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Chicken Scampi Garlic Parmesan Rice features creamy scampi sauce coating tender chicken and flavorful rice.

ULTIMATE CHICKEN SCAMPI GARLIC PARMESAN RICE

This Chicken Scampi Garlic Parmesan Rice recipe delivers tender chicken in a luscious garlic butter Parmesan sauce over creamy rice. It's a comforting and easy-to-make dish perfect for a weeknight dinner.
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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
  • 1 tbsp olive oil for chicken
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes optional
  • Salt and pepper to taste for chicken
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup chicken broth for scampi sauce
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 2 tbsp chopped fresh parsley
  • 1 tbsp lemon juice
  • Salt and pepper to taste for scampi sauce
  • 1 tbsp olive oil for rice
  • 1 cup long-grain rice, uncooked
  • 2 cloves garlic, minced for rice
  • 2 cups chicken broth for rice
  • 1/4 cup grated Parmesan cheese for rice
  • 2 tbsp butter for rice
  • Salt and pepper to taste for rice

Equipment

  • large skillet
  • medium saucepan
  • mixing bowl
  • Measuring cups
  • Measuring spoons
  • spatula
  • fork
  • knife
  • cutting board

Method
 

  1. In a bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper.
  2. Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
  4. Pour in the white wine (or chicken broth) and chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.
  5. Stir in the heavy cream and Parmesan cheese. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
  6. Add the chopped parsley and lemon juice. Season with salt and pepper to taste.
  7. Return the cooked chicken to the skillet and toss to coat with the scampi sauce.
  8. In a medium saucepan, heat the olive oil over medium heat. Add the uncooked rice and minced garlic and cook, stirring constantly, until the rice is lightly toasted, about 2-3 minutes.
  9. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
  10. Remove from heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste. Fluff the rice with a fork.
  11. Spoon the Garlic Parmesan Rice onto plates. Top with the Chicken Scampi.
  12. Garnish with extra Parmesan cheese and fresh parsley, if desired.
  13. Serve immediately and enjoy.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, adding a splash of chicken broth or water to prevent the rice from drying out, or reheat in a skillet over medium heat. To add some spice, include red pepper flakes to the sauce or use spicy Italian sausage. For a gluten-free alternative, use gluten-free broth and Parmesan cheese and serve over cauliflower rice.