Chicken Scampi Parmesan Rice

Chicken Scampi Parmesan Rice blends zesty lemon chicken with creamy Parmesan rice for a weeknight dinner that tastes like a treat. Juicy strips of chicken cook quickly while the rice soaks up garlic broth and cheese, all coming together in under forty minutes. This dish delivers satisfying flavors and looks stunning enough for guests, yet is surprisingly simple for busy days.

One of my go tos for both family dinners and last minute company I first tried this out on a Friday night when I wanted something comforting but bright and everyone always goes back for seconds

Ingredients

• Boneless skinless chicken breast: Sliced thin ensures fast cooking and juicy results. Choose fresh organic if you can
• Olive oil: Gives a rich base and helps brown the chicken. Pure extra virgin has the best flavor
• Garlic: Minced. Layers deep aroma through both the chicken and rice. Look for firm tight bulbs
• Lemon juice: Brings tangy freshness. Use freshly squeezed from ripe lemons for the best taste
• White wine: Enhances acidity and complexity. A dry style like Sauvignon Blanc works best but skip if you do not cook with wine
• Unsalted butter: Gives silky texture when finishing the sauce. European style butter adds creaminess
• Chicken broth: Infuses both the chicken and rice with savory backbone. Choose a low sodium version so flavors shine through
• Parsley: Chopped for finishing gives color and grassy note. Fresh is best but flat leaf holds up better than curly
• Long grain white rice: Cooks up fluffy and soaks flavors evenly. Go for basmati or jasmine for extra scent
• Parmesan cheese: Grated adds a nutty creaminess. Make sure it is freshly grated and not pre shredded for smooth melting
• Salt and pepper: To bring everything together. Taste as you go for perfect seasoning

Instructions

Prep and Season Chicken:

Pat chicken breast strips dry with a paper towel then season both sides generously with salt and pepper. This step locks in juiciness and flavor

Brown the Chicken:

Heat olive oil in a large skillet over medium high until shimmering. Add chicken slices in a single layer. Cook about three to four minutes on each side until golden brown and cooked through. Do not overcrowd or they will steam. Remove chicken to a plate and tent with foil

Sauté the Garlic:

In the same skillet lower heat to medium and add minced garlic. Stir constantly for about one minute until fragrant but not browned. This builds the aromatic base

Deglaze Pan and Build Sauce:

Pour in chicken broth lemon juice and white wine if using. Use a wooden spoon to scrape up any browned bits from the skillet. Simmer the liquid for three to four minutes so it reduces by about half and becomes more concentrated

Finish the Chicken:

Add butter to the skillet and swirl as it melts. Return the browned chicken strips to the pan. Toss to coat with sauce and simmer one to two minutes for flavors to marry. Remove from heat so the chicken stays tender

Cook the Rice:

While chicken cooks in a medium saucepan combine rice chicken broth and garlic. Bring to a boil over high heat then immediately cover and reduce to low. Simmer for fifteen to twenty minutes until rice is tender and all liquid absorbed. Fluff with a fork

Stir in Parmesan:

While the rice is hot stir in grated Parmesan. Season the rice with salt and pepper to taste so it is creamy and flavorful

Assemble and Serve:

Spread the Parmesan rice over plates or a serving platter. Top with chicken scampi spooning all the buttery lemon sauce over the rice. Finish with a generous sprinkle of chopped fresh parsley. Serve immediately for complete flavor and aroma

When I sprinkle extra Parmesan at the table the nutty aroma is always a highlight It reminds me of Sunday dinner when my family would fight over the last bit of cheesy rice in the pot

Storage Tips

Chicken Scampi Parmesan Rice stores beautifully in the fridge for up to three days Use an airtight container so flavors do not mingle with other foods Reheat gently with a splash of broth to keep the rice soft If you want to freeze the dish cool it quickly then portion the rice and chicken separately Defrost in the fridge overnight for best texture

Ingredient Substitutions

You can use boneless chicken thighs for a richer taste Swap out white rice with cauliflower rice for a lower carb option If out of white wine a splash of extra lemon juice and chicken broth works great When I made this for a friend who cannot eat dairy I stirred in nutritional yeast in place of parmesan and it was delicious

Serving Suggestions

This recipe is beautiful served family style with a big bowl of seasonal vegetables like asparagus or broccolini A crisp green salad with lemon vinaigrette really brightens up the plate Some nights I tuck the lemon chicken and rice into a flour tortilla with roasted red peppers for a quick wrap

Cultural Note

Scampi usually refers to a shrimp dish but here chicken gets the buttery garlicky treatment instead By combining Parmesan rice with these bright Italian American flavors this meal is comforting yet lively and ideal for sharing

Seasonal Adaptations

Add asparagus tips or peas in spring Stir in roasted cherry tomatoes in summer Tuck in sautéed mushrooms and spinach in fall or winter

Serve warm and enjoy every bite — this Chicken Scampi Parmesan Rice is sure to become a weeknight favorite. Savor the bright flavors and creamy texture any time comfort calls.

Recipe FAQs

→ What type of rice works best?

Long-grain white rice is ideal for staying fluffy and absorbing flavors from the broth and cheese.

→ Can the white wine be left out?

Yes, you can omit white wine or replace with extra chicken broth or a bit more lemon juice for brightness.

→ How do I keep chicken tender?

Slice chicken into thin strips and avoid overcooking; cook just until golden and cooked through.

→ Is fresh parsley necessary?

Fresh parsley adds color and freshness, but you can use dried or skip it if preferred.

→ Which cheese is best for the rice?

Use grated Parmesan for a rich, savory flavor that melts smoothly into hot rice.

→ Can I use brown rice?

Yes, cook brown rice longer and increase broth as needed for absorption and tenderness.