Chicken Scampi With Creamy Garlic Parmesan Rice is a dish that promises to transport your taste buds straight to comfort food heaven. I am absolutely thrilled to share with you a recipe that has become a true staple in my kitchen, renowned for its incredible blend of rich flavors and satisfying textures. This culinary creation offers the best of both worlds: the vibrant, zesty appeal of classic scampi, perfectly complemented by a truly luxurious side.
A Beloved Italian-American Classic, Elevated
While the classic “scampi” often refers to a garlic and butter sauce, typically served with shrimp, this chicken variation beautifully carries on that beloved Italian-American tradition, making it accessible and delightful for all. The magic truly happens when succulent pieces of chicken are bathed in a luscious, garlicky butter sauce, then paired with an incredibly aromatic and creamy garlic parmesan rice. It is this innovative and delightful combination that makes Chicken Scampi With Creamy Garlic Parmesan Rice an instant favorite for so many.
People adore this dish not just for its relative ease of preparation, making it an ideal choice for a comforting weeknight dinner, but also for its truly indulgent taste. The tender, perfectly seasoned chicken, infused with fragrant garlic and herbs, combined with the velvety, cheesy rice, creates a symphony of flavors and textures that is both deeply comforting and surprisingly sophisticated. Get ready to impress your family and friends with this truly irresistible meal!
Ingredients:
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For the Chicken Scampi:
- 2 large (about 1.5 lbs) boneless, skinless chicken breasts, thinly sliced horizontally into 4-6 cutlets or pounded to about ½-inch thickness
- ½ cup all-purpose flour, for dredging
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 6 cloves garlic, finely minced (we want lots of garlic flavor!)
- ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (or use additional chicken broth for a non-alcoholic option)
- 1 cup low-sodium chicken broth
- Juice of 1 large lemon (about 2-3 tablespoons)
- ½ teaspoon red pepper flakes, or more if you like a bit of heat
- ¼ cup fresh parsley, finely chopped, plus extra for garnish
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For the Creamy Garlic Parmesan Rice:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, finely minced (or ¼ small yellow onion)
- 4 cloves garlic, finely minced
- 1 ½ cups Arborio rice (or another short-grain rice suitable for creamy dishes, rinsed)
- ½ cup dry white wine (optional, for deglazing and flavor, or use additional chicken broth)
- 5-6 cups low-sodium chicken broth, warmed (this is crucial for creamy rice!)
- ½ cup heavy cream
- 4 ounces cream cheese, softened and cut into cubes
- 1 cup freshly grated Parmesan cheese, plus more for serving
- ¼ cup fresh parsley, finely chopped
- Salt and freshly ground black pepper to taste
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For Garnish:
- Fresh parsley, finely chopped
- Extra grated Parmesan cheese
- Lemon wedges
Preparation Phase 1: The Creamy Garlic Parmesan Rice
Let’s kick things off with our incredibly luscious and flavorful Creamy Garlic Parmesan Rice. This rice is going to be the perfect comforting base for our vibrant chicken scampi, and preparing it first allows it to be ready just as the chicken finishes cooking. I find that building the flavors in layers truly makes this rice stand out.
- Warm the Broth: First things first, get your chicken broth warming. Pour the 5-6 cups of low-sodium chicken broth into a small saucepan and bring it to a gentle simmer over medium-low heat. Keep it warm throughout the entire rice cooking process; this is a key step to achieving that characteristic creamy texture of risotto-style rice, as cold broth can shock the rice and prevent proper starch release. Keep a ladle handy!
- Sauté Aromatics: In a large, heavy-bottomed pot or a Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and shimmering, add the finely minced shallot (or onion). Sauté the shallot for about 3-4 minutes, stirring occasionally, until it becomes soft and translucent, but not browned. We want to gently coax out its sweetness.
- Infuse with Garlic: Now, add the 4 cloves of finely minced garlic to the pot. Stir continuously for about 1 minute until the garlic is wonderfully fragrant. Be very careful not to let the garlic brown or burn, as burnt garlic can impart a bitter flavor. We’re just looking for that lovely aromatic bloom.
