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Chicken Scampi with Creamy Garlic Parmesan Rice brings together golden bites of chicken and silky Parmesan rice for a simple but impressive weeknight dinner. The rich sauce hugs every grain while juicy chicken tops it off. This recipe is perfect when you want restaurant flavor without much fuss or planning.
I first made this on a rushed Tuesday when I wanted comfort food without resorting to takeout. Now it is one of my go to recipes for when friends stop by unexpectedly because it feels special every time.
Ingredients
- Chicken breast or thighs: provides juicy bite sized pieces choose chicken that feels firm and not slimy
- Butter: brings creaminess and rich flavor use real butter for best results
- Garlic: adds a bold cornerstone flavor choose heads that are heavy and firm for freshness
- Crushed red pepper: adds gentle heat adjust the amount based on your spice preference
- Italian seasoning: infuses herby notes and depth make sure your spice blend is still fragrant not stale
- Chicken broth: creates a savory base for rice use low sodium for better control of salt
- Heavy cream: gives the rice its creamy finish use full fat for best texture
- Parmesan cheese: salty nutty and tangy grate fresh if possible for easier melting
- Jasmine or long grain rice: results in perfectly fluffy savory rice look for unbroken grains
- Chopped parsley: fresh bite and lovely color only use fresh for garnish if possible
- Diced red chili: vibrant color and bright heat skip or use just a little if sensitive to spice
- Salt and pepper: foundation seasonings use sea salt or kosher salt for a cleaner taste
Step-by-Step Instructions
- Prep and Season the Chicken:
- Cut the chicken into equal bite sized chunks then pat dry with paper towels so they cook up golden rather than steam Patting dry is key Season the chicken thoroughly all over with Italian seasoning garlic powder crushed red pepper salt and pepper so the flavor works its way in
- Brown the Chicken:
- Melt half of your butter in a hot skillet Cook the chicken pieces over medium heat until each piece is golden browned and cooked through I usually leave space in the pan so they sear rather than steam This usually takes 5 to 7 minutes Remove chicken from the pan and set aside
- Start the Creamy Rice:
- Add the remaining butter to the pan still on medium heat Scatter in the garlic and cook about one to two minutes until fragrant and just golden being careful not to scorch it Add the rice Stir it around thoroughly so each grain gets a little toasty and covered with butter This deepens the base flavor
- Simmer the Rice:
- Pour in your chicken broth Stir well Bring to a simmer cover with a tight lid and lower the heat Let the rice cook undisturbed for fifteen to eighteen minutes until tender and most of the liquid has absorbed
- Finish the Cream Sauce:
- Remove the lid stir in heavy cream and Parmesan cheese until the mixture is creamy and smooth If it feels too thick add a splash more broth to loosen Keep stirring until everything is fully combined and silky
- Make the Scampi Glaze:
- Heat a small pan over medium low Add a bit more butter plus an extra hit of garlic a sprinkle of crushed red pepper and parsley This quickly infuses flavor Add cooked chicken and toss until each piece is shiny and coated This step is my favorite because the smell is incredible
- Assemble and Serve:
- Scoop creamy rice onto warm plates Top with the shiny chicken and drizzle over any extra glaze Scatter fresh parsley and bright chili on top if you like Serve hot and enjoy that buttery aroma
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Parmesan is the star in this dish I always use the best I can find since it brings so much flavor My kids love to help with the last drizzle of scampi sauce and argue over who gets the most rice It is definitely a family memory maker
Storage Tips
Leftovers go in an airtight container and chill in the fridge They stay good for up to three days For easy reheating use a splash of broth or cream and warm slowly on the stove or microwave Rice will revive and turn creamy again
Ingredient Substitutions
Boneless chicken thighs instead of breasts for a juicier bite If you do not have Parmesan Pecorino Romano also works in a pinch For the rice use basmati or medium grain but avoid sticky or short grain because they get too gluey
Serving Suggestions
This dish is hearty alone or pairs with a crisp green salad and lemony vinaigrette A side of garlicky sauteed spinach is great for balance Warm garlic bread is also perfect for mopping up every bit of sauce
Cultural Context
Inspired by classic shrimp scampi but with chicken for a cozy family spin The creamy Parmesan rice echoes risotto but saves time by skipping constant stirring It is a blend of Italian American comfort and easy home cooking
Recipe FAQs
- → What type of chicken works best?
Both chicken breast and thighs are suitable. Thighs offer extra juiciness, while breast keeps things lean.
- → Can I use a different type of rice?
Yes, jasmine or long grain white rice is suggested, but basmati or arborio also work for a creamy consistency.
- → How can I adjust spice levels?
Increase or decrease the crushed red pepper according to your heat preference, or omit for a milder dish.
- → Should I toast the rice first?
Toasting rice before adding liquid deepens its flavor and enhances the overall texture of the dish.
- → Can I make this ahead?
Absolutely. Reheat gently, adding a splash of broth or cream to revive the creamy texture before serving.
Chicken Scampi Creamy Garlic Rice
Tender chicken with creamy garlic rice, Parmesan, and a buttery scampi glaze for a luscious, satisfying dinner.
What You’ll Need to Make This
→ Main
→ Garnish
How to Prepare
Pat chicken pieces dry and season with Italian seasoning, crushed red pepper, salt, and black pepper.
Heat 1 tablespoon butter in a skillet over medium-high heat. Sear chicken pieces until golden and fully cooked, then remove from skillet and set aside.
In the same skillet, add the remaining tablespoon butter. Sauté minced garlic until aromatic, about 30 seconds.
Add rice to the skillet and stir to coat in butter and garlic. Toast for 1–2 minutes until slightly translucent.
Pour in chicken broth. Bring to a simmer, cover, and cook over low heat for 15–18 minutes until rice is tender and liquid is absorbed.
Reduce heat to low. Stir in heavy cream and Parmesan cheese until the mixture is smooth and creamy. If necessary, adjust consistency with a splash of broth.
In a separate pan, melt a small amount of butter. Add garlic, crushed red pepper, and parsley. Add the seared chicken, stirring to thoroughly coat with aromatic butter.
Plate the creamy garlic Parmesan rice and arrange glazed chicken on top. Drizzle with pan sauce and garnish with parsley and diced red chili if desired.
Extra Tips
- Briefly toasting the rice before adding broth builds deeper flavor and prevents mushiness.
- Restore creamy consistency with a splash of broth or cream if reheating.
- For added brightness, finish with a squeeze of lemon juice just before serving.
Tools Required
- Large deep skillet
- Wooden or silicone spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Small sauté pan
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Contains milk and milk products
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 620
- Fat Content: 34 grams
- Carbohydrate Content: 36 grams
- Protein Content: 41 grams