Description
This irresistible Chicken Scampi with Creamy Garlic Parmesan Rice is a delicious, comforting dish featuring tender seared chicken paired with creamy, flavorful rice infused with garlic, Parmesan, and herbs. Perfect for a hearty weeknight dinner, this recipe balances savory and creamy elements with a touch of spice, all prepared in one skillet for easy clean-up.
Ingredients
Scale
Chicken
- 1.5 lbs Chicken breast or tenderloins (swap with turkey or firm tofu for a lighter option)
- 1 tbsp Olive oil (vegetable oil can be used for a more neutral flavor)
- 1 tbsp Butter (substitute with more olive oil for a dairy-free version)
- 1 tsp Italian seasoning (fresh herbs can replace it for extra freshness)
- 0.5 tsp Salt (tailor to your taste)
- 0.5 tsp Black pepper (tailor to your taste)
Rice and Sauce
- 1 cup Long-grain white rice (brown rice is an option – just adjust broth and cooking time)
- 4 cloves Garlic, minced (fresh is best for maximum impact)
- 2 cups Chicken broth (vegetable broth works if you’re going for veggie-friendly)
- 1 cup Heavy cream (can be swapped with half-and-half or a non-dairy cream)
- 1 cup Grated Parmesan cheese (consider nutritional yeast for a vegan twist)
- 0.25 tsp Red pepper flakes (optional; keep it out for milder taste)
- 2 tbsp Fresh parsley, chopped (cilantro or basil also work beautifully)
Instructions
- Prepare the Chicken: Pat the chicken dry and season all sides evenly with salt, black pepper, and Italian seasoning. This enhances the flavor profile and prepares the chicken for a good sear.
- Heat the Skillet: Warm the olive oil and butter together in a large skillet over medium heat until melted and shimmering, ensuring an even cooking surface.
- Sear the Chicken: Place the seasoned chicken in the skillet. Cook undisturbed for about 4 minutes until the bottom is golden brown and crusted. Flip the chicken and cook for another 3 minutes, ensuring it is cooked through. Remove the chicken and set aside on a plate.
- Sauté the Garlic: Using the same skillet with leftover juices, add the minced garlic and sauté for approximately 1 minute until fragrant and aromatic, taking care not to burn it.
- Toast the Rice: Add the white rice to the skillet and stir it well to coat every grain with the garlic and oil mixture. Toast the rice for 1 to 2 minutes, stirring frequently to enhance its nutty flavor.
- Cook the Rice: Pour in the chicken broth and bring the mixture to a gentle simmer. Cover the skillet with a lid and let it cook for 15 to 20 minutes, or until the rice absorbs all the liquid and is tender.
- Create the Creamy Sauce: Stir in the heavy cream and grated Parmesan cheese into the cooked rice until the sauce becomes rich and creamy. This step brings luscious texture and flavor to the dish.
- Combine Chicken and Rice: Nestle the cooked chicken back into the skillet on top of the creamy rice. Cover and let it rest for 2 to 3 minutes to allow the flavors to meld and the chicken to warm through.
- Garnish and Serve: Sprinkle the chopped fresh parsley and, if desired, red pepper flakes over the dish for a fresh herbal note and a hint of heat. Serve immediately while hot for best taste and texture.
Notes
- You can substitute chicken breast with turkey or firm tofu for a lighter or vegetarian version.
- For dairy-free versions, replace butter with olive oil and use non-dairy cream alternatives in place of heavy cream and Parmesan.
- Use fresh herbs instead of Italian seasoning for a fresher flavor.
- Brown rice can be used but requires more broth and longer cooking time.
- Adjust salt and pepper to taste throughout the cooking process.
- Omit red pepper flakes to keep the dish mild, or add extra for more heat.
