Introduction

Chicken Scampi with Garlic Parmesan Rice is a delightful and easy dinner that combines tender, pan-seared chicken breasts with a bright lemon-butter scampi sauce. Paired with creamy parmesan-infused rice, this dish is perfect for a comforting weeknight meal or impressing guests with minimal effort.

A white plate holds a dish with two main layers: the bottom layer is a mound of white rice mixed with small green herb pieces, giving it a fresh look, and the top layer is grilled chicken pieces with a golden-brown char and sprinkled green herbs, adorned with small red cherry tomatoes and thin slices of sautéed mushrooms, all sitting in a light yellow sauce that pools around the rice. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
3 tablespoons butter
4 garlic cloves, minced
½ cup chicken broth
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon chopped parsley
½ teaspoon red pepper flakes (optional)
1 tablespoon butter
2 garlic cloves, minced
1 cup white rice
2 cups chicken broth
½ cup freshly grated parmesan cheese
1 tablespoon chopped parsley

Instructions

Step 1: Season the chicken breasts with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat and sear the chicken for 5–6 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
Step 2: Lower the heat and add 3 tablespoons of butter and 4 minced garlic cloves to the same skillet. Sauté for 1–2 minutes until fragrant.
Step 3: Pour in ½ cup chicken broth and 2 tablespoons lemon juice. Scrape the bottom of the skillet to deglaze, then add lemon zest. Simmer for 3–4 minutes until slightly thickened.
Step 4: Return the chicken to the skillet, spoon sauce over it, and let it simmer for 2–3 minutes to absorb the flavors.
Step 5: While the sauce simmers, melt 1 tablespoon of butter in a medium saucepan. Add 2 minced garlic cloves and sauté briefly until fragrant.
Step 6: Stir in 1 cup white rice and toast for about 1 minute.
Step 7: Add 2 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the rice is cooked.
Step 8: Remove the rice from heat and stir in ½ cup freshly grated parmesan cheese and 1 tablespoon chopped parsley.
Step 9: Serve the chicken over the garlic parmesan rice with sauce spooned generously over the top. Garnish with extra parsley and red pepper flakes if desired.

Tips & Variations

Let the chicken rest for a few minutes before slicing to keep it juicy.
Use fresh garlic and freshly grated parmesan for the best flavor.
Add a splash of cream to the sauce for an extra rich and silky texture.
Swap the rice with linguine or angel hair pasta, tossing the pasta in the scampi sauce before serving.
Chicken thighs can be used instead of breasts for a juicier, richer dish—just adjust cooking time accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Rice may absorb sauce as it sits, so when reheating, add a splash of chicken broth or water to loosen the texture. Reheat gently on the stove or in the microwave for best results.

How to Serve

A white plate holds a dish with two main layers. The bottom layer is white rice mixed with green herbs, giving it small green specks throughout the fluffy grains. On top, there are grilled chicken pieces with a golden brown, slightly charred look, covered with chopped green herbs. Cherry tomatoes and small slices of mushrooms with a glossy look sit on top of the chicken. A light yellow sauce with a smooth texture surrounds the base of the rice. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C). You can also cut into the thickest part of the chicken; if the juices run clear and the meat is no longer pink, it’s fully cooked.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and tend to be juicier with a richer flavor. Just keep an eye on the cooking time to ensure they are cooked through.