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Chicken Scampi with Garlic Parmesan Rice

A delightful fusion of flavors, combining succulent chicken in a garlicky sauce with creamy garlic parmesan rice—a comforting dish that warms the heart.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Scampi
  • 1 lb Chicken Breasts, skinless and boneless Choose organic, free-range chicken if possible for best flavor and texture.
  • 4 cloves Garlic, minced Fresh is always best! It’s the star flavor here.
  • 4 tablespoons Butter, room temperature Unsalted butter is recommended so you can control the salt in the dish.
  • 2 tablespoons Olive Oil Extra virgin for a robust flavor; it’s great for sautéing.
  • 1/2 cup White Wine Pick a dry white wine, like Sauvignon Blanc, to enhance the sauce.
For the Garlic Parmesan Rice
  • 1 cup Rice, long-grain white Basmati or Jasmine works wonderfully for a fragrant base.
  • 2 cups Chicken Broth Homemade or low-sodium store-bought.
  • 1/2 cup Parmesan Cheese, grated Use freshly grated for a creamier and more flavorful finish.
  • 2 cloves Additional Garlic, minced Because you can never have too much garlic!
  • Parsley, for garnish, chopped Fresh parsley adds a lovely brightness to the dish.

Method
 

Prepare the Rice
  1. In a pot over medium heat, sauté 2 minced cloves of garlic in 1 tablespoon of olive oil until fragrant (about 1 minute).
  2. Add 1 cup of rice and toast it for about 2-3 minutes.
  3. Pour in 2 cups of chicken broth and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 18–20 minutes or until all the broth is absorbed.
Cook the Chicken
  1. While the rice is cooking, season 1 lb of chicken breasts with salt and pepper.
  2. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.
  3. Add the chicken breasts and cook for about 7–8 minutes on each side until golden brown and cooked through.
  4. Once cooked, remove the chicken from the skillet and let it rest.
Create the Scampi Sauce
  1. In the same skillet, reduce the heat to medium and add 4 minced garlic cloves.
  2. Sauté until fragrant (about 30 seconds), being careful not to burn.
  3. Deglaze the skillet with 1/2 cup of dry white wine, scraping the bottom for all those flavorful bits—simmer for about 2-3 minutes, allowing some alcohol to evaporate.
Combine and Serve
  1. Slice the rested chicken and return it to the pan, coating it in the sauce.
  2. Once the rice is cooked, fluff it with a fork and stir in grated parmesan cheese until creamy and combined.
  3. Plate the rice, topped with the chicken and sauce, and garnish with chopped parsley.

Notes

Use high-quality butter and cheese to elevate the dish. Store leftover in the fridge for up to 3 days. Prepare the rice a day in advance and reheat with a little broth.