Chicken Scampi with Garlic Parmesan Rice Recipe
Chicken Scampi with Garlic Parmesan Rice is a flavorful and elegant one-pan meal featuring tender pan-seared chicken breasts in a garlicky lemon-butter scampi sauce, served over creamy parmesan-infused white rice. This American Italian-inspired dish is perfect for an easy weeknight dinner or impressing guests with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: American Italian
Ingredients
Scale
For the Chicken Scampi
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 3 tablespoons butter
- 4 garlic cloves, minced
- ½ cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley
- ½ teaspoon red pepper flakes (optional)
For the Garlic Parmesan Rice
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 cup white rice
- 2 cups chicken broth
- ½ cup freshly grated parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- Season the Chicken: Sprinkle salt, black pepper, and paprika evenly over the boneless skinless chicken breasts, ensuring both sides are coated for balanced seasoning.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook for 5–6 minutes per side until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside to rest.
- Make the Garlic Scampi Sauce: In the same skillet, reduce heat to low and add butter and minced garlic. Sauté the garlic for 1–2 minutes until fragrant but not browned. Pour in chicken broth and lemon juice, scraping up any browned bits from the skillet bottom to incorporate flavor. Stir in lemon zest and let the sauce simmer gently for 3–4 minutes until slightly thickened.
- Return Chicken to Sauce: Place the seared chicken breasts back into the skillet with the sauce. Spoon the sauce over the chicken and let it simmer for an additional 2–3 minutes to meld flavors.
- Prepare Garlic Parmesan Rice: While the sauce simmers, melt butter in a medium saucepan over medium heat. Add minced garlic and sauté briefly until fragrant. Stir in the white rice and toast it for about 1 minute, stirring continuously to prevent burning.
- Cook the Rice: Pour in chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover the saucepan with a lid, and let it simmer for 15 minutes, or until rice is tender and liquid is absorbed.
- Finish the Rice: Remove the saucepan from heat. Stir in freshly grated parmesan cheese and chopped parsley until well combined and creamy.
- Serve: Plate the garlic parmesan rice and top with the chicken breasts. Spoon the garlicky lemon-butter scampi sauce over the chicken. Garnish with additional parsley and a sprinkle of red pepper flakes if desired for a slight heat kick.
Notes
- Let the chicken rest a few minutes before slicing to lock in moisture and ensure juicy bites.
- Use fresh garlic and freshly grated parmesan cheese for the most robust and authentic flavors.
- Adding a splash of cream to the scampi sauce will create an extra luscious and silky texture.
- Chicken thighs can substitute chicken breasts for a juicier and richer flavor, but adjust cooking time to ensure doneness.
- If storing leftovers, keep in an airtight container in the refrigerator for up to 3 days; reheat gently adding broth or water to loosen the rice if needed.
Keywords: chicken scampi, garlic parmesan rice, lemon butter chicken, skillet chicken recipe
