Introduction

Chicken Scampi with Garlic Parmesan Rice is a delightful weeknight dinner featuring tender pan-seared chicken breasts bathed in a zesty lemon-butter garlic sauce. Paired with creamy, cheesy rice, this dish is both comforting and elegantly simple to make.

This image shows a close-up of a dish with grilled pieces of chicken placed on top of a bed of white rice mixed with herbs. The chicken pieces are golden brown with grill marks, slightly charred, and garnished with chopped green herbs and small red tomato pieces. The rice underneath is fluffy, white, and speckled with fine green herbs. The dish is set on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
3 tablespoons butter
4 garlic cloves, minced
½ cup chicken broth
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon chopped parsley
½ teaspoon red pepper flakes (optional)
1 tablespoon butter (for the rice)
2 garlic cloves, minced (for the rice)
1 cup white rice
2 cups chicken broth (for the rice)
½ cup freshly grated parmesan cheese
1 tablespoon chopped parsley (for the rice)

Instructions

Step 1: Season chicken breasts with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat. Sear chicken for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
Step 2: In the same skillet, reduce heat and add butter and minced garlic. Sauté for 1–2 minutes until fragrant.
Step 3: Pour in chicken broth and lemon juice, scraping the skillet to release browned bits. Add lemon zest and simmer for 3–4 minutes until slightly thickened.
Step 4: Return the chicken breasts to the skillet. Spoon sauce over them and simmer for 2–3 more minutes to meld flavors.
Step 5: While the sauce simmers, melt butter in a medium saucepan. Add minced garlic and sauté briefly.
Step 6: Stir in white rice and toast for about 1 minute.
Step 7: Add chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid absorbed.
Step 8: Remove rice from heat and fold in parmesan cheese and chopped parsley.
Step 9: Serve the chicken over the garlic parmesan rice, spoon sauce generously over the top. Garnish with extra parsley and red pepper flakes, if desired.

Tips & Variations

Let the chicken rest a few minutes before slicing to keep it juicy.
Use fresh garlic and freshly grated parmesan for the best flavor.
Add a splash of cream to the sauce for extra richness.
Swap rice for linguine or angel hair pasta, tossing it in the scampi sauce before serving.
Substitute chicken thighs for breasts for a juicier, more flavorful bite; adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice tends to absorb sauce when stored, so add a splash of chicken broth or water when reheating to loosen it up. Reheat gently to maintain sauce texture.

How to Serve

This image shows a white plate with grilled chicken pieces on top of a bed of white rice mixed with herbs. The chicken is golden brown with grill marks, topped with small red cherry tomatoes and sprinkled with green herbs. The rice looks soft and fluffy with bits of green herbs mixed in. Everything rests on a white marbled surface, and the lighting highlights the juicy texture of the chicken and the fresh look of the herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F. Alternatively, slice into the thickest part — if the juices run clear and there’s no pink inside, the chicken is fully cooked.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and offer a juicier, richer flavor. Just be sure to adjust the cooking time so they are thoroughly cooked.