- Toast the Rice: Add the 1 ½ cups of rinsed Arborio rice to the pot with the aromatics. Stir the rice constantly for about 2-3 minutes. This step, known as “toasting” the rice, is incredibly important for locking in flavor and helping the grains cook evenly without becoming mushy. You’ll notice the edges of the rice grains becoming translucent.
- Deglaze with Wine (Optional but Recommended): If you’re using white wine, now is the time to add ½ cup of it to the pot. Pour it in and stir continuously, scraping any browned bits from the bottom of the pot. Let the wine simmer and evaporate almost completely, which usually takes about 2-3 minutes. The alcohol will cook off, leaving behind a delightful depth of flavor. If you’re skipping the wine, you can proceed directly to the broth addition.
- Gradually Add Broth: This is where the magic happens for creamy rice! Add one ladleful (about ½ cup) of the warm chicken broth to the rice. Stir constantly until the liquid is almost completely absorbed by the rice before adding the next ladleful. Continue this process, adding broth one ladle at a time and stirring patiently, for about 20-25 minutes. Patience is your best friend here! The constant stirring helps release the starches from the rice, creating that signature creamy texture. Keep tasting the rice after about 15 minutes; it should be al dente – tender but still with a slight bite in the center. You may not need all 6 cups of broth, or you might need a little more, depending on your rice and heat level.
- Introduce Creaminess: Once the rice is al dente and has absorbed most of the broth, reduce the heat to low. Stir in the ½ cup of heavy cream and the 4 ounces of softened cream cheese cubes. Stir vigorously until the cream cheese is fully melted and incorporated, creating an even richer and silkier consistency. This addition takes the rice from simply creamy to utterly decadent!
- Finishing Touches: Remove the pot from the heat. Stir in the 1 cup of freshly grated Parmesan cheese and the ¼ cup of finely chopped fresh parsley. Give it a good stir to ensure everything is beautifully combined. Taste the rice and season generously with salt and freshly ground black pepper. Remember, Parmesan is salty, so adjust your salt carefully. The rice should be wonderfully loose and creamy, not stiff. If it’s too thick, stir in a splash more warm broth or water until it reaches your desired consistency.
- Cover and Rest: Cover the pot and let the Creamy Garlic Parmesan Rice rest for 5 minutes. This allows the flavors to meld and the rice to fully absorb any remaining liquid, resulting in a perfect finish. This rice is best served immediately, so timing it with your chicken is key!
Preparation Phase 2: The Chicken Scampi
Now that our magnificent creamy rice is simmering and awaiting its moment, let’s turn our attention to the star of the show: the Chicken Scampi! This part comes together relatively quickly, so make sure all your ingredients are prepped and ready to go before you start cooking the chicken.
- Prepare the Chicken: Take your 2 large boneless, skinless chicken breasts. If they are very thick, carefully slice them horizontally to create thinner cutlets, aiming for about ½-inch thickness. Alternatively, you can place them between two sheets of plastic wrap and pound them gently with a meat mallet to an even thickness. Evenly sized chicken pieces ensure they cook through at the same rate.
- Season and Dredge: In a shallow dish or a plate, combine the ½ cup of all-purpose flour with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper. Mix well. Dredge each chicken cutlet in the seasoned flour, ensuring it’s lightly and evenly coated on both sides. Shake off any excess flour; we want a thin coating, not a thick batter. This flour coating will help create a lovely golden crust and thicken our scampi sauce later.
- Sear the Chicken: Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter (from the “For the Chicken Scampi” butter amount) in a large skillet or frying pan over medium-high heat. Once the butter is melted and sizzling, carefully place the floured chicken cutlets into the hot pan in a single layer. Do not overcrowd the pan! If necessary, cook the chicken in two batches to ensure proper searing. Cook for 3-4 minutes per side, or until the chicken is beautifully golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken to a clean plate and loosely tent it with foil to keep it warm while you prepare the sauce. Don’t worry about any browned bits left in the pan – these are flavor gold!
