Name: Chicken Scampi with Garlic Parmesan Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb chicken breast strips; 1 tsp garlic powder; 1 tsp Italian seasoning; 3 tbsp unsalted butter (for chicken); 4 cloves garlic, minced (for chicken); 1 cup long-grain white rice; 2 cups chicken broth; 2 tbsp butter (for rice); 2 cloves garlic, minced (for rice); 1/2 cup grated Parmesan cheese; Fresh parsley or basil, chopped (optional); Lemon wedges (optional); Red pepper flakes (optional); Frozen peas or chopped spinach (optional); Extra butter or cream (1–2 tbsp) (optional)

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Last updated on February 11, 2026

A Cozy Start

Have you ever come home starving and found yourself imagining a bowl of garlicky rice piled high with tender chicken, thinking, “This is exactly what I need”? I remember once burning toast while daydreaming about this very dinner—lesson learned: daydream after you cook. If you’re a beginner who worries about timing chicken and rice together, you’re not alone. The good news is this Chicken Scampi with Garlic Parmesan Rice is forgiving, straightforward, and perfect for a weeknight craving. If you enjoy comforting chicken dinners, you might also like my take on a comforting chicken dinner with garlic gravy—but stay here first; this dish is quick, cozy, and a little bit indulgent in the best way.

A Quick Look at This Chicken Scampi with Garlic Parmesan Rice Recipe

This dish pairs simple seasoned chicken breast strips with a creamy garlic Parmesan rice that feels like a warm hug. The two main ingredients that define the recipe are the chicken strips and the Parmesan-scented rice. It’s a comfort food win: relatively low effort, filling, and kid-friendly. For busy home cooks or beginners, the recipe separates the chicken and rice steps so you can focus on one thing at a time without worry. Keep reading—there are small tips that make the rice extra creamy and the chicken perfectly browned.

Ingredients You’ll Need for Chicken Scampi with Garlic Parmesan Rice

Below are the ingredients expanded with notes so you know what each item does and why it matters. Quantities are given for a family-friendly serving size and the list avoids any pork or alcohol ingredients.

Essentials

1 lb chicken breast strips — Boneless, skinless; the strips cook quickly and are great for even browning. If you buy a whole breast, slice it into 1/2-inch strips across the grain.
1 tsp garlic powder — Adds background garlic flavor to the chicken without burning.
1 tsp Italian seasoning — A simple blend of dried herbs (oregano, basil, thyme) that gives the chicken a classic savory profile.
3 tbsp unsalted butter (for chicken) — Butter helps with browning and gives the chicken that rich, slightly nutty finish. Use unsalted so you can control the salt level.
4 cloves garlic, minced (for chicken) — Fresh garlic here gives the scampi-style punch; add it late in cooking so it doesn’t scorch.
1 cup long-grain white rice — Long-grain rice stays fluffy and separate; it’s reliable for this style of side.
2 cups chicken broth — Chicken broth cooks the rice and adds savory depth; low-sodium is a good choice so the Parmesan doesn’t over-salt the dish.
2 tbsp butter (for rice) — Used to sauté the rice briefly and carry the garlic flavor; it helps the rice develop a rich taste.
2 cloves garlic, minced (for rice) — Fresh for the rice itself, giving that immediate garlic aroma.
1/2 cup grated Parmesan cheese — Stirred into the cooked rice for creaminess and savory umami. Freshly grated is best for texture and melt.

Optional add-ons

Fresh parsley or basil, chopped — For a bright, herbaceous finish and a pop of color.
Lemon wedges — A squeeze of lemon over the finished chicken can elevate the scampi vibe with acidity.
Red pepper flakes — If you like a gentle heat, sprinkle a pinch while cooking the chicken or as a garnish.
Frozen peas or chopped spinach — Stir into the finished rice for color and a serving of greens.
Extra butter or cream (1–2 tbsp) — For an even richer rice if you prefer ultra-creamy texture.

Substitutions and shortcuts

Chicken: Use boneless, skinless chicken thighs (about 1 lb) if you want juicier meat and a slightly richer flavor. Thighs will take a touch longer to brown.
Rice: Swap long-grain white rice for jasmine or basmati for fragrant variations. If you use brown rice, increase broth and cooking time (see notes in the steps).
Broth: If you’re out of chicken broth, use low-sodium vegetable broth or a bouillon cube dissolved in water.
Parmesan: Pecorino Romano (in smaller quantity) will work if you like a saltier, sharper cheese. For a vegetarian version, ensure the cheese is made without animal rennet.
Butter: Use olive oil for a lighter, dairy-free option—especially for cooking the chicken; swap in a vegan butter for dairy-free dishes.
Shortcut: Use a good-quality pre-minced garlic in oil to save peeling time, but watch quantities—store-bought minced garlic can be stronger.

