Chicken Scampi with Creamy Garlic Parmesan Rice is a delightful dish that brings together the juicy flavors of chicken, the rich creaminess of parmesan, and the zesty brightness of lemon. This recipe is perfect for a weeknight dinner or a special occasion, offering comfort and satisfaction in every bite.
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Why Make This Recipe
You should make this recipe because it’s not only delicious but also easy to prepare. With just a few simple ingredients, you can create a flavorful meal that your family and friends will love. The combination of garlic, lemon, and parmesan makes every bite bursting with taste. Plus, it’s a complete meal on its own, bringing protein, carbs, and creaminess to your plate.
How to Make Chicken Scampi with Creamy Garlic Parmesan Rice
Ingredients:
- 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Crushed red pepper flakes (optional, for heat)
- 1 teaspoon Salt
- 1/8 teaspoon Black pepper
- 4 cloves Garlic, minced
- 1 each Lemon, juice and zest (juice of 1 lemon and zest of 1/2 lemon)
- 1 1/2 cups Long-grain white rice
- 3 cups Chicken broth
- 1/2 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 tablespoon Chopped fresh parsley (for garnish)
- Extra Lemon wedges (for serving)
Directions:
- In a large deep skillet, heat the olive oil and butter over medium-high heat until melted and shimmering.
- Season the chicken pieces with Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Add the chicken to the skillet in a single layer. Cook for about 5-7 minutes until golden brown and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside, keeping warm.
- Reduce heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn!).
- Stir in the lemon juice and lemon zest, scraping up any brown bits from the pan for extra flavor.
- Add uncooked rice straight into the skillet, stirring to coat the grains in the garlicky, lemony mixture. Toast the rice for 1-2 minutes, stirring constantly.
- Pour in the chicken broth, stirring once to combine. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Stir in the heavy cream and grated Parmesan cheese until everything is creamy and well combined.
- Return the cooked chicken to the skillet and toss gently to ensure even distribution.
- Serve hot, garnished with chopped fresh parsley and extra lemon wedges for squeezing.
How to Serve Chicken Scampi with Creamy Garlic Parmesan Rice
Serve the dish hot right from the skillet. Make sure to garnish with fresh parsley and provide lemon wedges on the side for an extra burst of flavor. This meal pairs wonderfully with a simple green salad or some crusty bread to soak up the creamy sauce.
How to Store Chicken Scampi with Creamy Garlic Parmesan Rice
Store any leftovers in an airtight container in the refrigerator. It can last for about 3-4 days. If you want to keep it for longer, consider freezing it. Just thaw in the refrigerator overnight before reheating.
Tips to Make Chicken Scampi with Creamy Garlic Parmesan Rice
- For extra flavor, add more garlic or a squeeze of lemon juice right before serving.
- If you want a bit more heat, don’t skip the crushed red pepper flakes.
- Make sure not to overcook the rice. Keep an eye on it during the simmering process.
Variation
You can easily swap out the chicken for shrimp or seafood if you prefer. Just adjust the cooking time since shrimp cooks much faster than chicken. You can also add vegetables like spinach or peas for added nutrition.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you’ll need to increase the cooking time and liquid. Check the package for instructions on how to cook brown rice.
2. Is this dish gluten-free?
No, traditional pasta and chicken broth often contain gluten. You can find gluten-free versions of pasta or broth if needed.
3. Can I make this recipe ahead of time?
Yes! You can prepare the chicken and rice ahead of time, then reheat gently before serving. Just add a splash of chicken broth to loosen it if it thickens too much.
Chicken Scampi with Creamy Garlic Parmesan Rice
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Italian seasoning
- ½ teaspoon Crushed red pepper flakes (optional, for heat)
- 1 teaspoon Salt
- ⅛ teaspoon Black pepper
- 4 cloves Garlic, minced
- 1 each Lemon, juice and zest (juice of 1 lemon and zest of 1/2 lemon)
- 1 ½ cups Long-grain white rice
- 3 cups Chicken broth
- ½ cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 tablespoon Chopped fresh parsley (for garnish)
- Extra Lemon wedges (for serving)
Instructions
Preparation
- In a large deep skillet, heat the olive oil and butter over medium-high heat until melted and shimmering.
- Season the chicken pieces with Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Add the chicken to the skillet in a single layer. Cook for about 5-7 minutes until golden brown and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside, keeping warm.
- Reduce heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn!).
- Stir in the lemon juice and lemon zest, scraping up any brown bits from the pan for extra flavor.
Cooking
- Add uncooked rice straight into the skillet, stirring to coat the grains in the garlicky, lemony mixture. Toast the rice for 1-2 minutes, stirring constantly.
- Pour in the chicken broth, stirring once to combine. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Stir in the heavy cream and grated Parmesan cheese until everything is creamy and well combined.
- Return the cooked chicken to the skillet and toss gently to ensure even distribution.
Serving
- Serve hot, garnished with chopped fresh parsley and extra lemon wedges for squeezing.
