This dish features juicy, pan-seared chicken tenders seasoned to perfection and served over a, creamy garlic Parmesan rice. The rice is tender and infused with garlic flavor and melty parmesan cheese, creating a satisfying base. Each bite delivers a mix of crisp-edged chicken and creamy, cheesy rice, finished with a sprinkle of fresh parsley for a pop of color and freshness.
Why Chicken Scampi with Garlic Parmesan Rice Might Be Better Than the Original Shrimp Scampi?
We all know shrimp scampi is a classic, but chicken scampi offers a more comforting experience. Chicken holds seasoning well and develops a beautiful golden sear, adding a deeper savory flavor. When paired with creamy garlic Parmesan rice instead of pasta, this dish becomes more filling and satisfying. Plus, chicken is often more accessible and kid-friendly, making it a crowd-pleasing upgrade to the traditional version.
Chicken Scampi with Garlic Parmesan Rice
Ingredients
- 1.5 pounds Boneless Chicken Breast
- 1 ½ cups Rice
- Juice of 1 Lemon
- 1 teaspoon Garlic Powder
- 1 ½ teaspoon Adobo Seasoning
- ½ teaspoon Black Pepper
- ¼ cup Parmesan Cheese
- 3 cups Chicken Broth
- 4 Garlic Cloves Minced
- 2 tablespoons Olive Oil
- ¼ cup to ½ cup Butter
- ½ cup White Wine
Instructions
- In a bowl, combine sliced chicken breast with garlic powder, adobo seasoning, and black pepper. Toss until evenly coated.
- In a large skillet or pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes per side until golden brown and fully cooked. Remove and set aside.
- In the same skillet, reduce heat to medium. Add the minced garlic and ¼ cup of butter. Sauté for about 3 minutes until fragrant, being careful not to burn the garlic.
- Pour in the white wine, lemon juice, and stir, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2–3 minutes.
- Reserve 2 tablespoons of your mixture
- Add the uncooked rice to the pan and stir to coat it in the garlic butter mixture. Cook until brown. Pour in the chicken broth and bring it to a gentle boil.
- Reduce heat to low, cover the pan, and simmer for 15–20 minutes or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Once the rice is cooked, stir in the Parmesan cheese. Mix well until the rice is creamy and cheesy.
- Place the seared chicken back on top of the rice. Drizzle with reserve lemon sauce.
- Garnish with fresh parsley or extra Parmesan if desired. Let everything heat through for 2–3 minutes with the lid on. Serve hot and enjoy the comforting flavors of garlicky, cheesy rice with juicy chicken.
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Nicole says
Delicious! I think next time I’ll do half a lemon, mine was pretty big (my fault) and it was a little to lemony for me but I will definitely be making this again!
Jay (Spinelli) says
Thanks for the feedback!
Robert L Howard II says
Very very good. I added a few different ingredients. Will definitely be making more of this.
Jay (Spinelli) says
Thanks for the feedback.
Carla says
Absolutely delicious! Thanks for sharing.
Jay (Spinelli) says
You're welcome.
Colleen says
I have made this dish 5 times since I came across the video. Absolutely love it. Easy and delicious.
Jay (Spinelli) says
Definitely one of my favorites too. Thank you for the feedback!