Chicken Scampi with Garlic Parmesan Rice Easy 30-Minute Weeknight Dinner

One Friday evening, after a ridiculously long week filled with back-to-back meetings, I found myself staring blankly into the fridge, wondering how on earth I was going to pull together something quick yet satisfying for dinner. I wanted comfort, flavor, and zero fuss. That’s when I remembered a little trick I’d stumbled upon while experimenting with shrimp scampi and garlic rice separately. Why not marry the two?

That night, I whipped up what’s now my absolute favorite Chicken Scampi with Garlic Parmesan Rice. It hit all the right notes—garlicky, buttery chicken paired with creamy, cheesy rice that soaks up every bit of sauce. Since then, it’s become my go-to easy weeknight dinner when I want something that feels fancy but comes together in about 30 minutes. I’ve made it so many times I’ve lost count, and every time it still feels like a little celebration.

Here’s the thing: Chicken Scampi with Garlic Parmesan Rice isn’t just a recipe; it’s a lifesaver when you want big flavor without hours in the kitchen. It’s got that perfect balance of comfort and elegance, and honestly, the garlic parmesan rice might steal the show. I’ll share all my tips and tricks so your version turns out just as amazing (if not better!).

Why You’ll Love This Recipe

This recipe has completely transformed my weeknight dinner game. There are a lot of reasons I keep coming back to it, but these stand out:

• Quick and Easy: 30 minutes from start to finish, with only about 10 minutes of active cooking. Perfect for nights when you’re wiped but still want a homemade meal.
• Flavor-Packed: The garlic butter sauce with lemon and parmesan makes the chicken tender and juicy, while the garlic parmesan rice soaks up all those delicious juices.
• One-Pan Sauce Magic: The sauce doubles as a cooking medium for the chicken and a flavor bomb for the rice, so cleanup is a breeze.
• Family Friendly: I’ve made this for my picky eaters and even my in-laws, and everyone asks for seconds. The garlic flavor is bold but not overpowering.
• Pantry Friendly: Most ingredients are staples I always have on hand. No last-minute grocery runs necessary.
• Versatile: Easily customizable with veggies, different proteins, or even a gluten-free twist.

This dish has saved many stressful evenings for me, turning “I don’t feel like cooking” into “I can’t wait to eat.” It’s the kind of recipe that feels like a treat but is totally doable any night of the week.

Ingredients You’ll Need

Here’s the best part: you probably have most of these ingredients already. I’m super picky about a few key items, and I’ll explain why as we go.

• Chicken breasts (1.5 pounds / 680g, boneless, skinless) — I use thinly sliced or pounded thin chicken breasts for quick, even cooking. Thicker cuts take longer and dry out.
• Olive oil (2 tablespoons / 30ml) — Use extra virgin olive oil for a richer flavor in the sauce. It’s worth the slight upgrade here.
• Butter (4 tablespoons / 57g) — Real butter, not margarine. It adds creaminess and depth to that garlic sauce.
• Garlic (6 cloves, minced / about 2 tablespoons) — Fresh garlic is non-negotiable here. It’s the heart of the scampi flavor. Don’t skimp!
• Chicken broth (1.5 cups / 360ml, low sodium) — Keeps the sauce flavorful without being too salty. Vegetable broth works fine for a lighter taste.
• Lemon juice (2 tablespoons / 30ml) — Freshly squeezed is best. Adds brightness and balances the richness.
• Parmesan cheese (1 cup / 100g, freshly grated) — Grate your own for a silky melt. Pre-grated cheese just doesn’t cut it.
• White rice (1 cup / 190g, long grain) — I use jasmine rice for its fragrance, but basmati or regular long grain works too.
• Italian seasoning (1 teaspoon) — Adds a subtle herbal note. You can substitute with a mix of dried basil and oregano.
• Salt and pepper — To taste. I always season generously, especially the rice water.
• Fresh parsley (2 tablespoons, chopped) — Optional but adds a lovely fresh finish.

Optional add-ins: Cherry tomatoes, spinach, or sliced mushrooms all work beautifully tossed in near the end. I love adding spinach to sneak in some greens.

Equipment Needed

You don’t need fancy equipment for this. Here’s what I actually use:

• Large skillet or sauté pan — I prefer a 12-inch stainless steel skillet for even heat and enough space to cook the chicken and make the sauce.
• Medium saucepan with lid — For cooking the rice separately. A tight-fitting lid helps it steam perfectly.
• Sharp knife — For slicing chicken and mincing garlic. Dull knives make prep annoying and dangerous.
• Cutting board — Your favorite, plastic or wood.
• Measuring cups and spoons — Standard stuff, nothing fancy needed.
• Wooden spoon or silicone spatula — For stirring the rice and sauce.
• Citrus juicer (optional) — Handy for squeezing fresh lemon juice quickly.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, including all the little tricks I’ve picked up.

Step 1: Cook the Garlic Parmesan Rice (20 minutes)

Start by rinsing 1 cup of white rice under cold water until the water runs clear. This removes excess starch so the rice doesn’t get gummy. In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and water is absorbed.

