So there I was, craving something fancy and Italian—you know, the kind of meal that makes you feel sophisticated. But I also wanted to be in my pajamas by 7 PM with minimal dishes to wash. Seemed like an impossible combo, right?
That’s when I had a lightbulb moment: what if I combined classic chicken scampi with garlic parmesan rice, and made it all in one pan? The rice would soak up all that buttery, lemony, garlicky goodness from the scampi sauce. It would be like the dish was designed by someone who actually has to clean their own kitchen.
I tested it, and wow—this might be one of my best ideas yet. The chicken comes out tender and flavorful, the rice is creamy and packed with garlic-parmesan goodness, and everything tastes like you ordered it from a nice Italian restaurant. Except you didn’t, and your kitchen only has one pan to clean. That’s what I call a win. 🙂
Why You’ll Love This Recipe
Restaurant-Quality Italian in 30 Minutes This is the kind of dish you’d happily pay $20+ for at a restaurant, but you’re making it at home in half an hour. The flavors are complex and sophisticated—buttery, garlicky, bright with lemon—but the execution is surprisingly simple.
Everything Cooks in One Pan One skillet. That’s it. You sear the chicken, build the sauce, cook the rice, and serve it all from the same pan. Your future self will thank you when cleanup takes 2 minutes instead of 20.
Buttery, Garlicky, Lemony Perfection The classic scampi flavors—butter, garlic, lemon, white wine—are absolutely addictive. Add parmesan rice to the mix and you’ve got layers of flavor that just work together beautifully.
The Rice Soaks Up All That Scampi Sauce This is the genius part. Instead of serving scampi over pasta (which is great but nothing special), the rice absorbs all that incredible sauce while cooking. Every bite of rice is packed with flavor.
Impressive Enough for Date Night or Guests Plate this up with some fresh parsley and lemon wedges, and people will think you’re a culinary genius. It looks restaurant-fancy and tastes the part too.
Easy Enough for a Weeknight Despite how impressive it looks and tastes, this is totally doable on a Tuesday night when you’re tired. The technique is straightforward, and active cooking time is minimal.
Ingredients
For the Chicken Scampi:
- 1½ lbs boneless, skinless chicken breasts (or thighs, cut into bite-sized pieces)
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 6 cloves fresh garlic, minced
- ½ cup dry white wine (or chicken broth with 1 tbsp lemon juice)
- ½ cup chicken broth
- Juice of 1 large lemon (about 3 tablespoons)
- Zest of 1 lemon
- ½ teaspoon red pepper flakes (optional, for a little kick)
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped
For the Garlic Parmesan Rice:
- 1 cup arborio rice (or long-grain white rice)
- 2 cups chicken broth (hot or room temperature)
- 4 cloves fresh garlic, minced
- ½ cup freshly grated parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
- Extra grated parmesan cheese
- Lemon wedges or slices
- Red pepper flakes (optional)
Key Ingredient Notes:
Chicken Choice: Chicken breasts are classic, but thighs are juicier and more forgiving if you slightly overcook them. Cut the chicken into bite-sized pieces (about 1-inch cubes) for faster cooking and better sauce absorption.
White Wine: Use a dry white wine you’d actually drink—Sauvignon Blanc, Pinot Grigio, or Chardonnay all work great. Don’t use “cooking wine” from the grocery store; it’s loaded with salt and tastes terrible. If you don’t want to use wine, substitute with chicken broth plus an extra tablespoon of lemon juice for acidity.
Fresh Garlic is Essential: We’re using a total of 10 cloves of garlic in this recipe, and it needs to be fresh. Jarred garlic won’t give you the same bright, aromatic flavor. Scampi is all about the garlic, so don’t skimp here.
Rice Type: Arborio rice (the kind used for risotto) creates a creamier texture, but regular long-grain white rice works great too. Don’t use instant rice—it’ll turn to mush. Jasmine or basmati rice are also good alternatives.
Fresh Lemon: Both the juice and zest are important. The juice provides acidity and brightness, while the zest adds concentrated lemon flavor without extra liquid. Use fresh lemons, not bottled juice.
