Dinner

Chicken Scampi with Garlic Parmesan Rice Recipe

ByVictor Layne November 16, 2025November 16, 2025

Introduction

Chicken Scampi with Garlic Parmesan Rice is a flavorful and comforting dish that combines tender seared chicken with a zesty garlic lemon sauce and creamy parmesan rice. It’s perfect for a satisfying weeknight dinner that feels a bit special.

The image shows a close-up of a white plate with a serving of cooked white rice at the bottom, fluffy with a few green herb pieces mixed in. On top of the rice, there are golden-brown grilled chicken pieces with visible grill marks and herbs sprinkled on them. Roasted cherry tomatoes and wilted green spinach leaves are scattered around and on top of the chicken, adding red and green color contrasts. The sauce beneath the chicken looks light and slightly oily, giving a shiny texture to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1 tablespoon butter (for rice)
2 garlic cloves, minced (for rice)
1 cup white rice
2 cups chicken broth (for rice)
½ cup freshly grated parmesan cheese
1 tablespoon chopped parsley (for rice)

Instructions

Step 1: Season the chicken breasts evenly with salt, black pepper, and paprika.
Step 2: Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 5–6 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
Step 3: In the same skillet, reduce the heat and add 3 tablespoons of butter and the minced garlic. Sauté for 1–2 minutes until fragrant.
Step 4: Pour in the chicken broth and lemon juice, scraping the bottom of the pan to deglaze. Stir in lemon zest and let the sauce simmer for 3–4 minutes.
Step 5: Return the chicken to the skillet, spoon the sauce over it, and simmer together for 2–3 minutes to absorb flavors.
Step 6: Meanwhile, in a medium saucepan, melt 1 tablespoon butter over medium heat. Add the minced garlic and sauté briefly until fragrant.
Step 7: Stir in the white rice and toast it for about 1 minute, stirring constantly.
Step 8: Add 2 cups chicken broth to the rice, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until rice is cooked and liquid is absorbed.
Step 9: Remove the rice from heat. Stir in the freshly grated parmesan cheese and chopped parsley.
Step 10: Serve the chicken over the garlic parmesan rice with sauce spooned on top. Garnish with extra chopped parsley and red pepper flakes if desired.

Tips & Variations

For extra zest, add a splash of white wine to the sauce when deglazing the pan.
Use freshly grated parmesan for the best flavor and melt.
Try swapping white rice for jasmine or basmati for a different aroma.
If you prefer less spice, omit the red pepper flakes or reduce to a pinch.

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep the rice moist. Avoid overcooking when reheating to maintain texture.