Chicken Scampi with Garlic Parmesan Rice

I first made this dish on a quiet Sunday evening when I was craving something comforting, savory, and just a little indulgent—but without spending hours in the kitchen. Chicken scampi with garlic parmesan rice turned out to be the perfect answer. It has the soul-warming coziness of a creamy pasta dish, the vibrant zing of garlic and lemon, and the familiar comfort of buttery rice packed with parmesan flavor.

If you love meals that feel restaurant-worthy but are completely doable on a weeknight, this recipe is one to keep in your back pocket. The tender, golden-seared chicken in a bright, garlicky butter sauce served over creamy, cheesy rice is simple perfection. Keep reading and you’ll see why this dish deserves a permanent spot in your meal rotation.

Why I Love This Recipe

It’s cozy, it’s bright, it’s absolutely delicious—and the best part? It’s incredibly simple to make.

Chicken scampi isn’t as common as shrimp scampi, but once you try it, you might find yourself making it even more often. The chicken soaks up all the buttery garlic-lemon flavor beautifully, while the parmesan rice creates a creamy, slightly nutty base that balances the acidity of the sauce. Together, they make a complete and satisfying dish that feels luxurious yet uses everyday ingredients.

It’s the kind of meal that comes together in under an hour, doesn’t require fancy cooking skills, and always leaves the table quiet—because everyone’s too busy enjoying every bite. Whether you’re cooking for yourself, a family dinner, or even a casual date night at home, this recipe strikes that perfect note between comfort and flavor.

Ingredients for Chicken Scampi with Garlic Parmesan Rice

You probably already have most of these ingredients in your pantry or fridge—which makes this even more of a weeknight winner.

What sets this dish apart is the harmony between the seared chicken in garlicky white wine butter sauce and the creamy parmesan rice. Each component is simple, but the combination is next level.

Here’s what you’ll need:

For the Chicken Scampi:

• Boneless, skinless chicken breasts (thinly sliced or pounded for even cooking)
• Olive oil and unsalted butter (for searing and the sauce)
• Garlic (freshly minced – don’t skimp!)
• Crushed red pepper flakes (just a pinch for a subtle kick)
• Dry white wine (like Pinot Grigio or Sauvignon Blanc)
• Chicken broth (low-sodium works best)
• Fresh lemon juice
• Salt and freshly cracked black pepper
• Fresh parsley (chopped, for garnish)
• Grated parmesan (optional, for garnish)

For the Garlic Parmesan Rice:

• Long grain white rice (jasmine or basmati work great)
• Chicken broth (for added flavor instead of water)
• Garlic (sautéed in butter)
• Unsalted butter
• Freshly grated parmesan cheese (use good quality if you can)
• Salt and pepper
• A splash of milk or cream (optional, for added creaminess)

These ingredients are pantry staples—but when cooked the right way, they come together to create something that feels restaurant-made.

How Much Time Will You Need

From prep to plate, this dish takes about 45 minutes total.

• Prep time: 10 minutes
• Cooking the rice: 20–25 minutes (mostly hands-off)
• Cooking the chicken and sauce: 15–20 minutes

It’s one of those meals that feels like you’ve been cooking all day—but really, it’s all about layering flavors smartly and efficiently.

How to Make This Chicken Scampi with Garlic Parmesan Rice

Step 1: Start the rice
Begin by melting a tablespoon of butter in a medium saucepan over medium heat. Add minced garlic and let it sauté for about 30–60 seconds until fragrant, but not browned. Stir in the rice, letting it toast lightly for a minute to build flavor.

Pour in the chicken broth, bring to a boil, then lower the heat and cover. Let the rice simmer for 18–20 minutes, or until fully cooked. Once done, stir in more butter, parmesan cheese, and a splash of milk or cream if desired. Season with salt and pepper to taste. Cover and set aside to stay warm.

Step 2: Prepare the chicken
While the rice is cooking, season both sides of your thinly sliced or pounded chicken breasts with salt and pepper. Heat a large skillet over medium-high heat and add a tablespoon each of olive oil and butter. Once hot, sear the chicken until golden brown and cooked through—about 4–5 minutes per side depending on thickness. Remove from the skillet and set aside.

Step 3: Make the garlic butter scampi sauce
In the same skillet, add another tablespoon of butter. Toss in your minced garlic and crushed red pepper flakes. Sauté until the garlic is fragrant, about 30 seconds. Deglaze the pan with white wine, scraping up all the browned bits from the bottom—that’s where a ton of flavor lives. Let the wine reduce by half, then add chicken broth and fresh lemon juice.

Let it simmer for 3–5 minutes, then swirl in a tablespoon of butter to finish the sauce. Taste and season with salt and pepper as needed.

Step 4: Return the chicken
Place the cooked chicken back into the pan and spoon the sauce over the top. Let it simmer for 2–3 minutes to absorb the flavors.

