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One-Pan Creamy Chicken Scampi with Lemon-Garlic Parmesan Rice

A white plate featuring creamy chicken scampi pieces surrounding a mound of garlic parmesan rice, garnished with parsley.
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Prepare restaurant-style chicken scampi served over creamy, cheesy garlic parmesan rice using a simple one-pan method suitable for weeknight cooking.

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 paprika
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried Italian seasoning
  • 2 cups cooked white rice (prepared separately or using broth absorption method)
  • 1/4 cup grated Parmesan cheese (for rice)
  • 1 tablespoon butter (for rice)
  • 1 clove garlic, minced (for rice)

Instructions

  1. Season the chicken pieces with salt, pepper, and paprika.
  2. In a large oven-safe skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
  3. Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce slightly for 2 minutes.
  5. Stir in the heavy cream, lemon juice, Italian seasoning, and 1/2 cup of Parmesan cheese. Bring the sauce to a gentle simmer.
  6. Return the cooked chicken to the skillet. Let it simmer in the sauce for 3-5 minutes until the chicken is cooked through. Stir in the fresh parsley.
  7. While the chicken finishes, prepare the rice: In a separate small saucepan, melt 1 tablespoon of butter over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Add the 2 cups of cooked rice, 1/4 cup of Parmesan cheese, and stir until the cheese melts and coats the rice evenly.
  8. To serve, spoon a portion of the garlic parmesan rice onto each plate. Top with the chicken scampi and extra fresh parsley and Parmesan cheese.

Notes

  • For a thicker sauce, let the cream simmer uncovered for an extra minute or two before adding the chicken back in.
  • Use Arborio rice if you prefer a creamier base for the rice, cooking it slowly with broth until creamy before adding the final Parmesan.
  • If you do not use wine, ensure you use low-sodium chicken broth for the sauce base.

Nutrition

Find it online: https://recipesfleet.com/chicken-scampi-with-garlic-parmesan-rice/