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Chicken Scampi Garlic Rice features a delicious and flavorful dish with juicy chicken, scampi sauce, and fragrant garlic rice.

Easy Chicken Scampi Garlic Rice

This Chicken Scampi Garlic Rice recipe combines the bright flavors of scampi with tender chicken and fluffy rice, all cooked in one pan for easy cleanup. It's a comforting and flavorful dish 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: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1.5 cups long-grain white rice
  • 6-8 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 1/2 cup dry white wine optional
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes or more to taste
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 1/2 cup frozen peas or chopped asparagus optional

Equipment

  • Large skillet or Dutch oven
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Spatula or spoon
  • fork
  • paper towels

Method
 

  1. Pat the chicken breasts dry with paper towels. Cut them into bite-sized pieces (about 1-inch cubes) 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. Once the oil is shimmering, add the chicken in a single layer (you might need to do this in batches to avoid overcrowding the pan).
  3. Sear the chicken for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet. Once the butter is melted, add the minced garlic and red pepper flakes.
  5. Sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
  6. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, until it's reduced slightly.
  7. Add the rice to the skillet and stir to coat it with the garlic and wine mixture. Pour in the chicken broth, lemon juice, and lemon zest.
  8. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Do not lift the lid during this time!
  9. Once the rice is cooked, remove the skillet from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork.
  10. Stir in the remaining 2 tablespoons of butter and the cooked chicken. If using frozen peas or asparagus, stir them in now as well. Cover the skillet again and let it sit for a minute or two, until the peas or asparagus are heated through.
  11. Garnish with fresh parsley and serve immediately.

Notes

Don't overcrowd the pan when searing the chicken. Watch the garlic closely to prevent burning. Use high-quality, low-sodium chicken broth for the best flavor. Resist the urge to lift the lid while the rice is cooking. Adjust the lemon flavor to your liking. Get creative with veggies by adding bell peppers, mushrooms, or spinach. Make it creamy by stirring in a splash of heavy cream or half-and-half at the end of cooking. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or skillet. You can substitute chicken thighs for chicken breasts. If you don't have white wine, substitute with extra chicken broth, apple cider vinegar, or lemon juice.