Savor the Best Chicken Scampi with Creamy Garlic Parmesan Rice

This Chicken Scampi with Creamy Garlic Parmesan Rice is a comforting weeknight meal that combines rich creaminess with zesty lemon and savory garlic.

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Course: Comfort Food

Cuisine: Italian

Keyword: Chicken Scampi, Comfort Food, Creamy Garlic Parmesan Rice, Easy Recipe, family favorite, weeknight dinner

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 550kcal

4 breasts Boneless Skinless Chicken Consider thighs for a more tender bite.
2 tbsp Olive Oil Opt for extra virgin to enhance flavor.
2 tbsp Unsalted Butter Add richness to the dish; replace with more olive oil for dairy-free.
1 tbsp Italian Seasoning Use dried or fresh herbs.
1/2 tsp Crushed Red Pepper Flakes Adjust according to your spice preference.
1 tsp Salt Use kosher salt for better control.
1/2 tsp Ground Black Pepper Always use freshly ground for optimal flavor.

3 cloves Garlic (minced) Sauté briefly to prevent browning.
1 tbsp Lemon Juice Fresh lemons elevate the dish.
1 tsp Lemon Zest
1 cup Long-Grain White Rice Brown rice can be substituted with adjusted cooking time.
2 cups Chicken Broth Consider low-sodium for a healthier option.
1/2 cup Heavy Cream Substitute with half-and-half for a lighter feel.
1/2 cup Grated Parmesan Cheese Can be swapped for pecorino.

In a large skillet, add olive oil and unsalted butter over medium-high heat. Allow the butter to melt until bubbling.
Season the chicken breasts with Italian seasoning, salt, black pepper, and crushed red pepper flakes. Sauté until golden brown and cooked through, about 6-7 minutes per side, then remove and set aside.
Lower the heat to medium, then add minced garlic to the skillet. Sauté for approximately 30 seconds until fragrant.
Add the lemon juice and zest to the skillet, stirring well to deglaze the pan.
Stir in the uncooked long-grain white rice, toasting it for 1-2 minutes while mixing it with the garlic and lemon juices.
Pour in the chicken broth, bring to a boil, cover, and reduce the heat to low. Allow it to simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
Once the rice is cooked, stir in the heavy cream and grated Parmesan cheese until creamy.
Place the sautéed chicken on top of the creamy rice, garnish with freshly chopped parsley, and serve with lemon wedges.

For leftovers, add a splash of broth or water while reheating to restore creaminess.