- Build the Scampi Sauce Base: Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same skillet (no need to clean it – those browned bits from the chicken are fantastic). Once the butter is melted, add the 6 cloves of finely minced garlic and ½ teaspoon of red pepper flakes. Sauté for about 1 minute, stirring constantly, until the garlic is incredibly fragrant. Again, watch carefully to prevent burning.
- Deglaze and Simmer: Pour in the ½ cup of dry white wine (or additional chicken broth). Use a wooden spoon or spatula to scrape up all those flavorful browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
- Create the Scampi Sauce: Add the 1 cup of low-sodium chicken broth and the juice of 1 large lemon to the pan. Bring the sauce to a gentle simmer and cook for about 5-7 minutes, stirring occasionally, until the sauce has thickened slightly to your desired consistency. The flour from the chicken dredging will help thicken it beautifully. Taste the sauce and adjust seasonings as needed, adding more salt, pepper, or lemon juice if you feel it needs a brighter kick.
- Return Chicken to Sauce: Carefully return the seared chicken cutlets, along with any accumulated juices from the plate, back into the pan with the simmering scampi sauce. Spoon the luscious sauce over the chicken, ensuring each piece is well coated. Let it gently simmer in the sauce for another 1-2 minutes to allow the chicken to absorb all those wonderful flavors and to ensure it’s piping hot.
- Finish with Fresh Herbs: Remove the skillet from the heat. Stir in the ¼ cup of finely chopped fresh parsley. The heat from the sauce will gently wilt the parsley, releasing its fresh aroma and vibrant color.
Bringing It All Together: Plating and Serving
Now for the exciting part – combining our incredible Chicken Scampi with the rich and creamy Garlic Parmesan Rice. This is where all our hard work pays off with a truly restaurant-worthy meal that’s bursting with flavor!
- Plate the Rice: Spoon a generous portion of the Creamy Garlic Parmesan Rice onto each serving plate or into shallow bowls. Make sure the rice is still wonderfully warm and loose. You want that inviting, creamy texture.
- Add the Chicken: Carefully place 1 or 2 pieces of the saucy Chicken Scampi over the bed of creamy rice. Make sure to get plenty of that glorious garlic-lemon-butter sauce over the chicken and allow some of it to drizzle down into the rice – trust me, you want every drop!
- Garnish Abundantly: Finish each serving with a sprinkle of extra fresh chopped parsley for a pop of color and freshness. A generous grating of additional Parmesan cheese over both the chicken and the rice is also highly recommended; it adds another layer of salty, umami goodness.
- Serve Immediately: Serve your Chicken Scampi With Creamy Garlic Parmesan Rice immediately while everything is warm and the flavors are at their peak. You can also offer lemon wedges on the side for anyone who desires an extra squeeze of bright citrus.
- Enjoy the Compliments: Take a moment to appreciate the beautiful dish you’ve created. The tender chicken, the vibrant scampi sauce, and the comforting, cheesy rice create a harmonious symphony of flavors and textures that is truly unforgettable. This dish is perfect for a cozy weeknight or impressive enough for a dinner party. Get ready for some truly delicious satisfaction!
Conclusion:
Well, my friends, we’ve reached the delicious culmination of our culinary journey together, and I truly hope you’re as excited as I am about what we’ve created. After all the steps, the simmering, and the stirring, what we end up with is so much more than just a meal; it’s an experience. This recipe for Chicken Scampi With Creamy Garlic Parmesan Rice isn’t just another dinner idea; it’s a testament to how simple ingredients, when combined with a little love and the right technique, can transform into something truly extraordinary. It’s a dish that effortlessly marries the bright, zesty kick of classic scampi with the comforting, rich embrace of perfectly cooked, cheesy rice. You’ve got the tender, succulent chicken pieces, glistening in that vibrant garlic-butter-lemon sauce, perfectly contrasted by the velvety, aromatic rice that truly elevates every single forkful.
It’s hearty enough to satisfy the biggest appetites yet elegant enough to grace any special occasion, proving that comfort food can indeed be sophisticated.
