Every once in a while, I return to recipes that feel like comfort in a skillet—simple in method but rich in soul. This chicken scampi with garlic parmesan rice became a weeknight favorite not by accident, but through years of adjusting flavors, swapping ingredients, and just listening to what my family kept asking for seconds of.

The original version came from my late sister-in-law’s handwritten card tucked in a recipe binder we pulled out every Sunday afternoon. Her version used shrimp and was a bit heavier with butter, which was fine in our younger days, but over time I leaned toward chicken tenders and a lighter touch on the oil and cheese. I still hear her voice when I mince garlic, telling me to “let the aroma lead you.”

Now, retired from the classroom and with more time to enjoy these rituals, I cook this dish when I want to feel connected. It doesn’t require fancy ingredients or too much prep—just a bit of patience and a good skillet.

The reward? That glorious scent of garlic and butter mingling with lemon and herbs, followed by tender chicken and creamy rice that feels like a hug on a plate.

Short Description

Tender, golden-seared chicken in a garlicky lemon butter sauce served over creamy garlic parmesan rice—this dish is simple, satisfying, and perfect for cozy dinners.

Key Ingredients

For the Chicken Scampi:

1 ½ pounds boneless, skinless chicken tenders or thinly sliced breasts
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
2 tablespoons olive oil
4 cloves garlic, minced
½ cup white wine or chicken broth
1 tablespoon lemon juice
¼ teaspoon red pepper flakes (optional)
2 tablespoons unsalted butter
Chopped fresh parsley (for garnish)

For the Garlic Parmesan Rice:

1 tablespoon butter
1 teaspoon minced garlic
1 cup long-grain white rice
2 cups chicken broth
½ cup grated Parmesan cheese
Salt and pepper to taste

Tools Needed

Large skillet
Medium saucepan with lid
Wooden spoon
Measuring cups and spoons
Sharp knife
Cutting board

Cooking Instructions

Step 1: Season the Chicken
Pat chicken dry and season both sides with salt, black pepper, and paprika. Let it sit for 5–10 minutes to absorb the flavors.

Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed). Sear for 3–4 minutes per side until golden brown and cooked through (internal temp should hit 165°F). Remove from skillet and set aside on a plate.

Step 3: Sauté the Garlic
Lower the heat to medium. In the same skillet, add the minced garlic. Sauté for about 1 minute or until fragrant—don’t let it brown.

Step 4: Deglaze and Simmer
Pour in white wine or chicken broth to deglaze the pan, scraping up any browned bits. Add lemon juice and red pepper flakes if using. Let the mixture simmer for 3–4 minutes until it reduces slightly.

Step 5: Finish the Sauce
Stir in the butter and let it melt into the sauce. Return the chicken to the skillet, coating each piece in the garlicky sauce. Let it simmer for another 2 minutes.

Step 6: Start the Rice
While the chicken simmers, melt butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 30 seconds.

Step 7: Cook the Rice
Add the rice and stir to coat it in the butter and garlic. Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is fully absorbed.

Step 8: Finish the Rice
Remove the lid and stir in grated Parmesan cheese. Season with salt and pepper to taste. Fluff the rice with a fork before serving.

Step 9: Serve
Plate the garlic parmesan rice, top with chicken, and spoon extra sauce over everything. Garnish with chopped parsley for a burst of color and freshness.

Why You’ll Love This Recipe

– Bold garlic and lemon flavor that wakes up your palate

– Creamy, cheesy rice that complements the chicken perfectly

– Quick enough for weeknights, but special enough for guests

– Easily adaptable with pantry staples

– Balanced and satisfying without being overly heavy

Mistakes to Avoid & Solutions

1. Overcooking the Chicken
Dry chicken ruins the dish. Use a thermometer to check for doneness—165°F is the magic number. Remove promptly once it hits that point.

2. Skipping the Deglaze
Those browned bits in the skillet? That’s flavor gold. Don’t skip deglazing with wine or broth to bring depth to the sauce.

3. Rushing the Rice
Uncovered or rushed rice can turn out undercooked or mushy. Stick to low heat and keep the lid on—resist the urge to peek.

4. Overpowering Garlic
Yes, garlic is the star—but burning it makes it bitter. Keep heat at medium and stir frequently when sautéing.

5. Using Pre-Grated Parmesan
Freshly grated Parmesan melts better and gives a richer flavor. Avoid the powdery kind if possible.

Serving and Pairing Suggestions

This dish stands beautifully on its own, but you can:

Serve with roasted asparagus or sautéed green beans

Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc

Offer a mixed greens salad with lemon vinaigrette for a fresh starter

Finish with a light dessert—think lemon sorbet or vanilla panna cotta

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: The rice can be frozen separately, though the chicken holds better fresh. If freezing, wrap chicken tightly and freeze up to 1 month.

