Amazing Chicken Scampi with Creamy Garlic Parmesan Rice

Chicken Scampi With Creamy Garlic Parmesan Rice is the ultimate comfort meal, a dish that truly transforms an ordinary evening into something extraordinary. Imagine tender, succulent chicken pieces, perfectly seared and then bathed in a luscious garlic butter sauce, reminiscent of your favorite Italian restaurant’s classic shrimp scampi. But here’s the game-changer: instead of pasta, we’re pairing it with an incredibly rich and velvety garlic Parmesan rice that practically melts in your mouth.

I absolutely adore how this recipe takes inspiration from the beloved Italian-American scampi tradition, renowned for its vibrant garlic and butter profiles, and elevates it into a truly cohesive and satisfying main course. While shrimp scampi is a timeless classic, crafting this version with chicken makes it incredibly versatile and a family-favorite protein.

Why This Chicken Scampi With Creamy Garlic Parmesan Rice Is a Must-Try:

People universally adore this dish for its incredible depth of flavor and comforting texture. The savory notes of the chicken, combined with the aromatic garlic, a hint of white wine, and the luxurious creaminess of the Parmesan-infused rice, create a symphony for the senses. It’s a complete meal that feels gourmet, yet is surprisingly approachable to prepare at home. This isn’t just a meal; it’s an experience, promising warmth, flavor, and pure culinary delight with every single bite.

this Recipe

Ingredients:

• For the Chicken Scampi:

• 1 ½ pounds boneless, skinless chicken breasts, about 1-inch thick, or pounded to ½-inch thickness
• ½ cup all-purpose flour, for dredging
• 1 teaspoon salt, divided (½ tsp for chicken, ½ tsp for sauce)
• ½ teaspoon black pepper, divided (¼ tsp for chicken, ¼ tsp for sauce)
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, divided
• 6-8 cloves garlic, freshly minced (about 2 tablespoons)
• ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc), or chicken broth for a non-alcoholic option
• ½ cup chicken broth, low sodium preferred
• 1 tablespoon fresh lemon juice, from about half a medium lemon
• ½ teaspoon red pepper flakes (optional, for a hint of heat)
• ¼ cup fresh parsley, finely chopped, plus more for garnish

• For the Creamy Garlic Parmesan Rice:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion or 2 shallots, finely diced
• 4-5 cloves garlic, freshly minced (about 1 ½ tablespoons)
• 1 ½ cups Arborio rice (or medium-grain white rice for a slightly less creamy texture)
• ½ cup dry white wine (optional, but highly recommended for depth of flavor), or additional chicken broth
• 5-6 cups low-sodium chicken broth, warmed (this is crucial!)
• ½ cup heavy cream
• 1 cup freshly grated Parmesan cheese, plus more for serving
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste

Preparing the Chicken Scampi Components

1. Prepare the Chicken: Let’s get our chicken ready for its big debut! Take your boneless, skinless chicken breasts and, if they’re on the thicker side, I recommend carefully slicing them horizontally to create two thinner cutlets, or pounding them to about ½-inch thickness. This ensures they cook evenly and quickly. If you prefer bite-sized pieces, you can cut them into 1-inch cubes instead. Once your chicken is prepped, pat it thoroughly dry with paper towels – this is a crucial step for achieving that beautiful golden-brown sear. Season both sides of the chicken generously with ½ teaspoon of salt and ¼ teaspoon of black pepper.
2. Dredge the Chicken: In a shallow dish or a wide plate, spread out your ½ cup of all-purpose flour. Working with one piece at a time, dredge each chicken piece in the flour, making sure it’s lightly and evenly coated on all sides. Gently shake off any excess flour. We’re aiming for a thin, even layer, not a thick batter, as this will help create a lovely crust and seal in the juices. Set the dredged chicken aside on a clean plate or a wire rack while you prepare your pan.
3. Mince the Garlic for Scampi: Now for the star of our scampi sauce: garlic! Peel and finely mince 6-8 cloves of fresh garlic. You’re looking for about 2 generous tablespoons. I always recommend fresh garlic over pre-minced for the best flavor here – it truly makes a difference in the brightness and pungency of the sauce. Have it ready to go because once the chicken is cooked, things move pretty quickly!
4. Chop the Parsley: Grab your fresh parsley and give it a good rinse. Finely chop about ¼ cup, plus a little extra for garnish later. This will add a wonderful burst of freshness and color to our finished dish. Keep it handy; it’s one of the last additions to our scampi sauce.

