Chicken Scampi with Creamy Garlic Parmesan Rice
Creamy, juicy, and packed with bright garlic-lemon flavor, this Chicken Scampi with Creamy Garlic Parmesan Rice is a weeknight dinner that feels fancy but comes together in under an hour.
Servings: 4 servings
Equipment
- Large Deep Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons juice of lemon (about 2 tablespoons) and zest of 1/2 lemon, finely grated
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups chicken broth, low-sodium preferred
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese, freshly grated if possible
- 1 tablespoon chopped fresh parsley, for garnish
- to taste extra lemon wedges, for serving
Instructions
- Heat a large deep skillet over medium-high heat and add olive oil and unsalted butter. Let the butter melt and the oil shimmer.
- In a bowl, season the bite-sized chicken pieces with Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Toss to coat evenly.
- Add the seasoned chicken to the hot skillet in a single layer. Cook for 4–5 minutes without moving to let it brown, then stir and cook another 3–4 minutes until cooked through and golden. Remove the chicken from the skillet and set aside on a plate.
- Lower the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant — don’t let it brown or it will taste bitter.
- Stir in the juice of 1 lemon and the zest of 1/2 lemon, scraping up any browned bits from the pan for extra flavor.
- Add the uncooked long-grain white rice to the skillet and stir well to coat the grains in the garlic-lemon mixture. Toast the rice for 1–2 minutes, stirring constantly.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the skillet from heat. Stir in heavy cream and grated Parmesan cheese until the rice is creamy and smooth. Taste and adjust seasoning if necessary.
- Return the cooked chicken to the skillet or plate rice and top with chicken. Garnish with chopped fresh parsley and serve with extra lemon wedges for squeezing.
Notes
Use freshly grated Parmesan for the best flavor and smoother melt. Store leftovers in an airtight container for up to 3–4 days.