Reheat: Warm in a skillet with a splash of broth or water to loosen the sauce. Avoid microwaving rice uncovered, as it dries out—add a spoonful of water and cover before microwaving.

FAQs

1. Can I use brown rice instead of white?
Yes, but it requires a longer cooking time—about 40–45 minutes—and additional liquid. Adjust broth to 2 ½ cups.

2. What if I don’t have white wine?
Use low-sodium chicken broth instead. Add a splash of apple cider vinegar or lemon juice to mimic the wine’s acidity.

3. Can I make this dish ahead of time?
You can prep the chicken and rice earlier in the day, then reheat gently and combine just before serving.

4. Is this dish spicy?
Not unless you add red pepper flakes. You can leave them out for a milder version.

5. What other cheese can I use besides Parmesan?
Try Pecorino Romano for a sharper bite, or Asiago for something nuttier.

Tips & Tricks

Let your rice rest covered for 5 minutes after cooking for fluffier texture.

A microplane works best for finely grating Parmesan.

Don’t overcrowd the skillet—cook chicken in batches for even browning.

Add a splash of cream or half-and-half to the sauce for a creamier version.

Taste and adjust the sauce before adding the chicken back in—it should be zesty and rich.

Recipe Variations

1. Shrimp Scampi Version
Swap chicken for 1 ½ pounds peeled shrimp. Sear for 1–2 minutes per side and follow the same sauce steps.

2. Creamy Garlic Spinach Rice
Add 1 cup chopped spinach during the last 5 minutes of rice cooking. It wilts beautifully and boosts nutrition.

3. Lemon Herb Chicken Scampi
Add 1 teaspoon Italian seasoning and lemon zest to the sauce. Garnish with fresh thyme or oregano.

4. Spicy Cajun Twist
Season chicken with Cajun spice blend instead of paprika. Add hot sauce to the sauce base for a southern-inspired version.

5. Veggie-Packed Option
Add sautéed mushrooms and cherry tomatoes to the sauce for extra texture and color.

Final Thoughts

The warm scent of garlic and lemon dancing in the air? It’s impossible to resist. Chicken Scampi with Garlic Parmesan Rice isn’t just a recipe—it’s a little celebration on a plate. I often say it feels like comfort food dressed in its Sunday best. It brings people to the table without saying a word.

Now that I’ve stepped away from the classroom and into the kitchen full-time, recipes like this one remind me that teaching hasn’t left me—I just swapped chalk dust for parmesan. Whether you’re feeding your family on a busy Tuesday or hosting friends for a cozy dinner, this dish carries its weight in flavor and charm. Cook it once, and I promise, it’ll find its way back to your table again and again.

Chicken Scampi With Garlic Parmesan Rice

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Chicken Scampi:
1 ½ pounds boneless, skinless chicken tenders or thinly sliced breasts
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
2 tablespoons olive oil
4 cloves garlic, minced
½ cup white wine or chicken broth
1 tablespoon lemon juice
¼ teaspoon red pepper flakes (optional)
2 tablespoons unsalted butter
Chopped fresh parsley (for garnish)
For the Garlic Parmesan Rice:
1 tablespoon butter
1 teaspoon minced garlic
1 cup long-grain white rice
2 cups chicken broth
½ cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Step 1: Season the Chicken
Pat chicken dry. Season both sides with salt, pepper, and paprika. Let rest for 5–10 minutes.

Step 2: Sear the Chicken
Heat olive oil in a skillet over medium-high. Cook chicken 3–4 minutes per side until golden and cooked through (165°F). Set aside.

Step 3: Sauté the Garlic
Lower heat to medium. In the same pan, sauté garlic for 1 minute until fragrant, not browned.

Step 4: Deglaze and Simmer
Pour in wine or broth, lemon juice, and red pepper flakes. Scrape the pan and simmer for 3–4 minutes to reduce slightly.

Step 5: Finish the Sauce
Stir in butter until melted. Return chicken to pan and coat in sauce. Simmer 2 more minutes.

Step 6: Start the Rice
In a saucepan, melt butter over medium heat. Add garlic and sauté 30 seconds.

Step 7: Cook the Rice
Stir in rice to coat, then add broth. Bring to boil, reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed.

Step 8: Finish the Rice
Stir in Parmesan. Season with salt and pepper. Fluff with a fork.

Step 9: Serve
Spoon rice onto plates, top with chicken and sauce, and garnish with parsley.