Crafting the Creamy Garlic Parmesan Rice

1. Prep the Aromatics: For our incredibly creamy rice, we’ll start with some essential aromatics. Peel and finely dice your small yellow onion or shallots. We want them quite small so they melt into the rice rather than standing out as chunky pieces. Next, mince 4-5 cloves of fresh garlic – again, fresh is best! This should give you about 1 ½ tablespoons of beautifully fragrant garlic.
2. Warm the Broth: This is arguably one of the most important steps for making perfect risotto-style rice. Pour your 5-6 cups of low-sodium chicken broth into a saucepan and bring it to a gentle simmer over medium heat. Once it’s simmering, reduce the heat to low to keep it warm. Never add cold broth to risotto! Cold broth will shock the rice, slow down the cooking process, and prevent it from releasing its starches properly, which is key to that creamy texture we’re after. Keep it warm and ready to ladle into the rice.
3. Sauté Aromatics and Toast Rice: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Once the butter is foamy, add your finely diced onion or shallots. Sauté for about 3-5 minutes, stirring occasionally, until they become translucent and fragrant, but not browned. We’re building a delicate flavor base here.
4. Add the minced garlic to the pot and cook for just 30-60 seconds, stirring constantly, until it’s incredibly fragrant. Be careful not to let it brown, as burnt garlic can taste bitter. Once you smell that amazing garlic aroma, immediately add your 1 ½ cups of Arborio rice to the pot.
5. Stir the rice continuously for 1-2 minutes, allowing it to “toast” lightly. You’ll notice the edges of the grains becoming translucent, while the center remains opaque. This toasting process is vital; it helps to seal the grain, preventing it from becoming mushy and encouraging an even release of starch for that signature creamy texture.
6. Deglaze with Wine (Optional but Recommended): If you’re using white wine for the rice, pour in ½ cup of dry white wine (the same type you’d use for the scampi works perfectly) into the pot with the toasted rice. Stir constantly, scraping up any browned bits from the bottom of the pot, until the wine is almost completely absorbed by the rice and the alcohol has cooked off. You’ll know it’s ready when you can no longer smell the strong alcohol scent. This step adds a wonderful layer of complex flavor to the rice. If you prefer not to use wine, simply skip this step and proceed directly to adding the broth.
7. Gradually Add Broth for Creaminess: Now for the main event of risotto cooking! Ladle in one cup of your warm chicken broth into the rice. Stir constantly but gently, allowing the rice to absorb the liquid. This consistent stirring is essential as it gently abrades the rice grains, encouraging them to release their natural starches, which is what creates that luxurious, creamy texture we’re looking for.
8. Once the broth has almost completely absorbed and you can see the bottom of the pot for a moment when you drag your spoon through, add another ladleful (about ½ to ¾ cup) of warm broth. Continue this process, adding broth a ladle at a time, stirring frequently, and waiting for each addition to be absorbed before adding the next. This typically takes about 20-25 minutes.
9. Achieve Perfect Al Dente: As you near the end of the cooking time, start tasting the rice regularly. You’re looking for an “al dente” texture – meaning it should be tender yet still have a slight, pleasant bite in the center, not mushy. You might not need all 6 cups of broth, or you might need a little more; it truly depends on your rice and heat level. Trust your taste buds!
10. Finish with Cream and Parmesan: Once the rice reaches that perfect al dente stage, remove the pot from the heat. Stir in ½ cup of heavy cream and 1 cup of freshly grated Parmesan cheese. This is where the rice truly transforms into a decadent, creamy dream! Stir vigorously until the cheese is fully melted and incorporated, creating a velvety consistency.
11. Season the rice with ½ teaspoon of salt and ¼ teaspoon of black pepper, or to your taste. Remember that the chicken broth and Parmesan cheese already contribute some saltiness, so taste before adding too much. At this point, the rice should be creamy and flowing slightly, not stiff. If it’s too thick, add a splash more warm broth until it reaches your desired consistency. Cover the pot to keep it warm while we cook the chicken.

