Creamy, juicy, and packed with garlic and lemony brightness, Chicken Scampi with Garlic Parmesan Rice is the kind of comforting weeknight meal that feels fancy but comes together in a snap. Imagine tender seared chicken tossed with sautéed bell peppers and garlic, all spooned over velvety Parmesan-infused rice — pure dinner bliss. Fun fact: scampi traditionally refers to shrimp cooked in garlic butter, but swapping in chicken gives you the same luscious sauce with extra heartiness. If you love quick pantry-friendly dinners that impress, this recipe is for you.
This dish is wonderfully simple, quick to prepare, and perfect for families who want big flavor without fuss. If you enjoy other garlic-forward meals on the blog, you might also like garlic butter chicken balls with creamy parmesan pasta for a different take on comfort food. Get your skillet ready — you’re about to make something delicious and memorable.
What is Chicken Scampi with Garlic Parmesan Rice?
Why call it Chicken Scampi with Garlic Parmesan Rice? Is it scampi or not? Who decided garlic and Parmesan were soulmates? The name is a playful mash-up: scampi usually means garlic-butter seafood, but here we’ve given that same garlicky, buttery treatment to chicken and paired it with creamy Parmesan rice. Could it be because “the way to a man’s heart is through his stomach.” Maybe — or maybe everyone simply loves garlic and cheese. Try this dish and see for yourself; it’s a friendly, flavor-packed dinner that will have everyone coming back for seconds.
Why You’ll Love This
- Rich, Garlicky Comfort: The headline feature is the garlicky, buttery sauce coating juicy chicken and fragrant rice. The Parmesan melts into the rice, creating a creamy base that balances the lemony bite.
- Budget-Friendly and Filling: Making this at home stretches inexpensive ingredients into a hearty meal that feeds a family without breaking the bank. A little Parmesan and a few pantry staples go a long way.
- Flavor Boosters and Toppings: Fresh lemon juice wakes up the dish, red pepper flakes add a gentle kick if you like heat, and chopped parsley adds color and freshness. Pair it with a crisp salad or roasted veggies for a complete dinner.
If you like the bright lemon notes in this recipe, you might also enjoy exploring garlic butter chicken with lemon parmesan pasta for another citrus-forward favorite. Give this one a try tonight — your family will thank you.
How to Make
Quick Overview
This recipe is straightforward: you’ll make a creamy garlic Parmesan rice while quickly searing seasoned chicken in a skillet. The standout elements are the garlicky sauce, the tender chicken sear, and the creamy Parmesan rice. Prep time is about 10 minutes, and cook time is roughly 25 minutes, so you’re looking at about 35 minutes from start to finish for a satisfying weeknight meal.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces or thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter, divided (room temperature)
- 4 cloves garlic, minced (about 1-2 teaspoons)
- 1/2 small yellow bell pepper, diced small
- 1 teaspoon salt, plus more to taste
- 1/8 teaspoon black pepper, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley (for garnish)
- 1 cup long grain white rice, rinsed until water runs clear
- 2 1/4 cups chicken broth (low-sodium preferred)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste for rice
- Fresh parsley (optional, for garnish)
Directions
- Prepare the garlic Parmesan rice first. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant — do not let it brown.
- Stir in the rinsed rice and toast for 1 to 2 minutes, stirring constantly so it doesn’t stick. This step improves flavor and texture.
- Pour in 2 1/4 cups chicken broth and bring the pot to a boil over high heat.
- Once boiling, reduce heat to low, cover the saucepan, and simmer for about 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking.
- Remove the rice from heat, stir in 1/2 cup grated Parmesan cheese, and season with salt and pepper to taste. Keep covered and set aside to stay warm.
- While the rice cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter melts and foams.
- Add the chicken pieces to the hot skillet. Season them evenly with 1 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning.
- Cook the chicken for about 4 to 5 minutes, stirring occasionally, until golden brown and cooked through (internal temp 165°F or 74°C for safety). Avoid overcrowding the pan — cook in two batches if needed.
- Push the chicken to the side and add the minced garlic, diced yellow bell peppers, and 1/4 teaspoon crushed red pepper flakes if using. Cook for another 3 to 4 minutes, stirring, until peppers soften and garlic is fragrant.
- Squeeze in 1 tablespoon fresh lemon juice and toss everything together. Adjust seasoning with salt and pepper as needed.
- Spoon the garlic Parmesan rice onto plates and top with the chicken scampi mixture. Garnish with 2 tablespoons chopped fresh parsley and extra grated Parmesan if desired.
What to Serve With
- Simple green salad with a lemon vinaigrette to echo the citrus in the chicken
- Steamed or roasted green beans, broccoli, or asparagus for a bright vegetable side
- Garlic bread or crusty rolls to mop up any leftover sauce
- A light white wine like Sauvignon Blanc or Pinot Grigio for adults, or sparkling water with lemon for a family-friendly option
Top Tips for Perfecting
- Rice texture: Rinse long grain rice until water runs clear to prevent gummy rice. Toasting the rice briefly adds a nutty flavor.
