Garlic Chicken Scampi Rice

This tasty chicken scampi with garlicky cheesy rice turns any normal night into something fancy. The juicy chicken is tossed in a buttery lemon garlic sauce and paired with creamy Parmesan rice. It's rich and feels indulgent but comes together quickly so you can enjoy a great meal without spending forever in the kitchen.

I whipped this up first when I tried making my husband's favorite takeout dish at home. That first go was such a win it's now our top request. We honestly serve it every couple weeks and friends always want to know how it's made.

Ingredients List

• Parmesan cheese: freshly grated melts best and brings out the flavor
• Fresh parsley: brings color and herby freshness
• Lemon juice: perks up the sauce and lightens the dish
• Boneless skinless chicken breasts: slice these thin so they cook super fast and soak up more flavor
• Long grain white rice: holds its shape and soaks up all the sauce
• Fresh garlic: sets up that classic scampi taste
• White wine: totally optional but takes the sauce to another level
• Unsalted butter: gives you that signature rich, silky scampi finish

Easy-To-Follow Steps

Finish and Plate:

Grab some rice, put it down as a base on your plates, add chicken pieces on top, and drizzle some of that tasty pan sauce all over. Sprinkle a bit of chopped parsley on everything to make it pop.

Make the Rice Cheesy:

Turn off the heat and let your rice sit, still covered, for another 5 minutes. Take off the lid, fluff it with a fork, then stir in a good amount of grated Parmesan so it melts and gets creamy.

Cook the Rice:

In a different pot, bring rice, broth, and a bit of garlic to a boil. Drop the heat to low as soon as it bubbles, cover tightly, and don't peek for 15-20 minutes. The rice should be tender and all the liquid gone.

Add Butter and Chicken:

Drop in the butter, swirling your pan until it melts into the sauce. Slip the chicken back in and toss gently so it's all coated in that buttery goodness.

Simmer the Sauce:

Pour in the white wine if you're using it, lemon juice, and broth. Use your spoon to scrape up the browned bits. Let it bubble and reduce for a few minutes to concentrate the flavors.

Sauté Garlic:

Toss minced garlic into the same pan (no need to clean it). Stir for about a minute, keeping an eye out so it doesn’t burn—it just needs to smell great.

Cook the Chicken:

Warm olive oil in a big skillet until hot but not smoking. Pop your seasoned chicken in, giving each piece some space. Cook a few minutes per side until everything is golden and hits 165°F. Move them to a plate and cover to keep warm.

Season Chicken:

Sprinkle your sliced chicken with a generous amount of salt and pepper, both sides. Try to get them about the same thickness so they cook evenly.

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Don't skip the lemon here—learned that lesson the hard way! One time I left it out and the meal just seemed ho-hum. That bright splash really balances all the rich flavors. My grandma always said a dash of lemon brings everything to life, and she was right every single time.

Make-Ahead Secrets

You can get a jump on dinner by prepping ahead. Marinate the chicken with a splash of oil, lemon, and garlic for up to a day in the fridge. Cook the rice earlier, stash it cold, and just warm it with a splash of broth, stirring in the cheese right before serving. The dish holds up well in the fridge for three days—super useful on busy nights!

Smart Swaps

No wine? Swap it for extra chicken broth and maybe a dash of white wine vinegar or an extra squeeze of lemon. Swap in chicken thighs if you like juicier, more flavorful meat—just give them a bit more cook time. Brown rice works too, but it'll need about 45 minutes. Want it lighter? Use half broth instead of all butter, and swap in some part-skim mozzarella for a portion of the Parmesan.

How to Serve

Grab some baguette or garlic bread to mop up the sauce. Throw together a quick arugula salad with lemony dressing to round things out. Chilled white wine like Pinot Grigio fits the vibe. For extra flair, serve extra sauce in a small jug so anyone can add more to their plate.

Frequently Asked Questions

→ Will chicken thighs work instead of breasts?

Yes, chicken thighs are an excellent substitute. They're often juicier and more flavorful than breasts. Just cut them into strips of similar size and add a minute or two of cooking time since thighs take slightly longer to finish.

→ What substitutes can I use for white wine?

If you don’t have or want wine, add extra chicken broth with a teaspoon of white wine vinegar or more lemon juice. It’ll maintain the tangy taste and balance out the buttery richness of the dish.

→ How can I tell if the chicken is done?

Your chicken is cooked when the inside reaches 165°F (74°C). Look for a golden sear outside and no pink on the inside. Thin strips usually take about 3-4 minutes per side.

→ Is it possible to prep this ahead?

You can make parts of the dish beforehand. Cook and store the chicken and sauce for up to a day, and reheat gently. The rice keeps well for a few days in the fridge—just add a splash of water or broth while reheating to bring it back to life.

→ Which veggies go best on the side?

Try pairing it with sautéed spinach, steamed broccoli, or roasted asparagus. A crisp salad with a light dressing also works to cut through the richness of the dish.

→ How can I increase the lemon flavor?

For extra lemony goodness, add more lemon juice to the sauce or mix in a teaspoon of lemon zest. Serve with lemon wedges, so everyone can squeeze fresh juice over their portion too.