Name: Chicken Scampi with Garlic Parmesan Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 4 cloves fresh garlic, minced; 4 tbsp unsalted butter; 2 tbsp extra virgin olive oil; 1 cup low-sodium chicken broth; 2 tbsp low-sodium soy sauce; 1 cup long-grain white rice; 1/2 cup freshly grated Parmesan cheese; 1/4 cup chopped fresh parsley; Salt and pepper, to taste

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I’m whipping up a savory, elegant dish that feels like a restaurant meal but comes together easily in just 30 minutes. Chicken Scampi with Garlic Parmesan Rice brings juicy, golden-seared chicken together with creamy, cheesy rice for a satisfying and flavorful weeknight dinner.

Chicken Scampi with Garlic Parmesan Rice

Why You’ll Love This Recipe

I love how this recipe combines bold garlic butter flavor with delicate parmesan rice to create something both comforting and a little refined. The chicken is tender and juicy, simmered in a garlicky, slightly tangy sauce, while the rice acts as the perfect creamy base. It’s quick, filling, and always a hit at my table.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
4 cloves garlic, minced
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce
1 cup long-grain white rice
½ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
Salt and pepper, to taste

directions

I start by trimming any excess fat from the chicken breasts and mincing the garlic.
In a medium saucepan, I bring 2 cups of water to a boil, then stir in the rice and a pinch of salt. I reduce the heat to low, cover, and simmer for about 18 minutes until the rice is fluffy.
While the rice cooks, I melt 2 tablespoons of butter with the olive oil in a large skillet over medium-high heat. I season the chicken with salt and pepper, then sear each piece for about 6 minutes per side until golden brown and fully cooked through. I remove the chicken and set it aside.
In the same skillet, I add the remaining butter and garlic, sautéing for about 1 minute until fragrant. Then I pour in the chicken broth and soy sauce, stirring to combine.
I return the chicken to the skillet and simmer in the sauce for about 3 more minutes so the flavors meld.
Once the rice is ready, I fluff it with a fork and stir in the grated Parmesan and chopped parsley.
I serve the chicken over the garlic Parmesan rice and spoon the buttery sauce over the top for a rich finish.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm the chicken and rice on the stovetop or in the microwave, adding a splash of broth or water to refresh the sauce and rice without drying them out.

FAQs

1. Can I use brown rice instead of white?

Yes—I just adjust the cooking time and water amount, as brown rice typically takes about 40–45 minutes to cook and needs a bit more liquid.

2. What’s a good substitute for soy sauce?

I use coconut aminos or low-sodium tamari if I want a gluten-free or soy-free option without losing that umami punch.

3. Can I add vegetables to the dish?

Absolutely—I sometimes stir in spinach, peas, or sautéed mushrooms to make it a complete one-pan meal.

4. Can I use chicken thighs instead of breasts?

Yes—boneless, skinless chicken thighs work wonderfully here. They tend to be juicier and are more forgiving if slightly overcooked.

5. What if I don’t have fresh parsley?

I use dried parsley in a pinch—just reduce the amount to about 1 tablespoon, or substitute with fresh basil or chives for a different flavor.

6. How do I keep the chicken from drying out?

I don’t overcook it—searing each side until just golden and then simmering briefly in the sauce keeps the chicken tender and juicy.

7. Is there a dairy-free version of the rice?

Yes—I skip the Parmesan and use a plant-based cheese or a splash of coconut milk for creaminess if avoiding dairy.

8. Can I prep anything in advance?

I often cook the rice and mince the garlic earlier in the day. I even pre-season the chicken so it’s ready to go when I’m cooking.

9. Does this freeze well?

The chicken and sauce freeze well, but rice can change texture slightly. I freeze them in separate containers and reheat gently to maintain quality.

10. How do I make this spicier?

I add a pinch of red pepper flakes or a dash of hot sauce to the garlic butter sauce if I want a bit of heat.

Conclusion

I love how Chicken Scampi with Garlic Parmesan Rice feels comforting yet elevated—perfect for impressing guests or simply upgrading my weeknight dinner. The buttery garlic sauce, tender chicken, and cheesy rice work together seamlessly for a rich, satisfying meal that comes together fast and always delivers on flavor.