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Chicken Scampi with Garlic Parmesan Rice Recipe

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4.5 from 120 reviews

This Chicken Scampi with Garlic Parmesan Rice is an easy yet elegant dinner featuring tender pan-seared chicken breasts smothered in a garlicky lemon-butter scampi sauce, paired with creamy parmesan-infused rice. Perfect for a flavorful weeknight meal or impressing guests with minimal effort.

Ingredients

Scale

For the Chicken Scampi

  • 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)

For the 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

  1. 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. Sear the chicken for 5 to 6 minutes on each side until golden brown and cooked completely through. Remove the chicken from the skillet and set aside.
  2. Prepare the Garlic Scampi Sauce: Lower the heat on the same skillet and add butter along with the minced garlic. Sauté the garlic for 1 to 2 minutes until fragrant but not browned. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits. Stir in the lemon zest and let the sauce simmer gently for 3 to 4 minutes to thicken slightly.
  3. Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet, spoon some sauce over them, and let them simmer for an additional 2 to 3 minutes, allowing the flavors to meld.
  4. 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 it for about 1 minute. Pour in 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.
  5. Finish the Rice: Remove the rice from heat and gently fold in fresh parmesan cheese and chopped parsley, making the rice creamy and flavorful.
  6. Plate and Garnish: Serve the seared chicken breasts over a bed of the garlic parmesan rice. Spoon extra scampi sauce over the chicken and garnish with additional chopped parsley and red pepper flakes if using. Optionally, add freshly grated parmesan and a squeeze of fresh lemon juice to brighten the dish.

Notes

  • Let the chicken rest for a few minutes before slicing to retain its moisture and juiciness.
  • Using fresh garlic and freshly grated parmesan cheese results in the most robust flavor.
  • Add a splash of cream to the scampi sauce if you desire a richer, more luscious texture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; add a splash of broth or water when reheating to loosen the rice.
  • Chicken thighs can be substituted for chicken breasts for a juicier meat; adjust cooking times accordingly.
  • You can replace the rice with linguine or angel hair pasta for a variation, tossing cooked pasta in the scampi sauce before serving.

Keywords: chicken scampi, garlic parmesan rice, lemon butter chicken, skillet chicken recipe

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