Once the rice is done, remove from heat and stir in 2 tablespoons of butter and ½ cup of freshly grated Parmesan cheese. Stir well to coat every grain. Cover again and set aside to keep warm.

Step 2: Prepare the Chicken (5 minutes)

While the rice cooks, season your chicken breasts generously with salt, pepper, and Italian seasoning. If your breasts are thick, slice them horizontally or pound them thin for faster cooking.

Step 3: Sauté the Chicken (8-10 minutes)

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in your large skillet over medium-high heat. Once the butter melts and starts to foam, add the chicken breasts in a single layer. Don’t crowd the pan; cook in batches if necessary. Cook 4-5 minutes per side until golden brown and cooked through (internal temp should be 165°F / 74°C). Transfer chicken to a plate and tent with foil to keep warm.

Step 4: Make the Garlic Butter Sauce (5 minutes)

Lower the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. When melted, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in 1.5 cups of chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.

Stir in the fresh lemon juice and the remaining ½ cup of Parmesan cheese, whisking constantly off heat until smooth and creamy. Season with salt and pepper to taste.

Step 5: Combine and Finish (2 minutes)

Return the cooked chicken to the skillet and spoon the sauce over each piece. Let everything warm together for a minute or two. Sprinkle with chopped parsley for color and freshness.

Serve the chicken with a generous scoop of that garlic parmesan rice on the side, letting the sauce from the chicken drizzle over the rice. If you want to get fancy, add a side of sautéed green beans or a crisp salad.

Expert Tips & Tricks

• Don’t skip rinsing the rice: It really makes a difference in texture, especially with jasmine or basmati.
• Use fresh garlic: Jarred garlic just doesn’t have the same bright punch. Mince it finely to get that garlic butter goodness evenly spread.
• Watch the heat when cooking garlic: Garlic burns fast and turns bitter. Lower the heat as soon as it becomes fragrant.
• Thin chicken cooks faster: Pounding the chicken to an even thickness is a game-changer for juicy, evenly cooked meat.
• Save that pan sauce: Don’t rinse your skillet after cooking the chicken. Those browned bits add so much flavor to the sauce.
• Fresh lemon juice brightens everything: Don’t substitute with bottled lemon juice if you can help it. The fresh stuff makes the dish pop.
• Grate Parmesan fresh: It melts better and creates a smoother sauce. Pre-grated tends to clump.
• Make extra rice: This rice is addictive and leftovers reheat beautifully with a splash of water or broth.

Variations & Substitutions

Once you’ve nailed the basic version, here’s how you can mix it up. I’ve tried all of these:

• Garlic Parmesan Chicken Crockpot Style: If you want a hands-off dinner, try the garlic parmesan chicken crockpot recipe. It’s a different texture but just as flavorful.
• Veggie Boost: Stir in 2 cups fresh spinach or kale during the last 2 minutes of cooking chicken. Cherry tomatoes halved add a nice burst of color and sweetness.
• Swap the Rice: Use cauliflower rice for a lower-carb version. Sauté it briefly with garlic and parmesan for best results.
• Lemon Herb Twist: Add fresh thyme or rosemary to the sauce for a herbaceous note.
• Seafood Variation: Swap chicken for shrimp or a mix of shrimp and scallops to create a seafood scampi experience. I love the creamy garlic butter with shrimp—reminds me of my garlic butter shrimp mashed potatoes recipe.
• Gluten-Free: This recipe is naturally gluten-free if you use gluten-free chicken broth and verify the Parmesan cheese.

Serving & Storage

I usually serve this dish right from the skillet to keep it warm and rustic. It pairs beautifully with simple sides like garlic roasted broccoli or a crisp green salad dressed with balsamic vinegar.

When I’m feeling fancy, I add a quick garlic bread or even a Caesar salad. For a cozy night, this dinner goes great with a chilled glass of Chardonnay or Pinot Grigio.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The sauce thickens in the fridge, so when reheating gently warm it in a skillet with a splash of chicken broth or water to loosen up the sauce. Microwaving works too, but add liquid and stir frequently to avoid drying out.

I don’t recommend freezing this dish because the cream and cheese sauce can separate when thawed. Better to make fresh or enjoy refrigerated leftovers.

Nutrition Information

I’m not a nutritionist, but here’s the gist: this recipe offers a solid amount of protein from the chicken and Parmesan, with a nice balance of carbs from the rice. The fat mostly comes from butter and cheese, so it’s definitely comfort food. Using low-sodium broth helps keep salt in check. Adding veggies boosts fiber and nutrients without changing the flavor.

Final Thoughts

So that’s my Chicken Scampi with Garlic Parmesan Rice—an easy, flavorful weeknight dinner that feels like a treat without the fuss. I’ve probably talked your ear off, but after making this recipe dozens of times, I have lots to say about what works and what doesn’t.

This dish has saved me from takeout more times than I can count. It’s that perfect balance of comfort and quick that every busy cook needs. Plus, the garlic parmesan rice is so good it might just become your new obsession (mine definitely is).

Make it yours! Add veggies, swap proteins, tweak the garlic level (though more is usually better). The best recipes are the ones you customize to your family’s taste.

