Skillet Dinner Recipes start strong with a golden, garlicky pan-sizzle — and this Chicken Scampi With Garlic Parmesan Rice absolutely delivers. Picture bite-sized chicken seared until caramelized, drenched in a buttery garlic sauce, and piled over ultra-creamy Parmesan rice. Sounds like dinner plans sorted? Good. Let’s dig in.
Introduction to the recipe
Who doesn’t crave a dinner that feels restaurant-level but practically makes itself? This Chicken Scampi Creamy Garlic Rice mash-up is that magic. It cooks mostly in one pan, gives you big garlic-and-butter flavor, and uses simple pantry staples. Want comfort that shows up fast and looks impressive? Yep — this is it. The rice brings the lush, cheesy base while the chicken gets all saucy and bright with lemon and herbs. It’s dinner that hugs you from the inside out.
What makes this recipe so irresistible?
Why does this dish make mouths water and phones come out to photograph it? A few reasons:
- Texture contrast: Crisped edges on the chicken vs. dreamy, velvety rice.
- Flavor layers: Garlic, butter, lemon, and a hint of heat from red pepper flakes create a complex, addictive sauce.
- One-pan ease: You get Creamy Chicken Scampi vibes without drowning your kitchen in dishes.
- Crowd-pleasing: It sits perfectly between homey comfort and date-night impressive.
And let’s be honest — who can resist a plate labeled Garlic Parm Chicken And Rice on the menu at home?
Ingredients (short notes — full recipe card below)
- Chicken breast or thighs: Thighs stay juicier; breasts keep it lean. Dice to even bites.
- Garlic: Fresh and generous — the star of scampi.
- Butter + olive oil: Butter builds sauce richness; oil helps you sear without burning.
- Parmesan cheese: Grate it fresh for best melt and flavor.
- Rice (long-grain or jasmine): Makes Chicken Scampi Creamy Garlic Rice so luxurious.
- Chicken broth: Adds savory depth as the rice cooks.
- Milk or cream: Turns the rice into a proper Creamy Chicken Dish base.
- Parsley + lemon juice: Bright finishing touches.
- Red pepper flakes (optional): A kiss of heat to balance the richness.
- Salt + pepper: Season every layer.
Simple how-to (clean, actionable steps)
- Sear the chicken: Season chicken with salt and pepper. Heat olive oil and half the butter in a heavy skillet over medium-high heat. Sear the chicken chunks until golden — about 5–7 minutes. Remove and set aside.
- Make the garlic butter sauce: Lower heat slightly. Melt remaining butter, then add minced garlic. Sauté until fragrant (30–45 seconds). Sprinkle in red pepper flakes and parsley. Splash lemon juice or chicken broth to deglaze. Simmer 1–2 minutes.
- Coat the chicken: Return chicken to skillet, toss to coat, and simmer 2–3 minutes so flavors marry.
- Prepare the creamy rice: In a separate saucepan, bring chicken broth and milk (or cream) to a simmer. Add rice, cover, and cook until tender. Fold in grated Parmesan and a pinch of garlic; stir until luxuriously creamy.
- Plate it up: Spoon creamy rice into bowls, top with chicken and plenty of sauce. Finish with parsley and extra Parmesan.
Bold tip: Use a heavy-bottomed skillet or cast iron to get the best sear and sauce caramelization.
The story behind the dish
I built this recipe out of a weeknight wish: “I want scampi but also carbs that hug me.” Classic scampi begs for pasta, but rice — especially a silky Parmesan rice — takes that buttery sauce to new territory. The first time I plated it, friends asked if I’d ordered in. Nope — just a loud skillet and a happy pan. This combo blends the best parts of Chicken Scampi and creamy comfort food into something you’ll cook on repeat.
Pro tips for the best outcome
- Don’t overcrowd the pan. Give the chicken pieces room so they brown instead of steam. Browning equals flavor.
- Grate Parmesan fresh. Pre-shredded cheese contains anti-caking agents and melts less smoothly. Fresh > convenience here.
- Use warm liquid for rice. Pouring warm broth into rice keeps the cooking temperature steady and reduces cooking time.
- Finish with acid. A squeeze of lemon brightens the whole dish and balances the butter.
- Keep a splash of pasta water trick in mind: If your sauce needs loosening, use a bit of the starchy cooking liquid from rice or a splash of broth.
- Butter last for silkiness. Stir in a small pat of cold butter at the end for glossy, silky sauce.
Pro chef tip: If you want crispy edges plus saucy bites, sear chicken first and finish it in the sauce — you get both textures.
Variations to try
- Swap rice for pasta: Turn it into classic scampi with spaghetti for a Pasta Dinners option.
- Lighter version: Use olive oil instead of butter and low-fat milk for the rice.
- Spicy garlic scampi: Double the red pepper flakes or add a drizzle of chili oil.
- Herb-forward: Stir in basil or tarragon with parsley for herbaceous notes.
- Chicken Scampi Creamy Garlic Rice with shrimp: Replace half the chicken with shrimp for surf-and-turf vibes.
- Low-carb: Serve chicken scampi over cauliflower mash or cauliflower rice for a lighter plate.
