I love making this Chicken Scampi with Creamy Garlic Parmesan Rice because it blends juicy, seasoned chicken with buttery garlic sauce and rich Parmesan rice, all in one pan. It’s a hearty, comforting meal that’s full of flavor and surprisingly simple to prepare.

Why You’ll Love This Recipe

I enjoy how this recipe delivers restaurant-level flavor with everyday ingredients. The chicken is perfectly seared, the rice is creamy and garlicky, and everything comes together in one skillet. It’s a weeknight win—easy to make, comforting, and always a hit at the table.

Ingredients

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

For the Chicken Scampi:

Chicken tenders or chicken breast strips
Salt and pepper
Garlic powder
Lemon-pepper seasoning (or a mix of pepper and lemon zest)
Olive oil
Butter
Minced garlic
Red pepper flakes (optional)
Dry white wine
Fresh lemon juice

For the Garlic Parmesan Rice:

Long-grain or jasmine rice
Chicken broth
Garlic
Parmesan cheese, freshly grated
Salt and pepper
Fresh parsley

Directions

Season and cook the chicken
I start by seasoning the chicken with salt, pepper, garlic powder, and lemon-pepper. Then I sear it in olive oil over medium-high heat for about 3–4 minutes per side until golden brown and fully cooked. I set it aside and keep it warm.
Make the garlic butter sauce
In the same skillet, I melt half the butter, add minced garlic and red pepper flakes, and sauté just until fragrant. I pour in the white wine and let it reduce by half, then stir in lemon juice and the rest of the butter. I reserve a bit of this sauce to drizzle over the chicken at the end.
Cook the rice
I stir uncooked rice into the skillet to soak up all that flavor. Then I add chicken broth, more garlic, and a bit of salt. I bring it to a simmer, cover, and cook for about 15–20 minutes until the rice is tender and the liquid is absorbed.
Finish and serve
Once the rice is ready, I stir in freshly grated Parmesan. I nestle the cooked chicken on top, drizzle with the reserved scampi sauce, cover, and let it rest for 5 minutes. I like to garnish with chopped parsley before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

I sometimes use shrimp instead of chicken for a classic scampi twist.
Chicken thighs work great if I want a richer flavor.
I add fresh spinach or sun-dried tomatoes to the rice for extra texture and color.
A splash of cream added with the Parmesan makes the rice even silkier and more indulgent.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of chicken broth to keep the rice creamy and prevent it from drying out. I don’t recommend freezing this dish because the rice texture becomes mushy once thawed.

FAQs

What can I use instead of white wine?

I replace white wine with a mix of chicken broth and lemon juice. It keeps the flavor bright and savory without alcohol.

Can I use pre-cooked rice?

If I’m short on time, I use pre-cooked rice and stir it into the garlic sauce after reducing. I still let it simmer briefly to absorb the flavors.

Is this recipe spicy?

It’s not spicy unless I add the red pepper flakes. I skip them if I want a mild version.

Can I make this dairy-free?

To make it dairy-free, I use olive oil instead of butter and leave out the Parmesan. The flavor changes, but it’s still tasty.

Will brown rice work?

Brown rice can work, but it takes longer to cook and needs more liquid. I check the texture and adjust the broth as needed.

Conclusion

This Chicken Scampi with Creamy Garlic Parmesan Rice is a go-to in my kitchen when I want something comforting and full of flavor without a lot of hassle. The balance of buttery garlic, sharp Parmesan, and tender chicken makes every bite satisfying. It’s a complete meal that I can customize easily, and it always leaves me with happy, full plates.