Chicken Scampi with Garlic Parmesan Rice
This Chicken Scampi with Garlic Parmesan Rice is a rich, garlicky one-pan meal! Juicy chicken is sautéed, then served over buttery Parmesan rice. Topped with crispy breadcrumbs and fresh parsley, it’s an easy, flavor-packed dinner!
Servings: 4
Ingredients
For the Chicken Scampi
- 1 pound chicken breasts, cut into 2-inch strips
- salt to taste
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
For the Garlic Parmesan Rice
- 1 stick butter
- 2 tablespoons minced garlic ( about 6 cloves garlic)
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons salt divided
- 1/2 cup dry white wine
- 1-2 tablespoons fresh lemon juice
- 1 1/2 cups uncooked white rice jasmine or long-grain
- 3 cups chicken broth
- 1/2 cup fresh grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
- 2 tablespoons crispy toasted breadcrumbs for garnish, optional
Instructions
- Sauté the Chicken: Season 1 pound chicken breasts, cut into 2-inch strips with salt, 1 teaspoon lemon pepper seasoning, and 1/2 teaspoon garlic powder. Heat 2 tablespoons olive oil in a large skillet over medium heat, then sauté until golden and cooked through. Remove and cover.
- Make the Garlic Butter Sauce: Melt 1 stick butter in the same skillet, then add 2 tablespoons minced garlic, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon salt. Sauté for 1 minute until fragrant. Stir in 1/2 cup dry white wine and cook for 5 minutes until reduced by half. Add 1-2 tablespoons fresh lemon juice, stir, and reserve 2 tablespoons of sauce for later.
- Cook the Rice: Add 1 1/2 cups uncooked white rice, 3 cups chicken broth and remaining 1 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes, stirring once or twice.
- Finish & Serve: Stir 1/2 cup fresh grated Parmesan cheese into the rice, then top with chicken and drizzle with reserved sauce. Cover and let sit for 5 minutes. Garnish with 2 tablespoons crispy toasted breadcrumbs and 2 tablespoons fresh chopped parsley.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop with a splash of broth to keep the rice creamy.
- Avoid freezing since the rice turns mushy after thawing.
Nutrition
Calories: 559kcal | Carbohydrates: 35g | Protein: 36g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 1904mg | Potassium: 604mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 203mg | Iron: 2mg