Introduction

Chicken Scampi with Garlic Parmesan Rice is a delightful meal that combines tender pan-seared chicken breasts with a garlicky lemon-butter sauce, served over creamy parmesan-infused rice. This dish is both elegant and easy to prepare, making it perfect for a weeknight dinner or special occasion.

The dish shows a close-up of grilled chicken pieces with a golden-brown color and some char marks, placed on a bed of fluffy white rice mixed with fresh green herbs. The chicken pieces are topped with small red tomato slices and finely chopped green herbs, adding a bright and fresh look. The white rice below has a soft texture with visible grains and herbs scattered evenly. The meal is on a white plate, and the background shows 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 chicken breasts with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat and sear chicken for 5–6 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
Step 2: In the same skillet, lower the heat and add 3 tablespoons of butter and 4 cloves of minced garlic. Sauté for 1–2 minutes until fragrant.
Step 3: Pour in ½ cup chicken broth and 2 tablespoons lemon juice, scraping the bottom of the skillet to deglaze and lift up any browned bits. Stir in lemon zest and let the sauce 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 another 2–3 minutes to absorb the flavors.
Step 5: While the sauce simmers, prepare the garlic parmesan rice. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add 2 cloves of minced garlic and sauté briefly until fragrant.
Step 6: Stir in 1 cup white rice and toast for about 1 minute, stirring frequently.
Step 7: Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until rice is tender and liquid absorbed.
Step 8: Remove rice from heat. Stir in ½ cup freshly grated parmesan cheese and 1 tablespoon chopped parsley until creamy and well combined.
Step 9: Serve the seared chicken over the garlic parmesan rice, spoon sauce generously over the top, and garnish with extra parsley and red pepper flakes if desired.

Tips & Variations

Let the chicken rest 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 even richer texture.
Swap rice for linguine or angel hair pasta to change things up.
Chicken thighs can be used for a juicier, more flavorful option—adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the rice may absorb some of the sauce, add a splash of chicken broth or water when reheating to loosen the texture. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

A white plate holds a serving of grilled chicken pieces with a golden-brown, slightly charred surface, topped with finely chopped green herbs and small red cherry tomato halves. Underneath the chicken is a fluffy bed of white rice mixed with finely chopped green herbs, giving it a speckled look. The chicken pieces are arranged in two layers over the rice, with the vibrant colors of the herbs and tomatoes adding contrast to the dish. The background shows a smooth white marbled surface, and the lighting highlights the texture of the grilled chicken and the softness of the rice perfectly. 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). Alternatively, slice into the thickest part—if the juices run clear and the meat is no longer pink, it is done.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great substitute and will provide a juicier, richer flavor. Just make sure to adjust cooking time to ensure the thighs are fully cooked.

Is it okay to use pre-minced garlic?

Fresh garlic is preferred for bold flavor, but pre-minced garlic can be used if needed. Keep in mind it may have a milder taste.

Can I swap rice with pasta?

Absolutely. Linguine or angel hair pasta work wonderfully. Toss the cooked pasta in the scampi sauce before topping with chicken for a delicious alternative.

What type of parmesan cheese should I use?

Freshly grated parmesan is best for melting and flavor. Avoid pre-shredded cheese that contains anti-caking agents for the best result.

Can I freeze the leftovers?

The chicken and sauce freeze well, but rice may not thaw with the best texture. Reheat gently to maintain the sauce’s quality.