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Chicken Scampi with Creamy Garlic Parmesan Rice is my go to meal when I want something hearty yet special All the best parts of classic scampi come together with velvety rice and juicy golden chicken for a dinner that feels both easy and elegant
The first time I made this my kitchen smelled so amazing that my neighbor actually knocked on the door to ask what I was cooking It has been on regular rotation ever since and my family loves requesting extra lemon wedges on the side
Ingredients
- Boneless skinless chicken breasts: Choose firm pink meat for best texture and flavor cut into even bite sized pieces for quick even cooking
- Olive oil and unsalted butter: This combination adds richness and helps brown the chicken while preventing scorching
- Italian seasoning: For a punchy herb backbone try to select a blend with oregano basil and thyme
- Red pepper flakes: Optional but they perk up all the buttery notes choose bright red flakes for best flavor
- Salt and black pepper: For seasoning throughout use fresh cracked black pepper if you have it
- Fresh garlic: Four big cloves for a real garlic punch buy plump tight cloves for best result
- Lemon juice and zest: Adds brightness and tang use a heavy lemon and zest before juicing for maximum flavor
- Long grain white rice: Choose a high quality rice that holds its shape like basmati or jasmine
- Chicken broth: Creates depth in the rice and infuses everything with savoriness boxed or homemade both work
- Heavy cream: This ensures the rice turns creamy never gummy use full fat for best results
- Parmesan cheese: Grate your own from a block for the most flavor and best melting avoid the pre grated stuff if you can
- Fresh parsley: For a finishing pop of color and freshness choose flat leaf for best taste
- Extra lemon wedges for serving: These let everyone bump up the brightness at the table
Step by Step Instructions
- Prepare the Chicken:
- Season the bite sized pieces of chicken generously with Italian seasoning salt black pepper and red pepper flakes Gently toss to coat all over so the flavors are deeply absorbed
- Brown the Chicken:
- Heat olive oil and butter together in a deep large skillet over medium high heat Once melted and shimmering add chicken in a single layer Cook stirring just occasionally until each piece is deeply golden and cooked through This step develops both flavor and texture Remove all the chicken to a plate and keep warm
- Saute the Garlic:
- Lower the skillet heat to medium Add minced garlic and cook for thirty seconds stirring constantly until fragrant but not browned immediately follow with lemon juice and zest to prevent any burning
- Toast and Infuse the Rice:
- Pour your uncooked rice into the skillet with the garlic lemon base Stir vigorously so each grain is coated This helps prevent sticking and lets the rice pick up all those flavors Toast for one to two minutes until edges look slightly translucent
- Simmer to Tenderness:
- Add chicken broth to the skillet carefully and bring everything to a brisk boil Cover with a tight fitting lid Reduce heat to low and let it simmer until rice is tender and all liquid is absorbed about eighteen to twenty minutes No peeking so the steam stays trapped
- Finish Creamy and Cheesy:
- Once rice is perfectly cooked stir in heavy cream and freshly grated Parmesan cheese Keep stirring gently until everything is silky and glossy but do not boil serve this step gently for best creaminess
- Serve and Garnish:
- Spoon the creamy Parmesan rice onto plates Arrange the golden chicken pieces over top Shower everything with fresh chopped parsley and serve with lots of lemon wedges
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My favorite part is swirling the rice right after the cream and cheese go in The air smells like a five star restaurant and the cheese melts right into the rice for that perfect stretch It always reminds me of gathering in the kitchen for Sunday dinner with everyone trying to sneak a taste from the pot
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days If you want to freeze let the rice cool completely first then freeze in a sturdy container Thaw in the fridge overnight and reheat gently with a splash of broth or cream to loosen
Ingredient Substitutions
If you need to swap out ingredients boneless chicken thighs are just as delicious as breasts For dairy free use canned coconut milk instead of heavy cream and sprinkle in nutritional yeast for a cheesy hit Vegetarians can double the rice and skip the chicken or use mushrooms for a meaty bite
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Serving Suggestions
I love setting out bowls with extra lemon wedges roasted broccoli or green beans and a crisp arugula salad with just olive oil and sea salt Garlic bread brings the meal over the top for a crowd For date night serve with a glass of chilled white wine
Cultural Context
Scampi usually refers to Italian American dishes with garlicky lemony flavors and seafood like shrimp Here we swap in chicken but keep all the classic flavors and textures The creamy rice leans into risotto territory but cooks faster and fuss free making it weeknight appropriate
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs offer a slightly richer flavor and can be substituted for breasts. Adjust cooking time as needed.
- → How do I prevent the rice from sticking?
Be sure to stir the rice while toasting and deglaze the skillet with broth. Keep heat low to avoid burning during simmering.
- → Is it possible to make this dish ahead of time?
You can prepare the rice and chicken in advance. Gently reheat with a splash of broth or cream to restore texture before serving.
- → Can I use other types of cheese?
Parmesan is classic, but Asiago or Pecorino Romano can also work well for a different flavor profile.
- → What sides pair well with this dish?
Light salads, roasted vegetables, or steamed green beans make excellent accompaniments.