Chicken Scampi with Garlic Parmesan Rice
This Chicken Scampi with Garlic Parmesan Rice is a cozy, flavor-packed one-pan dinner. Juicy, seasoned chicken is sautéed until golden and served over garlicky, buttery rice enriched with white wine, lemon, and Parmesan. Topped with fresh parsley and optional crispy breadcrumbs, it’s a weeknight-friendly meal that tastes restaurant-quality.
Servings: 4
Calories: 559kcal
Ingredients
For the Chicken Scampi:
- 1 pound chicken breasts cut into 2-inch strips
- Salt to taste
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
For the Garlic Parmesan Rice:
- 1 stick butter
- 2 tablespoons minced garlic about 6 cloves
- ¼ teaspoon red pepper flakes
- 1 ½ teaspoons salt divided
- ½ cup dry white wine
- 1 –2 tablespoons fresh lemon juice
- 1 ½ cups uncooked white rice jasmine or long-grain
- 3 cups chicken broth
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
- 2 tablespoons crispy toasted breadcrumbs optional, for garnish
Instructions
Sauté the Chicken:
- Season chicken strips with salt, lemon pepper seasoning, and garlic powder.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken and cook for 3–4 minutes per side, until golden and cooked through. Remove from the skillet and cover to keep warm.
Make the Garlic Butter Sauce:
- In the same skillet, melt the butter over medium heat.
- Add garlic, red pepper flakes, and ½ teaspoon salt. Sauté for 1 minute until fragrant.
- Stir in white wine and let reduce by half, about 5 minutes.
- Add lemon juice, stir, and reserve 2 tablespoons of the sauce for later.
Cook the Rice:
- Add the uncooked rice, chicken broth, and remaining 1 teaspoon salt to the skillet.
- Bring to a boil, reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until rice is tender.
Finish & Serve:
- Stir Parmesan cheese into the rice until fully combined.
- Return cooked chicken to the skillet, placing it over the rice. Drizzle with reserved garlic butter sauce.
- Cover and let sit for 5 minutes.
- Garnish with chopped parsley and crispy breadcrumbs (if using). Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop with a splash of broth to keep the rice creamy.
Not recommended for freezing, as the rice may turn mushy.