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One-Pan Creamy Chicken Scampi with Garlic Parmesan Rice

Golden seared chicken scampi pieces served over creamy garlic parmesan rice, garnished with parsley.
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Make this restaurant-style Chicken Scampi with creamy Garlic Parmesan Rice for an easy, comforting weeknight dinner. This one-pan meal combines tender chicken in a buttery lemon-garlic sauce with rich, cheesy rice.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1/2 cup chicken broth (for rice)
  • 1 cup Arborio or long-grain white rice
  • 2 cloves garlic, minced (for rice)
  • 1/2 teaspoon salt (for rice)
  • 1/4 cup grated Parmesan cheese (for rice)
  • 1/4 cup fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken pieces with salt, pepper, and Italian seasoning.
  2. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Add the 4 cloves of minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  5. Stir in the heavy cream and lemon juice. Bring the sauce to a gentle simmer.
  6. While the sauce simmers, prepare the rice separately: In a medium saucepan, combine 1 cup of rice, 1/2 cup chicken broth, 2 cloves of minced garlic, and 1/2 teaspoon of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
  7. Stir the cooked chicken back into the scampi sauce. Simmer for 2 minutes to heat through.
  8. Fluff the cooked rice with a fork. Stir in the 1/4 cup of grated Parmesan cheese until the rice is creamy.
  9. Serve the chicken scampi immediately over the garlic Parmesan rice. Garnish with fresh parsley.

Notes

  • For a richer sauce, add 1/4 cup of grated Parmesan cheese directly into the scampi sauce at the end, before adding the chicken back.
  • If you prefer a one-pan method, cook the rice first using the absorption method in a separate pot, then proceed with the scampi sauce in the skillet.
  • Use fresh lemon juice for the best bright flavor in your buttery lemon chicken sauce.

Nutrition

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