Chicken Scampi Garlic Parmesan Rice

I burned rice once and pretended it was “toasted” — which taught me two things: never lie about burnt food, and that a garlic-butter-parmesan coating fixes most culinary crimes. If you like garlic, lemon, and the smug satisfaction of a one-pan-ish dinner that looks like you tried harder than you did, keep reading.

Why This Recipe Is Awesome

This dish marries scampi vibes with the comforting blank canvas of rice, so you get bright lemon and garlicky butter with every forkful — without doing three separate dishes. It works because the rice soaks up a concentrated, slightly silky scampi sauce, the chicken stays juicy thanks to a quick sear, and Parmesan adds that salty, cheesy glue that makes everything irresistibly cohesive. Translation: high flavor, low drama. Minimal steps, big payoff.

Ingredients You’ll Need

• 1 lb boneless skinless chicken (thighs are forgiving; breasts are leaner)
• 1 cup long-grain white rice (jasmine or long-grain; not instant)
• 2 cups chicken broth (low-sodium if you care about your salt police)
• 4 tbsp unsalted butter (divided: some for cooking, some for finishing)
• 2 tbsp olive oil
• 4 cloves garlic, minced (more if you’re English or married to garlic)
• 1 small onion, finely chopped (or 3 green onions if you’re lazy)
• 1/2 cup dry white wine (optional; swaps for extra broth if you skip it)
• zest + juice of 1 lemon
• 1 cup freshly grated Parmesan (pre-grated works in a pinch)
• 1/4 cup parsley, chopped (or basil if you like herb drama)
• 1/2 tsp red pepper flakes (optional; adds a friendly kick)
• 1 tsp Italian seasoning or a pinch of thyme/oregano
• Salt & pepper to taste
• Extra lemon wedges for serving
• Optional add-ins: sliced mushrooms, spinach, or shrimp (use them if you want a party)

Step-by-Step Instructions

1. Step 1

   Season the chicken with salt, pepper, and Italian seasoning. Heat 1 tbsp olive oil and 1 tbsp butter in a wide skillet over medium-high heat; sear chicken 3–4 minutes per side until golden (it will finish cooking later). Remove chicken to a plate and, in the same pan, lower heat to medium and add the remaining oil and butter. Sauté onion until translucent, add garlic and red pepper flakes for 30 seconds, then pour in the wine to deglaze, scraping the brown bits — those bits are flavor, don’t be shy.

2. Step 2

   Add rice to the pan and stir to coat in the garlicky butter and wine for about a minute. Pour in chicken broth, bring to a simmer, nestle the seared chicken back on top, reduce heat to low, cover, and cook gently for 15–18 minutes until rice is tender and chicken registers 165°F. Remove lid, stir in lemon zest, lemon juice, Parmesan, and parsley; taste and adjust salt. If the dish needs silkier texture, stir in the remaining butter. Serve with extra Parmesan and lemon wedges.

Common Mistakes to Avoid

Overcrowding the pan when searing chicken — you want a quick brown crust, not a steamed strip of sadness. Using instant rice or the wrong rice-to-liquid ratio — this recipe expects long-grain rice and roughly 2:1 liquid; deviate and you’ll get unexpected mush or crunch. Skimping on garlic or lemon — one is the backbone, the other brightens every bite; treat them like co-stars, not background extras. Adding Parmesan too early and overheating it — cheese curdles if stressed; fold it in off-heat. Finally, skipping the deglaze step wastes those fond bits that make the sauce sing.

Alternatives & Substitutions

No wine? Use extra chicken broth plus a splash of apple cider vinegar or white wine vinegar for acidity. Swap chicken for shrimp: cook shrimp briefly at the end, tossing until opaque, and skip the long-sear step. Want whole-grain? Use short-grain brown rice but plan for longer cooking time and extra liquid; I’d increase broth by 1/2 cup and add 15–20 minutes. Vegetarian? Replace chicken broth with mushroom or vegetable broth and toss in mushrooms and spinach for body. No Parmesan? Pecorino Romano or Asiago work, but adjust salt because they’re punchier.

FAQ

Question 1?

Can I make this in advance? Yes — keep rice slightly undercooked if you plan to finish later. Store in an airtight container, and when reheating, add a splash of broth and a pat of butter to refresh the sauce and avoid dryness.

Question 2?

What if my chicken is done before the rice? Remove it and tent with foil; keep the rice cooking. Resting releases juices back into the meat, and you’ll finish by folding it back in when the rice is ready so everything stays moist.

Question 3?

Can I turn this into a one-pot rice cooker meal? You can, but skip the sear or do it first in a pan for flavor, then transfer everything to the rice cooker with adjusted liquid. Searing yields better texture and depth; the rice cooker version is convenient but less punchy.

Final Thoughts

This Chicken Scampi Garlic Parmesan Rice is the kind of dinner that makes your kitchen smell like you actually know what you’re doing — while demanding only a few honest moves. It’s forgiving, adaptable, and excellent for leftovers that taste even better the next day. Give it a whirl, keep the wine handy for cooking and moral support, and don’t be surprised if friends start asking for the recipe — you’ll be able to say you “made it in one pan,” and nobody has to know you took a shortcut or two.

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.