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Easy One-Pan Chicken Scampi with Creamy Garlic Parmesan Rice

Close-up of pan-seared chicken pieces served over creamy garlic parmesan rice, garnished with parsley.
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Make this restaurant-style Chicken Scampi with Garlic Parmesan Rice at home. Juicy chicken in a buttery lemon garlic sauce pairs perfectly with rich, creamy Parmesan rice for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound dry long-grain white rice
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1/4 cup fresh lemon juice
  • 1/4 cup (1/2 stick) cold butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Season the chicken pieces generously with salt and pepper.
  2. In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the dry rice to the same skillet and toast for 1 minute, stirring constantly.
  4. Pour in the chicken broth and bring the mixture to a simmer. Cover the skillet, reduce heat to low, and cook for 15 minutes, or until the liquid is mostly absorbed. Do not lift the lid during this time.
  5. Stir the heavy cream and Parmesan cheese into the rice. Cook uncovered over low heat, stirring until the rice is creamy and the cheese is melted, about 3-5 minutes.
  6. While the rice finishes, prepare the scampi sauce. In a small saucepan over medium heat, melt the 1/4 cup of cold butter. Add the minced garlic and cook until fragrant, about 1 minute. Do not let the garlic brown.
  7. Pour in the white wine and lemon juice. Bring to a gentle simmer and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
  8. Remove the sauce from the heat. Whisk in the remaining 1/4 cup of cold butter pieces, one piece at a time, until the sauce is emulsified and slightly thickened. Stir in the fresh parsley.
  9. Return the cooked chicken to the skillet with the creamy rice. Pour the lemon garlic scampi sauce over the chicken and rice. Gently toss everything together to coat.
  10. Taste and adjust seasoning with salt and pepper if needed. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For a richer flavor in the rice, substitute half of the chicken broth with whole milk.
  • If you avoid alcohol, replace the white wine with an equal amount of low-sodium chicken broth mixed with 1 teaspoon of white wine vinegar.
  • You can substitute shrimp for chicken if you prefer a classic scampi flavor profile.

Nutrition

Find it online: https://kingscook.com/chicken-scampi-with-garlic-parmesan-rice/