Real Parmesan: Freshly grated Parmigiano-Reggiano is key for the rice. The pre-grated stuff doesn’t melt as smoothly, and powdered parmesan isn’t even in the same category.
Step-by-Step Instructions
Step 1: Prep and Season the Chicken
Cut your chicken into bite-sized pieces (about 1-inch cubes). Season generously with salt and black pepper on all sides. This seems basic, but proper seasoning makes a huge difference.
Step 2: Sear the Chicken
Heat a large skillet (preferably one with a lid) over medium-high heat. Add 2 tablespoons of butter and the olive oil. Once the butter is melted and the pan is hot, add the chicken pieces in a single layer. Don’t crowd the pan—work in batches if needed.
Sear the chicken for about 3-4 minutes per side until golden brown. You want a nice color on the outside. The chicken doesn’t need to be fully cooked through yet—it’ll finish cooking later. Transfer the seared chicken to a plate and set aside.
Step 3: Build the Scampi Sauce
In the same skillet (don’t wipe it out—those browned bits are flavor!), reduce heat to medium. Add 1 tablespoon of butter and let it melt. Add the 6 cloves of minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Watch carefully—garlic burns fast.
Pour in the white wine and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it’s where tons of flavor comes from. Let the wine simmer for about 2 minutes to reduce slightly and cook off some of the alcohol.
Add the chicken broth, lemon juice, lemon zest, and red pepper flakes (if using). Stir everything together and bring to a simmer.
Step 4: Cook the Garlic Parmesan Rice
Add the rice to the skillet with the scampi sauce. Stir to coat all the rice grains in the liquid. Add the 2 cups of chicken broth and the 4 cloves of minced garlic for the rice. Stir everything together.
Bring the mixture to a boil, then reduce heat to low and cover the skillet with a lid. Let it simmer for about 15-18 minutes without lifting the lid. The rice needs this uninterrupted time to absorb the liquid and cook through.
After 15-18 minutes, check the rice. It should be tender and have absorbed most of the liquid. If it’s still a bit firm or there’s excess liquid, cover and cook for another 2-3 minutes.
Step 5: Finish with Chicken and Parmesan
Once the rice is cooked, nestle the seared chicken pieces back into the rice, along with any juices that accumulated on the plate. Cover and cook for another 3-4 minutes until the chicken is cooked through (165°F internal temperature).
Remove from heat. Stir in the remaining 1 tablespoon of butter, the grated parmesan cheese, and the chopped fresh parsley. The rice should become creamy and glossy as you stir in the cheese and butter. Taste and adjust seasoning with salt and pepper if needed.
Step 6: Garnish and Serve
Garnish with extra fresh parsley, more grated parmesan, and lemon wedges or slices. Serve immediately while everything is hot and the rice is at peak creaminess.
Squeeze fresh lemon juice over your portion at the table—that bright acidity really brings all the flavors together.
Serving Suggestions
Simple Side Salad A crisp green salad with a light vinaigrette is perfect here. The bright, acidic dressing cuts through the richness of the buttery scampi. Keep it simple—mixed greens, cherry tomatoes, cucumber, and a lemon vinaigrette.
Crusty Bread for Soaking Up Sauce Even though the rice absorbs most of the sauce, having some crusty Italian bread or garlic bread on the side is never a bad idea. You’ll want to mop up every last drop of that garlicky, buttery goodness.
Roasted Vegetables Asparagus, green beans, or broccolini roasted with olive oil, garlic, and lemon would complement this beautifully. The vegetables add color and nutrition without competing with the main dish.
Wine Pairing Serve with the same white wine you cooked with. A crisp Sauvignon Blanc or Pinot Grigio pairs perfectly with the lemony, garlicky flavors. If you’re not drinking, sparkling water with lemon is refreshing.
Make it a Complete Italian Meal Start with a simple antipasto platter (olives, marinated artichokes, cheese, prosciutto), serve this as the main course, and finish with something light like lemon sorbet or tiramisu. Instant Italian dinner party.
