Chicken Scampi Garlic Parmesan Rice

Chicken scampi with creamy garlic parmesan rice is a weeknight hero in my kitchen when I crave garlic parmesan indulgence and something bright from fresh lemon. The tender chicken seared with herbs folds into buttery rice that soaks up all the pan juices, making every forkful totally irresistible. Even my fussiest eater devours it without a complaint.

I stumbled on this recipe trying to make the most of what I had in my fridge. Now it is a dinner I repeat when friends or family drop by and I want to impress without stress.

Ingredients

• Boneless skinless chicken breasts: Bite-sized pieces ensure even cooking and juicy bites
• Olive oil: For a golden sear and rich flavor use a fresh bottle for the best taste
• Unsalted butter: Brings a classic scampi richness and soft texture
• Italian seasoning: For deep herby flavor check your blend for freshness with a good sniff
• Crushed red pepper flakes: Optional but brings a gentle kick
• Salt and black pepper: Essential for coaxing maximum flavor from chicken and rice
• Garlic cloves: Minced fresh garlic is key for that deep warm aroma
• Lemon: For both zest and juice which deliver an unbeatable brightness try to use unwaxed lemons if possible
• Long-grain white rice: Grains stay fluffy and do not get sticky
• Chicken broth: Deepens the flavor and keeps rice tender use low-sodium if you can
• Heavy cream: Adds silkiness and a true creamy finish
• Grated Parmesan cheese: Salty nutty sharpness brings the dish together buy a block and grate for best melt and flavor
• Fresh parsley: For an herbaceous bright finish
• Extra lemon wedges: For serving add even more zest at the table

Step-by-Step Instructions

Prep and Sear the Chicken:

Cut your chicken into evenly sized bite pieces and pat them dry which means better browning. In a deep large skillet heat olive oil and butter over a medium-high flame. Season the chicken with Italian seasoning salt black pepper and red pepper flakes. Lay out pieces in one single layer and let them cook without moving for about three to four minutes then flip to brown the other sides. When cooked through and golden remove the chicken and set aside on a plate to keep juicy.

Deglaze and Build the Lemon Garlic Base:

Turn the skillet down to medium and toss in the minced garlic. Stir it constantly for thirty seconds until it just starts to turn golden and you catch a whiff of that garlicky perfume. Pour in the lemon juice and scatter in the zest scraping up any golden bits from the bottom of the pan they are pure flavor.

Toast the Rice:

Add the uncooked rice right into the skillet. Stir well to coat every grain in garlicky lemony goodness. Toast for one to two minutes just until you hear a little sizzle and the rice takes on a slight translucent look.

Simmer the Rice:

Add chicken broth to the pan. Increase heat just until it comes to a strong simmer then immediately turn down to low and cover. Let it simmer for eighteen to twenty minutes undisturbed so the rice can drink in all the liquid and come out perfectly tender. Avoid peeking until you smell that nutty aroma.

Cream It Up and Finish:

When the rice is just cooked lift the lid and pour in the heavy cream and grated Parmesan cheese. Stir gently to melt the cheese and make everything creamy and luscious.

Assemble and Garnish:

Spoon the rice onto plates then top with seared chicken and a sprinkle of fresh parsley. Serve with extra lemon wedges for a final squeeze of tang.

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I adore how the Parmesan cheese melts into the hot rice creating a smooth sauce that ties both the chicken and the grains together. Last summer my nieces helped zest the lemons and we laughed at who could zest the longest strip it was a small kitchen moment that made a huge memory.

Storage Tips

Let leftovers cool fully before covering and chilling. Keep in an airtight container in the fridge for up to three days. Warm gently on the stovetop with a splash of extra broth or cream to loosen the rice back up. I have found this reheats better than many creamy dishes just do it slowly and do not microwave on high.

Ingredient Substitutions

If you do not have chicken breasts thighs will work and yield a richer flavor. Use arborio rice for extra creaminess or even brown rice but add more broth and time. For an herby twist toss in a little fresh basil or swap parsley for chives.

Serving Suggestions

This dish shines on its own but is excellent with a bright green salad or steamed asparagus. For gatherings I offer garlic bread so everyone can scoop up every bit of the cheesy rice. Sometimes I add a final drizzle of olive oil or an extra sprinkle of Parmesan for even more flavor.

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Cultural Roots

Scampi is an Italian American spin originally made with shrimp. Here chicken stands in and pairs with that classic trio of garlic butter and lemon. The creamy rice gives it a modern comfort food spin. My Italian grandmother would have loved this marriage of flavors that bridges old and new.

Recipe FAQs

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts cut into bite-sized pieces cook quickly and remain tender in this preparation.

→ How can I make the rice extra creamy?

Adding heavy cream and freshly grated Parmesan at the end enhances the rice's creaminess and richness.

→ Can I adjust the spice level?

Yes, the crushed red pepper flakes are optional. Add more or less according to your heat preference.

→ Which side dishes complement this meal?

A crisp green salad or steamed green beans pair nicely, balancing the dish's creamy textures.

→ Can I use different herbs for garnish?

Fresh parsley adds a bright finish, but basil or chives also work well as flavorful garnishes.