This easy chicken scampi brings together tender chicken, a buttery garlic sauce, and a hint of lemon. Plus, it’s served with creamy garlic Parmesan rice—yum!
I love making this dish for dinner because it’s quick and comforting. The rice is so rich, you’ll want to put it on everything. Who can resist cheesy goodness? 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work great for this dish because they cook quickly. If you’re looking for a leaner option, turkey cutlets are a tasty substitute!
Butter: This adds richness to the sauce. If you want a healthier option, you could use olive oil entirely, but the flavor will slightly change. Ghee is also a great alternative if avoiding dairy.
White Wine: I love using dry white wine here for depth of flavor. If you prefer not to use alcohol, chicken broth works perfectly—just choose a good quality one for the best taste!
Parmesan Cheese: Grated Parmesan adds creaminess and a nice sharp flavor to the rice. You could substitute Pecorino Romano or nutritional yeast for a vegan option.
How Can I Cook Chicken Perfectly?
Cooking chicken so it’s juicy and tender can be tricky. Here’s my method to get it right:
- Let the chicken rest at room temperature for about 15 minutes before cooking. This helps it cook evenly.
- Heat your skillet well and use a mix of olive oil and butter. The butter adds flavor, while the oil raises the smoking point.
- Cook the chicken without moving it around too much to get a nice sear. About 5-6 minutes on each side usually does the trick. If your chicken is thick, consider pounding it down a bit for even cooking.
Don’t forget, letting the chicken rest after cooking keeps it juicy for when you slice into it!
Easy Chicken Scampi with Creamy Garlic Parmesan Rice
Ingredients:
For the Chicken Scampi:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- Lemon wedges, for garnish
For the Creamy Garlic Parmesan Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and black pepper, to taste
How Much Time Will You Need?
This easy recipe takes about 35-40 minutes to prepare from start to finish. You’ll spend about 15 minutes prepping and cooking the rice, and 20 minutes to cook the chicken and make the delicious scampi sauce. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Rice:
Start by melting 2 tablespoons of butter in a medium saucepan over medium heat. Toss in the minced garlic and sauté until it smells fantastic—about 1 minute. Add the rice and stir it around to coat it with the butter and garlic. Now pour in the chicken broth, bring everything to a boil, and then reduce the heat to low. Cover the pot and let it simmer for about 15-18 minutes until the rice is tender and the liquid is absorbed.
2. Create Creamy Rice:
Once your rice is cooked, stir in the heavy cream and grated Parmesan cheese until everything is creamy and delicious. Season with salt and pepper to your liking, then keep it warm while you focus on the chicken.
3. Cook the Chicken:
While the rice is cooking, season both sides of the chicken breasts with salt and pepper. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken to the skillet and cook it for about 5-6 minutes on each side until golden brown and cooked all the way through. Once done, remove the chicken from the skillet and set it aside.
4. Make the Scampi Sauce:
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Pour in the white wine (or chicken broth) and lemon juice, and use a spatula to scrape up any brown bits stuck to the pan. Let this simmer for 2-3 minutes until slightly reduced.
5. Combine Everything:
Now, stir in the remaining 2 tablespoons of butter until it melts and the sauce is smooth. If you like a little heat, add the red pepper flakes here. Return the chicken to the skillet, spoon the sauce over it, and let everything cook together for another 1-2 minutes for the flavors to meld.
6. Serve and Enjoy:
Sprinkle chopped parsley over the chicken and sauce for freshness. Serve the chicken alongside the creamy garlic Parmesan rice and garnish with lemon wedges for an extra zing. Enjoy your delicious and easy chicken scampi!
FAQ for Easy Chicken Scampi with Creamy Garlic Parmesan Rice
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it completely before cooking. Thaw overnight in the refrigerator or use the quick method of placing it in a sealed plastic bag and submerging it in cold water. Pat the chicken dry before seasoned and cooking to ensure a good sear.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the chicken and rice in the microwave or on the stovetop over low heat, adding a splash of chicken broth to the rice to keep it creamy.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the scampi sauce in advance. Simply let it cool, store it in an airtight container in the fridge for up to 2 days, and reheat gently on the stove before adding the cooked chicken.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free version, try using coconut milk or a plant-based cream alternative, though it may slightly alter the flavor.
