Chicken Scampi with Garlic Parmesan Rice
This Chicken Scampi with Garlic Parmesan Rice is a rich and garlicky one-pan wonder. Tender chicken strips are perfectly seasoned and seared, then nestled over creamy garlic-infused rice enriched with Parmesan, white wine, and lemon. Finished with a buttery drizzle and crispy breadcrumbs, this cozy, flavor-packed dish makes an easy yet indulgent dinner.
Calories: 559kcal
Ingredients
For the Chicken Scampi:
- 1 pound chicken breasts cut into 2-inch strips
- Salt to taste
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
For the Garlic Parmesan Rice:
- ½ cup 1 stick butter
- 2 tablespoons minced garlic about 6 cloves
- ¼ teaspoon red pepper flakes
- 1½ teaspoons salt divided
- ½ cup dry white wine
- 1 –2 tablespoons fresh lemon juice
- 1½ cups uncooked white rice jasmine or long-grain
- 3 cups chicken broth
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
- 2 tablespoons crispy toasted breadcrumbs optional, for garnish
Instructions
Sauté the Chicken:
- Season the chicken strips with salt, lemon pepper, and garlic powder.
- Heat olive oil in a large skillet over medium heat.
- Add chicken and cook for 3–4 minutes per side, or until golden brown and cooked through.
- Remove chicken from the skillet and cover to keep warm.
Make the Garlic Butter Sauce:
- In the same skillet, melt butter over medium heat.
- Add garlic, red pepper flakes, and ½ teaspoon of salt. Sauté for about 1 minute until fragrant.
- Pour in white wine and simmer for 5 minutes to reduce by half.
- Stir in lemon juice and reserve 2 tablespoons of the sauce for finishing.
Cook the Rice:
- Add uncooked rice, chicken broth, and remaining 1 teaspoon salt to the skillet.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, stirring occasionally, until rice is tender and the liquid is absorbed.
Finish & Serve:
- Stir in grated Parmesan until melted and the rice is creamy.
- Return the chicken to the skillet and place on top of the rice.
- Drizzle with the reserved garlic butter sauce.
- Cover and let rest for 5 minutes.
- Garnish with chopped parsley and crispy breadcrumbs if using. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop with a splash of broth to loosen the rice.
Not ideal for freezing, as the rice texture may become mushy.