Chicken Scampi Garlic Parmesan Rice

Chicken scampi with garlic Parmesan rice is my reliable answer for nights when we want bold flavors but minimal fuss. The juicy chicken strips come together with zesty lemon and a buttery garlic sauce, perfect for piling over creamy, cheesy rice. Every bite is a satisfying mix of rich and fresh, with that classic restaurant vibe you can make at home.

My family devoured this the first chilly spring night I made it and declared it better than takeout. Now it is my rainy day favorite for casual get-togethers and easy dinners with friends.

Ingredients

• Boneless skinless chicken breasts: Slicing chicken into thin strips helps it cook evenly and soak up more sauce. Choose chicken that is firm, pale pink, and moist.
• Salt and pepper: These basics season both the chicken and the rice and make flavors pop.
• Olive oil: Adds richness and helps brown the chicken. Pick extra virgin for best taste.
• Fresh garlic: You need plenty for both the chicken and the rice. Fresh cloves bring the strongest punch.
• Chicken broth: This boosts the umami and keeps both chicken and rice tender. Use low-sodium for more control over salt.
• Lemon juice: Squeezing a fresh lemon gives the sharpest tang. Avoid bottled juice if possible.
• White wine: This is optional but adds a touch of acidity and depth. Go for a dry variety you would actually sip.
• Unsalted butter: Swirls into the sauce for a glossy finish. Look for butter that is pale yellow and sweet smelling.
• Chopped fresh parsley: This adds color and a fresh pop at the end. Go for bunches with perky, bright leaves.
• Long-grain white rice: Absorbs all the garlicky broth. Go for rice that is dry and uniform in color.
• Grated Parmesan cheese: Melts into the rice, giving it a creamy, luxurious texture. Use real Parmigiano-Reggiano for best results.

Instructions

Step One Season the Chicken:

Sprinkle chicken strips generously with salt and pepper to get flavor into every bite.

Step Two Sear the Chicken:

Heat olive oil in your largest skillet over medium-high. Once shimmering but not smoking, add chicken in a single layer and let cook undisturbed for three to four minutes. Flip and do the same on the other side until the outsides are golden and the chicken is just cooked through. Remove chicken and keep warm on a plate.

Step Three Build the Garlic Lemon Sauce:

In the same skillet, lower heat a bit and add the garlic. Stir for one minute until the fragrance hits and garlic begins to soften but does not brown.

Step Four Add Broth Lemon and Wine:

Pour in the chicken broth, lemon juice, and wine if you are using. Scrape the bottom of the skillet with a wooden spoon to loosen every flavorful bit. Simmer for three to four minutes to blend the flavors and take that raw edge off the garlic.

Step Five Enrich the Sauce:

Stir the butter into the skillet. Let it melt completely so the sauce turns silky and smooth.

Step Six Toss the Chicken:

Add the cooked chicken back to the skillet and toss so every strip is coated in the sauce. Sprinkle with half the parsley to freshen up the whole dish.

Step Seven Cook the Rice:

While the chicken simmers, combine rice, chicken broth, and garlic in a saucepan. Bring to a full boil, then drop to low heat so it simmers gently. Cover with a tight lid and cook for fifteen to twenty minutes just until all liquid is absorbed and rice is tender.

Step Eight Finish the Rice:

Take rice off heat. Fluff with a fork and stir in Parmesan cheese until creamy. Season to your taste with extra salt and pepper.

Step Nine Plate and Serve:

Spoon the garlicky Parmesan rice into bowls. Top with chicken scampi and drizzle over extra sauce. Finish with chopped parsley for color and a fresh lift.

Pin it

I have a true soft spot for Parmesan cheese. If you use a block and grate it fresh, the good stuff makes every bite lusciously melty and bold. My dad always stole bites of the rice straight from the pan growing up, and now my kids do the same.

Storage Tips

This chicken scampi keeps in an airtight container for up to three days. The rice stays extra creamy if you splash a tablespoon of broth or water in before reheating. Cover and warm in the microwave or a saucepan over low heat.

Ingredient Substitutions

You can swap boneless chicken thighs for even more juiciness. If you do not have white wine, add an extra splash of broth and a pinch of dried Italian herbs. For a richer rice, try adding a scoop of mascarpone cheese or a little cream at the end.

Serving Suggestions

Chicken scampi and garlicky rice pair beautifully with crisp green beans, lemony roasted broccoli, or a simple spinach salad. For a special touch, I sometimes set out crusty bread to soak up the last of the sauce.

Cultural Context

Scampi usually refers to shrimp in Italian American cooking but it actually describes a cooking style with garlic, lemon, and butter. I love riffing on this technique with chicken for a twist on the classic shrimp scampi.

Pin it

This scampi is even better the next day. Enjoy it as leftovers or invite friends — it always impresses.

Frequently Asked Questions

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts sliced into thin strips are ideal for quick cooking and tenderness.

→ Can I substitute the white wine?

Yes, simply use additional chicken broth in place of white wine for an alcohol-free version without sacrificing flavor.

→ How do I keep the chicken juicy?

Cook the chicken quickly over medium-high heat and avoid overcooking; this keeps the strips moist and tender.

→ What rice is best to use?

Long-grain white rice cooks up fluffy and separate, pairing nicely with the rich flavors of garlic and Parmesan.

→ How can I add more flavor?

Garnish with extra fresh parsley and a squeeze of lemon, or try adding a pinch of red pepper flakes for gentle heat.

→ Is this dish suitable for meal prep?

Yes, both chicken and rice reheat well. Store separately if possible to preserve texture and freshness.