Chicken Scampi Garlic Parmesan Rice

This restaurant-quality chicken scampi paired with creamy garlic Parmesan rice transforms ordinary weeknight dinners into something truly special. The tender chicken bathed in a buttery lemon garlic sauce complements the rich, cheesy rice perfectly for a complete meal that feels indulgent yet comes together quickly.

I first made this dish when trying to recreate my husband's favorite restaurant meal at home. The first attempt was such a hit that it's now requested at least twice a month and has become our go-to meal when entertaining guests who always ask for the recipe.

Ingredients

• Boneless skinless chicken breasts: thinly sliced for quick cooking and maximum flavor absorption
• Fresh garlic: the heart and soul of scampi providing aromatic depth
• Lemon juice: adds brightness that cuts through the richness of the butter sauce
• White wine: optional but adds complexity to the sauce
• Unsalted butter: creates the silky rich texture that defines scampi sauce
• Long grain white rice: stays fluffy and separate when cooked, perfect for absorbing flavors
• Parmesan cheese: use freshly grated for the best melting properties and flavor
• Fresh parsley: brightens the dish visually and adds a fresh herbal note

Step-by-Step Instructions

Season the Chicken:

Season chicken strips generously with salt and pepper on both sides. Proper seasoning at this stage builds the foundation of flavor for the entire dish. Make sure your chicken pieces are relatively uniform in thickness for even cooking.

Sauté the Chicken:

Heat olive oil in a large skillet until it shimmers but doesn't smoke. Place seasoned chicken strips carefully into the hot oil without overcrowding the pan. Cook for 3-4 minutes per side until they develop a beautiful golden crust. The chicken should reach 165°F internally. Remove and set aside on a plate tented with foil to keep warm.

Build the Sauce Base:

In the same skillet without wiping it clean add minced garlic to the remaining oil and chicken drippings. Cook for exactly one minute stirring constantly until fragrant but not browned as garlic can quickly become bitter when overcooked.

Create the Scampi Sauce:

Pour in chicken broth, lemon juice, and white wine if using. Use a wooden spoon to scrape all the flavorful browned bits from the bottom of the pan. This deglazing step incorporates all those concentrated flavors into your sauce. Allow the liquid to simmer and reduce for 3-4 minutes until it thickens slightly and becomes more concentrated.

Finish the Sauce:

Add butter to the reduced liquid, swirling the pan gently until completely melted and incorporated. The butter will emulsify with the sauce creating a velvety texture and rich mouthfeel. Return the chicken to the skillet and gently toss to coat each piece in the luxurious sauce.

Prepare the Rice Base:

In a separate saucepan combine rice, chicken broth, and minced garlic. Bring to a full boil then immediately reduce heat to low. Cover tightly with a lid and allow to simmer undisturbed for 15-20 minutes until all liquid is absorbed and rice is tender.

Create Parmesan Rice:

Remove rice from heat and let stand covered for 5 minutes. Fluff gently with a fork then stir in grated Parmesan cheese until melted and evenly distributed. The residual heat will melt the cheese creating a creamy texture throughout the rice.

Plate and Serve:

Spoon a generous portion of the garlic Parmesan rice onto plates creating a bed for the chicken. Arrange chicken scampi pieces on top and drizzle with extra sauce from the skillet. Finish with a sprinkle of fresh parsley for brightness and visual appeal.

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The lemon is truly the secret weapon in this recipe. I discovered its importance one night when I made the dish without it and noticed something was missing. The acid from the lemon not only cuts through the richness of the butter and cheese but brightens the entire dish. My grandmother always said a squeeze of lemon is like turning the lights on in a dish and this recipe proves her right every time.

Make Ahead Options

This chicken scampi can be partially prepared in advance to make dinner time even easier. Slice the chicken, marinate it in a bit of olive oil, garlic, and lemon juice for up to 24 hours in the refrigerator. You can also prepare the rice ahead of time, refrigerate it, and simply reheat with a splash of broth and stir in the Parmesan just before serving. The entire dish can be fully cooked and refrigerated for up to 3 days making it ideal for busy weeknights.

Perfect Substitutions

No white wine on hand? Replace it with additional chicken broth and a teaspoon of white wine vinegar or extra lemon juice. Chicken thighs can replace breasts for a more flavorful tender result just adjust cooking time accordingly. The rice component is equally delicious with brown rice though cooking time will increase to about 45 minutes. For a lighter version substitute half the butter with additional chicken broth and use part-skim mozzarella in place of some of the Parmesan.

Serving Suggestions

Serve this chicken scampi with crusty garlic bread for soaking up every drop of the delicious sauce. For a complete Italian-inspired meal add a simple arugula salad dressed with lemon vinaigrette. This dish pairs beautifully with a chilled Pinot Grigio or Sauvignon Blanc that complements the lemony notes in the sauce. For a special touch provide additional warmed sauce in a small pitcher so guests can add extra to their plates.

Frequently Asked Questions

→ Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work beautifully in this dish and often provide more flavor and moisture than breasts. Just slice them into similar-sized strips and adjust cooking time as needed—thighs may take a minute or two longer to cook through.

→ What can I substitute for white wine?

The white wine is optional, but if you want a similar flavor without alcohol, use additional chicken broth with a teaspoon of white wine vinegar or additional lemon juice. You'll still get a bright, acidic note that balances the richness of the butter and Parmesan.

→ How do I know when the chicken is fully cooked?

Chicken strips are done when they reach an internal temperature of 165°F (74°C). Visually, they should be golden brown on the outside with no pink remaining inside. Since the strips are thin, they cook quickly—usually 3-4 minutes per side is sufficient.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components separately. Cook the chicken and sauce up to a day ahead, then reheat gently. The rice can be made 2-3 days in advance and reheated with a splash of broth or water to refresh it. Combine just before serving.

→ What vegetables pair well with this dish?

Roasted asparagus, sautéed spinach, or steamed broccoli all complement the flavors in this dish beautifully. For a complete meal, consider adding a simple side salad with a light vinaigrette to balance the richness of the chicken and rice.

→ How can I make this dish more lemony?

For a stronger lemon flavor, add an extra tablespoon of lemon juice to the sauce and/or include 1-2 teaspoons of lemon zest. You can also serve the finished dish with lemon wedges on the side for diners to add more fresh lemon juice to taste.