Description

This Chicken Scampi with Creamy Garlic Parmesan Rice is a rich and flavorful dish featuring tender bite-sized chicken pieces cooked in a luscious garlic, cream, and Parmesan sauce, served over fluffy, buttery rice. With a perfect balance of garlic, Italian seasoning, and creamy textures, this easy one-skillet recipe makes for a delicious weeknight dinner that’s sure to impress.

Ingredients

Scale

Chicken and Sauce

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste

Rice

1 cup rice (preferably jasmine or long-grain)
2 cups chicken broth (for rice)
1 tbsp butter

Garnish

Fresh parsley, chopped
Additional grated Parmesan cheese (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Rice: In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rice, reduce heat to low, cover, and cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat, fluff with a fork, stir in 1 tbsp butter, and set aside.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning, then cook for 6-8 minutes until browned and cooked through. Remove from skillet and set aside.
Make the Scampi Sauce: In the same skillet, sauté minced garlic for 1 minute until fragrant. Add chicken broth, bring to a simmer for 2-3 minutes, scraping up any bits from the pan. Stir in heavy cream and Parmesan cheese, simmering for 3-4 minutes until the sauce thickens.
Combine: Return the cooked chicken to the skillet and toss in the sauce, cooking for an additional 2 minutes to coat.
Serve: Plate the creamy garlic Parmesan rice, top with the chicken scampi, drizzle with extra sauce, and garnish with parsley and additional Parmesan cheese.

Notes

Use jasmine or long-grain rice for best texture and flavor.
Adjust seasoning with salt and pepper based on your preference.
For a lighter option, substitute heavy cream with half-and-half, though sauce will be less thick.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Fresh parsley adds a nice color contrast and fresh flavor, but can be omitted if unavailable.