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While most scampi recipes are served over plain pasta, I’m going to let you in on a delicious secret: this Chicken Scampi with Parmesan Rice is a game-changer! The fluffy, cheesy rice is the absolute perfect partner for soaking up every last drop of that incredible garlic-butter sauce.
It’s not just a side dish; it’s the scampi’s true soulmate. This easy chicken scampi with parmesan rice recipe is pure comfort food with elegant flavors that come together in one skillet.
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Why You’ll Love This Chicken Scampi with Parmesan Rice
This chicken scampi with rice brings together all the best flavors in one pan. The tender chicken scampi bathes in a buttery garlic sauce with white wine reduction, while the garlic parmesan rice cooks right underneath, soaking up every bit of that incredible flavor. This chicken scampi and garlic parmesan rice combination has become incredibly popular on chicken scampi with garlic parmesan rice facebook groups for good reason.
Plus, it’s a complete one-pan meal! This creamy chicken scampi with parmesan rice means less cleanup and more time enjoying dinner. The skillet rice method ensures perfectly cooked rice every time. This technique is similar to the layered flavors I build in my strawberry poke cake where each component enhances the others.
Ingredients for Chicken Scampi with Parmesan Rice
This chicken scampi with parmesan rice and garlic proves that restaurant-quality meals don’t need complicated ingredient lists. Simple, quality ingredients create magic, just like the chicken scampi with garlic parmesan rice the family cooks have been sharing for generations.
What You’ll Need
For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts, cut into strips
- Salt and black pepper
- 1/2 cup all-purpose flour (for dredging)
- 3 tablespoons butter
- 2 tablespoons olive oil
For the Garlic Parmesan Rice:
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 4 cloves fresh minced garlic
- 1/2 cup parmesan cheese, grated
- 2 tablespoons butter
- 1/4 teaspoon red pepper flakes
- Salt to taste
For the Scampi Sauce:
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- Juice of 1 lemon
- 3 tablespoons butter
- 1/4 cup chopped fresh parsley
- Red pepper flakes (optional)
Why These Ingredients Matter
Using long-grain white rice is essential because it stays fluffy and doesn’t get mushy when cooked with the chicken broth base. Fresh minced garlic is crucial for authentic scampi flavor – don’t use jarred! The buttery garlic sauce gets its rich flavor from real butter combined with white wine and lemon juice. Parmesan cheese grated fresh melts beautifully into the rice, creating that creamy texture. The chicken broth provides depth while keeping everything moist as it cooks together.
Instructions for Making Chicken Scampi with Parmesan Rice
This chicken scampi with garlic parmesan rice gordon ramsay recipe style uses professional techniques that are surprisingly easy to master at home.
Step-by-Step Directions
Step 1: Season chicken strips with salt and pepper, then dredge lightly in flour, shaking off excess.
Step 2: Heat 2 tablespoons butter and olive oil in a large, deep skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden brown. Remove and set aside.
Step 3: In the same skillet, melt 2 tablespoons butter. Add 4 cloves minced garlic and cook for 30 seconds until fragrant.
Step 4: Add the uncooked rice to the skillet and stir to coat in the garlic-lemon mixture. Toast for 2 minutes.
Step 5: Pour in 3 cups chicken broth, add red pepper flakes, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
Step 6: While rice cooks, make the scampi sauce. In a separate pan, melt 3 tablespoons butter, add 6 cloves minced garlic, and cook 1 minute.
Step 7: Add white wine and let it reduce by half, about 3 minutes. Add chicken broth and lemon juice, simmer for 2 minutes.
Step 8: After rice has cooked 15 minutes, nestle the chicken on top of the rice. Pour the pan sauce drizzle over everything.
Step 9: Cover and cook for 5 more minutes until chicken reaches 165°F and rice is tender.
Step 10: Remove from heat, stir in parmesan cheese and fresh parsley. Let rest 5 minutes before serving.
Hint: Don’t lift the lid while the rice is cooking! Trapped steam is what makes the rice perfectly fluffy. Peeking releases that steam and you’ll end up with undercooked rice.
Top Tip
Use a deep skillet with a tight-fitting lid for the best results. The rice needs consistent heat and steam to cook properly, and a shallow pan will cause uneven cooking.
