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Chicken Scampi with Creamy Garlic Parmesan Rice

Chicken Scampi with Creamy Garlic Parmesan Rice for Cozy Nights

Enjoy a delightful Chicken Scampi with Creamy Garlic Parmesan Rice that's a perfect blend of flavors and comfort, ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breasts can substitute with chicken thighs for juiciness
For the Sauce
  • 2 tablespoons olive oil for searing chicken
  • 3 tablespoons butter can substitute with oil for dairy-free option
  • 5 cloves garlic, minced fresh garlic elevates the flavor
  • 1 teaspoon red chili flakes adjust for heat preference
  • 2 tablespoons lemon juice brightens and balances the sauce
  • 2 tablespoons fresh parsley, chopped substitute with basil or cilantro if desired
  • 1 teaspoon salt adjust based on dietary needs
  • 1/2 teaspoon black pepper freshly cracked for better flavor
For the Rice
  • 1 cup white rice can substitute with brown rice, check cooking times
  • 1 1/2 cups chicken broth or vegetable broth for a lighter version
  • 1/2 cup heavy cream can use half-and-half as a lighter alternative
  • 3/4 cup parmesan cheese, grated freshly grated melts better

Equipment

  • large skillet
  • saucepan
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Begin by cutting the chicken breasts into bite-sized pieces and season with salt and black pepper.
  2. Heat the olive oil in a skillet over medium-high heat for about 2 minutes. Add chicken in a single layer and cook for 5-7 minutes until golden brown. Remove and keep warm.
  3. Lower heat and melt butter in the same skillet. Add minced garlic and red chili flakes, sauté for 1-2 minutes until fragrant.
  4. Stir in lemon juice and chopped parsley, return chicken to skillet and toss to coat. Cook for an additional 2-3 minutes.
  5. In a separate saucepan, melt another tablespoon of butter and sauté minced garlic for about 1 minute. Add uncooked rice and toast for 2-3 minutes.
  6. Pour chicken broth into the saucepan, bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until rice is tender.
  7. Stir in heavy cream and grated parmesan cheese until melted and creamy. Adjust seasoning as necessary.
  8. Serve with creamy rice on each plate, topped with chicken and sauce, garnished with parsley.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days. For longer storage, freeze portions for up to 2 months.

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