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Creamy One-Pan Chicken Scampi with Rich Garlic Parmesan Rice

Close-up of creamy garlic parmesan rice topped with seasoned chicken scampi pieces and fresh parsley.
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Make this easy one-pan chicken scampi with creamy garlic parmesan rice for a rich, restaurant-style weeknight chicken dinner. You get tender chicken in a bright scampi sauce served over cheesy rice, all cooked with minimal cleanup.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups Arborio or medium-grain white rice, uncooked
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1/4 cup fresh lemon juice
  • 1/2 cup heavy cream
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the cut chicken pieces with salt, pepper, and paprika. Lightly dust the chicken with flour, shaking off any excess.
  2. Heat the olive oil and 1 tablespoon of butter in a large, oven-safe skillet over medium-high heat. Sear the chicken in batches until golden brown on all sides, about 3-4 minutes per side. Remove the chicken and set it aside on a plate.
  3. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Add the chopped onion and cook until softened, about 4 minutes.
  4. Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant. Do not let the garlic burn.
  5. Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Add the chicken broth and the uncooked rice to the skillet. Stir well to combine. Bring the mixture to a simmer, then cover the skillet tightly and reduce the heat to low. Cook for 15 minutes without lifting the lid.
  7. After 15 minutes, remove the skillet from the heat. Stir in the heavy cream, lemon juice, and grated Parmesan cheese until the rice is creamy.
  8. Return the seared chicken pieces to the skillet, nestling them into the rice mixture. Cover the skillet again and let it stand off the heat for 5 minutes to finish cooking the chicken through and allow the flavors to meld.
  9. Stir in the fresh parsley just before serving. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer flavor in the rice, you can substitute half of the chicken broth with whole milk when simmering the rice.
  • If you do not want to use wine, replace it with an equal amount of extra chicken broth mixed with 1 teaspoon of white wine vinegar for acidity.
  • Use high-quality Parmesan cheese that you grate yourself for the best melting texture in the creamy sauce.

Nutrition

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