Chicken Scampi with Garlic Parmesan Rice
Tender seared chicken with a lemon-garlic scampi sauce served over creamy garlic Parmesan rice. Ready in about 35 minutes—perfect for weeknights.
Ingredients
Chicken
- 1 ½ lb boneless skinless chicken breasts about 2 large, pounded or halved
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
Scampi sauce
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- ⅓ cup low-sodium chicken broth
- 2 tbsp fresh lemon juice about 1 lemon
- 1 lemon Zest
- ½ tsp red pepper flakes optional
- 2 tbsp fresh parsley chopped
Garlic Parmesan Rice
- 1 cup long-grain white rice rinsed
- 2 cups low-sodium chicken broth
- 1 tbsp butter
- 2 cloves garlic minced
- ⅓ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
To finish
- Extra parsley for garnish
- Lemon wedges
Instructions
- In a medium saucepan, melt 1 tablespoon butter over medium heat. Add minced garlic and cook 30–45 seconds. Add rinsed rice and stir 1 minute. Add 2 cups chicken broth, bring to a boil, then reduce to low, cover, and simmer 15–18 minutes until tender. Remove from heat, fluff, stir in Parmesan, and season.
- Season chicken with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and tent with foil to rest.
- Reduce heat to medium. Add 4 tablespoons butter to the skillet, then add minced garlic and cook 30–45 seconds. Deglaze with 1/3 cup broth, scraping up browned bits. Simmer 2–3 minutes. Stir in lemon juice, lemon zest, red pepper flakes, and parsley.
- Slice the rested chicken and return to the skillet for 1 minute to coat in sauce. Serve chicken over garlic Parmesan rice and spoon extra sauce over the top. Garnish with parsley and lemon wedges.
Notes
- Make-ahead: Cook rice in advance and reheat before serving; add Parmesan fresh when reheating.
- For richer sauce: Stir in 1–2 tablespoons of heavy cream at the end.
- To keep chicken juicy: Pound breasts to even thickness and avoid overcooking.
Nutrition
Calories: 520kcalCarbohydrates: 36gProtein: 38gFat: 22gSaturated Fat: 9gSodium: 560mgSugar: 1.5g
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