Description

This Chicken Scampi with Creamy Garlic Parmesan Rice is a comforting and flavorful dish combining perfectly seared chicken pieces with a rich, creamy garlic Parmesan rice. The chicken is seasoned with Italian spices and coated in a buttery, garlicky scampi glaze. Served over tender, cheesy rice, this meal is a delightful blend of textures and bold flavors, perfect for an easy weeknight dinner or a special occasion.

Ingredients

Scale

Chicken

1.5 lbs chicken breast or thighs, cut into bite-sized pieces
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper (adjust to taste)
Salt and pepper to taste
1 tablespoon butter (for searing chicken)

Rice and Sauce

2 tablespoons butter (divided for chicken and rice)
4 cloves garlic, minced
1 cup jasmine or long grain white rice
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese

Scampi Glaze and Garnish

1 tablespoon chopped parsley (optional, for garnish and scampi glaze)
1 tablespoon diced red chili (optional, for garnish)
Additional butter for scampi glaze (approx. 1 tablespoon)
Additional minced garlic and crushed red pepper for scampi glaze

Instructions

Prepare and Season Chicken: Cut the chicken into bite-sized chunks, pat dry with paper towels, then season evenly with Italian seasoning, garlic powder, crushed red pepper, salt, and pepper to build a well-balanced flavor base.
Sear Chicken: Heat a skillet over medium-high heat, melt 1 tablespoon of butter, and add the chicken pieces. Cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside to keep warm.
Sauté Garlic for Rice: In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned, which helps infuse the rice with garlic flavor.
Toast and Cook Rice: Add the rice to the skillet and toast it with the garlic butter mixture for 1-2 minutes, stirring frequently. Pour in the chicken broth, bring to a simmer, then cover the skillet with a lid and cook on low heat for 15-18 minutes or until the rice is tender and broth absorbed.
Make Creamy Parmesan Rice: Remove the skillet from heat. Stir in the heavy cream and grated Parmesan cheese into the cooked rice, mixing until creamy and smooth. Add a splash of chicken broth if the mixture seems too thick, ensuring a luscious texture.
Prepare Scampi Glaze: In a separate pan, melt an additional tablespoon of butter. Add minced garlic, crushed red pepper, and chopped parsley, sautéing briefly until aromatic. Return the cooked chicken to the pan and toss to coat the pieces thoroughly in the scampi glaze.
Plate and Serve: Spoon the creamy garlic Parmesan rice onto plates, top with the scampi-glazed chicken, and drizzle any remaining butter sauce over the top. Garnish with fresh parsley and diced red chili for a pop of color and extra heat if desired.

Notes

Adjust the crushed red pepper according to your heat preference; omit entirely for a milder dish.
Use chicken thighs for juicier, more flavorful chicken; breasts will make a leaner dish.
Can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
Use low sodium chicken broth to control saltiness.
Leftover rice and chicken can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Keywords: chicken scampi, creamy garlic Parmesan rice, one-pan dinner, Italian-style chicken, creamy rice, easy dinner recipe