If you’re craving a meal that’s creamy, packed with flavor, and a total crowd-pleaser, look no further than Chicken Scampi with Creamy Garlic Parmesan Rice. Imagine tender chicken tossed in aromatic Italian spices, paired with rich, cheesy rice that has just the right hint of garlic and lemon. This dish is not only downright delicious, but it also comes together in under 45 minutes — perfect for busy weeknights or when you want to impress with minimal fuss. Fun fact: my family always requests this when they need a little comfort after a long day, and it never fails to get rave reviews! If you loved my Creamy Tuscan Chicken Bake, you’ll be obsessed with this recipe’s luscious sauce and easy, one-pan preparation. Ready to upgrade your dinner game? Let’s get cooking!
What is Chicken Scampi with Creamy Garlic Parmesan Rice?
Chicken Scampi with Creamy Garlic Parmesan Rice might sound fancy, but it’s really just comfort food with an Italian twist. Ever wondered if scampi can only be shrimp? Here’s a twist: “scampi” simply refers to garlic-butter goodness, and chicken is just as deserving! Legend has it a clever cook swapped crustaceans for chicken when the seafood aisle let them down — and the rest is delicious history. Creamy rice infused with garlic and a squeeze of lemon brightens everything up, making each bite irresistible. Remember, the way to a man’s heart — or anyone’s — is definitely through their stomach. Give this dish a try and let it win your heart, too!
Why You’ll Love This
This recipe is a winner for three big reasons. First, the combination of tender, seasoned chicken bites with a creamy, garlicky Parmesan rice base gives you a meal that’s both comforting and impressively flavorful. It’s a delightful change from ordinary chicken and rice thanks to zesty lemon and bold Italian spices. Second, making this at home is a major money-saver compared to restaurant versions — you get the same rich, “date night” flavors without the hefty bill. Plus, you have total control over the ingredients, which means healthier meals tailored to your taste. Third, it’s all about the layers: think creamy sauce, fresh parsley, and a squeeze of extra lemon — toppings that make every forkful pop. If you’ve enjoyed my One-Pot Garlic Butter Chicken Rice, you’ll definitely want to give this recipe a whirl. Ready to cook up some comfort? Roll up your sleeves!
How to Make
Quick Overview
This Chicken Scampi with Creamy Garlic Parmesan Rice is the definition of easy comfort food. You only need one pan for both chicken and rice, and every bite is loaded with creamy, garlicky flavor, brightened by a touch of lemon. Even better, you can have this on the table in about 40 minutes — no fancy equipment or special skills required. The creamy sauce is rich without being heavy, making it satisfying for both dinner parties and busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cloves garlic, minced
- Juice of 1 lemon and the zest of 1/2 lemon
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
- Extra lemon wedges, for serving
Directions
- In a large deep skillet, heat olive oil and butter over medium-high heat until melted and shimmering.
- Season chicken pieces with Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Add chicken to the skillet in a single layer. Cook for about 5-7 minutes until golden brown and cooked through, stirring occasionally. Remove chicken from skillet and set aside, keeping warm.
- Reduce heat to medium. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn!).
- Stir in the lemon juice and lemon zest, scraping up any brown bits from the pan for extra flavor.
- Add uncooked rice straight into the skillet, stirring to coat the grains in the garlicky, lemony mixture. Toast rice for 1-2 minutes, stirring constantly.
- Pour in the chicken broth, stirring once to combine. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet, and let simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Stir in the heavy cream and grated Parmesan cheese until everything is creamy and well combined.
- Return the cooked chicken to the skillet and toss gently to ensure even distribution.
- Serve hot, garnished with chopped fresh parsley and extra lemon wedges for squeezing.
What to Serve With
To create a complete and satisfying meal, serve your Chicken Scampi with Creamy Garlic Parmesan Rice alongside simple roasted vegetables, a crisp green salad with a zesty vinaigrette, or classic garlic bread to soak up all that luscious sauce. For a refreshing drink, try a sparkling lemonade or a light white wine, like Pinot Grigio, to balance the creamy flavors. Add a side of sautéed green beans or steamed asparagus for extra color and crunch. Round off the meal with a light dessert — think lemon sorbet or fresh berries — to keep everyone happy and refreshed.
