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Delicious Chicken Scampi served with creamy garlic rice on a plate

Chicken Scampi with Creamy Garlic Parmesan Rice

A comforting skillet meal combining golden-seared chicken with a silky garlic-parmesan sauce folded into rice, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 700
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts (about 1 to 1 1/4 pounds total)
  • 4 tablespoons butter
  • 4 cloves garlic, minced (use more if you love garlic)
  • 1 cup low-sodium chicken broth Controls salt and adds savory depth.
  • 1 cup heavy cream Use half-and-half for a lighter option.
  • 1 cup grated Parmesan cheese (freshly grated melts best) Grate from a wedge for better melting.
  • 2 cups cooked rice (day-old or freshly cooked and cooled works) Day-old rice for best texture.
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh parsley, chopped

Method
 

Preparation
  1. Pat the chicken dry and season both sides with salt and pepper.
  2. Heat a large skillet over medium heat and melt half the butter.
  3. Add chicken and cook undisturbed until golden, about 6 to 7 minutes per side depending on thickness. Transfer the chicken to a plate and tent loosely with foil to rest.
Cooking
  1. Reduce heat to medium-low. Add the remaining butter to the skillet and sauté the minced garlic for 30 to 45 seconds, stirring constantly so it does not brown.
  2. Pour in the chicken broth and scrape any browned bits from the pan. Bring to a gentle simmer for 1 to 2 minutes.
  3. Stir in the heavy cream and grated Parmesan. Cook, stirring, until the sauce thickens slightly and is smooth. Taste and adjust seasoning with salt and pepper.
  4. Add the cooked rice to the skillet and fold it into the sauce until every grain is coated and warmed through.
  5. If the sauce tightens too much, stir in a splash of broth or cream to loosen it.
  6. Slice the rested chicken breasts and place the slices over the creamy rice. Sprinkle with chopped parsley and serve immediately.

Nutrition

Serving: 1Calories: 700kcalCarbohydrates: 45gProtein: 30gFat: 45gSaturated Fat: 25gSodium: 800mgFiber: 1gSugar: 2g

Notes

Cool leftovers to room temperature within two hours of cooking. Store in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm gently on the stove over low heat, adding a splash of chicken broth or cream. For freezing, portion into freezer-safe containers and freeze up to 2 months.

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