Chicken Scampi With Garlic Parmesan Rice

If you’ve ever wanted a dinner that tastes fancy but doesn’t require a culinary degree or interpretive dance in the kitchen, this Chicken Scampi with Garlic Parmesan Rice is your victory lap. It looks like you tried really hard; it takes about 30 minutes; and the cleanup won’t make you cry into a sponge.

Why This Recipe Is Awesome

This recipe pairs bright, lemony scampi sauce with tender, pan-seared chicken and a ridiculous amount of garlic-infused Parmesan rice. The trick is contrast: quick, high-heat searing for chicken so it gets color without drying out, and low-and-slow flavor building in the rice so every bite is saucy and savory. It’s flavorful without busywork, which means you get dinner that tastes like effort but doesn’t actually require it.

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts (about 1.5–2 lb) — slightly flattened for even cooking
• Salt and freshly ground black pepper — don’t be shy with the salt
• 1 tsp garlic powder — for the chicken rub
• 2 tbsp olive oil — or any neutral oil with a high smoke point
• 2 tbsp butter — because scampi wants butter
• 6 large garlic cloves, minced — the more you like garlic, the less restraint you need
• 1/2 cup dry white wine (or chicken broth) — wine makes the sauce sing; broth will behave
• Juice of 1 lemon (about 3 tbsp) plus extra lemon wedges — fresh only, please
• 1/2 tsp red pepper flakes — optional, but I like a slight kick
• 2 tbsp chopped fresh parsley — or 1 tbsp dried if you’re out
• 1 cup long-grain rice (Jasmine or Basmati) — cooks fluffy, not sticky
• 2 cups low-sodium chicken broth (for the rice) — better control over salt
• 1/2 cup grated Parmesan cheese — freshly grated if possible
• 2 tbsp butter for the rice — yes, more butter
• Optional: 1/2 cup frozen peas or chopped asparagus — green things for color and sanity

Step-by-Step Instructions

1. Step 1

   Pat chicken dry and season generously with salt, pepper, and garlic powder. Heat the olive oil in a large skillet over medium-high heat until shimmering, then add chicken and cook 4–6 minutes per side until golden and internal temperature reaches 160–165°F; remove to a plate to rest — it will finish in the sauce. While the chicken sears, bring 2 cups of chicken broth to a boil in a saucepan, add rice, reduce heat to low, cover, and cook 15 minutes undisturbed until tender. Remove rice from heat, stir in 2 tbsp butter and 1/2 cup grated Parmesan, then cover for a few minutes; fluff with a fork and hold covered.

2. Step 2

   Lower the skillet heat to medium, add 2 tbsp butter, then toss in the minced garlic and red pepper flakes; sauté 30–60 seconds until fragrant but not brown. Pour in the white wine (or broth) and lemon juice, scraping up browned bits, and simmer until slightly reduced, about 2–3 minutes. Stir in chopped parsley and adjust seasoning with salt and pepper, then return the chicken to the pan and spoon sauce over it for 1–2 minutes to finish cooking and soak up flavors. Plate the chicken over a generous bed of garlic Parmesan rice, spoon more sauce and any pan juices on top, and garnish with extra parsley and lemon wedges; add peas or asparagus to the rice if you used them, folding in at the end for a quick pop of green.

Common Mistakes to Avoid

Overcrowding the pan: crowding steals color and makes chicken steam, not sear. If your pan’s small, cook in batches; your dinner will thank you. Letting garlic burn: garlic goes from delicious to bitter in about two heartbeats; keep the heat moderate and watch it closely. Undercooking or overcooking rice: don’t lift the lid during the 15-minute cook — that’s the easiest way to get gummy rice. Finally, skimping on acid: the lemon isn’t optional — the sauce needs that bright finish or it’ll feel flat.

Alternatives & Substitutions

No white wine? Use extra chicken broth plus a splash of white wine vinegar or a teaspoon of Dijon for depth. Short on time or don’t want rice? Swap with quick-cooking couscous or toasted orzo tossed with Parmesan and a pat of butter. Want a lighter option? Use half the butter and finish the sauce with a tablespoon of olive oil and more lemon zest. Prefer shrimp? This scampi sauce was literally designed for shrimp — cook the shrimp 1–2 minutes per side and you’re golden. No Parmesan? Pecorino or Asiago work, but fresh hard cheese gives you the right melty-salty vibe.

FAQ

Question 1?

Can I make this gluten-free? Yes. Use gluten-free chicken broth and confirm your Parmesan is gluten-free (most are), and you’re good. If you use wine, make sure it’s not a cooking wine with additives; most table wines are safe.

Question 2?

How do I reheat leftovers without drying out the chicken? Reheat gently in a low oven (275–300°F) covered with foil for 10–15 minutes, or warm on the stovetop in a covered skillet with a splash of chicken broth to recreate some moisture. Microwaving works in a pinch — cover and add a few drops of water or broth before zapping in short intervals.

Question 3?

Can I prep parts ahead? Absolutely. You can cook the rice and grate the Parmesan a day ahead and refrigerate. Marinate or season the chicken and keep it covered; sear and finish the sauce right before serving for best texture. The sauce itself can be made ahead and gently reheated, but add fresh lemon juice at the end for brightness.

Final Thoughts

There’s something satisfying about dinner that feels upscale but doesn’t demand your evening. This Chicken Scampi with Garlic Parmesan Rice hits that sweet spot — impressive on the plate, low-effort in the kitchen, and forgiving if your timing is a little chaotic. Make the rice fluffy, let the chicken get a good sear, and don’t skimp on the lemon. Now go cook it, eat it, and tell people you slaved over it — I won’t tell.

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.