I truly believe it’s destined to become a firm favorite in your rotation, offering a burst of flavor and a feeling of warmth that’s perfect for any day of the week, from a busy Monday evening to a relaxed Sunday supper with loved ones.
Now, when it comes to serving this magnificent dish, the beauty lies in its versatility. While it’s certainly a complete meal on its own, I love adding a few complementary touches to truly round out the experience. A simple, crisp green salad tossed with a light vinaigrette makes for a fantastic counterpoint, cutting through the richness with its freshness. Think mixed greens, a few cherry tomatoes, and maybe some slivered red onion. For an extra layer of indulgence, a warm, crusty baguette or some garlic bread is practically mandatory. It’s perfect for soaking up every last drop of that incredible scampi sauce, ensuring no flavor is left behind! If you want to boost your vegetable intake, steamed asparagus, roasted broccoli florets, or sautéed spinach would all be wonderful additions, offering both color and added nutrients without overwhelming the main flavors. And for the perfect beverage pairing? A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc would be absolutely divine, enhancing the lemon and garlic notes of the scampi. For non-alcoholic options, sparkling water with a slice of lemon or a light, unsweetened iced tea works beautifully.
One of the things I adore most about cooking is the opportunity for creativity and customization, and this Chicken Scampi With Creamy Garlic Parmesan Rice is incredibly adaptable. Don’t be afraid to make it your own! For instance, if you’re a seafood lover, feel free to swap out some of the chicken for succulent shrimp or even a mix of both. The scampi sauce works beautifully with virtually any protein. Want to amp up the heat? A pinch of red pepper flakes added to the scampi sauce will give it a lovely, subtle kick. If you’re looking to sneak in more vegetables, feel free to fold in some tender-crisp blanched peas, sun-dried tomatoes, or even sautéed mushrooms into the creamy rice towards the end of cooking. For those who enjoy an extra layer of herbaceousness, a sprinkle of fresh parsley or chives over the finished dish adds a pop of color and an aromatic freshness that is simply delightful. You could also experiment with different cheeses in the rice, perhaps a little smoked gouda for a deeper flavor, or some mozzarella for an even stretchier, cheesier texture.
The possibilities are truly endless, and I encourage you to play around with these suggestions to tailor the recipe perfectly to your taste buds and what you have on hand.
It’s all about making the recipe work for you and your family.
So there you have it, my friends. I’ve shared my heart and soul, and a fair bit of garlic, in bringing you this wonderful recipe. My biggest hope now is that you’ll carve out some time in your kitchen very soon to give this Chicken Scampi With Creamy Garlic Parmesan Rice a try. I promise you, the aroma alone will be enough to make your mouth water, and the first bite? Pure bliss. Don’t just take my word for it; experience the magic yourself! Once you do, I would absolutely love to hear all about your cooking adventure. Please come back and share your thoughts in the comments section below. What did you love most? Did you try any exciting variations? We’re a community of food lovers, and sharing our experiences is how we learn and grow together.
Snap a photo, tell us about your triumphs, and let’s celebrate the joy of delicious homemade food.
Happy cooking, and I can’t wait to hear from you!
Chicken Scampi With Creamy Garlic Parmesan Rice
Golden, seared chicken bites drenched in a buttery garlic herb sauce layered over creamy garlic Parmesan rice—this is comfort food with flair. Chicken Scampi with Creamy Garlic Parmesan Rice blends everything we love about cozy weeknight meals with restaurant-style flavor. Each bite is juicy, bold, and silky from the garlic cream base, and the rice underneath soaks up every last drop of that luscious sauce. This dish promises to transport your taste buds straight to comfort food heaven with its incredible blend of rich flavors and satisfying textures, offering the vibrant, zesty appeal of classic scampi perfectly complemented by a truly luxurious side. Pair it with a crisp green salad or roasted vegetables for balance, and a glass of chilled white wine for a cozy dinner night.
