Description
This Chicken Scampi with Creamy Garlic Parmesan Rice is a delightful combination of tender seared chicken in a luscious garlic butter and white wine sauce, served over rich, creamy Parmesan-infused rice. It balances savory, tangy, and buttery flavors, making it a perfect comforting yet elegant meal for any occasion.
Ingredients
Scale
For the Creamy Garlic Parmesan Rice
- 2 tbsp Unsalted butter
- 3 cloves Garlic, minced
- 1 cup Long-grain white rice, uncooked
- 2 cups Chicken broth
- 1/2 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 2 tbsp Fresh parsley, chopped (for garnish)
For the Chicken Scampi
- 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces or thin cutlets
- 1 tbsp Olive oil (for searing chicken)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Paprika
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil (for scampi sauce)
- 6 cloves Garlic, minced
- 1/2 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio; or chicken broth for alcohol-free)
- 1/4 cup Fresh lemon juice
- 1/2 tsp Red pepper flakes (optional, for a hint of heat)
- 1/4 cup Fresh parsley, chopped (for scampi sauce)
Instructions
- Prepare the Creamy Garlic Parmesan Rice: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it brown.
- Toast the Rice: Add 1 cup of uncooked long-grain white rice to the saucepan and stir continuously for 1-2 minutes until the rice is lightly toasted and coated with butter and garlic flavor.
- Cook the Rice: Pour in 2 cups of chicken broth, season with salt and black pepper to taste, and bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the saucepan, and let the rice simmer undisturbed for 15 to 18 minutes, or until all the liquid is absorbed and the rice is tender.
- Finish the Rice: Remove the pan from heat and let it stand, still covered, for 5 minutes. Then stir in 1/2 cup of heavy cream and 1/2 cup of grated Parmesan cheese until well combined and creamy. Fluff the rice gently with a fork and keep warm.
- Season the Chicken: While the rice cooks, pat dry the chicken pieces. Evenly season them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, onion powder, and paprika.
- Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer without overcrowding. Cook for 3-5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
- Make the Scampi Sauce: In the same skillet (do not clean), melt 4 tablespoons unsalted butter with 2 tablespoons olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
- Deglaze the Pan: Pour in 1/2 cup dry white wine or chicken broth and simmer for 2-3 minutes, scraping up any browned bits from the skillet to incorporate flavor. Let the sauce reduce slightly.
- Add Fresh Flavors: Stir in 1/4 cup fresh lemon juice and 1/4 cup chopped fresh parsley. Return the cooked chicken to the skillet and toss gently to coat it in the scampi sauce. Cook another 1-2 minutes to heat through.
- Serve: Divide the creamy garlic Parmesan rice among plates, top generously with the chicken scampi and its sauce, then garnish with the reserved 2 tablespoons of chopped fresh parsley.
- Enjoy: Serve immediately while hot for best flavor and texture.
Notes
- For an alcohol-free version, substitute the white wine with an equal amount of chicken broth.
- Be careful not to overcook the garlic to avoid bitterness.
- Cooking the rice covered without lifting the lid ensures even steaming and tender grains.
- Cook chicken in batches if needed to avoid overcrowding for better browning.
- Using fresh parsley at the end brightens the dish with fresh herbal notes.
- Adjust red pepper flakes to your desired heat level or omit if sensitive to spice.
- Leftover rice and chicken can be stored separately in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Keywords: chicken scampi, garlic parmesan rice, creamy rice, seared chicken, white wine sauce, easy dinner, comfort food
