This Easy Chicken Scampi is all about tasty chicken in a buttery garlic sauce, served over creamy garlic Parmesan rice. It’s like a warm hug on a plate!
Honestly, the rice is so rich and creamy that it might just take the spotlight from the chicken. I love making this on busy nights; it feels fancy without the fuss!
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken breasts for this recipe because they cook quickly and stay tender. If you want a richer flavor, try boneless thighs instead! You can also swap out chicken for shrimp or even tofu if you’re looking for a meatless option.
White Wine: Dry white wine adds a lovely depth to the sauce, but you can easily replace it with chicken broth for a non-alcoholic version. I’ve done this myself and the flavor is still wonderful!
Parmesan Cheese: Freshly grated is always best, but pre-grated cheese works too if you’re in a hurry. If you’re dairy-free, try a plant-based Parmesan alternative that’s available in most stores.
Rice: Long grain white rice like jasmine is what I typically use, but you can substitute it with brown rice or even quinoa for a healthier twist. Just remember to adjust the cooking time accordingly.
How Can I Cook the Chicken Perfectly?
Cooking the chicken just right is key to this dish! Here’s how to do it:
- First, ensure the chicken is at room temperature. This helps it cook evenly.
- Season well with salt, pepper, and garlic powder for flavor.
- Heat a mix of olive oil and butter in a large skillet. The combination gives a nice flavor and prevents burning.
- Cook the chicken for about 4-5 minutes on each side until golden brown. Don’t overcrowd the pan to keep it crispy!
- Use a meat thermometer to check for 165°F (74°C) internally. It’s the best way to guarantee that the chicken is perfectly cooked without drying it out.
Following these tips will ensure your chicken is juicy and delicious every time!
Easy Chicken Scampi with Creamy Garlic Parmesan Rice
Ingredients You’ll Need:
For the Chicken Scampi:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4-5 garlic cloves, minced
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon lemon juice (freshly squeezed)
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
For the Creamy Garlic Parmesan Rice:
- 1 cup long grain white rice (such as jasmine or basmati)
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Fresh parsley for garnish
How Much Time Will You Need?
This dish takes about 30 minutes to prepare and cook. It’s a perfect option for a busy weeknight when you want something delicious without spending hours in the kitchen!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting your chicken dry with paper towels. This helps it brown nicely. Season both sides with salt, pepper, and the garlic powder if you’re using it. This will add extra flavor!
2. Cook the Rice:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant (don’t let it burn!). Add the rice and toast it for 1-2 minutes, stirring frequently. Then, pour in the chicken broth, stir everything together, and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is tender and all the liquid is absorbed.
3. Make the Creamy Rice:
After the rice is cooked, remove the lid and stir in the heavy cream and Parmesan cheese. This gives it that delicious creamy texture. You can season it with a little salt and pepper to taste. Keep it covered to stay warm while you finish the chicken.
4. Cook the Chicken:
While the rice is cooking, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 4-5 minutes on each side until they are golden brown and cooked through (their internal temperature should be 165°F / 74°C). Once done, remove the chicken from the pan and set it aside.
5. Make the Scampi Sauce:
In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute until it’s fragrant but not burnt. Then pour in the white wine (or chicken broth) and scrape up any flavorful bits stuck to the pan. Let it simmer for 2-3 minutes until the sauce reduces slightly.
6. Finish the Sauce:
Stir in the lemon juice and red pepper flakes (if you like a little heat). Return the chicken to the pan and spoon some of the sauce over it. Cook for another minute to warm the chicken through.
7. Serve:
It’s time to eat! Plate the creamy garlic Parmesan rice and top it with the chicken scampi. Drizzle some extra sauce over everything and garnish with fresh parsley to add a pop of color!
Enjoy your comforting Easy Chicken Scampi with Creamy Garlic Parmesan Rice!
FAQ for Easy Chicken Scampi with Creamy Garlic Parmesan Rice
Can I Use Frozen Chicken in This Recipe?
Yes, but you’ll need to fully thaw the chicken first to ensure even cooking. The best method is to thaw it in the fridge overnight. If you’re short on time, you can submerge the sealed chicken in cold water until thawed, then pat it dry before seasoning.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and sauce in advance and store them separately. Just keep the rice covered in the fridge for up to 2 days. When you’re ready to serve, reheat everything gently on the stove to preserve the creamy texture.
What Can I Substitute for White Wine?
If you prefer not to use wine, chicken broth is a fantastic substitute and will maintain the flavor profile of the dish. You can also use a splash of lemon juice mixed with broth for a bit of acidity.
How Long Can Leftovers Be Stored?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, microwave in short intervals or warm on the stove over low heat, adding a splash of broth if the rice seems a bit dry.
