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Whenever I want something garlicky, cheesy, and easy, creamy garlic parmesan rice with chicken scampi always saves my weeknight. It’s got a buttery, lemony kick that soaks into the rice, making it rich and packed with flavor. Even my pickiest family member never leaves a scrap behind.
This happened by accident when I was short on groceries and just tossed stuff together. Now it’s what I cook anytime friends swing by and I want something that looks impressive but feels simple.
Tasty Ingredients
- Long-grain white rice: Won’t turn sticky, stays light and fluffy
- Heavy cream: Gives a smooth, creamy texture to every bite
- Lemon: Use both the juice and zest for fresh flavor — go with unwaxed if you can
- Boneless skinless chicken breasts: Cut small so it cooks evenly and stays juicy
- Chicken broth: Packs in deep savory taste and keeps everything moist (low-sodium is great)
- Fresh parsley: Toss on at the end for color and freshness
- Garlic cloves: Fresh and minced gives you that warm aroma
- Italian seasoning: Adds layers of herby flavor — give your jar a sniff before using
- Grated Parmesan cheese: Sharp, nutty, and salty — for best results, buy a chunk and grate yourself
- Unsalted butter: Makes the whole thing rich and velvety
- Olive oil: Key for a flavorful chicken with a golden crust — fresh oil is best
- Crushed red pepper flakes: Optional, but gives a gentle heat
- Salt and black pepper: Don’t skimp, these bring out all the flavors
- Extra lemon wedges: Squeeze over your plate at the table for a burst of tang
Easy Step-by-Step Directions
- Finish with Garnishes:
- Scoop out the creamy rice, place the chicken right on top, sprinkle on fresh parsley, and add a lemon wedge for that final punch.
- Creamy Finale:
- Lid off, pour in the heavy cream and sprinkle in parmesan cheese. Give it a good stir to blend it all into creamy goodness.
- Let Rice Simmer:
- Pour in chicken broth, crank heat just until bubbling, then cover and reduce to low. Let it cook 18-20 minutes (don’t peek!) so the rice soaks up all that flavor.
- Toast the Rice:
- Pour the uncooked rice in and toss it around until every grain’s coated in garlicky mix. Let sizzle for a minute or two until it’s just a tiny bit see-through.
- Make Lemon Garlic Magic:
- Turn down to medium, add garlic, and stir for about half a minute until you smell it. Squeeze in lemon juice, add in zest, and scrape up all the tasty brown bits on the bottom.
- Cook and Brown Chicken:
- Slice chicken into bite-sized chunks and pat dry. Mix chicken with seasoning, salt, pepper, and red pepper flakes. Sizzle butter and oil in a big skillet on medium-high, toss in the chicken in one layer, let it brown for a few minutes, then flip and finish until it’s done. Set aside and keep covered so it stays juicy.
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It’s the parmesan melting into fresh, hot rice that does it for me—makes the whole dish silky. Last summer, my nieces tried out lemon zesting and ended up giggling over who made the longest peel. Little moments like that are why I love cooking.
Saving Leftovers
Let it cool completely before you stash it. Pop into a sealed container and refrigerate up to three days. Warm it slow on the stovetop, adding a splash of broth or cream if it gets stiff. Comes back creamier than most dishes—as long as you don’t nuke it high in the microwave.
Ingredient Swaps
No chicken breasts? Thighs work great and taste even richer. For extra creamy, swap in arborio rice or use brown rice but add extra broth and let it cook longer. Try basil or swap in chives instead of parsley for a fresh twist.
Serving Ideas
This is awesome on its own, but I love pairing it with asparagus or a crisp salad. If company’s coming, I serve garlic bread so nobody misses those cheesy bits. Add a drizzle more olive oil or give it a last dusting of parmesan, if you want more flavor.
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Where The Dish Comes From
Scampi is a classic Italian American invention, usually with shrimp. Here, chicken takes the spotlight with garlic, lemon, and butter, but the creamy rice makes it feel downright cozy. My grandma, old-school Italian, would’ve loved how it blends new style with old flavors.
Recipe FAQs
- → What kind of chicken is best for this dish?
For quick cooking and tender results, boneless skinless chicken breasts cut into small chunks work perfectly here.
- → How can I make the rice even richer?
Stirring in heavy cream and freshly grated Parmesan adds extra smoothness and deep flavor to the rice.
- → Can I tweak the spiciness to my liking?
Absolutely! The heat level is up to you—add more or less red chili flakes, or skip them if you prefer mild flavors.
- → What sides go well with this dish?
A fresh green salad or lightly steamed vegetables like green beans balance the richness of the dish beautifully.
- → Can I swap the herbs on top?
Sure! While parsley brings a fresh touch, basil or freshly chopped chives are great alternative garnishes.