When weeknight dinner needs to be ready in 30 minutes but still feel special, this Chicken Scampi with Garlic Parmesan Rice delivers exactly that. Tender chicken strips cook in a bright, garlicky butter sauce while fluffy rice simmers with Parmesan for a complete meal that comes together in one cooking session. This is the kind of dinner that works equally well for busy Tuesday nights and casual weekend entertaining.
The combination of protein-rich chicken and satisfying rice creates a balanced plate that feeds four without requiring multiple pots or complicated techniques. You get restaurant-quality flavor from ingredients you probably already have in your kitchen.
Why You’ll Love This Chicken Scampi with Garlic Parmesan Rice
This dinner recipe solves the eternal question of what to make when time is tight but you want something better than takeout. The chicken cooks quickly in a skillet while the rice handles itself on another burner, meaning you’re actively cooking for maybe 15 minutes total.
The garlic-butter sauce brings bright acidity from lemon juice and gentle heat from red pepper flakes, coating each piece of chicken without overwhelming it. That same garlic theme carries through to the rice, where Parmesan adds richness and creates a creamy texture without any cream.
Everything happens in about 30 minutes from start to finish. The rice and chicken finish at roughly the same time, so nothing sits around getting cold while you wait for other components. You can easily double this recipe for meal prep or feeding a larger group, and the leftovers reheat beautifully for next-day lunches.
Families appreciate how this fits into regular dinner rotation without feeling repetitive. The flavors are familiar enough for cautious eaters but interesting enough to keep things from getting boring.
Ingredients for Chicken Scampi with Garlic Parmesan Rice
I use long-grain white rice for this recipe because it stays fluffy and separate, creating the right texture to soak up that buttery scampi sauce. Jasmine or basmati both work well here. For the chicken, I go for chicken breast because it cooks quickly and stays tender when you don’t overcook it.
For the Chicken Scampi:
- 1 lb chicken breast, cut into bite-sized strips
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ cup chicken broth or dry white grape juice
- Juice of ½ lemon
- ½ tsp red pepper flakes
- Salt and black pepper, to taste
- Fresh parsley, chopped
For the Garlic Parmesan Rice:
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
The butter is essential here, not just for flavor but for creating that glossy sauce that coats the chicken. I use unsalted butter so I can control the salt level, especially since the chicken broth and Parmesan both add saltiness. Fresh garlic makes a noticeable difference over jarred minced garlic. The flavor is brighter and more pronounced, which matters in a dish where garlic plays such a central role.
For the Parmesan, freshly grated works best. The pre-shredded stuff often contains anti-caking agents that can make the rice grainy instead of creamy. If you need to substitute the white wine or grape juice, additional chicken broth works fine. The lemon juice provides enough acidity on its own.
How to Make Chicken Scampi with Garlic Parmesan Rice
Start with the rice since it needs about 15 minutes of covered simmering. In a medium pot over medium heat, melt 2 tablespoons of butter. Add 2 cloves of minced garlic and cook for about 30 seconds until fragrant but not browned. Add the rice and stir it around for a minute to coat each grain with the butter. Pour in 3 cups of chicken broth and bring everything to a boil. Once it’s boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15 minutes without lifting the lid. When the timer goes off, remove from heat and stir in the Parmesan cheese. Keep it covered while you finish the chicken.
While the rice cooks, season your chicken strips on both sides with salt and black pepper. Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Once the butter melts and the foam subsides, add the chicken strips in a single layer. Let them cook undisturbed for 3 minutes on the first side until golden brown, then flip and cook another 2 to 3 minutes until cooked through. The internal temperature should reach 165°F. Remove the chicken to a plate and set it aside.
In the same skillet, still over medium heat, melt the remaining 2 tablespoons of butter. Add 4 cloves of minced garlic and the red pepper flakes. Stir constantly for about 1 minute until the garlic smells incredible but hasn’t turned brown. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let this simmer for 3 to 4 minutes until it reduces slightly and thickens just a bit. Return the chicken to the skillet and toss it in the sauce to coat each piece. The chicken will pick up even more flavor as it sits in that buttery, garlicky sauce.
Spoon the garlic Parmesan rice onto plates and top with the chicken scampi. Finish with a sprinkle of fresh chopped parsley for color and a hint of freshness that balances the richness.
What to Serve with Chicken Scampi with Garlic Parmesan Rice
Since this dinner already includes protein and starch, vegetables are the natural addition to round out the plate.
Roasted Broccoli: Toss broccoli florets with olive oil, salt, and pepper, then roast at 425°F for 20 minutes. The caramelized edges add a pleasant contrast to the buttery chicken and creamy rice.
Steamed Green Beans: Simple steamed green beans with a little butter and garlic keep the meal light while adding color and crunch. They cook in about 5 minutes and don’t compete with the main dish.
Caesar Salad: A classic Caesar with crisp romaine and crunchy croutons provides freshness that cuts through the richness of the scampi sauce. The anchovy notes in traditional Caesar dressing complement the lemony chicken.
