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Chicken Scampi With Garlic Parmesan Rice featured image showing a delicious and creamy dish.

Chicken Scampi with Garlic Parmesan Rice

This Chicken Scampi with Garlic Parmesan Rice recipe offers a flavorful and comforting meal, combining tender chicken in a garlicky scampi sauce with creamy, parmesan-infused rice. Easy to make at home, it's a restaurant-quality dish perfect for weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 tablespoons butter
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 3 tablespoons olive oil
  • 1 cup long-grain rice like Basmati or Jasmine
  • 2 cups chicken broth
  • 1/2 cup grated Parmesan cheese

Equipment

  • large skillet
  • medium saucepan
  • cutting board
  • knife
  • wooden spoon
  • fork
  • Measuring cups
  • Measuring spoons
  • Whisk (optional)

Method
 

  1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the rice and 2 cloves minced garlic and cook, stirring constantly, for 1-2 minutes, until fragrant.
  2. Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
  3. Remove from heat and fluff with a fork. Stir in the Parmesan cheese and 2 tablespoons butter until melted and combined. Season with salt and pepper to taste. Set aside and keep warm.
  4. Season the chicken pieces with salt and pepper.
  5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
  6. Melt the remaining 2 tablespoons butter in the same skillet. Add the remaining 4 cloves minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant.
  7. Pour in the white wine and 1/4 cup chicken broth. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate slightly.
  8. Stir in the heavy cream and lemon juice. Reduce the heat to low and simmer for another 2-3 minutes, until the sauce has thickened slightly.
  9. Return the cooked chicken to the skillet and stir to coat it evenly with the scampi sauce.
  10. Stir in the chopped fresh parsley.
  11. Serve the Chicken Scampi over the Garlic Parmesan Rice. Garnish with extra parsley and Parmesan cheese, if desired.

Notes

Don't overcrowd the pan when searing the chicken. Deglaze the pan with white wine to capture the flavorful browned bits. Control the heat when simmering the scampi sauce to prevent separation. Use fresh garlic and parsley for the best flavor. Taste and adjust seasonings to your liking. Leftovers can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth if needed. Variations: Add sautéed vegetables, cayenne pepper, or cream cheese. Substitute chicken with shrimp.