storage

Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth to keep the rice moist.

How to Serve

A white plate sits on a white marbled surface, filled with two main layers. On the left side, there is a mound of yellow rice mixed carefully with green herbs scattered on top. On the right side, overlapping slightly with the rice, are several pieces of grilled chicken with a golden-brown color and a slightly crispy texture, all covered with finely chopped green herbs. Underneath the chicken is a pool of creamy yellow sauce with flecks of green herbs mixed in, giving the dish a fresh and vibrant look. The chicken pieces are arranged in a neat row, showing their juicy and seasoned surface clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, you can substitute white rice with brown rice or jasmine rice. Keep in mind that cooking times and liquid amounts may vary, so adjust accordingly.

How can I tell when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The chicken should be firm and no longer pink inside.