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Few things bring more comfort than a skillet bubbling with creamy garlic parmesan rice topped with lemony chicken. This Chicken Scampi with Creamy Garlic Parmesan Rice is my happy answer to busy weeknights when I want a dinner that feels special but comes together fast.
I first made this after a trip to an Italian bistro left me craving that irresistible buttery chicken and tender rice combination. Since then this has become a regular request in my home for both weeknight meals and easy celebrations.
Ingredients
- Boneless skinless chicken breasts: Sliced into bite sized pieces. Choose ones with pale pink color and firm texture for best quality
- Olive oil: Adds Mediterranean flavor and helps sear the chicken. Go for extra virgin for the best taste
- Unsalted butter: Combines with oil for richness and control over the saltiness
- Italian seasoning: Gives classic herby notes. Select blends with oregano, basil and thyme
- Crushed red pepper flakes: Bring gentle heat if you like spice. Always use fresh for best aroma
- Salt: Essential for flavor but add gradually, tasting so rice and chicken are both well seasoned
- Black pepper: Adds brightness; freshly cracked makes a difference
- Garlic, minced: Fresh garlic is key here; look for plump, heavy bulbs
- Lemon juice and zest: Fresh lemon creates zing. Avoid bottled juice and waxy lemons if you can
- Long grain white rice: Absorbs all the flavors. Choose rice without dusty residue for fluffier results
- Chicken broth: Lends depth and tenderizes rice. Opt for low sodium to control final salt
- Heavy cream: Turns the rice ultra creamy. Use cold cream from the carton for the silkiest finish
- Grated Parmesan cheese: Brings nutty richness. Freshly grated from a wedge melts beautifully
- Fresh parsley: Finishes with color and herby lift. Bright green parsley is best for garnish
- Extra lemon wedges: Serve alongside for anyone who wants an extra spritz
Instructions
- Sear the Chicken:
- Heat olive oil and butter together in a large deep skillet over medium high until the butter melts and starts to foam. Pat chicken dry with a paper towel then season all over with Italian seasoning, salt, black pepper and red pepper flakes. Place the pieces in the hot skillet making sure they are in a single layer and do not crowd the pan. Let them cook undisturbed for several minutes so they brown deeply, then flip and continue until all sides are golden and cooked through. Remove the chicken onto a plate and cover loosely so it stays moist.
- Build Garlic Lemon Base:
- Reduce the skillet heat to medium. Add minced garlic directly to the pan, taking care not to let it brown. Stir just until the garlic becomes fragrant, about half a minute. Add in both the lemon juice and zest, scraping up any golden pieces from the bottom. This is where the rice will pick up all the bright scampi flavor.
- Toast the Rice:
- Pour the uncooked rice into the garlic lemon mixture. Stir well so each grain is glossy and coated. Keep stirring for one to two minutes so the rice starts to toast lightly and sizzle but do not let it brown. You will notice the aroma change and the grains will start to go translucent.
- Simmer to Cook:
- Add the chicken broth, pouring slowly while mixing to prevent clumps. Bring the liquid up to a boil then immediately turn the heat down to low. Cover the skillet tightly with a lid. Let it simmer for eighteen to twenty minutes until the rice is tender and most of the broth is absorbed. Resist the temptation to lift the lid during cooking so no steam escapes.
- Finish Creamy Rice:
- Once the rice is cooked, remove the lid and gently fluff with a fork. Pour in the heavy cream and sprinkle the parmesan over the hot rice. Let it sit for a minute or two to begin melting, then stir slowly so everything blends into a velvety mixture.
- Serve and Garnish:
- Spoon the creamy rice onto dinner plates, mound the juicy cooked chicken on top and finish by scattering with fresh parsley for color. Serve with extra lemon wedges so everyone can customize the brightness of their meal.
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One of my personal favorites is the zesty touch of fresh lemon I always grab an extra lemon just for the juice and find it brings out all the other flavors My youngest always asks for the biggest lemon wedge and sprinkles a little more cheese on top which makes me smile every time
Storage Tips
Let leftovers cool to room temperature before sealing in an airtight container. Refrigerate for up to three days. The rice will get denser so splash a spoon or two of broth or water before reheating and stir well to bring back creaminess. Microwaving in short bursts works best and a pat of butter on top can keep it rich.
Ingredient Substitutions
You can use boneless skinless thighs instead of breast for a juicier texture. For a lighter option, half and half can stand in for the heavy cream. If parmesan is not available, try grated pecorino or a mix of mozzarella and a spoon of nutritional yeast.
Serving Suggestions
A side salad of crisp greens with a simple vinaigrette goes beautifully to balance the richness. Roasted broccolini or asparagus makes a quick colorful addition. If you are feeling fancy, add a glass of chilled pinot grigio.
Cultural Context
Scampi classically refers to shrimp in Italian cuisine but in American kitchens chicken scampi became just as loved. The garlic lemon wine sauce is traditional but swapping in parmesan and cream wraps the comfort of old school risotto with the taste of a bright restaurant favorite.
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This creamy chicken scampi makes even ordinary nights feel special. With every bite, you get comfort, freshness and a burst of lemon to brighten your table.
Frequently Asked Questions
- → How do I avoid overcooking the chicken?
Cook the chicken just until it's no longer pink and golden on the outside; overcooking can dry it out. Remove the chicken as soon as it's done cooking and set aside while finishing the rice.
- → Can I use brown rice instead of white?
Yes, you can substitute brown rice, but increase the cooking time and add extra broth as brown rice requires a longer simmer to become tender.
- → What can I substitute for heavy cream?
You may use half-and-half or whole milk for a lighter texture, but note the final dish will be less creamy.
- → How do I get the best garlic flavor?
Sauté the minced garlic briefly on medium heat just until fragrant, being careful not to brown it, for the fullest garlic aroma.
- → Is this dish spicy?
The included red pepper flakes add a mild heat. Feel free to omit or adjust the amount to match your preferred spice level.