Print

Ultimate Creamy Chicken Scampi with One-Pan Garlic Parmesan Rice

Close-up of pan-seared chicken pieces served over creamy garlic parmesan rice, garnished with parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe combines tender, lemon-garlic chicken scampi with rich, creamy garlic parmesan rice, all made easily in one pan for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons all-purpose flour (for dusting chicken)
  • 3 tablespoons olive oil, divided
  • 3/4 cup unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 5 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups uncooked white rice (long-grain recommended)
  • 1/2 cup dry white wine (optional, substitute with broth)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the cut chicken pieces with salt, pepper, garlic powder, and paprika. Lightly dust the seasoned chicken with flour and toss to coat evenly.
  2. Heat 1 tablespoon of olive oil and 1/4 cup of butter in a large skillet over medium-high heat. Add the coated chicken and sear until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil and 1/4 cup of butter to the same skillet. Add the chopped onion and red pepper flakes. Cook until the onion softens, about 3 minutes.
  4. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the chicken broth and the white wine (if using). Bring the mixture to a simmer.
  5. Stir in the uncooked white rice. Cover the skillet, reduce the heat to low, and cook for 15 minutes without lifting the lid.
  6. After 15 minutes, remove the lid. Stir in the remaining 1/4 cup of butter, heavy cream, Parmesan cheese, and lemon juice. Stir gently until the rice is creamy and the liquid is absorbed. Cook uncovered for 2 more minutes if needed to reach desired creaminess.
  7. Return the cooked chicken to the skillet. Stir gently to coat the chicken with the creamy rice sauce.
  8. Remove the skillet from the heat. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • If you prefer a richer sauce for your chicken scampi, add 2 tablespoons of capers when you add the lemon juice in step 6.
  • For the best creamy rice texture, do not rinse the white rice before adding it to the broth; the starch helps create the sauce.
  • You can substitute chicken broth with vegetable broth if you prefer a lighter flavor base for the rice.

Nutrition

Find it online: https://spoonsprout.com/chicken-scampi-with-garlic-parmesan-rice/