Garlic Bread: If you want to lean into the garlic theme, crusty bread brushed with garlic butter and toasted until golden gives you something to soak up every bit of that sauce.
Sautéed Spinach: Wilt fresh spinach in a hot pan with a little olive oil and garlic. It takes 2 minutes and adds vitamins without adding heaviness.
Roasted Asparagus: Asparagus roasted with olive oil and finished with a squeeze of lemon echoes the bright flavors in the scampi while providing a different texture.
Pro Tips & Variations
Cut your chicken into evenly sized pieces so they all cook at the same rate. Pieces that are too thick will take longer and might dry out the thinner pieces while you wait. I find that strips about 1 inch wide work perfectly.
Don’t skip the step of searing the chicken and then removing it before making the sauce. This prevents overcooking and keeps the chicken tender. The chicken finishes cooking gently when you return it to the sauce at the end.
Use the same skillet for the chicken and sauce. Those browned bits left behind after searing the chicken add incredible depth to the scampi sauce when you deglaze the pan.
For a lighter version, reduce the butter to 3 tablespoons total and use 2 tablespoons of olive oil for searing the chicken. The sauce will be slightly less rich but still flavorful.
Shrimp Scampi: Swap the chicken for 1 pound of large shrimp. Season and sear them for 2 minutes per side, then proceed with the sauce exactly as written.
Spicy Chicken Scampi: Increase the red pepper flakes to 1 teaspoon or add a pinch of cayenne pepper for more heat.
Vegetarian Option: Replace the chicken with thick slices of portobello mushrooms or extra-firm tofu. Use vegetable broth instead of chicken broth for both the rice and sauce.
Brown Rice Version: Substitute brown rice but increase the cooking time to 40 minutes and the broth to 3.5 cups. Start the rice first so timing works out.
Storage & Reheating Tips
Store the chicken and rice in separate airtight containers in the refrigerator for up to 3 days. Keeping them separate prevents the rice from absorbing too much sauce and becoming mushy.
To reheat, microwave the rice with a tablespoon of water or chicken broth to restore moisture. Heat in 30-second intervals, stirring between each one. For the chicken, reheat gently in a skillet over medium-low heat with a splash of broth to refresh the sauce. The microwave works too but tends to toughen the chicken slightly.
I don’t recommend freezing this dish because the rice texture changes when frozen and thawed. If you want to meal prep, you can prepare the rice ahead and refrigerate it for up to 2 days. Make the chicken fresh when you’re ready to eat.
Leftover chicken scampi makes excellent filling for wraps or quesadillas the next day. Chop it up and mix it with some shredded cheese for a quick lunch.
Common Questions
Can I use chicken thighs instead of breast? Absolutely. Boneless, skinless chicken thighs work great and stay even more moist than breast meat. They’ll take an extra minute or two to cook through.
What if I don’t have fresh lemon? Bottled lemon juice works in a pinch. Use about 2 tablespoons since bottled juice tends to be slightly less potent than fresh.
Can I make this dairy-free? Replace the butter with olive oil and omit the Parmesan from the rice. The dish will be lighter but still flavorful. Add nutritional yeast to the rice for a cheesy flavor without dairy.
How do I know when the chicken is done? The internal temperature should reach 165°F on an instant-read thermometer. Visually, the chicken should be opaque throughout with no pink remaining in the center.
Can I add vegetables to this recipe? Yes. Spinach, cherry tomatoes, or thinly sliced zucchini all work well stirred into the sauce during the last few minutes of cooking.
This chicken scampi with garlic Parmesan rice proves that weeknight dinners don’t have to be complicated to be satisfying. The combination of tender chicken in a bright, garlicky sauce over cheesy rice creates a complete meal that feels indulgent but comes together faster than ordering delivery. Give this one a try next time you need dinner on the table quickly.
Chicken Scampi with Garlic Parmesan Rice
Ingredients
Equipment
Method
- In a medium pot over medium heat, melt 2 tablespoons butter. Add 2 cloves minced garlic and cook for 30 seconds until fragrant. Add rice and stir for 1 minute to coat. Pour in 3 cups chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and stir in Parmesan cheese. Keep covered.
- While rice cooks, season chicken strips with salt and black pepper on both sides.
- Heat a large skillet over medium-high heat. Add 1 tablespoon butter. Once melted, add chicken strips in a single layer. Cook for 3 minutes on first side until golden brown, then flip and cook 2-3 minutes more until internal temperature reaches 165°F. Remove chicken to a plate.
- In the same skillet over medium heat, melt remaining 2 tablespoons butter. Add 4 cloves minced garlic and red pepper flakes. Stir constantly for 1 minute until fragrant but not browned.
- Pour in 1/2 cup chicken broth and lemon juice, scraping up browned bits from bottom of pan. Simmer for 3-4 minutes until slightly reduced and thickened.
- Return chicken to skillet and toss in sauce to coat each piece.
- Spoon garlic Parmesan rice onto plates and top with chicken scampi. Garnish with fresh chopped parsley.
