Chicken Scampi with Creamy Garlic Parmesan Rice
A creamy and flavorful dish featuring tender chicken and cheesy garlic rice, perfect for busy weeknights.
Servings: 4 servings
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.
Notes
Use freshly grated Parmesan for the best creamy texture. Don’t rush the rice; let it cook gently to absorb all the chicken broth.