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Chicken Scampi with Creamy Garlic Parmesan Rice served in a white bowl with golden chicken bites and fresh parsley garnish

Chicken Scampi with Creamy Garlic Parmesan Rice

Golden seared chicken bites glazed in a rich garlic butter sauce, served over creamy Parmesan rice. A restaurant-quality weeknight dinner ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast or thighs cut into bite-sized chunks
  • 4 cloves garlic minced fresh
  • 1 cup freshly grated Parmesan cheese grate it yourself for best melt
  • 3 tbsp butter divided, 1.5 tbsp for chicken and 1.5 tbsp for sauce
  • 1 tbsp olive oil
  • 1/2 tsp red pepper flakes adjust to taste
  • 1 tbsp fresh parsley chopped, or 1 tsp dried
  • 2 cups chicken broth low-sodium recommended
  • 1 cup milk or cream full-fat for creamiest result
  • 1 cup uncooked long-grain white rice or jasmine rice do not use instant rice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice optional but recommended

Equipment

  • Large skillet
  • Medium saucepan
  • Wooden spoon
  • Tongs
  • Box grater

Method
 

  1. Season the chicken chunks with salt and pepper. Heat 1 tbsp olive oil and 1.5 tbsp butter in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear for 5 to 7 minutes, turning once, until golden and cooked through. Do not stir constantly. Remove and set aside.
  2. In the same skillet, melt the remaining 1.5 tbsp butter over medium heat. Add the minced garlic and cook for 30 to 60 seconds until fragrant. Add red pepper flakes, parsley, and lemon juice. Stir in a splash of chicken broth and simmer for 2 minutes.
  3. Return the cooked chicken to the skillet and toss to coat in the garlic butter sauce. Simmer for 2 to 3 more minutes until flavors meld. Keep warm on low while rice finishes.
  4. In a separate saucepan, bring the chicken broth and milk or cream to a gentle simmer over medium heat. Add the uncooked rice, stir once, cover, and cook for 15 to 18 minutes until liquid is absorbed and rice is tender.
  5. Remove rice from heat and immediately stir in the Parmesan cheese and a small pinch of minced garlic. Stir continuously for 1 to 2 minutes until the rice is smooth and creamy.
  6. Spoon a generous portion of creamy Parmesan rice into each bowl or plate. Top with the garlic butter chicken and sauce. Garnish with extra parsley or Parmesan if desired and serve immediately.

Notes

Always use freshly grated Parmesan for the smoothest rice texture. Do not use instant rice. Chicken thighs stay juicier than breasts. Adjust red pepper flakes to control heat. For dairy-free, use plant-based butter, coconut milk, and dairy-free Parmesan. Store in the fridge up to 4 days. Reheat rice with a splash of broth or milk. Not ideal for freezing.