Cooking the Chicken Scampi

1. Sear the Chicken: In a large skillet or a heavy-bottomed frying pan, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Add half of your dredged chicken pieces to the hot pan, ensuring you don’t overcrowd it. Overcrowding will lower the pan’s temperature and cause the chicken to steam rather than sear, preventing that beautiful golden crust.
2. Sear the chicken for 3-4 minutes per side, until it’s beautifully golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, transfer the chicken to a clean plate and loosely tent it with foil to keep it warm while you cook the remaining chicken, adding more olive oil if needed.
3. Build the Scampi Sauce: Once all the chicken is cooked and resting, reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the same pan. Let the butter melt, scraping up any delicious browned bits (fond) from the bottom of the pan – these are packed with flavor!
4. Add your minced garlic (from step 3 of scampi prep) and red pepper flakes (if using) to the pan. Sauté for about 1 minute, stirring constantly, until the garlic is incredibly fragrant but again, be very careful not to let it brown or burn, as it will become bitter. We want that sweet, aromatic garlic essence.
5. Deglaze and Simmer: Pour in the ½ cup of dry white wine (or chicken broth) and ½ cup of low-sodium chicken broth. Increase the heat to medium-high and bring the sauce to a simmer, scraping any remaining browned bits from the bottom of the pan. Let the sauce simmer gently for about 2-3 minutes, allowing it to reduce slightly and the alcohol to cook off, concentrating those lovely flavors.
6. Finish the Sauce: Remove the pan from the heat. Stir in the remaining 1 tablespoon of unsalted butter until it melts and emulsifies into the sauce, making it glossy and slightly thicker. Then, stir in the fresh lemon juice and the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Taste the sauce and adjust seasonings as needed – perhaps a little more salt, a squeeze of lemon, or a pinch more red pepper flakes if you like more heat.
7. Combine Chicken and Sauce: Return the cooked chicken pieces to the pan with the scampi sauce. Spoon the glistening sauce over the chicken, making sure each piece is beautifully coated. Stir in your freshly chopped parsley, giving everything a final toss to combine. The aroma at this point is just incredible!

Assembling and Serving Your Delicious Meal

1. Plate Your Meal: Now for the grand finale! Ladle a generous serving of your incredibly creamy garlic Parmesan rice onto the center of each plate. Make a slight well in the middle of the rice if you like.
2. Carefully arrange your golden-brown chicken scampi pieces on top of or alongside the creamy rice. Drizzle any remaining scampi sauce from the pan over the chicken and rice – don’t let a single drop of that flavorful sauce go to waste!
3. Garnish and Serve: Finish each plate with a sprinkle of additional freshly grated Parmesan cheese and a scattering of fresh chopped parsley. A final grind of black pepper wouldn’t hurt either.
4. Serve your Chicken Scampi With Creamy Garlic Parmesan Rice immediately, while everything is warm and the flavors are at their peak. This dish is a true celebration of comforting flavors and textures. Enjoy every single delicious bite! This meal is perfect for a cozy weeknight dinner but also impressive enough to serve guests.

