Chicken Scampi with Garlic Parmesan Rice
This exquisite Chicken Scampi with Garlic Parmesan Rice brings together tender, succulent chicken bathed in a bright, zesty lemon-garlic butter sauce, perfectly complemented by a creamy, aromatic Parmesan-infused rice. It's a truly satisfying dish that promises rich flavors and a comforting, hearty meal. Ideal for a weeknight dinner or an impressive culinary creation for guests, it balances elegance with ease of preparation.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A complete meal in one: Protein, carbs, and incredible flavor all on one plate.
- Bursting with bright, savory flavors from the lemon, garlic, and Parmesan.
- Relatively quick to prepare, making it perfect for busy weeknights.
- Offers a sophisticated restaurant-quality taste with homemade ease.
- The creamy garlic Parmesan rice perfectly complements the zesty chicken scampi.
Ingredients
- 2 boneless, skinless chicken breasts (approximately 300-400 g or 10-14 oz total)
- 15 ml (1 tablespoon) olive oil
- 5 g (1 teaspoon) salt, or to taste
- 2.5 g (½ teaspoon) freshly ground black pepper, or to taste
- 2.5 g (½ teaspoon) paprika
- 45 g (3 tablespoons) unsalted butter
- 4 garlic cloves, finely minced (approximately 20 g)
- 120 ml (½ cup) low-sodium chicken broth
- 30 ml (2 tablespoons) fresh lemon juice
- 5 g (1 teaspoon) fresh lemon zest
- 15 g (1 tablespoon) fresh parsley, finely chopped, plus extra for garnish
- 2.5 g (½ teaspoon) red pepper flakes (optional, for garnish)
- For the Garlic Parmesan Rice:
- 15 g (1 tablespoon) unsalted butter
- 2 garlic cloves, finely minced (approximately 10 g)
- 200 g (1 cup) long-grain white rice, such as Basmati or Jasmine
- 480 ml (2 cups) low-sodium chicken broth
- 50 g (½ cup) freshly grated Parmesan cheese
- 15 g (1 tablespoon) fresh parsley, finely chopped
Instructions
- Begin by preparing the chicken. Pat the boneless, skinless chicken breasts dry with paper towels to ensure a good sear. Season them generously on both sides with the salt, black pepper, and paprika. This seasoning forms the foundational flavor for the chicken.
- Heat the olive oil in a large, heavy-bottomed skillet or frying pan over medium heat until it shimmers. Carefully place the seasoned chicken breasts into the hot skillet. Sear them for 5–6 minutes per side, or until they are beautifully golden brown and cooked through to an internal temperature of 74°C (165°F). Remove the cooked chicken from the skillet and set it aside on a plate, tented with foil, to rest. This resting period helps the chicken retain its juices.
- Reduce the heat to medium-low in the same skillet. Add the 45 grams (3 tablespoons) of butter to the pan. Once melted, add the 4 finely minced garlic cloves and sauté for 1–2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it can turn bitter.
- Pour in the 120 ml (½ cup) of chicken broth and the 30 ml (2 tablespoons) of fresh lemon juice. Use a wooden spoon or spatula to scrape the bottom of the skillet, deglazing the pan to release all the flavorful browned bits (fond). Stir in the 5 grams (1 teaspoon) of lemon zest and let the sauce simmer gently for 3–4 minutes, allowing it to reduce slightly and for the flavors to meld.
- Carefully return the rested chicken breasts to the skillet, nestling them into the simmering scampi sauce. Spoon the sauce over the chicken repeatedly, ensuring it's well coated. Let it gently simmer for another 2–3 minutes to heat through and absorb the rich flavors.
- While the chicken finishes, prepare the Garlic Parmesan Rice. In a separate medium-sized saucepan, melt the 15 grams (1 tablespoon) of butter over medium heat. Add the 2 finely minced garlic cloves and sauté briefly, for about 30 seconds, until fragrant.
- Stir the 200 grams (1 cup) of white rice into the saucepan with the garlic butter. Toast the rice for about 1 minute, stirring constantly, to lightly coat the grains and enhance their nutty flavor.
- Pour in the 480 ml (2 cups) of chicken broth. Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the saucepan tightly with a lid and let the rice simmer undisturbed for 15 minutes, allowing it to absorb all the liquid and become tender.
- Once the 15 minutes are up, remove the saucepan from the heat but keep it covered for another 5 minutes. This steaming period helps the rice grains become fluffy. After resting, gently stir in the 50 grams (½ cup) of freshly grated Parmesan cheese and the 15 grams (1 tablespoon) of chopped fresh parsley until well combined.
- To serve, slice the chicken breasts into desired portions. Arrange a generous serving of the Garlic Parmesan Rice on each plate. Place the sliced chicken over or alongside the rice, then spoon the vibrant lemon-garlic scampi sauce generously over the chicken and rice. Garnish with a sprinkle of extra fresh parsley and, if desired, a pinch of red pepper flakes for a subtle kick.
Tools You’ll Need
- Large skillet or frying pan
- Medium saucepan with lid
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Grater (for Parmesan and lemon zest)
- Wooden spoon or spatula
- Meat thermometer (optional, for chicken doneness)
Essential Success Tips
- Do not overcrowd the skillet when searing the chicken; sear in batches if necessary to ensure a golden crust.
- Always pat your chicken dry before seasoning and searing; moisture inhibits browning.
- When making the sauce, keep an eye on the garlic to prevent it from burning, which can make the sauce bitter.
- For the rice, resist the urge to lift the lid while it's simmering; this traps the steam needed for perfectly cooked grains.
- Use freshly grated Parmesan cheese for the best flavor and texture in the rice; pre-shredded varieties can be waxy.
Professional Cooking Secrets
- To infuse maximum lemon flavor, consider rubbing the lemon zest into the chicken with the salt before searing. This microplanes the zest oils directly into the meat.
- For an extra layer of richness in the scampi sauce, a splash of dry white wine (like Pinot Grigio) can be added after deglazing, allowing it to reduce by half before adding the chicken broth.
- A small knob of cold butter whisked into the finished scampi sauce off the heat at the very end will emulsify and create a glossy, restaurant-quality finish.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Variations: For a spicier kick, increase the red pepper flakes in the scampi sauce. You can also add a handful of spinach or cherry tomatoes to the scampi sauce during the last few minutes of simmering.
- Vegetable Pairing: This dish pairs wonderfully with a simple green salad or steamed asparagus.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, absolutely! Chicken thighs can be used for this recipe. They may require a slightly longer cooking time to cook through, but they offer a richer flavor and often remain more moist due to their higher fat content.
What kind of rice is best for this dish?
Long-grain white rice varieties like Basmati or Jasmine rice work beautifully for their fluffy texture and ability to absorb flavors. Avoid sticky or short-grain rice, which might result in a gummier consistency.
Can I make the scampi sauce ahead of time?
While the scampi sauce is best when made fresh, you can prepare the base (sautéed garlic, broth, lemon juice, zest) a day in advance and store it in the refrigerator. Reheat gently and finish by adding the chicken and fresh parsley just before serving.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 550, Protein: 38g, Fat: 28g, Carbs: 35g, Fiber: 2g, Sodium: 850mg.
Allergy Information
Contains dairy (butter, Parmesan cheese). For a dairy-free option, use a plant-based butter alternative and omit the Parmesan or use a dairy-free grated alternative for the rice. This recipe is naturally gluten-free if using gluten-free chicken broth.
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