This Chicken Scampi with Creamy Garlic Parmesan Rice is a comforting, flavor-packed meal that combines tender, golden chicken bites with creamy, lemony rice infused with garlic and Parmesan. It’s an easy, one-pan dinner that feels elegant enough for guests but simple enough for a busy weeknight.
Why You’ll Love This Recipe
You’ll love this recipe for its incredible balance of flavors — the garlicky, buttery sauce, the bright hit of lemon, and the richness of Parmesan cream. Everything cooks in one skillet, meaning minimal cleanup and maximum flavor. The creamy rice serves as the perfect bed for juicy, seared chicken, creating a restaurant-worthy meal that’s both cozy and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon salt
¼ teaspoon black pepper
5 cloves garlic, minced
Juice of 1 fresh lemon
Zest of ½ lemon
1½ cups long-grain white rice
3 cups chicken broth
½ cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon chopped parsley (for garnish)
Extra lemon wedges, for serving
Directions
Cook the Chicken
Heat olive oil and butter in a large deep skillet over medium-high heat. Season the chicken with Italian seasoning, salt, pepper, and red pepper flakes. Add the chicken pieces to the skillet and cook until golden brown and cooked through, about 6–8 minutes. Remove from the skillet and set aside.
Prepare the Garlic-Lemon Base
Lower the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant. Stir in the lemon juice and zest to deglaze the pan, scraping up any browned bits for extra flavor.
Toast the Rice
Add the uncooked rice to the skillet, stirring to coat it with the garlic-lemon mixture. Toast for 1–2 minutes until slightly golden and aromatic.
Cook the Rice
Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, until the rice is tender and all liquid is absorbed.
Make It Creamy
Once the rice is cooked, stir in the heavy cream and grated Parmesan cheese until the mixture becomes creamy and smooth.
Combine and Serve
Add the cooked chicken back into the skillet, stirring gently to combine. Garnish with chopped parsley and serve with lemon wedges for a bright, fresh finish.
Shrimp Scampi Version: Replace chicken with shrimp for a seafood twist. Cook the shrimp just until pink before setting aside.
Add Vegetables: Stir in sautéed spinach, asparagus, or sun-dried tomatoes for extra color and flavor.
Lighter Option: Substitute half-and-half for heavy cream to reduce richness.
Cheese Swap: Try using Pecorino Romano or Asiago for a sharper cheese flavor.
Spicy Kick: Add more crushed red pepper flakes or a dash of cayenne for extra heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of chicken broth or cream to loosen the sauce and warm gently over medium heat on the stovetop, or microwave in 30-second intervals, stirring between each.
To freeze, place cooled portions in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, you can use leftover or rotisserie chicken. Just add it at the end when stirring in the cream and Parmesan.
Can I use brown rice instead of white rice?
You can, but the cooking time will be longer (about 35–40 minutes) and you may need an extra ½ cup of broth.
Is this dish spicy?
Only mildly, due to the crushed red pepper flakes — you can easily adjust or omit them.
Can I make this recipe dairy-free?
Yes, substitute olive oil for butter and use a dairy-free cream alternative with nutritional yeast instead of Parmesan.
What’s the best way to get tender chicken?
Avoid overcooking — cook just until the chicken turns golden and the juices run clear.
Can I add wine to the sauce?
Absolutely! A splash of white wine (about ¼ cup) added after the garlic enhances the flavor beautifully.
What can I serve with this dish?
It pairs wonderfully with a side salad, roasted vegetables, or garlic bread.
How can I make it extra creamy?
Add an extra tablespoon of butter and a splash more cream for an even silkier texture.
Can I use pre-grated Parmesan cheese?
Freshly grated Parmesan melts more smoothly and adds better flavor, but pre-grated works in a pinch.
How do I prevent the rice from sticking to the pan?
Keep the heat low while simmering and avoid lifting the lid during cooking so the steam can cook the rice evenly.
Conclusion
Chicken Scampi with Creamy Garlic Parmesan Rice is the ultimate comfort meal — rich, tangy, and full of flavor. The combination of golden chicken, creamy rice, and a burst of fresh lemon makes this dish unforgettable. Perfect for weeknights or special occasions, it’s a one-pan recipe that delivers both elegance and ease every time.
This Chicken Scampi with Creamy Garlic Parmesan Rice is a one-skillet meal featuring golden, seasoned chicken atop rich, lemony garlic-Parmesan rice. It’s cozy, creamy, and full of flavor—perfect for both busy weeknights and special dinners.
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon salt
¼ teaspoon black pepper
5 cloves garlic, minced
Juice of 1 lemon
Zest of ½ lemon
1½ cups long-grain white rice
3 cups chicken broth
½ cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon chopped parsley (for garnish)
Lemon wedges, for serving
Instructions
Heat olive oil and butter in a large skillet over medium-high heat. Season chicken with Italian seasoning, salt, pepper, and red pepper flakes. Cook chicken until golden and cooked through, 6–8 minutes. Remove and set aside.
Reduce heat to medium. Add garlic and sauté for 30 seconds until fragrant. Stir in lemon juice and zest to deglaze the pan.
Add rice and stir to coat with garlic-lemon mixture. Toast for 1–2 minutes.
Pour in chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
Stir in heavy cream and Parmesan cheese until creamy and smooth.
Return chicken to skillet and stir gently to combine. Garnish with parsley and serve with lemon wedges.
Notes
Use shrimp instead of chicken for a seafood version.
Add sautéed spinach, asparagus, or sun-dried tomatoes for extra veggies.