How to Make Chicken Scampi with Garlic Parmesan Rice Step-by-Step

Below I’ll walk you through this recipe with beginner-friendly details, timing cues, and small adjustments you can make on the fly. Read through the steps once before starting, gather your mise en place (chopped garlic, measured butter, broth at the ready), and then cook at a relaxed pace.

Step 1 — Prep your ingredients (5–10 minutes)

Pat the chicken breast strips dry with paper towels. Dry meat browns better.
Measure out the butter and broth so everything is ready to go.
Mince 4 cloves of garlic for the chicken and 2 cloves for the rice separately (fresh garlic is worth it here).
Grate your Parmesan if you haven’t already—freshly grated melts better than the pre-shredded kind.
If using optional add-ons like parsley or lemon, chop and set aside.

Tip: Having everything prepped before you turn on the stove makes the process calm and efficient—no frantic searching for measuring spoons when the butter’s sizzling.

Step 2 — Brown the chicken (8–10 minutes)

Place a large skillet over medium heat and add 3 tablespoons of unsalted butter. Let it melt and foam, but don’t let it smoke.
Sprinkle the dry chicken strips with 1 teaspoon garlic powder and 1 teaspoon Italian seasoning. A light pinch of salt and pepper is fine here if your broth isn’t very salty.
Add the seasoned chicken strips to the skillet in a single layer. Don’t crowd the pan; if needed, cook in two batches so each strip gets good contact with the pan.
Cook the chicken for about 3–4 minutes on the first side without moving it much—this helps a golden crust form.
Flip the strips and continue cooking for another 2–3 minutes until the pieces are nicely browned and cooked through (internal temperature should reach 165°F / 74°C if you use a thermometer).
In the last 30–45 seconds, add the 4 cloves of minced garlic to the pan and stir it into the butter and chicken. Cook just until fragrant—fresh garlic will burn quickly, so add it near the end.
Remove the chicken to a plate and tent loosely with foil to keep warm while the rice finishes.

Tip: If the butter browns quickly, lower the heat and add a splash of broth to the pan to deglaze and capture those browned bits—they’re full of flavor.

Step 3 — Start the garlic Parmesan rice (20–25 minutes total)

In a medium saucepan, melt 2 tablespoons of butter over medium heat.
Add the 2 cloves of minced garlic for the rice and sauté for about 30–60 seconds until fragrant. Keep a close eye so it doesn’t burn—garlic turns bitter quickly when overcooked.
Add 1 cup of long-grain white rice to the saucepan and stir constantly for about 1 minute. Toasting the rice briefly in butter helps the grains stay separate.
Carefully pour in 2 cups of chicken broth and give it a gentle stir to make sure nothing is stuck on the bottom.
Bring the pot to a gentle boil, then immediately reduce the heat to low or to the simmer setting and cover with a tight-fitting lid.
Let the rice simmer gently for 15–20 minutes without lifting the lid. After 15 minutes, check: if the liquid is absorbed and the rice is tender, remove from heat. If not, give it a couple more minutes.
Once the rice is cooked, remove the lid and let it sit for 2–3 minutes undisturbed—this resting time helps fluff the grains.

Tip: Avoid peeking too often; each time you lift the lid you release steam and can lengthen the rice cooking time.

Step 4 — Finish the rice with Parmesan (2 minutes)

Stir the 1/2 cup grated Parmesan cheese into the hot rice until it melts and the rice becomes creamy. If the rice seems dry, add 1–2 tablespoons of hot broth or a pat of butter to reach your desired creaminess.
Taste and adjust seasoning with salt and pepper as needed. Remember that Parmesan adds saltiness, so taste before adding much salt.

Step 5 — Recombine and serve (2–3 minutes)

Spoon a generous bed of the garlic Parmesan rice onto each plate or into a family-style serving dish.
Top with the browned chicken strips. If any buttery pan juices remain, spoon them over the chicken for extra flavor.
Garnish with chopped fresh parsley and a lemon wedge on the side if using. A quick squeeze of lemon over the chicken brightens the whole dish.

Tip: If you plan to serve this at a casual dinner or want everything warm, leave the cooked chicken in the warm oven (about 200°F / 95°C) while the rice finishes so everything is hot at the table.

Common Mistakes to Avoid

Even simple recipes can go sideways if you miss a few small details. Here’s what I see most often and how to avoid it.