Let the chicken rest on top of the rice for those final 5 minutes. This allows the chicken to stay moist while finishing cooking gently, and all those juices drip down into the rice. This patience principle works for other comfort dishes too, like my blackberry pistachio dream bars where resting time is crucial.
My Chicken Scampi with Parmesan Rice Story
Last spring, I was trying to impress some friends with a fancy dinner but didn’t want to stress over multiple pots and pans when Grandma suggested this recipe. “Jazzy,” she said, “you don’t need five dishes to look fancy. One beautiful skillet meal can steal the show.” I was skeptical that something so simple could wow my guests.
She walked me through her version that she learned from watching the jamie oliver chicken scampi with garlic parmesan rice demonstration years ago, but with her own special touches inspired by martha stewart chicken scampi with garlic parmesan rice techniques. When I served it straight from the skillet at the table, my friends couldn’t believe it all cooked together in one pan. The combination of tender chicken and that creamy, garlicky rice had everyone going back for seconds.
Now this chicken scampi with garlic parmesan rice pioneer woman style has become my signature dish for entertaining. Every time I make it, I think about Grandma’s wisdom that impressive food doesn’t have to be complicated, much like when she taught me to make my key lime pie bars with the same focus on simple perfection.
Substitutions for Chicken Scampi with Parmesan Rice
Chicken breasts – chicken thighs work beautifully and stay even more tender during cooking
White wine – additional chicken broth with a splash of white wine vinegar creates similar acidity
Long-grain white rice – arborio rice creates a creamier, risotto-like texture
Parmesan – pecorino romano gives a sharper, saltier flavor profile
Variations on Chicken Scampi with Parmesan Rice
Chicken scampi with garlic parmesan noodles – swap rice for angel hair pasta cooked separately and tossed with the sauce
Chicken scampi with creamy garlic parmesan rice – stir in 1/4 cup heavy cream at the end for extra richness
Ww chicken scampi with garlic parmesan rice – use cooking spray instead of butter and reduce cheese for lighter Weight Watchers points
Chicken scampi with parmesan garlic rice – add extra garlic and parmesan for those who love bold, cheesy flavors
Chicken scampi with garlic parmesan rice crockpot – combine everything in slow cooker on low for 3-4 hours for hands-off cooking
Chicken scampi over garlic parmesan rice – cook components separately for easier meal prep and reheating
Equipment for Chicken Scampi with Parmesan Rice
Large deep skillet with lid – essential for cooking rice and chicken together in one pan
Sharp chef’s knife – makes slicing chicken into even strips quick and easy
Wooden spoon – perfect for stirring rice without scratching your pan
Instant-read thermometer – ensures chicken is perfectly cooked to 165°F
Storage Tips for Chicken Scampi with Parmesan Rice
Refrigerator – store in airtight containers for up to 3 days
Reheating – add a splash of chicken broth and reheat gently in a covered skillet to prevent drying out
Freezing – rice dishes freeze reasonably well for up to 2 months, though the texture may be slightly softer
Grandma’s Secret for Chicken Scampi with Parmesan Rice
Toast the rice first – Grandma always tells me, “Jazzy, those two minutes of toasting the rice in garlic butter make all the difference. It adds a nutty flavor you can’t get any other way”
Layer, don’t stir – she insists on layering the chicken on top rather than stirring it in because “you want that beautiful presentation, and the juices dripping down do all the work”
Fresh parsley at the end – “Never cook the parsley, honey. Stir it in at the very end so it stays bright green and adds that fresh pop of color and flavor”
Look at that gorgeous golden chicken resting on a bed of creamy parmesan rice with that buttery sauce glistening on top! This is exactly what your finished chicken scampi with parmesan rice should look like – restaurant-worthy and absolutely delicious.
FAQ about Chicken Scampi with Parmesan Rice
What is chicken scampi sauce made of?
Chicken scampi sauce is traditionally made with butter, garlic, white wine, lemon juice, and fresh herbs. The wine reduces to concentrate flavors while the butter creates a rich, silky texture.
What’s the secret to a creamy garlic Parmesan?
The secret is using freshly grated parmesan cheese and stirring it in at the end when the rice is hot but off the heat. This allows it to melt smoothly without becoming grainy or clumpy.
What rice is good with shrimp scampi?
Long-grain white rice or arborio rice work best. They absorb the garlicky butter sauce beautifully without becoming mushy, and their mild flavor complements the scampi perfectly.
