Chicken Scampi with Garlic Parmesan Rice

This Chicken Scampi with Garlic Parmesan Rice is one of my favorite skillet dinners when I want something flavorful, fast, and a little fancy without the extra effort. It’s loaded with tender seared chicken, a buttery garlic-lemon sauce, and creamy parmesan-infused rice that ties everything together. It’s comfort food with a bright, zesty twist.

Why You’ll Love This Recipe

I love how this dish blends bold flavors with simple ingredients. The chicken is juicy and full of garlicky goodness, the rice is creamy and cheesy, and the lemon adds just the right amount of freshness. It’s a one-pan meal that feels restaurant-worthy, but I can make it at home in under an hour. Perfect for weeknights or casual entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• White rice (long grain or jasmine)

• Chicken broth

• Garlic, minced

• Butter

• Olive oil

• Fresh lemon juice

• Lemon zest

• Grated Parmesan cheese

• Salt and black pepper

• Italian seasoning

• Fresh parsley (optional, for garnish)

• Optional: crushed red pepper flakes for heat

Directions

1. I start by seasoning the chicken with salt, pepper, and Italian seasoning, then sear it in a hot skillet with a mix of olive oil and butter until golden and cooked through. I remove it and set it aside to rest.

2. In the same skillet, I add a bit more butter and garlic, cooking until fragrant. I stir in the rice and toast it for a minute to bring out its nutty flavor.

3. I pour in the chicken broth, lemon juice, and zest, bring it to a boil, then reduce the heat and simmer, covered, until the rice is tender and has absorbed the liquid.

4. Once the rice is done, I stir in grated Parmesan cheese and adjust the seasoning. Then I slice the chicken and lay it over the rice, letting everything warm through.

5. I garnish with fresh parsley and serve with an extra sprinkle of Parmesan and lemon wedges on the side.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

When I want to lighten things up, I use cauliflower rice instead of regular rice. I’ve also made this dish with shrimp or even salmon in place of chicken. For a creamier texture, I stir in a splash of cream or a bit of cream cheese with the Parmesan. Adding spinach or peas toward the end is a great way to sneak in more veggies.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat with a splash of chicken broth or water to loosen up the rice. The microwave works too — I just stir halfway through to heat evenly. I don’t recommend freezing the rice, as it can become mushy.

FAQs

Can I use instant rice?

Yes, I can, but I reduce the cooking liquid and time accordingly. The texture won’t be quite as rich, but it still works for a quick version.

What kind of Parmesan should I use?

I always go with freshly grated Parmesan — it melts better and adds much more flavor than the pre-shredded kind.

Can I make this dish ahead of time?

Yes, I often cook the rice and chicken ahead, then reheat them together just before serving. It saves time and still tastes fresh.

How do I know when the chicken is done?

I check that the internal temperature reaches 165°F and the juices run clear. A quick slice in the thickest part usually tells me.

Is this dish spicy?

Not by default, but I like to add a pinch of red pepper flakes if I’m in the mood for a little kick.

Conclusion

This Chicken Scampi with Garlic Parmesan Rice is a dish I keep in my regular rotation. It’s bright, buttery, and full of flavor — all made in one skillet. Whether I’m cooking for my family or just treating myself to a cozy night in, this recipe always delivers a satisfying and comforting meal.