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Easy Chicken Scampi with Creamy Garlic Parmesan Rice

Close-up of tender chicken scampi pieces served over creamy garlic parmesan rice, garnished with parsley.
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Make this restaurant-quality Chicken Scampi with Creamy Garlic Parmesan Rice for a flavorful weeknight dinner. This simple recipe combines tender chicken in a buttery garlic sauce 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 pound linguine or fettuccine pasta
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine or extra chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • For the Rice: 1 cup Arborio rice
  • 2 cups chicken broth, warm
  • 1/2 cup water
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 cloves garlic, minced

Instructions

  1. Cook the rice: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add the Arborio rice and toast for 1 minute, stirring constantly.
  2. Pour in 2 cups of warm chicken broth and 1/2 cup of water. Bring to a simmer, then reduce heat to low, cover, and cook for 18-20 minutes, or until the liquid is absorbed and the rice is creamy. Stir in 1/2 cup of Parmesan cheese. Keep warm and covered.
  3. Cook the chicken: Season the chicken pieces with salt and pepper. Heat 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 chicken from the skillet and set aside.
  4. Make the scampi sauce: Reduce the heat to medium. Add the remaining 2 minced garlic cloves to the skillet and cook for 30 seconds. Pour in the white wine (or broth) and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  5. Stir in the chicken broth and heavy cream. Bring to a gentle simmer. Cook for 3-4 minutes until the sauce slightly thickens.
  6. Stir in the lemon juice, 1/2 cup of Parmesan cheese, and parsley. Taste and adjust seasoning with salt and pepper.
  7. Return the cooked chicken to the skillet and toss to coat in the sauce.
  8. Serve immediately: Divide the creamy garlic Parmesan rice among plates. Top generously with the chicken scampi and extra grated Parmesan cheese and parsley.

Notes

  • For the creamiest rice, stir frequently while it cooks to release the starches.
  • If you skip the wine, use an extra 1/4 cup of chicken broth in the sauce.
  • You can substitute shrimp for half of the chicken for a classic scampi flavor.

Nutrition

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