Chicken Scampi with Garlic Parmesan Rice
Creamy, juicy, and packed with garlic and lemony brightness, Chicken Scampi with Garlic Parmesan Rice is a comforting weeknight meal that feels fancy but comes together in a snap.
Servings: 4 servings
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.
Notes
For a richer rice, stir in a splash of heavy cream or an extra tablespoon of butter at the end. Adjust seasoning as needed.