Chicken Scampi with Garlic Parmesan Rice Recipe
This Chicken Scampi with Garlic Parmesan Rice is a flavorful and elegant skillet dinner featuring tender pan-seared chicken breasts smothered in a garlicky lemon-butter scampi sauce paired with creamy, parmesan-infused white rice. The combination of zesty lemon, rich butter, and fresh garlic creates a comforting yet vibrant dish perfect for weeknight meals or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: American Italian
Ingredients
Scale
Chicken and Sauce
- 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)
Garlic Parmesan Rice
- 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
- Season and Sear the Chicken: Season the chicken breasts evenly with salt, black pepper, and paprika. Heat olive oil in a large skillet over medium heat and sear the chicken for 5 to 6 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to rest.
- Prepare the Garlic Scampi Sauce: In the same skillet, reduce heat to medium-low. Add butter and minced garlic, sautéing for 1 to 2 minutes until the garlic is fragrant but not browned. Pour in chicken broth and lemon juice, scraping the bottom of the skillet to release flavorful bits. Stir in lemon zest and let the sauce simmer for 3 to 4 minutes until slightly thickened.
- Make the Garlic Parmesan Rice: While the sauce simmers, melt butter in a medium saucepan over medium heat. Add minced garlic and sauté briefly until fragrant. Stir in the white rice and toast for about 1 minute, stirring frequently. Add chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer gently for 15 minutes until the rice is tender and liquid absorbed. Remove from heat and stir in freshly grated parmesan cheese and chopped parsley for a creamy, flavorful finish.
- Combine and Finish: Return the seared chicken breasts to the skillet with the garlic scampi sauce, spooning the sauce over the chicken. Allow them to simmer together for an additional 2 to 3 minutes to meld the flavors and heat through. Taste and adjust seasoning if necessary.
- Serve: Plate a generous scoop of the garlic parmesan rice, top with the chicken breasts, and spoon the garlic lemon butter sauce over the top. Garnish with extra chopped parsley and red pepper flakes if desired for a touch of heat.
Notes
- Let the chicken rest for a few minutes after cooking to lock in moisture and ensure juiciness.
- Use fresh garlic and freshly grated parmesan for the best depth of flavor.
- For an extra rich sauce, add a splash of heavy cream when simmering the scampi sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a little broth or water to loosen the rice and sauce.
- Chicken thighs can be used in place of breasts for a juicier texture; adjust cooking time accordingly to ensure doneness.
- Freshly grated parmesan melts better and avoids the grainy texture found in pre-shredded types.
Keywords: chicken scampi, garlic parmesan rice, lemon butter chicken, skillet chicken recipe, garlic chicken, easy dinner, weeknight meal
