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Chicken Scampi with Creamy Garlic Parmesan Rice

A plate of chicken scampi served over creamy garlic parmesan rice, topped with fresh parsley.
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Prepare this easy, one-skillet Chicken Scampi served over rich, creamy Garlic Parmesan Rice for a satisfying weeknight dinner.

Ingredients

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  • 1 pound 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
  • 2 tablespoons all-purpose flour (for dusting)
  • 3 tablespoons olive oil, divided
  • 3/4 cup unsalted butter, divided
  • 1 small onion, chopped
  • 1/4 teaspoon red pepper flakes
  • 5 cloves garlic, minced
  • 3 cups chicken broth
  • 1 1/2 cups uncooked white rice
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1/4 cup fresh lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the chicken pieces with salt, pepper, garlic powder, and paprika. Toss the seasoned chicken with the flour until lightly coated.
  2. Heat 1 tablespoon of olive oil and 1/4 cup of butter in a large skillet over medium-high heat. Add the floured chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil and 1/4 cup of butter to the same skillet. Add the chopped onion and red pepper flakes. Cook until the onion softens, about 3 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  5. Pour in the chicken broth and bring the mixture to a simmer. Stir in the uncooked white rice. Cover the skillet, reduce the heat to low, and cook for 15 minutes, or until the liquid is mostly absorbed and the rice is tender.
  6. Stir the white wine and lemon juice into the rice. Cover and cook for 2 more minutes.
  7. Stir in the heavy cream and the remaining 1/4 cup of butter until melted and combined. Stir in the 1/2 cup of Parmesan cheese until the rice is creamy.
  8. Return the cooked chicken to the skillet. Stir gently to coat the chicken with the creamy rice mixture. Cook for 1 minute to reheat the chicken.
  9. Remove the skillet from the heat. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • If you prefer not to use wine, substitute it with an equal amount of extra chicken broth and add an extra teaspoon of lemon juice for brightness.
  • For a richer sauce, use Arborio rice instead of standard white rice, but you may need to add an extra 1/2 cup of broth during the cooking process.
  • You can substitute chicken thighs for breasts if you prefer a darker meat.

Nutrition

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