Conclusion:

And there you have it, my friends! We’ve reached the delicious culmination of our culinary journey together. I genuinely hope you’re as excited as I am about this incredible recipe. If there’s one dish I could urge you to try from my kitchen, it would undeniably be this one. What makes our Chicken Scampi With Creamy Garlic Parmesan Rice so utterly irresistible is the exquisite harmony of its components. Imagine perfectly seared, tender chicken pieces bathed in that bright, zesty, garlic-infused scampi sauce, resting atop a bed of rice that is not just creamy, but profoundly savory, enriched with the nutty depth of Parmesan. It’s comfort food elevated to an art form, a symphony of flavors and textures that dance on your palate. Every single forkful promises a burst of garlicky goodness, a hint of lemon, and the satisfying richness that only a well-made creamy rice can provide. It truly transforms an ordinary weeknight meal into something special, without demanding hours in the kitchen.

This isn’t just a meal; it’s an experience. It’s the kind of dish that garners compliments and requests for seconds. I’ve found that even the pickiest eaters are captivated by its charm. The combination of succulent chicken, aromatic garlic, and the unbelievably creamy rice creates a comforting warmth that feels like a hug in a bowl. It’s hearty enough to satisfy a big appetite, yet elegant enough to grace any dinner party. The aroma alone as it cooks is enough to get your mouth watering, filling your home with an inviting scent that promises something truly special is coming to the table. We’re talking about a culinary masterpiece that delivers on every front: flavor, texture, and pure, unadulterated satisfaction. I promise you, once you taste it, you’ll understand why I’m so enthusiastic about this particular creation.

Serving Suggestions & Creative Variations:

While the Chicken Scampi With Creamy Garlic Parmesan Rice is undeniably a complete meal on its own, it plays beautifully with a few complementary sides. For a fresh contrast, I love serving it alongside a simple, crisp green salad with a light vinaigrette – perhaps a lemon-herb dressing to echo the scampi’s brightness. A basket of crusty bread is also a fantastic addition, perfect for soaking up every last drop of that glorious creamy sauce. Steamed asparagus, blanched green beans, or roasted broccoli florets would also add a lovely touch of color and a healthy crunch. If you’re looking to truly indulge, a dry white wine like a crisp Pinot Grigio or Sauvignon Blanc pairs wonderfully, cutting through the richness and highlighting the lemon notes.

But don’t stop there – this recipe is also incredibly adaptable! Feel free to make it your own. For a different texture, you could swap out some of the chicken for succulent shrimp, or even do a delightful combination of both. If you’re a fan of a little heat, a pinch of red pepper flakes added to the scampi sauce will give it a wonderful kick. Want to sneak in more veggies? Sautéed spinach, sliced mushrooms, or even colorful bell peppers can be folded into the rice or the scampi sauce for extra flavor and nutrients. You could experiment with different cheeses too – perhaps a sprinkle of Pecorino Romano for a sharper, saltier kick, or a blend of Italian cheeses. If you’re looking to change up the grain, while I adore the creamy rice, some have tried serving the chicken scampi over a pasta like linguine or fettuccine, making the creamy garlic Parmesan element a rich sauce rather than a rice base, which opens up a whole new world of possibilities. Embrace your inner chef and customize it to your heart’s content!

Your Turn: Try It, Love It, Share It!

Now that you have all the insider tips and tricks, I wholeheartedly encourage you to roll up your sleeves and bring this fantastic recipe to life in your own kitchen. There’s a special kind of joy that comes from creating something truly delicious from scratch, and I guarantee you’ll find it with our Chicken Scampi With Creamy Garlic Parmesan Rice. Don’t be intimidated; the steps are straightforward, and the reward is immense. Once you’ve had a chance to savor every mouth-watering bite, I would absolutely love to hear about your experience. Did you add your own unique twist? What did your family and friends think? Share your culinary adventures, your triumphs, and even your questions in the comments below. Your feedback and creativity inspire me and our entire community of food lovers. So go on, give it a try, create some culinary magic, and prepare to be amazed!