Best ways to serve
Serve piping hot. Offer lemon wedges, extra grated Parmesan, and chopped parsley on the side. For balance, pair with:
- Roasted green beans or asparagus
- A crisp green salad with a tangy vinaigrette
- Garlic-roasted broccolini
This dish shines as a weeknight winner and scales up for guests. Need to impress? Garnish with microgreens or a big crack of black pepper.
Quick tips for storage and leftovers
- Refrigerate in airtight containers for up to 4 days.
- Reheat gently on the stovetop with a splash of broth or milk; microwave with a lid and a little liquid to keep rice creamy.
- Avoid freezing the creamy rice — the texture may change. You can freeze the seared chicken and reheat with freshly made rice if needed.
- Make-ahead hack: Cook rice and chicken separately. Reheat together in the skillet with fresh garlic butter when ready to serve.
Smart prep note: Leftovers often taste even better the next day once flavors meld — not a bad problem to have.
FAQs — fast answers
Can I use chicken thighs instead of breasts?
Absolutely. Thighs bring more flavor and stay juicier. Adjust cooking time slightly.
What rice works best?
Long-grain white or jasmine gives a lovely creamy texture. Avoid instant rice for this method.
Is this a one-pan meal?
Mostly — the chicken and sauce cook in one skillet, but I recommend a separate saucepan for the creamiest rice. You can, however, adapt to make everything in one pan with careful timing.
Can I make this dairy-free?
Yes. Use plant-based butter and a dairy-free Parmesan alternative, and swap cream for a neutral plant milk.
How do I make it for two?
Scale ingredients down proportionally. It’s a great option for Simple Healthy Dinner Recipes For Two.
Can I serve this for a crowd?
Yes — double or triple the recipe and keep the chicken warm in a low oven while you finish the rice.
Why this fits on your weekly menu
This recipe sits at the intersection of quick, comforting, and slightly fancy. It belongs in your rotation because it checks multiple boxes: Skillet Dinner Recipes (fast + flavorful), a Creamy Chicken Dish that feels indulgent without being complicated, and a family-friendly plate that doubles as a guaranteed-reheat lunch. It’s also great for meal prep and holds up well across a few days.
Final thoughts
This Chicken Scampi Recipe with Creamy Garlic Rice earns its spot in the weeknight hall of fame. It tastes lush and indulgent, yet you make it at home with modest effort. Whether you call it Garlic Parm Chicken And Rice, Creamy Chicken Scampi, or just “that dinner I keep making,” it brings the buttery, garlicky comfort we all crave. So — skillet hot, garlic fragrant, Parmesan melty — are you ready to make it tonight?
One last bold tip: Don’t skimp on the lemon at the end — it brightens everything and makes the butter sing.
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Skillet Dinner Recipes: Chicken Scampi with Creamy Garlic Parmesan Rice
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
A saucy, skillet-ready supper that pairs seared chicken with a velvety garlic-Parmesan rice. This easy weeknight meal brings bright garlic, buttery sauce, a touch of heat, and rich cheesy rice together in one satisfying plate.
Ingredients
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 4 garlic cloves, finely minced
- 1 cup freshly grated Parmesan cheese
- 3 tbsp butter, divided
- 1 tbsp olive oil
- ½ tsp red pepper flakes (adjust to taste)
- 1 tbsp chopped fresh parsley (or 1 tsp dried)
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1 cup uncooked long-grain white rice or jasmine rice
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- Pat the chicken pieces dry and season them with the salt and pepper.
- Warm the olive oil and 1½ tablespoons of butter in a large skillet over medium-high heat. Once hot, add the chicken and brown it on all sides until cooked through, about 5–7 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, melt the remaining 1½ tablespoons of butter. Add the garlic and sauté briefly until it becomes fragrant (about 30–45 seconds)—don’t let it burn.
- Sprinkle in the red pepper flakes and parsley, then deglaze the pan with a splash of chicken broth or the lemon juice if using. Let the mixture bubble for a minute so the flavors meld.
- Return the chicken to the skillet, toss it in the garlic-butter mix, and simmer for 2–3 minutes so the sauce coats the meat. Remove from heat or keep warm while you finish the rice.
- Meanwhile, bring the 2 cups chicken broth and the milk or cream to a gentle simmer in a medium saucepan. Add the rice, reduce the heat to low, cover, and cook until the grains are tender (follow package times for your rice).
- When the rice is cooked, stir in the grated Parmesan and a small pinch of extra garlic if you like. Keep stirring until the cheese melts and the rice becomes creamy and smooth.
- Spoon the Parmesan rice onto plates and top with the saucy chicken. Garnish with extra parsley and more grated Parmesan if desired. Serve immediately.
Notes
- Freshly grated Parmesan melts far better than pre-shredded; it gives a silkier finish.
- Stir the rice toward the end of cooking so it doesn’t clump and stays creamy.
- Control the heat by starting with less red pepper flakes and adding more if you want a spicier kick.
- Thighs vs. breasts: Thighs stay juicier; breasts cook leaner and faster—adjust sear time accordingly.
- To reheat: Gently warm leftovers on the stove with a splash of broth or milk to restore creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg
