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The Ultimate Easy One-Pan Chicken Scampi with Creamy Garlic Parmesan Rice

Pan-seared chicken scampi served over a bed of garlic parmesan rice, garnished with fresh parsley.
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Make this restaurant-quality Chicken Scampi with Garlic Parmesan Rice in one pan for easy cleanup. You get tender chicken in a garlicky butter sauce served over rich, creamy Parmesan rice for a comforting weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning
  • 1 cup uncooked Arborio rice
  • 3 cups low-sodium chicken broth, divided
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Season the cut chicken pieces with salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  3. Add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Add the Arborio rice to the skillet and stir for 1 minute to toast the grains lightly.
  6. Pour in 2 cups of the chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15 minutes, stirring occasionally.
  7. Stir in the remaining 1 cup of chicken broth. Continue to cook, stirring frequently, until the rice is creamy and most of the liquid is absorbed, about 5 to 7 more minutes.
  8. Reduce the heat to low. Stir in the remaining 2 tablespoons of butter, heavy cream, and 1/2 cup of grated Parmesan cheese until the rice is smooth and creamy.
  9. Return the cooked chicken to the skillet. Stir in the fresh lemon juice and chopped parsley. Toss everything gently to coat the chicken in the sauce.
  10. Taste and adjust seasoning if needed. Serve immediately with extra Parmesan cheese sprinkled on top for your Garlic Parmesan Rice and Chicken Scampi.

Notes

  • For the creamiest rice, use Arborio rice, as it releases the necessary starch. Do not rinse the rice before using it.
  • If you skip the wine, substitute it with an equal amount of chicken broth plus 1 teaspoon of white vinegar or lemon juice for acidity.
  • You can add 1/2 pound of peeled, deveined shrimp along with the chicken for a classic Scampi flavor profile.

Nutrition

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