Chicken Scampi with Parmesan Rice

This chicken scampi with garlic Parmesan rice transforms simple ingredients into a restaurant-worthy meal that's surprisingly easy to make at home. The tender chicken strips bathed in a buttery lemon-garlic sauce pair perfectly with the creamy, flavorful rice for a complete dinner that feels special enough for company but simple enough for weeknights.

I created this recipe when trying to recreate my husband's favorite restaurant dish, and it's now requested at least twice a month in our home. The combination of the bright, lemony chicken with the rich, cheesy rice has converted even my pickiest eaters.

Ingredients

• Chicken breasts: Sliced thin for quick cooking and maximum flavor absorption. Look for ones that are uniform in thickness for even cooking
• Salt and pepper: The foundation of good flavor. Use kosher salt for better control
• Olive oil: Use a good quality oil since it contributes to the sauce flavor
• Garlic: Fresh is non-negotiable here. Choose firm heads with tight skin
• Chicken broth: Adds depth to both the scampi sauce and rice. Low sodium allows better seasoning control
• Lemon juice: Fresh is essential for bright flavor. Roll the lemon on the counter before juicing to extract more juice
• White wine: Adds complexity to the sauce. A dry Pinot Grigio or Sauvignon Blanc works beautifully
• Butter: Unsalted gives you control over the final seasoning. The richness balances the acidity
• Fresh parsley: Brightens the entire dish. Look for vibrant green bunches without wilting
• Long-grain rice: Keeps its structure and doesn't get mushy. Rinse before cooking for fluffier results
• Parmesan cheese: Freshly grated offers superior melting and flavor. The pre-grated kind contains anti-caking agents that affect texture

Step-by-Step Instructions

Prep the Chicken:

Season those chicken strips generously with salt and pepper on both sides. This initial seasoning creates the foundation for flavor. Allow the chicken to sit with the seasoning for about 5 minutes if you have time, which helps the salt penetrate the meat.

Create the Sear:

Heat your olive oil in a large skillet until it shimmers but doesn't smoke. Arrange the chicken strips in a single layer without overcrowding. Allow them to cook undisturbed for a full 3 minutes before flipping to develop a golden crust. This searing process creates flavor compounds that will enhance the entire dish.

Build the Sauce Base:

After removing the chicken, add the minced garlic to the same pan, stirring constantly to prevent burning. The residual heat is perfect for blooming garlic flavor without scorching it. Keep the garlic moving until it becomes fragrant and just barely starts to color, about 60 seconds.

Deglaze and Reduce:

Pour in your liquids and immediately scrape the bottom of the pan with a wooden spoon. Those browned bits from cooking the chicken contain concentrated flavor. Let the mixture bubble vigorously for 3-4 minutes until reduced by about one-third. You'll notice it becoming slightly thicker and more intensely flavored.

Finish the Scampi:

Whisk in the butter piece by piece rather than all at once. This creates an emulsion that keeps your sauce silky rather than greasy. Return the chicken to warm through for about 2 minutes, gently turning to coat each piece. The chicken will release juices that further enrich the sauce.

Cook the Rice:

While the chicken is initially cooking, start your rice. Combine the rice, broth, and garlic in a saucepan with a tight-fitting lid. After bringing to a boil, reduce to the lowest possible heat setting that maintains a gentle simmer. Resist the urge to stir or peek during cooking, as this releases steam and can result in undercooked rice.

Finish the Rice:

Once the liquid is absorbed and the rice is tender, remove from heat and let stand covered for 5 minutes. This resting period allows the rice to finish steaming and results in perfectly fluffy texture. Then stir in the Parmesan while the rice is still very hot to ensure proper melting.

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The lemon is truly the secret ingredient in this recipe. I've found that adding a few strips of lemon zest to the sauce while it reduces adds another dimension of citrus flavor that makes this dish memorable. My daughter now requests this for her birthday dinner every year, calling it "the special chicken with the good rice."

Perfect Pairings

This chicken scampi works beautifully with a variety of sides beyond the rice. For a complete meal, consider serving it with roasted asparagus or broccoli that can soak up some of that delicious sauce. The vegetable's slight bitterness provides a wonderful contrast to the rich, buttery chicken. A simple arugula salad dressed with lemon vinaigrette also makes an excellent accompaniment, adding a peppery freshness that cuts through the richness of the main dish.

Smart Substitutions

This recipe adapts beautifully to what you have on hand. If you prefer not to use wine, simply replace it with additional chicken broth and a splash more lemon juice to maintain the flavor balance. For a dairy-free version, substitute the butter with additional olive oil and skip the Parmesan in the rice, adding nutritional yeast instead for a similar savory quality. If chicken isn't available, this preparation works wonderfully with shrimp as a true scampi, or even with firm white fish fillets for a lighter option.

Make-Ahead Tips

While this dish is best served fresh, you can prepare components ahead of time to streamline dinner. The chicken can be sliced and seasoned up to 24 hours in advance and kept refrigerated. The garlic can be minced and stored in a small container. For the rice, you can even cook it completely ahead of time, store it refrigerated, and then reheat it with a splash of broth and stir in the Parmesan just before serving for a refreshed texture and flavor.

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This dish combines elegance with ease, making it a go-to weeknight meal that never fails to impress. Enjoy the vibrant flavors and restaurant-quality results right in your own kitchen!

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully in this dish. They tend to be more forgiving when cooking and stay juicier. Just slice them into similar-sized strips and follow the same cooking instructions, though they may need an extra minute of cooking time.

→ What can I substitute for the white wine?

You can simply use additional chicken broth in place of the white wine. For a similar acidity, add an extra teaspoon of lemon juice. Some cooks also use white grape juice with a splash of white vinegar as a non-alcoholic alternative.

→ Can I make this dish ahead of time?

The chicken scampi and rice can be prepared up to 2 days ahead and stored separately in airtight containers in the refrigerator. Reheat the rice with a splash of broth or water, and gently warm the chicken in a skillet. The sauce may thicken when chilled, so you might need to add a little broth when reheating.

→ What sides pair well with this dish?

Since this is already a complete meal with protein and starch, a simple green vegetable makes a perfect addition. Consider steamed broccoli, roasted asparagus, or a fresh side salad. Garlic bread also pairs wonderfully to soak up the extra sauce.

→ How can I make this dish creamier?

For a creamier version, add 2-3 tablespoons of heavy cream to the sauce after the butter has melted. For the rice, increase the Parmesan cheese to 1/3 cup and add 2 tablespoons of cream cheese while the rice is still hot.

→ Can I use brown rice instead of white rice?

Yes, though brown rice requires more liquid and a longer cooking time. Use 2½ cups of broth and simmer for about 40-45 minutes. Begin cooking the rice before starting the chicken to ensure everything finishes at approximately the same time.