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One-Pan Chicken Scampi with Creamy Garlic Parmesan Rice

Plated chicken scampi in lemon butter sauce next to a mound of garlic parmesan rice.
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Make restaurant-style chicken scampi served over creamy, cheesy garlic Parmesan rice using a simple one-pan method for a quick weeknight dinner.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 2 cups cooked white rice (day-old works well)
  • 1/4 cup chicken broth (for rice)
  • 1/4 cup water (for rice)
  • 1/4 cup heavy cream (for rice)
  • 1/2 cup grated Parmesan cheese (for rice)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Season the chicken pieces generously with salt and pepper.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not let it burn.
  4. Pour in the white wine or broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Stir in the heavy cream, lemon juice, and 1/4 cup of Parmesan cheese. Let the sauce simmer gently until it thickens slightly, about 3 minutes. Taste and adjust seasoning.
  6. In a separate small saucepan, combine the cooked rice, 1/4 cup chicken broth, 1/4 cup water, and 1/4 cup heavy cream. Bring to a simmer over medium heat, stirring constantly until the liquid is absorbed and the rice is creamy.
  7. Stir the remaining 1/2 cup of Parmesan cheese into the rice mixture until fully melted and smooth. Season the rice with salt and pepper.
  8. Return the cooked chicken to the scampi sauce in the large skillet. Stir to coat the chicken completely.
  9. To serve, spoon a generous portion of the creamy garlic Parmesan rice onto plates. Top with the chicken scampi and sauce. Drizzle with the remaining 1 tablespoon of melted butter and garnish with fresh parsley and extra Parmesan cheese.

Notes

  • For a richer sauce, substitute the white wine with dry vermouth.
  • If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce during step 4.
  • Use Arborio rice instead of regular white rice for an even creamier risotto-style base, adjusting liquid amounts as needed.

Nutrition

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