Print

The Ultimate Creamy One-Pan Chicken Scampi with Garlic Parmesan Rice

A spoonful of creamy chicken scampi with garlic parmesan rice being lifted from a white bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare a restaurant-style, creamy chicken scampi served over rich garlic parmesan rice, all cooked primarily in one pan for easy cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup Arborio rice or short-grain white rice
  • 3 cups low-sodium chicken broth, warm
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Season the chicken pieces with salt, pepper, and paprika.
  2. Heat the olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Pour in the white wine or broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  5. Add the rice to the skillet and stir to coat it with the garlic butter mixture for 1 minute.
  6. Pour in 2 cups of the warm chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15 minutes, stirring occasionally.
  7. Stir in the remaining 1 cup of broth. Continue cooking, uncovered, for another 5-7 minutes, or until the rice is tender and most of the liquid is absorbed, creating a creamy consistency.
  8. Stir in the heavy cream, Parmesan cheese, and lemon juice. Mix well until the sauce is smooth and coats the rice.
  9. Return the cooked chicken to the skillet and stir to combine and reheat. Cook for 1 minute.
  10. Remove the skillet from the heat. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer sauce, use a full cup of heavy cream instead of half a cup.
  • If you do not have Arborio rice, you can substitute long-grain white rice, but you may need to adjust the liquid slightly and the final texture will be less creamy.
  • Use fresh lemon juice for the best flavor in the scampi sauce.

Nutrition

Find it online: https://tastytribune.com/chicken-scampi-with-garlic-parmesan-rice/