A few weeks ago, I was catching up with an old coworker at her house, and while our kids darted in and out of the kitchen, we were swapping ideas for fast weeknight dinners that don’t taste like weeknight dinners. She mentioned this garlic chicken dish her mom used to make—nothing fancy, just buttery, garlicky chicken over simple rice.
I couldn’t stop thinking about it on the way home. That conversation lingered with me, like a whisper from my pantry shelves. So, the next day, I rolled up my sleeves and started testing a version that felt just right for my family—quick enough for a busy Tuesday, but comforting enough for a Sunday dinner.
This recipe for Chicken Scampi with Garlic Parmesan Rice is the result of that delicious little moment. My daughter, who usually pushes away anything “saucy,” asked for seconds. My son dunked his chicken in the leftover buttery sauce like it was gold. My husband, who rarely comments on rice, called it “something special.” That’s how I knew it was a keeper.
Now, whenever someone tells me they’re stuck in a dinner rut, this is the one I send them. The ingredients are probably in your fridge already, and the flavors will make you feel like you cooked from scratch all day—even when you didn’t.
Short Description
This Chicken Scampi with Garlic Parmesan Rice is a buttery, garlicky, crowd-pleasing dinner made in under an hour. Juicy pan-seared chicken in lemony white wine sauce pairs perfectly with creamy, cheesy rice.
Key Ingredients
For the Chicken Scampi:
- 1 ½ pounds boneless, skinless chicken tenders or thinly sliced breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup white wine or chicken broth
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons unsalted butter
- Chopped fresh parsley (for garnish)
For the Garlic Parmesan Rice:
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Tools Needed
- Large skillet
- Medium saucepan with lid
- Mixing spoons or silicone spatula
- Measuring spoons and cups
- Knife and cutting board
Cooking Instructions
Step 1: Prepare the Chicken
Season the chicken evenly with salt, black pepper, and paprika. Pat it dry for a better sear.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Sear for 3–4 minutes on each side until golden brown and fully cooked through. Remove the chicken and set it aside on a plate.
Step 3: Make the Sauce
Lower the heat to medium. Add the minced garlic to the same skillet and sauté for 1 minute, or until fragrant—don’t let it brown.
Step 4: Deglaze and Simmer
Pour in the white wine or chicken broth, lemon juice, and red pepper flakes if using. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let it simmer for 3–4 minutes until slightly reduced.
Step 5: Add Butter and Return Chicken
Stir in the butter until melted and silky. Return the chicken to the skillet and spoon the sauce over it. Let everything simmer together for 2 minutes to soak up the flavor.
Step 6: Start the Garlic Rice
While the chicken simmers, melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds.
Step 7: Cook the Rice
Stir in the rice to coat it in the butter and garlic. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the rice is tender and broth is fully absorbed.
Step 8: Finish the Rice
Remove the rice from heat. Stir in Parmesan cheese until creamy. Season with salt and pepper to taste.
Step 9: Serve
Plate a scoop of garlic parmesan rice, place the chicken on top, and spoon the lemony garlic butter sauce over everything. Garnish with chopped parsley.
Why You’ll Love This Recipe
– Juicy, golden-seared chicken with minimal effort
– Creamy rice that pairs beautifully with the sauce
– Weeknight-friendly but dinner-party-worthy
– Budget-conscious with pantry staples
– Easy to double or halve based on your needs
Mistakes to Avoid & Solutions
Overcrowding the pan
This prevents the chicken from browning properly. Cook in batches if needed to get that golden sear.
Burning the garlic
Garlic cooks quickly—keep heat moderate and stir constantly. Burnt garlic turns bitter.
Too much liquid in the sauce
Don’t skip the simmering step—it thickens the sauce and intensifies flavor. Let it reduce for a few minutes.
Undercooked rice
Resist the urge to lift the lid too soon. Steam is essential for tender rice. If it’s undercooked, add 1/4 cup hot broth and simmer a few more minutes.
Overmixing the Parmesan
Add cheese off heat and stir gently to avoid clumping or stringy texture.