Amazing Chicken Scampi with Creamy Garlic Parmesan Rice

Golden, seared chicken bites drenched in a buttery garlic herb sauce layered over creamy garlic Parmesan rice—this is comfort food with flair. Chicken Scampi with Creamy Garlic Parmesan Rice blends everything we love about cozy weeknight meals with restaurant-style flavor. Each bite is juicy, bold, and silky from the garlic cream base, and the rice underneath? It soaks up every last drop of that luscious sauce. Pair it with a crisp green salad or roasted vegetables for balance, and a glass of chilled white wine for a cozy dinner night.

Prep Time
30 Minutes

Cook Time
40 Minutes

Total Time
10 Minutes

Servings
4 servings

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts
• ½ cup all-purpose flour
• 1 teaspoon salt (divided)
• ½ teaspoon black pepper (divided)
• 3 tablespoons olive oil (divided)
• 2 tablespoons unsalted butter (divided)
• 6-8 cloves garlic, minced (about 2 tablespoons)
• 1 cup chicken broth, low sodium (½ cup for scampi, ½ cup for rice – non-alcoholic alternative)
• 1 tablespoon fresh lemon juice
• ½ teaspoon red pepper flakes (optional)
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion or 2 shallots, finely diced
• 4-5 cloves garlic, minced (about 1 ½ tablespoons)
• 1 ½ cups Arborio rice
• 5-6 cups low-sodium chicken broth, warmed
• ½ cup heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Step 1
   Slice/pound chicken breasts to ½-inch thickness, pat dry, season with ½ tsp salt & ¼ tsp pepper. Dredge chicken lightly in ½ cup flour; shake off excess. Mince 6-8 garlic cloves (2 tbsp) & chop ¼ cup fresh parsley for scampi sauce.
2. Step 2
   Finely dice 1 small onion/shallot and mince 4-5 garlic cloves (1½ tbsp) for the rice. Warm 5-6 cups low-sodium chicken broth in a saucepan, keep at a gentle simmer.
3. Step 3
   In a large pot, melt 2 tbsp butter + 1 tbsp olive oil over medium heat. Sauté onion/shallot 3-5 mins until translucent. Add minced garlic, cook 30-60 sec until fragrant. Add 1½ cups Arborio rice, stir and toast 1-2 mins.
4. Step 4
   Add ½ cup chicken broth (non-alcoholic option); stir until absorbed. Gradually add warmed chicken broth, 1 cup at a time, stirring continuously. Wait for each addition to be absorbed before adding more. Continue for 20-25 mins until rice is al dente.
5. Step 5
   Remove rice from heat. Stir in ½ cup heavy cream and 1 cup grated Parmesan cheese until melted and creamy. Season with ½ tsp salt & ¼ tsp pepper to taste. Adjust consistency with a splash more warm broth if needed. Cover to keep warm.
6. Step 6
   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear half of the dredged chicken pieces for 3-4 mins per side until golden brown and cooked through (165°F). Transfer to a plate and tent with foil. Repeat with remaining chicken, adding more olive oil if needed.
7. Step 7
   Reduce skillet heat to medium-low. Add remaining 1 tbsp olive oil + 1 tbsp butter. Sauté minced garlic (from Scampi Prep) and optional ½ tsp red pepper flakes for 1 min until fragrant, do not brown.
8. Step 8
   Pour in ½ cup chicken broth (non-alcoholic option) and ½ cup low-sodium chicken broth. Increase heat to medium-high and simmer for 2-3 mins to reduce. Remove from heat. Stir in remaining 1 tbsp butter, 1 tbsp fresh lemon juice, ½ tsp salt, and ¼ tsp pepper. Taste and adjust seasonings.
9. Step 9
   Return cooked chicken to the pan with the scampi sauce, coating each piece. Stir in the freshly chopped parsley.
10. Step 10
    Ladle creamy garlic Parmesan rice onto plates. Top with chicken scampi, drizzling with any remaining sauce. Garnish with extra grated Parmesan cheese and fresh chopped parsley. Serve immediately and enjoy!

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.