Chicken Scampi Garlic Parmesan Rice

This chicken scampi with creamy garlic parmesan rice combines tender chicken pieces with a rich, flavorful rice that absorbs all the classic scampi seasonings. The dish brings together the brightness of lemon, the richness of parmesan, and the perfect garlic kick for a restaurant-quality meal right at your dinner table.

I first made this dish when looking for a way to elevate basic chicken and rice. The moment my family tasted it, it immediately replaced our regular rotation of pasta dishes and became our go-to comfort food when hosting friends.

Ingredients

• Boneless skinless chicken breasts: cut into bite-sized pieces ensures quick and even cooking while staying tender
• Olive oil and butter: the combination creates the perfect base for sautéing with butter adding richness and oil preventing burning
• Italian seasoning: provides a balanced herb blend that complements the lemon and garlic without overpowering
• Crushed red pepper flakes: adds a gentle heat that wakes up the dish but can be omitted for sensitive palates
• Fresh garlic: use whole cloves freshly minced for the most vibrant flavor rather than pre-minced varieties
• Lemon juice and zest: the acid brightens the entire dish while the zest contains essential oils that provide intense citrus flavor
• Long grain white rice: offers the perfect texture and won't become mushy during the cooking process
• Heavy cream: creates the luxurious texture that makes this dish so satisfying
• Parmesan cheese: use freshly grated for the best melting properties and flavor

Step-by-Step Instructions

Sear the Chicken:

Heat olive oil and butter until the butter stops foaming. Season chicken pieces generously with Italian seasoning, salt, pepper, and red pepper flakes if using. Add to the hot pan in a single layer without overcrowding. Cook undisturbed for 2-3 minutes until golden on the first side, then flip and cook 2-3 minutes more until golden and reaching 165°F internally. Remove to a plate and tent loosely with foil.

Create the Flavor Base:

Reduce heat to medium and add minced garlic to the same skillet with all the chicken drippings. Cook for exactly 30 seconds, stirring constantly to prevent burning. The garlic should become fragrant but not brown. Immediately add lemon juice and zest, which will sizzle and deglaze the pan, releasing all the flavorful bits from the bottom.

Prepare the Rice:

Add uncooked rice directly to the garlic-lemon mixture and stir constantly for 1-2 minutes. This toasting step adds nuttiness and helps the grains remain distinct in the finished dish. Pour in room temperature chicken broth all at once, bring to a full boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer undisturbed for exactly 18-20 minutes.

Create the Creamy Finish:

Once rice has absorbed all liquid and is tender, remove lid and stir in heavy cream and parmesan cheese. The residual heat will melt the cheese and create a velvety sauce. Taste and adjust seasoning if needed, adding more salt, pepper, or a squeeze of fresh lemon juice.

Serve and Garnish:

Return the chicken to the skillet to warm through. Serve the chicken over the creamy rice and sprinkle with fresh parsley. Add a lemon wedge on the side for those who enjoy extra brightness.

Save This

My favorite part of this dish is watching everyone's reaction to that first bite. The creamy texture combined with the bright lemon notes creates this perfect moment of surprise. My daughter, who typically pushes rice around her plate, always asks for seconds of this particular version.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice will absorb more of the cream as it sits, so when reheating, add a splash of chicken broth or milk to restore the creamy consistency. Warm gently on the stovetop over medium-low heat, stirring frequently, or microwave at 70% power in 30-second intervals, stirring between each interval.

Ingredient Substitutions

For a lighter version, substitute half and half for the heavy cream. The sauce won't be quite as rich but will still be delicious. Thigh meat can replace chicken breast for juicier results, though cooking time may increase slightly. Brown rice works beautifully in this recipe but requires adjusting the cooking time to about 35-40 minutes and potentially adding an extra 1/2 cup of broth.

Serving Suggestions

This dish pairs wonderfully with a simple side salad dressed with a light vinaigrette to balance the richness of the creamy rice. For a complete meal, add steamed asparagus or broccolini on the side. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the lemon notes perfectly for an elevated dinner experience.

Common Queries

→ What kind of rice works best?

Long-grain white rice is recommended for a fluffy, tender texture that soaks up the creamy sauce beautifully.

→ Can I adjust the spice level?

Absolutely. Add more or less crushed red pepper flakes to suit your preferred heat.

→ Is fresh Parmesan necessary?

Freshly grated Parmesan delivers the richest flavor and melts smoothly, but pre-grated can be used in a pinch.

→ How to ensure chicken stays juicy?

Cook chicken pieces in a single layer until just golden and transfer out quickly to avoid drying out.

→ What can I use instead of heavy cream?

Half-and-half or whole milk thickened with a touch of butter can be substituted for a lighter creamy touch.

→ How do I serve this dish?

Garnish with chopped parsley and extra lemon wedges for brightness. Serve warm for best flavor and texture.