Serving and Pairing Suggestions
This dish shines on its own, but if you’re feeding a crowd, round it out with:
– A crisp side salad with lemon vinaigrette
– Roasted broccoli or green beans
– Warm garlic bread or crusty baguette
– A chilled glass of sauvignon blanc or sparkling water with lemon
Serve it family-style for weeknights or plated for special dinners.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze the chicken (not the rice) for up to 2 months.
Reheat gently on the stove over medium heat with a splash of broth to loosen the sauce.
Microwave rice with a damp paper towel over it to retain moisture.
Avoid reheating too long, especially the chicken, to keep it from drying out.
FAQs
1. Can I use chicken thighs instead of tenders?
Yes! Boneless, skinless thighs work well. Just cook them a few minutes longer to ensure they’re done.
2. What if I don’t have white wine?
Chicken broth is a perfect substitute. It still brings richness and depth to the sauce.
3. Can I make the rice with brown rice instead?
Yes, but increase the cooking time to about 35–40 minutes and add a bit more broth if needed.
4. Is this dish spicy?
Only slightly, and only if you add the red pepper flakes. Feel free to leave them out if you’re cooking for kids.
5. Can I prep this ahead?
Absolutely. Cook the rice and sear the chicken earlier in the day. Reheat both with a splash of broth right before serving.
Tips & Tricks
Let the chicken rest for 5 minutes before slicing—keeps it juicy.
Always taste the sauce before serving—you can adjust salt, lemon, or butter as needed.
Stir a splash of cream into the sauce for an extra silky finish.
If rice seems too dry, fold in a tablespoon of butter at the end.
Use freshly grated Parmesan for the best texture and flavor.
Recipe Variations
Lemon Herb Scampi
Swap paprika for Italian seasoning. Add 1 teaspoon fresh thyme and basil to the sauce along with lemon juice.
Creamy Scampi with Spinach
Stir 1/4 cup heavy cream into the sauce and toss in two handfuls of fresh spinach just before returning the chicken to the pan.
Garlic Parmesan Orzo
Instead of rice, cook 1 cup orzo in 2 1/2 cups broth until al dente. Stir in the same garlic and Parmesan at the end.
Spicy Cajun Chicken Scampi
Use Cajun seasoning in place of paprika, and double the red pepper flakes. Finish with fresh lime juice instead of lemon.
Vegetarian Twist
Replace chicken with sautéed mushrooms or pan-seared tofu. Use veggie broth instead of chicken broth.
Final Thoughts
I made this dish again last night while our kids were busy decorating the living room for our little at-home movie night. The kitchen smelled like garlic and lemon, and even before the plates hit the table, everyone had drifted in asking what was for dinner. It’s the kind of meal that doesn’t need a big occasion to feel a bit special—it just works. The golden sear on the chicken, the way the buttery sauce soaks into the rice, and those tiny hits of lemon make every bite satisfying.
Meals like this keep our weeknights feeling warm and relaxed. It’s easy enough to pull off after work, and still cozy enough to remind us how much joy lives in a home-cooked meal.
Chicken Scampi With Garlic Parmesan Rice Recipe
Ingredients
For the Chicken Scampi:
- 1½ pounds boneless skinless chicken tenders or thinly sliced breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ½ cup white wine or chicken broth
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons unsalted butter
- Chopped parsley for garnish
For the Garlic Parmesan Rice:
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup long grain white rice
- 2 cups chicken broth
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Season chicken with salt, pepper, and paprika. Pat dry for a good sear.
- Heat olive oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden and cooked through. Set aside.
- Lower heat to medium. Add garlic and sauté 1 minute until fragrant.
- Pour in wine or broth, lemon juice, and red pepper flakes. Scrape up browned bits and simmer 3–4 minutes.
- Stir in butter until melted. Return chicken, spoon sauce over, and simmer 2 minutes.
- Melt butter in a saucepan over medium heat. Add garlic and sauté 30 seconds.
- Stir in rice to coat. Add broth, bring to a boil, then cover and simmer on low 15–18 minutes.
- Remove from heat. Stir in Parmesan and season with salt and pepper.
- Spoon rice onto plates, top with chicken, drizzle sauce, and garnish with parsley.
