1) Cook the garlic Parmesan rice
- In a medium pot, melt 2 tablespoons butter over medium heat.
- Add garlic and cook 20–30 seconds until fragrant.
- Stir in uncooked rice and toast for 1 minute.
- Add chicken broth. Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 16–18 minutes, until rice is tender.
- Remove from heat and rest (covered) for 5 minutes.
- Fluff with a fork, then stir in Parmesan and parsley. Taste and adjust salt.
2) Season and sear the chicken
- Pat chicken dry and season with salt, pepper, and paprika (optional).
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook 4–6 minutes, stirring occasionally, until browned and cooked through.
- Transfer chicken to a plate (leave browned bits in the pan).
3) Make the scampi sauce
- Reduce heat to medium. Add 2 tablespoons butter to the skillet.
- Add garlic and red pepper flakes (optional). Cook 20–30 seconds.
- Pour in chicken broth and scrape up any browned bits from the pan (big flavor!).
- Simmer for 2 minutes, then stir in lemon juice and zest.
4) Finish everything together
- Return chicken to the skillet and toss to coat in the sauce.
- Add the remaining 2 tablespoons butter and stir until melted and glossy.
- Simmer 1–2 minutes to marry flavors.
- Stir in parsley (and spinach if using) just before serving.
Serving tip: Spoon chicken scampi over a bed of garlic Parmesan rice and drizzle extra sauce from the skillet on top.
Serving and Storage:
Serving
- Serve hot with lemon wedges and extra Parmesan.
- Great sides: roasted broccoli, asparagus, a crisp salad, or garlic bread.
Storage
- Refrigerator: Store chicken and rice in airtight containers for up to 3 days.
- Freezer: Freeze up to 2 months (best texture when thawed overnight and reheated gently).
Reheating
- Stovetop (best): Reheat chicken on low with a splash of broth; reheat rice with a splash of broth or water.
- Microwave: Use short intervals and add a little liquid to keep it moist.
Tips:
- Don’t burn garlic: 20–30 seconds is enough—burnt garlic turns bitter fast.
- Use fresh lemon: Bottled lemon juice won’t taste as bright.
- Browned bits matter: Deglazing the pan makes the sauce taste “restaurant.”
- Thighs stay juicier: If you tend to overcook chicken breast, thighs are more forgiving.
- Want more sauce? Add an extra 1/4 cup broth and 1 tablespoon butter.
Variations:
1) Creamy Chicken Scampi
Add 1/2 cup heavy cream after the broth simmers. Keep heat low and simmer gently until slightly thickened.
2) Spicy Scampi
Add extra red pepper flakes or a dash of hot sauce. Finish with more lemon to keep it balanced.
3) Veggie-Loaded
Sauté mushrooms with chicken and stir in spinach at the end for an easy veggie boost.
4) Low-Carb Swap
Serve the chicken scampi over cauliflower rice or zucchini noodles instead of Parmesan rice.
5) “Shrimp + Chicken” Combo
Add peeled shrimp during the last 2–3 minutes of cooking (shrimp cook fast—don’t overdo it).
Tips:
The key to true scampi flavor is the butter + garlic + lemon balance. Add lemon at the end for brightness,
keep the simmer gentle so the sauce stays smooth, and always drizzle the extra pan sauce over the rice—this is what makes the whole dish taste rich and cohesive.
Conclusion:
Chicken Scampi with Garlic Parmesan Rice is a fast, comforting dinner that feels fancy without being fussy.
You get juicy chicken in a bright garlic-butter lemon sauce, paired with fluffy Parmesan rice that soaks up every drop.
Make it once, and it’ll become a regular request—especially on nights when you want “special” without extra work.
FAQ:
Can I use chicken thighs instead of breasts?
Yes—thighs are excellent here and stay juicier. Just cook until fully done and nicely browned.
Is this dish supposed to be very lemony?
It should be bright but balanced. Start with 2 tablespoons lemon juice, taste, and add more if you like extra zing.
Can I make the rice ahead?
Yes. Make rice up to 2 days ahead, store airtight, and reheat with a splash of broth or water before serving.
How do I keep the chicken from drying out?
Don’t overcook it—brown it, then let it finish gently in the sauce for a minute or two.
What Parmesan should I use?
Freshly grated Parmesan melts best and tastes richer, but pre-grated works in a pinch.
Can I add wine like traditional scampi?
Yes. Replace part of the broth with 1/3 cup dry white wine, simmer 2 minutes, then add lemon.
