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One-Pan Lemon Garlic Chicken Scampi with Creamy Parmesan Rice

Golden pan-seared chicken scampi served over creamy garlic parmesan rice, drizzled with lemon butter sauce.
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Make this comforting, restaurant-style Chicken Scampi served over rich, creamy Garlic Parmesan Rice. This easy skillet meal brings together tender chicken in a bright, buttery garlic sauce for a satisfying weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup all-purpose flour (for dusting chicken)
  • 3 tablespoons olive oil, divided
  • 4 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups Arborio or medium-grain white rice
  • 1/2 cup dry white wine (optional, substitute with broth)
  • 1/2 cup heavy cream
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the cut chicken pieces with salt, pepper, and paprika. Lightly dust the chicken with flour, shaking off any excess.
  2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, deep skillet over medium-high heat. Sear the chicken in batches until golden brown on all sides and cooked through. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter to the same skillet. Add the chopped onion and cook until softened, about 4 minutes.
  4. Add the minced garlic and red pepper flakes. Cook for 1 minute until fragrant. Do not let the garlic burn.
  5. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  6. Add the chicken broth and bring the mixture to a simmer. Stir in the uncooked rice. Cover the skillet, reduce the heat to low, and cook for 15 minutes, or until the liquid is mostly absorbed and the rice is tender.
  7. Stir in the heavy cream, Parmesan cheese, and lemon juice. Mix well until the rice becomes creamy. If the rice seems too thick, add a splash more broth or water.
  8. Return the cooked chicken to the skillet. Stir gently to coat the chicken in the sauce and heat through for 1-2 minutes.
  9. Remove from heat. Stir in the fresh parsley. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For the creamiest rice, use Arborio rice, which releases starch as it cooks, similar to risotto.
  • If you skip the white wine, use an extra 1/2 cup of chicken broth in Step 6.
  • You can substitute shrimp for chicken for a classic shrimp scampi variation.

Nutrition

Find it online: https://mistyplate.com/chicken-scampi-with-garlic-parmesan-rice/