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One-Pan Creamy Chicken Scampi with Lemon Garlic Parmesan Rice

Close-up of juicy chicken scampi pieces in a creamy sauce served next to garlic parmesan rice.
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Create a restaurant-quality meal easily with this one-pan Chicken Scampi served over rich, creamy Lemon Garlic Parmesan Rice. This recipe delivers bold, comforting flavors perfect for a weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dry white wine or chicken broth
  • 1 cup uncooked Arborio rice
  • 3 cups low-sodium chicken broth, warmed
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Season the chicken pieces with salt and pepper. Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  2. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and red pepper flakes (if using). Cook for 1 minute until fragrant, being careful not to burn the garlic.
  3. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
  4. Stir in the Arborio rice, coating it well with the butter and garlic mixture. Cook for 1 minute.
  5. Add 1 cup of the warm chicken broth to the rice. Stir constantly until the liquid is almost completely absorbed. Continue adding the remaining broth, 1 cup at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 18-20 minutes.
  6. When the rice is creamy and cooked through (al dente), stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Mix until the rice is smooth and creamy.
  7. Return the cooked chicken to the skillet. Stir gently to coat the chicken in the sauce. Heat through for 1-2 minutes.
  8. Remove the skillet from the heat. Stir in the fresh parsley. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For a richer sauce, you can substitute half of the heavy cream with cream cheese.
  • If you prefer not to use wine, use only chicken broth for deglazing the pan.
  • This dish works well with shrimp added alongside the chicken for a true scampi flavor.

Nutrition

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