Ingredients
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1.5 lbs boneless, skinless chicken breasts, thinly sliced
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½ cup all-purpose flour
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1 tsp salt
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½ tsp fresh black pepper
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2 tbsp olive oil
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4 tbsp unsalted butter, divided
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6 cloves garlic, finely minced (for scampi)
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½ cup low-sodium chicken broth (for scampi deglazing, non-alcoholic option)
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1 cup low-sodium chicken broth (for scampi sauce)
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Juice of 1 large lemon (2-3 tbsp)
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½ tsp red pepper flakes
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¼ cup fresh parsley, finely chopped (for scampi)
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2 tbsp olive oil (for rice)
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2 tbsp unsalted butter (for rice)
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1 medium shallot, finely minced (or ¼ small yellow onion)
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4 cloves garlic, finely minced (for rice)
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1 ½ cups Arborio rice, rinsed
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½ cup low-sodium chicken broth (for rice deglazing, non-alcoholic option)
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5-6 cups low-sodium chicken broth, warmed (for rice cooking)
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½ cup heavy cream
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4 oz cream cheese, softened and cubed
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1 cup freshly grated Parmesan cheese
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¼ cup fresh parsley, finely chopped (for rice)
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Salt to taste
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Freshly ground black pepper to taste
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Fresh parsley, finely chopped (for garnish)
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Extra grated Parmesan cheese (for garnish)
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Lemon wedges (for garnish)
Instructions
- Step 1
Warm 5-6 cups low-sodium chicken broth in a small saucepan; keep it at a gentle simmer throughout the rice cooking process. - Step 2
In a large, heavy-bottomed pot, heat 2 tbsp olive oil and 2 tbsp unsalted butter over medium heat. Sauté 1 finely minced shallot for 3-4 minutes until soft. Add 4 finely minced garlic cloves; stir for 1 minute until fragrant (do not brown). - Step 3
Add 1 ½ cups rinsed Arborio rice to the pot. Stir constantly for 2-3 minutes to toast the rice. Add ½ cup low-sodium chicken broth (replacing white wine); stir until almost completely absorbed (2-3 min). - Step 4
Add the warm chicken broth, one ladleful (about ½ cup) at a time, stirring constantly until absorbed before adding the next. Continue for 20-25 minutes until the rice is al dente. - Step 5
Reduce heat to low. Stir in ½ cup heavy cream and 4 oz softened cream cheese cubes until melted. Remove pot from heat. Stir in 1 cup freshly grated Parmesan cheese and ¼ cup fresh parsley. Season with salt and black pepper. Cover and let rest for 5 minutes. - Step 6
Slice 1.5 lbs chicken breasts horizontally to ½-inch thickness. In a shallow dish, combine ½ cup all-purpose flour with 1 tsp salt and ½ tsp black pepper. Dredge each chicken cutlet, shaking off excess flour. - Step 7
Heat 2 tbsp olive oil and 2 tbsp unsalted butter (from the 4 tbsp divided) in a large skillet over medium-high heat. Sear chicken cutlets in batches for 3-4 minutes per side until golden brown and cooked through (165°F). Remove chicken to a plate; tent with foil to keep warm. - Step 8
Reduce heat to medium. Add the remaining 2 tbsp unsalted butter to the same skillet. Once melted, add 6 finely minced garlic cloves and ½ tsp red pepper flakes. Sauté for 1 minute until fragrant. - Step 9
Pour in ½ cup low-sodium chicken broth (replacing white wine); scrape up all browned bits. Add 1 cup low-sodium chicken broth and the juice of 1 large lemon. Bring to a gentle simmer and cook for 5-7 minutes until the sauce has thickened slightly. - Step 10
Return the seared chicken cutlets, along with any accumulated juices, back into the simmering scampi sauce. Spoon sauce over chicken and gently simmer for 1-2 minutes to absorb flavors. Remove from heat and stir in ¼ cup fresh parsley. - Step 11
Spoon a generous portion of Creamy Garlic Parmesan Rice onto each plate. Top with 1-2 pieces of saucy Chicken Scampi. Garnish abundantly with extra fresh chopped parsley, additional grated Parmesan cheese, and lemon wedges. Serve immediately.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
