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Chicken scampi with creamy garlic Parmesan rice in a skillet with golden seared chicken and fresh parsley garnish

Chicken Scampi with Creamy Garlic Parmesan Rice

Golden-seared chicken bites in a rich garlic butter sauce served over silky, cheesy Parmesan rice. A restaurant-quality weeknight dinner ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast or thighs cut into bite-sized chunks
  • 4 garlic cloves minced, divided between sauce and rice
  • 1 cup freshly grated Parmesan cheese use block Parmesan for best melting
  • 3 tbsp butter divided, 1.5 tbsp for searing and 1.5 tbsp for sauce
  • 1 tbsp olive oil
  • 0.5 tsp red pepper flakes adjust to taste, start small if spice-sensitive
  • 1 tbsp fresh parsley chopped, or 1 tsp dried
  • 2 cups chicken broth
  • 1 cup heavy cream or whole milk heavy cream recommended for richest result
  • 1 cup uncooked long-grain white rice or jasmine rice do not use instant rice
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice optional, brightens the garlic butter sauce

Equipment

  • Large skillet
  • Medium saucepan with lid
  • Cutting board and knife
  • Wooden spoon or spatula

Method
 

  1. Season the chicken chunks with salt and black pepper. Heat the olive oil and 1.5 tbsp of butter in a large skillet over medium-high heat. Add chicken in a single layer and sear without stirring for 5 to 7 minutes until deep golden and cooked through to 165 degrees F. Remove to a plate and set aside.
  2. In the same skillet, reduce heat to medium and melt the remaining 1.5 tbsp of butter. Add the garlic and cook for 60 seconds, stirring constantly, until fragrant but not browned. Stir in the red pepper flakes, parsley, and lemon juice if using. Simmer for 2 minutes.
  3. Return the seared chicken to the skillet and toss to coat every piece in the garlic butter sauce. Simmer on low heat for 2 to 3 minutes until flavors come together. Keep the heat gentle so the sauce does not separate.
  4. In a medium saucepan, bring the chicken broth and cream to a gentle simmer over medium heat. Stir in the rice, cover, and cook for 18 to 20 minutes until the rice is tender and liquid is mostly absorbed. Remove from heat and stir in the Parmesan and a small pinch of minced garlic. Stir for about 60 seconds until smooth and creamy. Add a splash of broth if needed to loosen.
  5. Spoon the creamy Parmesan rice onto plates or into bowls. Top with the chicken and garlic butter sauce. Garnish with extra parsley or Parmesan and serve immediately.

Notes

Use freshly grated Parmesan for the smoothest, creamiest rice. Pre-shredded cheese will not melt as well. Stir the rice frequently at the end to avoid clumping. Chicken thighs can be swapped for breasts for a juicier result. For a dairy-free version, use plant-based butter, coconut milk or oat milk, and dairy-free Parmesan. Adjust red pepper flakes to control heat level. Leftovers keep in the refrigerator for up to 4 days in separate containers. Reheat rice with a splash of broth or milk. Not recommended for freezing due to the cream-based rice texture.