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A close-up shot showcases the delicious Chicken Scampi Garlic Parmesan Rice, a creamy and flavorful dish.

Best Chicken Scampi Garlic Parmesan Rice

This Chicken Scampi Garlic Parmesan Rice recipe delivers comfort food that feels a little bit fancy without requiring hours in the kitchen. It's a creamy, garlicky, and cheesy one-pan wonder packed with juicy chicken, offering a restaurant-quality meal that's surprisingly simple to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1.5 cups long-grain rice Jasmine or Basmati
  • 6-8 cloves garlic, minced
  • 1/2 cup unsalted butter 1 stick
  • 2 tablespoons olive oil
  • 4 cups chicken broth, low-sodium
  • 1/2 cup dry white wine Pinot Grigio or Sauvignon Blanc, optional
  • 1/2 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes or to taste
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Equipment

  • Large skillet or Dutch oven
  • knife
  • cutting board
  • measuring cups and spoons
  • Garlic press (optional)
  • Cheese grater
  • paper towels
  • Spatula or spoon

Method
 

  1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven 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.
  3. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once the butter is melted, add the minced garlic and red pepper flakes. Cook for about 30 seconds, until fragrant, being careful not to burn the garlic.
  4. Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until lightly toasted.
  5. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Cook for 1-2 minutes, until the wine has reduced slightly.
  6. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Avoid lifting the lid too often.
  7. Remove the skillet from the heat and stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
  8. Return the cooked chicken to the skillet and stir in the lemon juice.
  9. Garnish with fresh parsley and serve immediately.

Notes

Don't overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). Use freshly grated Parmesan for best results. Adjust garlic and salt to taste. Lemon juice is essential for balancing the richness. Let the dish rest for a few minutes after adding cream and parmesan. Variations include using shrimp instead of chicken, adding vegetables like broccoli or bell peppers, or using different cheeses. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet with a splash of chicken broth or water.