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One-Pan Creamy Lemon Garlic Chicken Scampi with Restaurant-Style Parmesan Rice

Golden pieces of chicken scampi served over creamy garlic parmesan rice in a cast iron skillet.
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Prepare this easy, one-pan Chicken Scampi with rich, creamy Garlic Parmesan Rice for a weeknight dinner that tastes like it came from a high-end restaurant. You get tender chicken in a zesty lemon butter sauce served over savory, cheesy rice.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup uncooked long-grain white rice
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup chicken broth, divided
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, cold

Instructions

  1. Season the cut chicken pieces with salt and pepper.
  2. Heat the olive oil and 1 tablespoon of butter in a large, oven-safe skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  3. Add the uncooked rice to the same skillet and toast for 1 minute, stirring constantly. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it simmer until the liquid is almost gone.
  5. Stir in 1/2 cup of the chicken broth, Italian seasoning, and bring to a simmer. Cover the skillet, reduce the heat to low, and cook for 15 minutes. Do not lift the lid during this time.
  6. While the rice cooks, prepare the scampi sauce. In a small saucepan, combine the remaining 1/2 cup chicken broth, heavy cream, and lemon juice. Bring to a gentle simmer over medium heat.
  7. Remove the sauce from the heat. Whisk in the 2 tablespoons of cold butter, one piece at a time, until the sauce is smooth and slightly thickened. Stir in the 1/2 cup of Parmesan cheese until melted.
  8. Once the rice has cooked, remove the skillet from the heat. Stir in the heavy cream sauce mixture and the cooked chicken. Gently fold everything together until the rice is creamy and coated.
  9. Stir in the fresh parsley. Taste and adjust salt and pepper if needed. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For a variation mentioned in some recipes, you can add 1/2 pound of peeled and deveined shrimp along with the chicken in Step 2. Cook the shrimp until pink, then remove them with the chicken. Add them back in Step 4 with the sauce.
  • If you prefer a richer sauce, substitute half of the heavy cream with half-and-half.
  • Use Arborio rice instead of long-grain rice for an even creamier texture, though you may need to add a little extra broth during the cooking process.

Nutrition

Find it online: https://pureplatepath.com/chicken-scampi-with-garlic-parmesan-rice/