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Chicken Scampi Garlic Parmesan Rice

Chicken Scampi Garlic Parmesan Rice

Elevate your weeknight dinners with this Chicken Scampi Garlic Parmesan Rice, a one-pan wonder that delivers restaurant-quality flavor with minimal fuss. This recipe is your secret weapon for a satisfying and incredibly tasty meal that’s perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc, optional, can substitute with chicken broth
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste
  • 2 cups cooked Arborio or Calrose rice prepared according to package directions
Optional garnish
  • extra Parmesan cheese
  • red pepper flakes
  • extra parsley

Equipment

  • Large skillet or Dutch oven
  • Paper towels
  • Serving bowls

Method
 

  1. Begin by patting your chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, flipping halfway through, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
    1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, Salt and freshly ground black pepper
  2. Reduce the heat to medium. Add the minced garlic to the same skillet. Sauté for about 1 minute until fragrant, being careful not to burn it. If you’re using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 2-3 minutes.
    4 cloves garlic, 1/2 cup dry white wine
  3. Pour in the chicken broth and bring to a gentle simmer. Stir in the heavy cream and grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. This is where the magic happens, infusing the sauce with that signature garlic and Parmesan richness.
    1/4 cup low-sodium chicken broth, 1/4 cup heavy cream, 1/4 cup grated Parmesan cheese
  4. Return the cooked chicken to the skillet with the sauce. Add the lemon juice and chopped fresh parsley. Stir to combine, allowing the chicken to warm through in the luscious sauce. Taste and adjust seasoning with salt and pepper if needed.
    1 pound boneless, skinless chicken breasts or thighs, 2 tablespoons fresh parsley, 1 tablespoon lemon juice, Salt and freshly ground black pepper
  5. Spoon the prepared Arborio or Calrose rice into serving bowls. Ladle the chicken scampi and its creamy garlic Parmesan sauce generously over the top of the rice. Garnish with extra Parmesan cheese, a pinch of red pepper flakes for a touch of heat, or more fresh parsley, if desired.
    2 cups cooked Arborio or Calrose rice, extra Parmesan cheese, red pepper flakes, extra parsley

Notes

The dish can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium-low heat with a tablespoon or two of chicken broth or water, or microwave in 30-second intervals. It can also be frozen for up to 2-3 months.