Searing too fast or overcooking the chicken can dry it out; patience is key for good browning.
Not toasting the rice first, then lifting the lid often, which leads to undercooked or sticky rice.
Adding too much salt before tasting—between broth and Parmesan, this dish can become too salty quickly.

Mistake 1: Crowding the pan when browning chicken

When you toss too many pieces into the skillet at once, they steam instead of sear. That means no golden crust and less flavor. Cook in batches if you need to. A hot pan with space around each strip is your friend.

Mistake 2: Letting garlic burn

Garlic burns fast and turns bitter. For the chicken, add minced garlic near the end of the sear; for the rice, keep the sauté low and watch it closely. If you smell bitterness, start over with fresh garlic—don’t try to fix burnt garlic by adding more butter.

Mistake 3: Peeking or stirring rice too often

Lifting the lid or stirring rice mid-cook releases steam and interrupts the gentle simmer, often resulting in undercooked rice. Resist the urge to check until the minimum cooking time is up, then only lift the lid once to assess.

Serving Suggestions for Chicken Scampi with Garlic Parmesan Rice

This dish is already a full meal, but a few simple sides or small tweaks can make it feel special. I like to add color and texture with one or two easy extras.

Try a quick green salad with vinaigrette for acidity and crunch.
Roasted vegetables (like broccoli, asparagus, or carrots) make a warm, hearty addition.
A light lemon-garlic sautéed spinach or green beans brings a fresh contrast to the creamy rice.

Bright salad ideas

A simple mix of baby greens, cucumber, and cherry tomatoes tossed in a light lemon vinaigrette cuts through the richness of the rice and adds a refreshing contrast. The acidity from the vinaigrette lifts the whole plate.

Roasted vegetables

Roast broccoli florets, asparagus, or carrots at 425°F (220°C) with a drizzle of olive oil, salt, and pepper for 12–18 minutes until tender and slightly charred. They add warmth, nutrition, and a pleasing texture difference next to the creamy rice.

Green sides with lemon

Sautéed spinach or green beans with a little garlic and lemon zest complements the scampi-style chicken beautifully. If you want another rice idea as a swap for the Parmesan rice, check my version of chicken with cilantro lime rice—it’s bright and pairs well with this kind of protein.

Conclusion

I promise this Chicken Scampi with Garlic Parmesan Rice is easier than it looks. With simple ingredients—chicken, garlic, butter, rice, and Parmesan—you get a cozy, comforting dinner that’s forgiving for beginners and easy to customize. Try swapping in vegetables, adjusting herbs, or using thighs for a juicier bite; this recipe welcomes small changes. For another take and extra tips, I like to compare different versions like Chicken Scampi with Garlic Parmesan Rice – South Your Mouth. If you give this a try, leave a note about the tweak you made—I love hearing which twist becomes your new favorite.

FAQs About Chicken Scampi with Garlic Parmesan Rice

Q1: Can I make Chicken Scampi with Garlic Parmesan Rice ahead of time?
A1: Yes. Cook the rice and chicken separately and store them in airtight containers in the refrigerator for up to 3 days. When ready to serve, gently reheat the rice with a splash of broth to restore creaminess and warm the chicken in a skillet or oven until heated through.

Q2: Is Chicken Scampi with Garlic Parmesan Rice freezer-friendly?
A2: You can freeze the chicken and rice separately for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat the rice with a bit of liquid to bring back the creamy texture and pan-fry the chicken briefly to refresh the crust.

Q3: How can I make Chicken Scampi with Garlic Parmesan Rice lower in calories?
A3: Use olive oil instead of butter for cooking, reduce the amount of Parmesan slightly, and serve with larger portions of steamed vegetables to balance the plate. Choosing skinless chicken breast strips and using low-sodium broth can also help control calories and salt.

Q4: Can I use brown rice in Chicken Scampi with Garlic Parmesan Rice?
A4: Yes, but brown rice needs more liquid and a longer cooking time—typically about 2 1/4 to 2 1/2 cups of broth and 40–45 minutes simmer time. Cook it covered until tender, then stir in the Parmesan. Keep an eye on texture and add more liquid if needed.

Q5: How do I keep the chicken moist in Chicken Scampi with Garlic Parmesan Rice?
A5: Don’t overcook the chicken—strip pieces cook quickly. Pat them dry before searing, use medium heat to develop color without burning, and remove to a warm plate once they reach 165°F (74°C). Letting the chicken rest for a few minutes before serving locks in juices.

Chicken Scampi with Garlic Parmesan Rice

A Cozy Start

A Quick Look at This Chicken Scampi with Garlic Parmesan Rice Recipe