Irresistible Chicken Scampi with Creamy Garlic Parmesan Rice Recipe
Learn how to make delicious Chicken Scampi with Garlic Parmesan Rice. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 ½ pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced (or more, if you’re like me and love garlic)
- 1 cup long-grain white rice
- 2 ½ cups chicken broth (preferably low sodium)
- ½ cup freshly grated Parmesan cheese
- 3 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Substitution suggestions: If you prefer brown rice, you can swap it for white, but keep in mind the cooking time and liquid will increase. For a dairy-free version, try nutritional yeast instead of Parmesan and substitute olive oil for butter. Fresh herbs like thyme or basil also work beautifully if you don’t have oregano on hand.
Instructions
- Start by patting your chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and dried oregano. This simple seasoning brings out the natural flavors, much like Mama Lu’s gentle hands would coax the best out of every ingredient.
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts. Cook for about 5-6 minutes on each side until golden brown and cooked through. The chicken should reach an internal temperature of 165°F. Remove the chicken and set aside, keeping it warm.
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 1-2 minutes until fragrant but not browned. This is where the magic starts — that heady garlic aroma is like a porch swing lullaby from my childhood.
- Add the uncooked rice to the skillet, stirring to coat it in the garlicky oil. Toast the rice for about 2 minutes, stirring frequently. This step gives the rice a nutty depth that’s crucial.
- Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid has been absorbed. Resist the urge to peek too often — patience here pays off.
- Once the rice is cooked, remove the skillet from heat. Stir in the butter, Parmesan cheese, and lemon juice. The butter and cheese melt into the rice, making it creamy and rich, with the lemon brightening every bite. Taste and adjust salt and pepper as needed.
- Return the chicken breasts to the skillet, nestling them atop the rice. Let everything rest for a couple of minutes so the flavors mingle. Sprinkle with fresh parsley if you have it for a pop of color and freshness.
- Serve warm, savoring the simple yet soulful flavors that remind me of those quiet nights with Mama Lu’s skillet meals, where every bite was a memory.
