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Ultimate Creamy One-Pan Chicken Scampi with Garlic Parmesan Rice

Close-up of chicken scampi pieces served over creamy garlic parmesan rice, topped with fresh parsley.
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Make this restaurant-quality Chicken Scampi with Garlic Parmesan Rice for an easy, comforting weeknight dinner. This one-pan meal features tender chicken in a bright, buttery garlic sauce served over rich, creamy Parmesan rice.

Ingredients

Scale
  • 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 cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups uncooked white rice (long-grain or Arborio)
  • 1/2 cup dry white wine (optional, substitute with more broth)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the cut chicken pieces with salt, pepper, and garlic powder. Lightly dust the chicken in flour, shaking off any excess.
  2. Heat the olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until golden brown 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 3 tablespoons of butter to the skillet. Add the chopped onion and cook until softened, about 3 minutes.
  4. Add the minced garlic and red pepper flakes. Cook for 1 minute until fragrant. Do not let the garlic burn.
  5. Pour in the white wine (if using) and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  6. Add the chicken broth and the uncooked rice to the skillet. Bring the mixture to a simmer, then cover the skillet, reduce the heat to low, and cook for 15 minutes without lifting the lid.
  7. After 15 minutes, remove the lid. Stir in the heavy cream, Parmesan cheese, and lemon juice. Stir gently until the rice is creamy and the liquid is mostly absorbed.
  8. Return the cooked chicken to the skillet. Stir to coat the chicken in the sauce. Cook for 2 more minutes until the chicken is heated through.
  9. Stir in the fresh parsley. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For the creamiest rice, use Arborio rice instead of standard long-grain white rice.
  • If you prefer a richer sauce, substitute half of the heavy cream with cream cheese.
  • You can substitute shrimp for chicken to make a classic Shrimp Scampi variation.

Nutrition

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