If you give this chicken scampi recipe a try, drop a comment to let me know how it goes—I love hearing your kitchen stories, mishaps, and wins. Happy cooking, and may your kitchen smell as amazing as mine does right now!

Frequently Asked Questions

Q: Can I use brown rice instead of white rice?

A: You can, but brown rice takes longer to cook (about 40-45 minutes). If you want to use it, start cooking it before you prep the chicken so timing matches up. The nutty flavor pairs nicely with the garlic butter sauce.

Q: Can I substitute milk or half-and-half for chicken broth?

A: Chicken broth adds savory depth that milk or half-and-half alone can’t provide. If you’re out of broth, you can use water with a bouillon cube or a splash of white wine for flavor. Half-and-half can be added later to enrich the sauce but isn’t a good broth substitute.

Q: What if my sauce is too thick or too thin?

A: If it’s too thick, whisk in a little more chicken broth or reserved pasta water (if you’re serving with pasta). If it’s too thin, simmer it a bit longer to reduce or add more Parmesan cheese gradually to thicken.

Q: Can this recipe be made gluten-free?

A: Yes! Just make sure your chicken broth is gluten-free (most are, but always check), and use gluten-free rice or sides. The rest of the ingredients are naturally gluten-free.

Q: Why did my garlic taste bitter?

A: Garlic burns quickly if the heat is too high or if it cooks too long. Cook garlic on medium or medium-low heat just until fragrant, about 30 seconds to 1 minute. If it darkens too much, it will taste bitter.

Q: Can I double this recipe for meal prep?

A: Absolutely. I often double it to have leftovers for lunches or easy dinners later in the week. Just use a larger skillet or cook the chicken in batches. Store rice and chicken separately for best texture.

Q: Can I add vegetables to the dish?

A: Definitely! Fresh spinach, cherry tomatoes, or sautéed mushrooms are my favorites. Add them to the skillet during the last 2-3 minutes of cooking to wilt or warm through without losing their texture.

Chicken Scampi with Garlic Parmesan Rice

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• Author: Nora Winslow
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

A quick and easy 30-minute weeknight dinner featuring garlicky, buttery chicken paired with creamy, cheesy garlic parmesan rice that soaks up every bit of sauce.

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Ingredients

Scale 1x2x3x

• 1.5 pounds boneless, skinless chicken breasts (thinly sliced or pounded thin)
• 2 tablespoons extra virgin olive oil
• 4 tablespoons butter (real butter, not margarine)
• 6 cloves garlic, minced (about 2 tablespoons)
• 1.5 cups low sodium chicken broth (or vegetable broth)
• 2 tablespoons fresh lemon juice
• 1 cup freshly grated Parmesan cheese (divided, about 100g total)
• 1 cup long grain white rice (jasmine preferred)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons butter (for rice)
• 2 tablespoons chopped fresh parsley (optional)

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Instructions

1. Rinse 1 cup of white rice under cold water until water runs clear to remove excess starch.
2. In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and water is absorbed.
3. Remove rice from heat and stir in 2 tablespoons butter and ½ cup freshly grated Parmesan cheese. Cover and set aside to keep warm.
4. While rice cooks, season chicken breasts generously with salt, pepper, and Italian seasoning. Slice or pound thin if needed.
5. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once butter melts and foams, add chicken in a single layer. Cook 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer chicken to a plate and tent with foil.
6. Lower heat to medium. Add remaining 2 tablespoons butter to skillet. When melted, add minced garlic and sauté about 30 seconds until fragrant but not browned.
7. Pour in 1.5 cups chicken broth and bring to a gentle simmer, scraping browned bits from pan. Simmer 2-3 minutes to reduce slightly.
8. Stir in fresh lemon juice and remaining ½ cup Parmesan cheese off heat, whisking until smooth and creamy. Season with salt and pepper to taste.
9. Return chicken to skillet and spoon sauce over each piece. Warm together for 1-2 minutes.
10. Sprinkle with chopped parsley and serve chicken with a generous scoop of garlic parmesan rice, letting sauce drizzle over rice.

Notes

[‘Rinse rice to improve texture and prevent gumminess.’, ‘Use fresh garlic for best flavor; avoid jarred garlic.’, ‘Cook garlic on medium heat to avoid bitterness.’, ‘Pound chicken thin for even, quick cooking.’, ‘Do not rinse skillet after cooking chicken to preserve browned bits for sauce.’, ‘Use freshly squeezed lemon juice for brightness.’, ‘Grate Parmesan fresh for smoother sauce.’, ‘Make extra rice as leftovers reheat well with added liquid.’, ‘Add optional veggies like spinach, cherry tomatoes, or mushrooms near end of cooking for variation.’, ‘Store leftovers in airtight container in fridge up to 4 days; reheat gently with added broth or water.’]

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approx. 1
• Calories: 420
• Sugar: 2
• Sodium: 450
• Fat: 18
• Saturated Fat: 9
• Carbohydrates: 38
• Fiber: 1.5
• Protein: 35

Keywords: chicken scampi, garlic parmesan rice, easy dinner, weeknight meal, quick recipe, one-pan sauce, comfort food