Flavor-Packed Chicken Scampi with Garlic Parmesan Rice

This Chicken Scampi with Garlic Parmesan Rice is a flavorful, satisfying dish that combines tender, seasoned chicken with buttery garlic rice and rich Parmesan. It’s simple, hearty, and brings restaurant-quality flavor right to my kitchen — all in one pan.

Why You’ll Love This Recipe

I love this recipe because it’s bursting with flavor from the garlic, herbs, and cheesy rice, and it comes together in under an hour with everyday ingredients. The chicken is seared for a golden crust, then tossed in a light, tangy, and garlicky sauce that soaks beautifully into the rice. It’s a comforting, crave-worthy dish I keep in regular rotation for family dinners or a quick meal that still feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts (cut into strips or cubes)

• Salt and pepper

• Italian seasoning

• Garlic cloves (minced)

• Butter

• Olive oil

• Chicken broth

• Long grain white rice (uncooked)

• Fresh lemon juice

• Grated Parmesan cheese

• Fresh parsley (optional, for garnish)

Directions

1. I season the chicken with salt, pepper, and Italian seasoning.

2. In a large skillet, I heat olive oil and sear the chicken until golden on all sides and cooked through, then remove it from the pan and set aside.

3. In the same skillet, I add butter and minced garlic, cooking until fragrant.

4. I stir in the uncooked rice, letting it toast for a minute before adding chicken broth and lemon juice.

5. I bring the liquid to a simmer, cover, and cook on low heat for 15–18 minutes, or until the rice is tender and liquid is absorbed.

6. I stir in the Parmesan cheese until melted and creamy, then return the chicken to the skillet and toss everything together.

7. I garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 and takes about 40 minutes total — 10 minutes for prep and 30 minutes to cook.

Variations

I sometimes add spinach or steamed broccoli to make it more veggie-forward. For extra heat, I sprinkle in a pinch of crushed red pepper. I’ve also made it with brown rice — I just increase the cooking time and liquid slightly to keep the rice tender and fluffy.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the rice and chicken in a skillet over medium-low heat with a splash of broth or water to loosen the rice. Microwaving works too — I cover and heat gently, stirring halfway through to distribute heat evenly.

FAQs

What kind of rice works best?

I use long grain white rice for the best texture, but jasmine or basmati also work well. Short grain rice makes it stickier.

Can I make this ahead of time?

Yes, I prep the chicken and rice separately and reheat them together when ready to serve.

Is this dish spicy?

No, it’s flavorful but mild. I add red pepper flakes if I want to turn up the heat.

Can I use pre-cooked rice?

Yes, but I reduce the broth to about ½ cup and stir it in with the Parmesan and chicken just to warm through.

What cheese can I substitute for Parmesan?

Grated Romano or Asiago works well, but Parmesan gives the best balance of saltiness and richness.

Conclusion

This Chicken Scampi with Garlic Parmesan Rice is one of those dependable recipes I turn to when I want something easy but full of flavor. The combination of juicy chicken, garlicky butter, and creamy Parmesan rice is comfort food at its best — simple to make, hard to stop eating.

Flavor-Packed Chicken Scampi with Garlic Parmesan Rice

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Halal

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Description

Flavor-Packed Chicken Scampi with Garlic Parmesan Rice is a one-pan meal featuring golden-seared chicken in a garlicky, lemony sauce with creamy Parmesan rice — comforting, easy, and packed with bold flavor.

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Ingredients

• 1 lb boneless, skinless chicken breasts, cut into strips or cubes
• Salt and pepper to taste
• 1 tsp Italian seasoning
• 4 garlic cloves, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup long grain white rice, uncooked
• 2 cups chicken broth
• 2 tbsp fresh lemon juice
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (optional, for garnish)

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Instructions

1. Season chicken with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium heat. Sear chicken until golden and cooked through. Remove and set aside.
3. In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.
4. Stir in uncooked rice and toast for 1 minute.
5. Add chicken broth and lemon juice. Bring to a simmer, then cover and cook on low heat for 15–18 minutes, until rice is tender and liquid is absorbed.
6. Stir in Parmesan cheese until melted and creamy.
7. Return chicken to the skillet and toss to combine. Heat through.
8. Garnish with fresh parsley before serving.

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Notes

• Add spinach or broccoli for extra veggies.
• Use crushed red pepper for added heat.
• Swap brown rice and increase cooking time and liquid.
• Store leftovers in the fridge for up to 3 days.
• Reheat gently with a splash of broth or water to loosen rice.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 480
• Sugar: 1g
• Sodium: 560mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 105mg