Step 5: Plate and garnish
To serve, scoop a generous helping of the garlic parmesan rice onto each plate. Top with a piece (or two) of the chicken and drizzle the scampi sauce all over. Garnish with chopped parsley and freshly grated parmesan.

Substitutions

Want to make this recipe your own? Here are a few smart swaps:

If you don’t have white wine, use more chicken broth with a splash of white wine vinegar or lemon juice to mimic the acidity.
Boneless chicken thighs can be used instead of breasts for more juiciness.
For a dairy-free option, use a plant-based butter and skip the parmesan or use a vegan alternative.
You can swap jasmine rice for brown rice or even orzo pasta if you want something slightly different (just adjust cook times).
No parsley? Fresh basil works beautifully too.

These substitutions don’t take away from the essence of the dish—they just offer flexibility based on what you have on hand.

Best Side Dishes for Chicken Scampi with Garlic Parmesan Rice

To round out the meal, pair it with one (or more) of these tasty sides:

• Garlic Butter Green Beans – Quick to make and adds a crisp, fresh contrast to the creamy rice.
• Crispy Roasted Asparagus – Bright and lemony, these are the perfect complement to the buttery sauce.
• Simple Garden Salad – With a lemon vinaigrette, it cuts through the richness and brings balance to the plate.

Serving and Presentation Tips

There’s something about serving a dish that looks as good as it tastes—it just makes the whole meal feel special, even if it’s a Tuesday night.

For chicken scampi with garlic parmesan rice, presentation is surprisingly easy.

Serve the rice in a shallow bowl or deep plate to catch the sauce. Nestle the golden-seared chicken on top, then spoon the buttery garlic-lemon sauce generously over everything. Finish with a sprinkle of fresh parsley and a light dusting of grated parmesan.

Want to elevate it even more? Add a thin lemon slice or wedge on the side and crack a bit of fresh black pepper right before serving. It adds just the right amount of restaurant-worthy flair without any fuss.

Tips and Tricks to Make This Recipe Even Better

The beauty of this dish is how simple and rewarding it is—but these extra tips will take it from good to unforgettable:

• Pound the chicken so it cooks evenly and stays juicy. Even a few whacks with a rolling pin or the bottom of a pan help a lot.
• Don’t rush the garlic. You want it golden, not browned. Overcooked garlic turns bitter and will overpower the sauce.
• Use freshly grated parmesan. Pre-shredded cheese contains anti-caking agents and won’t melt as smoothly.
• Deglaze the skillet well. All the tasty browned bits left from searing the chicken are flavor gold—make sure to scrape them into the sauce.
• Let the rice rest. After it’s done cooking, keep the lid on and let it steam for 5 minutes before fluffing. It makes it extra tender.

Little details like these can make a big difference in how the dish comes together.

Common Mistakes to Avoid

While this recipe is super approachable, there are a few missteps that can take it off track:

• Using cold chicken straight from the fridge. It’ll sear unevenly and might cook through before browning. Let it sit out for 10–15 minutes first.
• Overcooking the chicken. This is easy to do. Remove it from the pan as soon as it’s no longer pink in the center.
• Burning the garlic. It cooks fast—keep a close eye and move quickly once it’s fragrant.
• Skipping the lemon. That splash of citrus is key to balancing the richness of the butter and parmesan. Don’t skip it or replace it with bottled juice.
• Using the wrong wine. Avoid anything sweet. Stick with dry whites like Pinot Grigio or Sauvignon Blanc.

Keeping an eye on these things will help ensure a smooth, stress-free cooking experience.

How to Store It

If you have leftovers (lucky you!), here’s how to store and reheat them to keep everything tasting fresh:

• Refrigerate: Store the chicken and rice in separate airtight containers. This keeps the rice from getting too soggy. It’ll last 3–4 days.
• Reheat: Warm the chicken in a skillet over low heat with a splash of broth or water to keep it juicy. The rice can be reheated in the microwave with a little extra butter or milk stirred in.
• Freeze (optional): You can freeze the chicken for up to 2 months, though the texture might change slightly. The rice is best fresh but can be frozen if needed—reheat gently to avoid it drying out.

FAQ

Can I use pre-cooked rice for this recipe?
Yes! If you’re short on time, pre-cooked or leftover rice can work. Just warm it gently with butter, garlic, and parmesan until creamy.

What can I use instead of white wine in the sauce?
Use more chicken broth with a splash of white wine vinegar or fresh lemon juice to mimic the acidity. It won’t taste exactly the same, but it’s still delicious.

Can I make this dish dairy-free?
Absolutely. Use plant-based butter and swap the parmesan for nutritional yeast or a vegan cheese alternative.

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work beautifully here. Just adjust the cook time slightly since they take a bit longer.

Is garlic parmesan rice spicy?
Nope! It’s rich, creamy, and savory, but not spicy. The only heat in the dish comes from the pinch of red pepper flakes, which you can easily leave out if desired.

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