Chicken Scampi Garlic Rice

You know that weeknight when you want something fancy but are emotionally allergic to dishes that require two hours and a sous-vide machine? This chicken scampi garlic rice is literally the culinary equivalent of throwing on a blazer over sweatpants — effortless, impressive, and slightly smug.

Why This Recipe Is Awesome

This works because it pairs two reliable power players: garlicky rice that soaks up sauce like a tiny, delicious sponge, and quick-seared chicken that gets all the flavor without drama. The sauce borrows the best bits of scampi — butter, lemon, a kiss of white wine — and the rice takes it home. It’s fast, forgiving, and tastes like you spent more time than you actually did.

Ingredients You’ll Need

• 1 cup long-grain white rice (jasmine works great)
• 1 3/4 cups low-sodium chicken broth, divided (keeps the rice moist and flavorful)
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breasts (about 2 breasts), pounded to even thickness or sliced into cutlets
• Salt and black pepper (don’t be shy with the salt)
• 1/2 tsp smoked paprika or regular paprika
• 4–6 garlic cloves, minced (split between rice and sauce)
• 1 small onion or 1 shallot, finely chopped
• 1/2 cup dry white wine (optional; you can skip and add more broth)
• Juice and zest of 1 lemon
• 1/4 tsp red pepper flakes (optional, for a little kick)
• 2 tablespoons chopped fresh parsley
• Grated Parmesan for serving (optional but highly recommended)
• Lemon wedges to serve

Step-by-Step Instructions

1. Step 1

   Start the rice so it’s ready when the chicken is done. In a medium saucepan, melt 1 tablespoon of butter with a splash of olive oil over medium heat, add the chopped onion and half the garlic, and sauté until translucent, about 2 minutes. Add the rice and toast it for 1 minute so each grain gets a little personality, then pour in 1 1/4 cups of the chicken broth, a pinch of salt, cover, lower the heat, and simmer gently for about 15–18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes so it steams fluffy instead of clumpy.

2. Step 2

   While the rice simmers, season the chicken on both sides with salt, pepper, and paprika. Heat a large skillet over medium-high, add the olive oil and 1 tablespoon butter, then sear the chicken 3–4 minutes per side until golden and cooked through; transfer to a plate and tent. In the same pan, lower heat, add remaining butter and the rest of the garlic with red pepper flakes, cook 30 seconds, then deglaze with the wine, scraping up browned bits for 1–2 minutes. Stir in the remaining broth, lemon juice and zest, simmer to reduce slightly, then swirl in a tablespoon more butter, return the chicken to warm through and coat in sauce; finish with parsley and a generous spoonful of sauce over the garlic rice, plus Parmesan if you want to be a hero.

Common Mistakes to Avoid

Overcooking the chicken until it’s dry and sad — pound or slice evenly so each piece finishes at the same time. Don’t overcrowd the pan; give the chicken space to brown or you’ll steam instead of sear. Skipping the rice toast step yields bland rice that won’t soak up sauce properly. And yes, under-salting is a real crime here — taste the sauce and adjust before serving.

Alternatives & Substitutions

Want a swap? Use shrimp instead of chicken and cut sauce time in half — shrimp cooks in a minute or two per side. Dark-meat fans can use boneless thighs; they forgive a little overcooking. No wine? Use extra broth and a teaspoon of white wine vinegar or a splash of apple cider vinegar for brightness. Brown rice works, but increase broth and cook time (usually about 40–45 minutes); for dairy-free, swap butter for olive oil or ghee. Personal take: I always zest two lemons if I’m feeling bold — the lemony hit keeps this from tasting like another buttered rice bowl.

FAQ

Question 1?

Can I make this ahead? Yes. Cook rice and chicken separately, cool, and store in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth so the rice doesn’t dry out; warm the sauce, then toss everything together right before serving.

Question 2?

What if I don’t have fresh garlic or parsley? Use good-quality jarred minced garlic — add it later and reduce the cook time to avoid bitterness. Dried parsley isn’t inspiring, but a small sprinkle will do; fresh herbs lift the whole thing though, so try to keep some around.

Question 3?

How do I know when the chicken is done? The safest method is an instant-read thermometer: aim for 165°F. If you don’t have one, cut into the thickest piece; juices should run clear and the center should be opaque. Don’t be afraid to take it off the heat a touch early — carryover heat finishes it while you make the sauce.

Final Thoughts

This is one of those dinners that looks like you hustled but feels like you cheated in the best way. It’s sharable, adaptable, and solves the eternal question of “what’s for dinner” without a meltdown. Make the rice first, sear the chicken like you mean it, pour on the lemon-butter sauce, and then pretend you spent hours. If you try the shrimp swap or double the lemon, tell me — I’ll gladly judge and take notes.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.