Lighter Version If you want to lighten it up, serve smaller portions of the chicken and rice alongside a big pile of roasted or steamed vegetables. The dish is rich, so bulking up the meal with veggies makes sense.
Storage Tips
Refrigeration
Store leftovers in an airtight container in the fridge for up to 3 days. The rice will absorb more liquid as it sits, so it might be less saucy than when fresh. The flavors actually develop and intensify overnight, so leftovers taste great.
Reheating Without Drying Out
The key to reheating is adding liquid. Place leftovers in a skillet with a splash of chicken broth or water (2-3 tablespoons). Cover and heat over medium-low, stirring occasionally, until heated through. This rehydrates the rice and keeps the chicken moist.
Microwave works in a pinch—add a tablespoon of broth or water, cover loosely, and heat in 1-minute intervals, stirring between each. Don’t overheat or the chicken will get tough.
Freezing
This dish doesn’t freeze particularly well because rice tends to get mushy when frozen and reheated. If you must freeze it, store in a freezer-safe container for up to 1 month. Thaw in the fridge overnight, then reheat on the stovetop with extra broth to bring it back to life.
Make-Ahead Components
You can prep the chicken (cut and season it) up to 24 hours ahead and store it in the fridge. You can also mince all the garlic and juice the lemons ahead of time. However, this dish is best cooked and served fresh since the rice continues to absorb liquid as it sits.
Final Thoughts
Here’s what I love about this recipe: it proves that restaurant-quality food doesn’t have to be complicated or time-consuming. This Chicken Scampi with Garlic Parm Rice looks and tastes like something you’d order on a date night out, but you made it at home in one pan in 35 minutes.
The flavors are sophisticated—bright lemon, rich butter, sharp garlic, nutty parmesan—but the technique is straightforward enough that even beginners can nail it. And that one-pan aspect? It’s a game-changer on weeknights when you want something special but don’t want to destroy your kitchen in the process.
I’ve made this for date nights, for guests, and for random Tuesdays when I just wanted to feel fancy. It works every single time. People are always impressed, and I’m always relieved by how easy cleanup is.
Give this a try and let me know what you think! Tag me on Instagram or Pinterest with your Italian dinner creations. And if you come up with your own twists—different proteins, extra veggies, creative garnishes—share them in the comments. I love seeing how people make these recipes their own.
Now go channel your inner Italian chef and make some magic happen. Buon appetito!
Happy cooking!
— Kip
Chicken Scampi with Garlic Parm Rice (One-Pan Wonder!)
Description
Chicken Scampi with Garlic Parm Rice brings together tender, golden chicken in a buttery lemon-garlic sauce with creamy parmesan rice that soaks up every drop of flavor. Everything cooks in one pan for minimal cleanup, and it's ready in just 30 minutes. This is the kind of dish that looks and tastes like you spent hours in the kitchen, but it's actually weeknight-easy. Perfect for date nights, impressing guests, or treating yourself to something special.
Ingredients
For the Chicken Scampi:
For the Garlic Parmesan Rice:
For Garnish:
Instructions
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Cut chicken into 1-inch pieces and season with salt and pepper.
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Heat large skillet over medium-high heat. Add 2 tbsp butter and olive oil. Sear chicken 3-4 minutes per side until golden. Transfer to a plate.
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Reduce heat to medium. Add 1 tbsp butter and 6 cloves minced garlic. Cook 1 minute until fragrant.
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Add white wine and scrape up browned bits from bottom of pan. Simmer 2 minutes. Add chicken broth, lemon juice, lemon zest, and red pepper flakes. Bring to simmer.
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Add rice and 4 cloves minced garlic to the skillet. Stir to coat. Add 2 cups chicken broth and stir. Bring to boil, reduce heat to low, cover, and simmer 15-18 minutes without lifting lid.
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Check rice—it should be tender. Nestle seared chicken back into rice. Cover and cook 3-4 minutes until chicken reaches 165°F.
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Remove from heat. Stir in remaining 1 tbsp butter, parmesan cheese, and fresh parsley. The rice should become creamy. Taste and adjust seasoning.
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Garnish with extra parsley, parmesan, and lemon wedges. Serve immediately.
