Chicken Scampi Creamy Garlic Rice

Chicken Scampi Creamy Garlic Rice delivers juicy sautéed chicken nestled in velvety lemon Parmesan rice. It is a dish perfect when you want something deeply satisfying yet surprisingly easy to bring together for a family dinner or cozy gathering.

The first time I served this at a Sunday dinner everyone dove in for seconds and there were no leftovers to put away for the next day. It has quickly joined my all-time comfort food favorites.

Ingredients

• Boneless skinless chicken breasts: select fresh plump pieces for the best texture
• Olive oil: use high-quality extra virgin for great flavor
• Unsalted butter: adds richness and helps brown the chicken beautifully
• Italian seasoning: brings those classic herby notes of oregano thyme and basil
• Crushed red pepper flakes: for just a gentle heat you can add more or less to your liking
• Salt and ground black pepper: essential for seasoning every layer
• Garlic: opt for firm fresh cloves with no green sprout for best pungency
• Lemon juice and zest: use a heavy bright lemon for the most aromatic zest and juicy squeeze
• Long-grain white rice: pick a rice with dry separate grains after cooking
• Chicken broth: enriches everything and provides a full savory base always taste your broth before using for quality
• Heavy cream: brings a silky luxe finish to the sauce
• Grated Parmesan cheese: always grate your own from a wedge for intensive savory depth
• Fresh parsley: for color and a pop of herby aroma
• Lemon wedges: for serving and extra vibrant zing

Step-by-Step Instructions

Prepare and brown the chicken:

Place chicken pieces in a bowl and toss with Italian seasoning salt black pepper and red pepper flakes. Heat olive oil and butter in a deep skillet over medium-high until shimmering. Drop in chicken without crowding the pan and sauté each piece until golden on the outside and fully cooked inside about seven to nine minutes. Remove chicken to a plate to rest.

Build the flavor base:

Reduce the skillet heat to medium. Add minced garlic and stir constantly for thirty seconds until highly aromatic but not browned. Pour in lemon juice and scatter lemon zest into the pan letting it bubble briefly as you scrape up any brown bits with a wooden spoon.

Toast the rice and simmer:

Add uncooked rice to the skillet and stir vigorously to coat each grain in the garlicky lemon mixture. Let the rice sit for one to two minutes so some grains begin to toast and pop giving a nutty undertone. Pour in chicken broth. Stir well then bring to a boil. As soon as it boils reduce to a gentle simmer cover with a tight-fitting lid and let cook for eighteen to twenty minutes until the rice is tender and nearly all the liquid is absorbed.

Make it creamy and cheesy:

Once the rice is cooked lift the lid and gently fold in heavy cream and grated Parmesan cheese. Stir until everything is creamy and well blended with gorgeous long stretchy cheese threads.

Finish and serve:

Nestle the cooked chicken back into the creamy rice tucking it in so it warms through. Sprinkle with chopped parsley for freshness. Serve hot with extra lemon wedges for anyone who wants extra zip.

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Of every ingredient in here I have a vivid memory of my grandmother letting me zest lemons into her little hand grater each Sunday when I was a kid. That sunny lemon aroma filling the kitchen is still the first thing I notice when making this recipe for my own family.

Storing and Reheating

Let leftovers cool to room temperature and refrigerate them in airtight containers for up to three days. Add a splash of broth or milk when reheating gently on the stove or microwave to restore the creamy texture.

Ingredient Swaps

Boneless chicken thighs can be used for extra juiciness
Brown rice will work with some extra liquid and a longer simmer time
For dairy-free you can swap the cream for plain unsweetened oat milk and use a vegan Parmesan or nutritional yeast

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Serving Suggestions

This dish shines on its own but pairs beautifully with lightly dressed arugula salad or simple steamed green beans. The lemon wedges on the side let everyone brighten the dish to their own taste.

Cultural Context

Chicken scampi takes inspiration from classic Italian scampi dishes featuring garlic butter and lemon with seafood like shrimp. This version gives it a homestyle American spin by pairing chicken with creamy risotto-style rice for cozy weeknights.

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken breasts are ideal for tender, bite-sized pieces that cook evenly and remain juicy.

→ Can I use pre-cooked rice?

For the best creamy texture and absorption of garlic-lemon flavor, use uncooked long-grain rice simmered in broth.

→ Is it possible to make this dairy-free?

Swap the butter and cream for plant-based alternatives and use nutritional yeast instead of Parmesan for a dairy-free option.

→ How can I add more vegetables?

Try adding sautéed spinach, peas, or steamed broccoli for extra color and nutrition without overpowering the dish.

→ How should leftovers be stored?

Refrigerate leftovers in an airtight container. Reheat gently with a splash of broth or cream to restore creamy texture.