Name: Chicken Scampi with Creamy Garlic Parmesan Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: Boneless skinless chicken breasts, sliced into bite-sized pieces; Olive oil; Unsalted butter; Italian seasoning; Crushed red pepper flakes (optional); Salt and freshly ground black pepper; Garlic, minced; Lemon juice and zest; Long grain white rice; Chicken broth (low sodium preferred); Heavy cream; Grated Parmesan cheese; Fresh parsley, chopped; Extra lemon wedges, for serving

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When I want a comforting dinner that feels fancy but takes less than an hour to make, this Chicken Scampi with Creamy Garlic Parmesan Rice always delivers. Juicy, seasoned chicken is pan-seared until golden and set over a bed of creamy rice simmered with garlic, lemon, and Parmesan. It’s bright, savory, and incredibly satisfying—perfect for family dinners or easy entertaining.

Why You’ll Love This Recipe

I love how this dish strikes the perfect balance of flavors: buttery, garlicky rice with a hint of lemon, rich Parmesan cheese, and tender bites of herby chicken. It uses ingredients I already have in my pantry and fridge, and it comes together in one skillet. Whether I’m making it on a weeknight or for a special meal, it never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breasts, sliced into bite-sized pieces
Olive oil
Unsalted butter
Italian seasoning
Crushed red pepper flakes (optional, for heat)
Salt and freshly ground black pepper
Garlic, minced
Lemon juice and zest (fresh for best flavor)
Long grain white rice
Chicken broth (low sodium preferred)
Heavy cream
Grated Parmesan cheese (freshly grated if possible)
Fresh parsley, chopped
Extra lemon wedges, for serving

Directions

Sear the Chicken
I heat olive oil and butter in a large skillet over medium-high heat. I pat the chicken dry and season it with Italian seasoning, salt, pepper, and red pepper flakes. Then, I sear it in the hot skillet, letting it brown without moving it too soon. Once golden on all sides and cooked through, I remove the chicken and cover it loosely.
Build the Garlic Lemon Base
With the heat lowered to medium, I add minced garlic to the pan, stirring just until fragrant. Then I add lemon juice and zest, scraping up the flavorful bits from the bottom of the pan.
Toast the Rice
I stir the uncooked rice into the garlic-lemon mixture, making sure it gets fully coated and slightly toasted for 1–2 minutes. This helps build flavor and gives the rice a perfect texture.
Simmer the Rice
I pour in the chicken broth slowly, stirring to combine, then bring it to a boil. Once boiling, I reduce the heat to low, cover the skillet, and let it simmer undisturbed for 18–20 minutes until the rice is tender and the liquid is mostly absorbed.
Finish the Creamy Rice
Once the rice is done, I remove the lid, fluff it gently with a fork, then add the heavy cream and Parmesan. I let it sit for a minute to melt, then stir until creamy and smooth.
Serve and Garnish
I spoon the creamy rice onto plates, top with the cooked chicken, and garnish with fresh parsley. I always serve with extra lemon wedges so everyone can add a bright finish to their plate.

Servings and timing

Yield: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes use chicken thighs for an extra juicy result.
For extra veggies, I stir in baby spinach or peas during the last few minutes of simmering.
I swap the rice for orzo pasta when I want a slightly different texture.
If I’m out of heavy cream, I use half-and-half or a mix of cream cheese and milk for richness.
I like to add a splash of white wine with the lemon juice for deeper flavor.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days.
To reheat, I add a splash of chicken broth or milk to loosen the rice, then warm it gently in a skillet over low heat or in the microwave.

FAQs

Can I make this dish ahead of time?

Yes. I prepare the chicken and cook the rice ahead, then combine everything when I’m ready to serve. Reheating with a splash of broth keeps it creamy.

How do I prevent the rice from becoming mushy?

I use long grain white rice and make sure it’s toasted before adding the broth. I also avoid lifting the lid while the rice simmers so the steam stays trapped.

Can I use pre-cooked or leftover chicken?

Yes, I reheat the chicken in the garlic-lemon base or stir it in just before serving to warm through.

What’s the best Parmesan to use?

Freshly grated Parmesan from a wedge melts best and gives the creamiest texture. Pre-shredded cheese doesn’t blend as smoothly.

Is there a dairy-free version?

I use olive oil instead of butter and swap the cream and cheese with unsweetened oat milk and a spoon of nutritional yeast for a dairy-free variation.

Conclusion

Chicken Scampi with Creamy Garlic Parmesan Rice is one of those meals that feels comforting and special at the same time. It’s rich but not heavy, with fresh lemon and herbs cutting through the creamy rice. Every bite is warm, flavorful, and satisfying—exactly what I want when I gather around the table with the people I love.