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One-Pan Chicken Scampi with Creamy Garlic Parmesan Rice

A bowl filled with creamy garlic parmesan rice topped with saucy chicken scampi pieces and fresh parsley.
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Make this restaurant-style Chicken Scampi with Creamy Garlic Parmesan Rice for a flavorful weeknight dinner. Juicy chicken in a buttery lemon garlic sauce rests over rich, cheesy rice, ready in under 40 minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth (for rice)
  • 1 tablespoon butter (for rice)
  • 1/2 teaspoon garlic powder (for rice)

Instructions

  1. Cook the rice: Combine 1 cup rice, 2 cups chicken broth, 1 tablespoon butter, and 1/2 teaspoon garlic powder in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Keep covered off the heat.
  2. Season the chicken: Lightly season the cut chicken pieces with salt and pepper.
  3. Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  4. Make the scampi sauce: Reduce heat to medium. Add minced garlic to the same skillet and cook for 30 seconds until fragrant. Pour in white wine or broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce slightly for 2 minutes.
  5. Create the creamy base: Stir in the heavy cream and bring the sauce to a gentle simmer. Stir in the 1/2 cup Parmesan cheese until melted and the sauce thickens slightly. Taste and adjust seasoning.
  6. Combine: Return the cooked chicken to the skillet and toss to coat in the sauce. Stir in half of the chopped parsley.
  7. Finish the rice: Fluff the cooked rice with a fork. Stir in the remaining 1 tablespoon of butter and any remaining garlic powder if desired for extra flavor.
  8. Serve: Spoon the creamy garlic Parmesan rice onto plates. Top with the chicken scampi and sauce. Garnish with fresh parsley and extra Parmesan cheese.

Notes

  • For a one-pan meal, you can cook the rice directly in the skillet after searing the chicken, adding the broth and simmering until absorbed before making the sauce.
  • If you prefer a richer rice, substitute half of the chicken broth with whole milk when cooking the rice.
  • Use fresh lemon juice for the brightest flavor in your lemon garlic butter sauce.

Nutrition

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