Flavorful Chicken Scampi Garlic Rice

This filling Chicken Scampi with Garlic Parmesan Rice is now my favorite quick dinner for busy nights. The mix of garlicky chicken and rich, cheesy rice makes a home-cooked meal that wows everyone, even the fussiest folks at my table.

I came up with this meal while trying to make my favorite restaurant dish at home. What began as just playing around in the kitchen has now turned into our family tradition, and my hubby asks for it almost every week.

Ingredients

For the Chicken Scampi

• Boneless skinless chicken breasts: Cut into thin strips for fast, uniform cooking
• Olive oil and butter: This duo adds amazing taste and stops the butter from burning
• Fresh garlic cloves: Brings that must-have scampi flavor you just can't get from powder
• Red and yellow bell peppers: Adds natural sweetness and bright colors that catch the eye
• Italian seasoning: Offers the right mix of herbs that work well with garlic
• Crushed red pepper flakes: Brings mild warmth that cuts through the buttery goodness
• Fresh lemon juice: Makes all flavors pop and balances the rich sauce

For the Garlic Parmesan Rice

• Long grain white rice: Cooks up nice and loose without clumping together
• Chicken broth: Packs the rice with flavor right from the beginning
• Parmesan cheese: Gives a wonderful nutty taste and smooth feel without heaviness
• Fresh parsley: Adds bright green color and fresh herby taste

Step-by-Step Instructions

Start the Garlic Parmesan Rice:

Melt butter in a medium pot over medium heat until it bubbles slightly but stays light colored. Toss in minced garlic and cook for just 30 seconds while stirring the whole time so it won't burn. You'll smell the garlic but it shouldn't brown. Add your rice and keep stirring for 1 to 2 minutes until the grains get coated with butter and look slightly clear at the edges. This bit of toasting really builds flavor and helps the rice cook better.

Simmer the Rice:

Add chicken broth to your rice mix and let it come to a full boil. Then turn the heat way down to keep just a tiny simmer going. Put the lid on tight and let it cook without peeking for 18 to 20 minutes. Don't lift the lid since that lets out steam you need. You'll know the rice is done when you see tiny holes on top and all the liquid is gone.

Finish the Rice:

Take the pot off the heat but keep the lid on for another 5 minutes. This lets the moisture spread out evenly. Then take off the lid and gently fluff with a fork. Mix in Parmesan while the rice is still hot so it melts all the way. Add salt and pepper to taste but go easy since the broth and cheese are already salty. Put the lid back on to keep it warm while you finish the chicken.

Prepare the Chicken:

While your rice does its thing, heat olive oil and butter in a big skillet over medium-high heat until the butter melts completely. Put chicken strips in the pan without crowding them so they can brown nicely. Sprinkle with salt, pepper, and Italian seasoning. Let them cook for 2 minutes without moving them, then flip and cook another 2 to 3 minutes until golden outside and just done inside. The chicken should hit 165°F but stay juicy.

Add the Aromatics and Vegetables:

Turn the heat down to medium and throw in your minced garlic and both bell peppers with the chicken. Sprinkle red pepper flakes if you want some kick. Cook while stirring often for 3 to 4 minutes until peppers soften a bit but still have some crunch. The garlic should turn golden and smell wonderful without getting too dark, which would make it taste bitter.

Finish the Scampi:

Squeeze fresh lemon juice right over the chicken and veggie mix. Toss everything together so the juice can pick up all the tasty bits from the bottom of the pan and make a light sauce with the butter and chicken juices. This gives brightness and cuts through the richness. Taste it and add more salt, pepper, or lemon juice if needed.

Serve the Complete Dish:

Put a big scoop of garlic Parmesan rice on each plate to make a bed for your chicken. Top with the chicken scampi mix including all the peppers and pan juices. Sprinkle with fresh chopped parsley and extra Parmesan if you want. Serve right away while everything is hot.

Pin

What really makes this dish special is using garlic twice in both parts. I learned from my grandma that fresh, good garlic changes everything, and I still use her old wooden garlic press when I cook this. The smell always reminds me of big family dinners at her place where we had scampi for birthdays and holidays.

Make-Ahead Tips

You can get the chicken and veggies ready up to a day before and keep them in the fridge in sealed containers. Just cut everything up and store them apart until cooking time. This saves you almost half the work when you're ready to cook.

If you're meal prepping, you can make the whole dish and divide it into separate containers. It stays good in the fridge for up to 3 days. When reheating in the microwave, add a splash of water or broth to bring the sauce back to life.

Ingredient Substitutions

This recipe works with whatever you've got on hand. Chicken thighs can swap in for breasts if you want more flavor and juiciness, but they might take a bit longer to cook. Any color bell peppers do the job fine, and green ones add a bit more zip if that's what you like.

If you want fewer carbs, try cauliflower rice instead of white rice. Just cut the liquid down to about 1/4 cup and cook for only 5 minutes until it's soft. The Parmesan still makes it taste rich and satisfying.

Serving Suggestions

This dish stands on its own just fine, but a simple green salad with lemon dressing makes a perfect partner. For bigger appetites, add some garlic bread to soak up all those tasty pan juices.

It's also great for having friends over. You can prep everything except the final chicken cooking ahead of time, then finish it right before everyone sits down for a no-stress dinner party option.

Pin

FAQs About the Recipe

→ Can I swap chicken for something else?

Sure, try using shrimp for a classic scampi feel. Just remember to cook it for less time.

→ Which rice should I use?

Go with long-grain white rice for best results, though brown rice or riced cauliflower work well for healthier versions.

→ How do I change the spiciness?

Skip the red pepper flakes to keep it mild. Want it hotter? Throw in a bit more while you're cooking.

→ Is making this ahead of time okay?

You can cook the rice and chicken parts earlier. Just warm them up and mix together when you're ready to eat.

→ What's the best way to amp up the lemon taste?

Squeeze in fresh lemon juice right before serving, or put lemon slices on the side for extra zing.