- Chicken size: Cut chicken into uniform pieces so everything cooks evenly. Thin slices will cook faster.
- Don’t overcook the garlic: Garlic turns bitter when burned. Sauté briefly and keep the heat moderate when adding garlic.
- Season as you go: Taste the rice and chicken at the end and adjust salt, pepper, or lemon as needed.
- Make it creamier: For a richer rice, stir in a splash of heavy cream or an extra tablespoon of butter at the end.
- Spice level: Skip or reduce crushed red pepper flakes for a kid-friendly version.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: You can freeze the chicken and rice separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating on the stove: Reheat gently in a skillet over medium-low heat with a splash of chicken broth or water to refresh the rice and loosen the sauce.
- Reheating in the microwave: Cover loosely and heat in 60-second intervals, stirring in between. Add a teaspoon or two of water or broth to keep rice from drying out.
- Best practice: Reheat only the portion you plan to serve to preserve texture and flavor.
FAQs
Can I use shrimp instead of chicken for a more traditional scampi?
Yes. Swap in peeled, deveined shrimp and cook for 1 to 2 minutes per side until pink. Shrimp cooks much faster than chicken, so add it near the end.
Can I use brown rice instead of white rice?
You can, but brown rice requires a longer cooking time and more liquid. Follow the brown rice package directions and stir in Parmesan after cooking.
Is low-sodium chicken broth okay?
Absolutely. Low-sodium broth lets you control the salt level better. Taste at the end and adjust with salt as needed.
Can I make this gluten-free?
Yes. All main ingredients are naturally gluten-free, but check labels on your chicken broth and seasonings to ensure they’re certified gluten-free.
How can I make this ahead for meal prep?
Cook rice and chicken separately and store in meal prep containers. Reheat in a skillet or microwave with a splash of broth to restore moisture.
Can I use pre-grated Parmesan?
You can, but freshly grated Parmesan melts better and gives a creamier texture and brighter flavor.
Conclusion
Chicken Scampi with Garlic Parmesan Rice is a dependable weeknight winner: fast, comforting, and full of crave-worthy garlic and lemon flavor. It’s simple enough for busy evenings and special enough for a cozy dinner with friends. Give it a try — it’s an easy recipe that delivers big on taste and makes great leftovers. For a similar recipe inspiration and a slightly different take, check out this version from South Your Mouth: Chicken Scampi with Garlic Parmesan Rice – South Your Mouth. Enjoy cooking and don’t forget to share this one with family and friends!
Chicken Scampi with Garlic Parmesan Rice
Equipment
- Medium Saucepan
- Large Skillet
Ingredients
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons Olive oil
- 2 tablespoons Butter, divided Room temperature
- 4 cloves Garlic, minced About 1-2 teaspoons
- 0.5 small Yellow bell pepper, diced small
- 1 teaspoon Salt Plus more to taste
- 0.125 teaspoon Black pepper Plus more to taste
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Italian seasoning
- 0.25 teaspoon Crushed red pepper flakes Optional
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Chopped fresh parsley For garnish
- 1 cup Long grain white rice, rinsed until water runs clear
- 2.25 cups Chicken broth Low-sodium preferred
- 0.5 cup Grated Parmesan cheese
- Salt and pepper to taste for rice
- Fresh parsley Optional, for garnish
Instructions
- Prepare the garlic Parmesan rice first. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant — do not let it brown.
- Stir in the rinsed rice and toast for 1 to 2 minutes, stirring constantly so it doesn’t stick. This step improves flavor and texture.
- Pour in 2 1/4 cups chicken broth and bring the pot to a boil over high heat.
- Once boiling, reduce heat to low, cover the saucepan, and simmer for about 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking.
- Remove the rice from heat, stir in 1/2 cup grated Parmesan cheese, and season with salt and pepper to taste. Keep covered and set aside to stay warm.
- While the rice cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter melts and foams.
- Add the chicken pieces to the hot skillet. Season them evenly with 1 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning.
- Cook the chicken for about 4 to 5 minutes, stirring occasionally, until golden brown and cooked through (internal temp 165°F or 74°C for safety). Avoid overcrowding the pan — cook in two batches if needed.
- Push the chicken to the side and add the minced garlic, diced yellow bell peppers, and 1/4 teaspoon crushed red pepper flakes if using. Cook for another 3 to 4 minutes, stirring, until peppers soften and garlic is fragrant.
- Squeeze in 1 tablespoon fresh lemon juice and toss everything together. Adjust seasoning with salt and pepper as needed.
- Spoon the garlic Parmesan rice onto plates and top with the chicken scampi mixture. Garnish with 2 tablespoons chopped fresh parsley and extra grated Parmesan if desired.