Can raw chicken and rice be cooked together?
Yes! The key is searing the chicken first to develop flavor, then nestling it on top of partially cooked rice. This allows both to finish cooking together while the chicken juices flavor the rice.
Conclusion
I hope you’ll agree that this cheesy, savory rice is the perfect partner for that amazing scampi sauce. This Chicken Scampi with Parmesan Rice is a match made in comfort food heaven, and a delicious new way to enjoy a classic.
It pairs beautifully with light desserts like my chocolate crinkle cookies to complete your meal. If you’re looking for more classic scampi inspiration, I found this amazing Chicken Scampi recipe that offers a traditional approach with equally delicious results.
Grandma’s Chicken Scampi with Parmesan Rice
Equipment
- 1 Large, deep skillet with a lid Grandma always said a heavy-bottomed pan is your best friend for even cooking.
- 1 Sharp chef’s knife
- 1 Wooden spoon
- 1 Instant-read thermometer
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts Cut into bite-sized strips.
- Salt and black pepper To taste.
- 1/2 cup all-purpose flour For dredging.
- 5 tablespoons butter Divided for chicken and rice.
- 2 tablespoons olive oil
For the Rice & Sauce
- 1 1/2 cups long-grain white rice
- 3 1/2 cups chicken broth Divided for rice and sauce.
- 10 cloves fresh garlic Minced and divided.
- 1/2 cup parmesan cheese Freshly grated is always best!
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine Like, Sauvignon Blanc.
- 1 lemon Juiced.
- 1/4 cup fresh parsley Chopped.
Instructions
- First, season the [chicken strips] generously with [salt] and [pepper]. Grandma’s handwriting in her notebook says, "Don't be shy with the seasoning, Jazzy!" Then, lightly dredge the chicken in the [all-purpose flour], making sure to shake off any excess. You just want a whisper-thin coating.
- In your large skillet, heat 2 tablespoons of [butter] and the [olive oil] over medium-high heat until the butter is foamy. Add the chicken in a single layer and cook for 3-4 minutes per side until beautifully golden brown. Remove it from the skillet and set it aside for later.
- In that same skillet, melt another 2 tablespoons of [butter]. Add 4 cloves of [minced garlic] and cook for just 30 seconds until you can smell that amazing aroma. Now, for Grandma’s secret: add the uncooked [long-grain white rice] and stir to coat it in all that garlicky butter. Toast it for 2 minutes. She always said this step gives the rice a wonderful nutty flavor you can't get any other way.
- Pour in 3 cups of [chicken broth], add the [red pepper flakes], and bring it all to a boil. Once it's boiling, reduce the heat to low, cover the skillet tightly, and let it simmer for 15 minutes. Grandma's biggest rule was written in all caps: "DO NOT LIFT THE LID!" All that steam is what makes the rice perfect.
- While the rice is simmering, you can make the sauce. I always do this in a separate small pan. Melt the final 3 tablespoons of [butter], then add the remaining 6 cloves of [minced garlic] and cook for a minute. Pour in the [dry white wine] and let it bubble away until it has reduced by about half. Finally, stir in the last 1/2 cup of [chicken broth] and the [lemon juice]. Let it simmer for 2 minutes. The whole kitchen will smell incredible.
- After the rice has cooked for 15 minutes, uncover it and nestle the seared chicken right on top. Pour that glorious pan sauce all over everything. Cover the skillet again and let it cook for 5 more minutes, until the chicken is heated through (165°F) and the rice is tender. Grandma insisted on layering, not stirring, because "the juices dripping down do all the work."
- Remove the skillet from the heat. Sprinkle in the freshly grated [parmesan cheese] and the chopped [fresh parsley]. Give it a gentle stir just to combine everything. Let it rest, covered, for 5 minutes before serving. "Never cook the parsley, honey," Grandma would say. "You want it to stay bright and fresh."
Notes
- Substitutions: You can easily use boneless, skinless chicken thighs instead of breasts for an even more tender result. If you don’t want to use wine, you can substitute it with more chicken broth and a small splash of white wine vinegar to mimic the acidity.
- Variations: For a creamier, risotto-like texture, try using Arborio rice instead of long-grain.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth and warm it gently in a covered skillet to keep it from drying out.
