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Creamy Chicken Scampi Recipe – Easy Garlic Parmesan Rice Dinner for Cozy Nights

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This creamy chicken scampi combines golden, garlicky chicken cutlets with a rich parmesan rice base for the ultimate comfort food. Ready in under 45 minutes, it’s perfect for cozy weeknights and family gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb), sliced into thin cutlets
  • 1/2 cup all-purpose flour, for dredging
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 large garlic cloves, minced
  • 1/2 cup dry white wine (or chicken broth for alcohol-free)
  • Juice of 1 large lemon (about 2 tablespoons)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley (plus more to garnish)
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth (or vegetable broth)
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 cup heavy cream (or half-and-half)
  • Salt and pepper, to taste
  • Extra grated parmesan for serving (optional)
  • Additional parsley or chives (optional)
  • Lemon wedges (optional)

Instructions

  1. Pat chicken breasts dry and slice into thin cutlets (about 1/2-inch thick). Season both sides with salt and pepper.
  2. In a shallow bowl, combine flour with a pinch of salt and pepper. Dredge each chicken cutlet in the flour, shaking off excess.
  3. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add chicken cutlets in a single layer and cook for 3–4 minutes per side until golden and cooked through (internal temp should reach 165°F). Transfer to a plate and tent loosely with foil.
  4. In the same skillet, lower heat to medium. Add 4 minced garlic cloves and sauté for about 30 seconds until fragrant. Pour in white wine (or chicken broth), scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
  5. Stir in lemon juice, crushed red pepper flakes, and chopped parsley. Return chicken to the pan, turning to coat in the sauce. Simmer gently for 2–3 minutes. Remove from heat, keeping chicken warm in the sauce.
  6. While chicken cooks, melt 1 tablespoon butter in a medium saucepan over medium heat. Add 2 minced garlic cloves and stir until just golden (about 1 minute). Pour in rice and stir to coat, then add chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
  7. Remove rice from heat and fluff with a fork. Stir in parmesan cheese, heavy cream, and season with salt and pepper to taste. Rice should be creamy but not soupy—add a splash more broth if too thick.
  8. Spoon garlic parmesan rice onto plates. Top with chicken cutlets and drizzle scampi sauce over everything. Garnish with extra parmesan, parsley, and lemon wedges.

Notes

For gluten-free, use cornstarch or a gluten-free flour blend for dredging. Substitute chicken broth for wine for a kid-friendly version. Dairy-free options include vegan parmesan and coconut cream. Add veggies like spinach or asparagus for extra nutrition. Use freshly grated parmesan for best results. Leftovers keep well for 3 days and freeze up to 2 months.

Nutrition

Keywords: chicken scampi, creamy rice, garlic parmesan, comfort food, weeknight dinner, easy chicken recipe, family meal

Find it online: https://avabake.com/creamy-chicken-scampi-recipe-easy-garlic-parmesan-rice-dinner-for-cozy-nights/