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One-Pan Creamy Chicken Scampi with Lemon-Garlic Parmesan Rice

Close-up of chicken scampi in creamy sauce next to yellow garlic parmesan rice, garnished with parsley.
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Make this restaurant-style Chicken Scampi with creamy Garlic Parmesan Rice for a flavorful, comforting weeknight dinner. This simple skillet meal combines juicy chicken in a buttery lemon-garlic sauce served over rich, cheesy rice.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, minced
  • 4 cloves garlic, minced
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1/2 cup dry white wine (or extra broth)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Season the chicken pieces lightly 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 onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
  4. Add the uncooked rice to the skillet and toast for 1 minute, stirring constantly.
  5. Pour in the white wine (or broth substitute) and scrape up any browned bits from the bottom of the pan. Let it simmer until the liquid is mostly absorbed, about 2 minutes.
  6. Pour in the chicken broth. Bring the mixture to a simmer, then cover the skillet, reduce the heat to low, and cook for 15 minutes without lifting the lid.
  7. Remove the skillet from the heat. Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Stir gently until the rice is creamy and the cheese is melted.
  8. Return the cooked chicken to the skillet and stir to coat it in the sauce. Cook over low heat for 2 minutes to reheat the chicken.
  9. Taste and adjust seasoning with salt and pepper. Stir in the fresh parsley.
  10. Serve immediately in bowls, topping each serving with extra grated Parmesan cheese.

Notes

  • For a richer flavor, substitute half of the chicken broth with low-sodium chicken broth.
  • If you prefer chicken thighs over breasts, use boneless, skinless thighs and adjust the initial cooking time.
  • To make this a one-pan meal without wine, use 1/2 cup of additional chicken broth in step 4.

Nutrition

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