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Chicken Scampi with Creamy Garlic Parmesan Rice

A close-up of creamy chicken scampi with garlic parmesan rice, topped with parsley and cheese.
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Make this restaurant-style Chicken Scampi served over rich, creamy Garlic Parmesan Rice. This easy, one-pan inspired meal delivers bold flavor perfect for a weeknight dinner.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 cup all-purpose flour (for dredging)
  • 3 tablespoons olive oil, divided
  • 3 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups Arborio or medium-grain white rice, uncooked
  • 1/2 cup heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the chicken pieces with salt, pepper, garlic powder, and paprika. Lightly dust the seasoned chicken in flour, shaking off any excess.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken in batches until golden brown and cooked through, about 3-4 minutes per side. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.
  5. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
  6. Stir in the chicken broth and the uncooked rice. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15 minutes, or until the liquid is mostly absorbed and the rice is tender.
  7. Stir the heavy cream, 1/2 cup of Parmesan cheese, and the remaining 2 tablespoons of butter into the rice until the mixture is creamy. If the rice seems too thick, add a splash more broth or cream.
  8. Return the cooked chicken to the skillet. Stir gently to coat the chicken in the creamy rice mixture.
  9. Remove the skillet from the heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning if needed.
  10. Serve immediately, topping each portion with extra grated Parmesan cheese.

Notes

  • For a richer flavor in the scampi sauce, substitute chicken broth with vegetable broth.
  • If you skip the flour dredge on the chicken, you will need slightly less olive oil for searing.
  • You can use chicken thighs instead of breasts; adjust cooking time slightly.

Nutrition

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