This Chicken Scampi with Creamy Garlic Parmesan Rice is a comforting, zesty, and creamy dinner you can make in under 45 minutes. Juicy seared chicken rests on a bed of silky garlic-Parmesan rice with a hint of lemon for brightness. It’s the perfect mix of savory, fresh, and indulgent—great for a cozy weeknight or a special occasion.
Why You’ll Love This Recipe
- Restaurant-quality flavor made with everyday pantry staples
- Creamy & zesty—perfect balance of richness and freshness
- One-pan convenience for less cleanup
- Naturally gluten-free and easy to adapt
Ingredients
Chicken
- 450 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional, for mild heat)
- 1 tsp salt
- ⅛ tsp ground black pepper
Rice
- 4 cloves garlic, minced
- Juice of 1 lemon
- Zest of ½ lemon
- 300 g long-grain white rice (uncooked)
- 720 ml chicken broth (low-sodium)
- 120 ml heavy cream
- 100 g grated Parmesan cheese (freshly grated)
Garnish
- 1 tbsp chopped fresh parsley
- Extra lemon wedges for serving
Step-by-Step Instructions
1. Sear the Chicken
In a large deep skillet, heat olive oil and butter over medium-high heat.
Season chicken with Italian seasoning, salt, black pepper, and crushed red pepper flakes.
Cook for 5–7 minutes until golden and cooked through. Remove to a plate and cover loosely.
2. Build Garlic-Lemon Base
Lower heat to medium. Add garlic and sauté for 30 seconds until fragrant (don’t brown).
Add lemon juice and zest, scraping up browned bits for extra flavor.
3. Toast the Rice
Stir uncooked rice into the garlic-lemon mixture until coated.
Toast for 1–2 minutes until lightly translucent.
4. Simmer the Rice
Pour in chicken broth. Bring to a boil, then reduce heat to low.
Cover and simmer 18–20 minutes until tender and most liquid is absorbed.
5. Make It Creamy
Fluff rice with a fork, then stir in heavy cream and Parmesan until melted and silky.
6. Serve
Spoon rice onto plates, top with chicken, and garnish with parsley and lemon wedges.
Pro Tips
- Fresh garlic only—jarred garlic won’t give the same depth of flavor.
- Don’t overcook chicken—remove as soon as it’s done to keep it juicy.
- Grate your own Parmesan for the creamiest texture.
Substitutions & Variations
- Swap chicken breasts for boneless thighs for extra juiciness.
- Replace heavy cream with half-and-half for a lighter version.
- Use Pecorino Romano or a mix of cheeses for a different flavor.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Add a splash of broth or water before microwaving to restore creaminess.
- Not ideal for freezing—rice texture will change.
Serving Suggestions
- Pair with a crisp green salad and vinaigrette.
- Add roasted asparagus or broccolini for color and freshness.
- Serve with a glass of chilled Pinot Grigio for an Italian bistro touch.
FAQ
Q: Can I use brown rice?
Yes, but increase broth and cooking time.
Q: Is it spicy?
Only mildly from the red pepper flakes—omit for a no-heat version.
Q: Can I make it dairy-free?
Yes—use olive oil instead of butter, coconut cream instead of heavy cream, and dairy-free Parmesan alternative.