Top Tips for Perfecting
- Use freshly grated Parmesan for the best creamy texture and rich flavor — pre-shredded cheese can make the sauce a bit grainy.
- Don’t rush the rice: let it cook gently on low heat to absorb all the chicken broth and achieve that dreamy, creamy texture.
- Make it your own by adding spinach or sun-dried tomatoes for extra veggies and color.
- No heavy cream? Substitute half-and-half, or even whole milk in a pinch (the sauce will be slightly lighter but still delicious).
- If you like it spicy, don’t skip the red pepper flakes! Prefer it mild? Just leave them out.
- Common mistake: Don’t burn the garlic — keep an eye on it and add the rice as soon as it’s fragrant.
Storing and Reheating Tips
Leftovers are a dream with this one-pot wonder! Place any remaining Chicken Scampi with Creamy Garlic Parmesan Rice in an airtight container and refrigerate for up to 3 days. To reheat, add a splash of chicken broth or milk to maintain creaminess and gently warm on the stove or in the microwave, stirring occasionally. If you want to freeze it, portion into single servings and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, and reheat gently to avoid drying out the rice. Enjoyed freshly made or as leftovers, it’s just as comforting!
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will be even juicier and more flavorful. Just use boneless, skinless thighs, cut into bite-sized pieces, and follow the recipe as written.
Is this dish gluten-free?
Yes, as long as you use gluten-free chicken broth and double-check your Parmesan cheese. The recipe contains no wheat-based ingredients.
Can I make this ahead of time?
You can prep the chicken and rice in advance, but the texture is best when freshly made. Leftovers store well, as long as you reheat gently with a splash of broth.
How can I add more vegetables to this recipe?
Stir in a handful of baby spinach, peas, or chopped broccoli during the last 5 minutes of rice cooking for added nutrition and color.
What if I don’t have heavy cream?
Half-and-half or whole milk can be used instead of cream. The rice will be a bit less rich, but still creamy and delicious.
Conclusion
Chicken Scampi with Creamy Garlic Parmesan Rice brings together everything we love about home-cooked comfort food — simple ingredients, tons of flavor, and super easy cleanup. Whether you’re making it for a busy weeknight or a special family dinner, you’ll love how quick and satisfying this dish is. Don’t forget to add your own twists or pair it with your favorite sides to make it a full meal. Trust me, once you try this recipe, it’ll become a regular request in your home! Happy cooking, and be sure to check out more easy dinner ideas on the blog.
Chicken Scampi with Creamy Garlic Parmesan Rice
Equipment
- Large Deep Skillet
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Crushed red pepper flakes (optional) For heat
- 1 teaspoon Salt
- 1/8 teaspoon Black pepper
- 4 cloves Garlic, minced
- 1 each Lemon, juice and zest Juice of 1 lemon and zest of 1/2 lemon
- 1 1/2 cups Long-grain white rice
- 3 cups Chicken broth
- 1/2 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 tablespoon Chopped fresh parsley For garnish
- Extra each Lemon wedges For serving
Instructions
- In a large deep skillet, heat olive oil and butter over medium-high heat until melted and shimmering.
- Season chicken pieces with Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Add chicken to the skillet in a single layer. Cook for about 5-7 minutes until golden brown and cooked through, stirring occasionally. Remove chicken from skillet and set aside, keeping warm.
- Reduce heat to medium. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn!).
- Stir in the lemon juice and lemon zest, scraping up any brown bits from the pan for extra flavor.
- Add uncooked rice straight into the skillet, stirring to coat the grains in the garlicky, lemony mixture. Toast rice for 1-2 minutes, stirring constantly.
- Pour in the chicken broth, stirring once to combine. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet, and let simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Stir in the heavy cream and grated Parmesan cheese until everything is creamy and well combined.
- Return the cooked chicken to the skillet and toss gently to ensure even distribution.
- Serve hot, garnished with chopped fresh parsley and extra lemon wedges for squeezing.