This creamy garlic rice dish with tender, seared chicken is a comforting, one-skillet meal that’s full of bold, savory flavors. The rice is rich and cheesy, with just the right amount of heat and herbs to make it irresistibly satisfying.

Chicken Scampi Creamy Garlic Rice

Why You’ll Love This Recipe

I love how this recipe delivers restaurant-quality flavor using simple pantry staples. It all comes together in one pan, making cleanup easy and fast. The chicken is perfectly seasoned, the rice is rich and garlicky, and everything is tied together with a silky, flavorful sauce. It’s a reliable go-to for a cozy dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Scampi:

450 g chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes
1 teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons minced garlic
½ cup chicken broth
1 tablespoon fresh lemon juice

For the Garlic Parmesan Rice:

1½ cups uncooked long-grain white rice
3 cups chicken broth
½ teaspoon salt
½ cup freshly grated Parmesan cheese
Chopped fresh parsley for garnish

Directions

Cook the chicken: I start by seasoning the chicken with Italian seasoning, salt, and pepper. Then I heat olive oil in a skillet over medium heat and sear the chicken pieces until they’re golden and fully cooked. I remove them from the skillet and set them aside.
Make the sauce: In the same skillet, I melt the butter and sauté the garlic and crushed red pepper flakes until fragrant. I pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom. I let it simmer for a few minutes to concentrate the flavors.
Toast the rice: I stir the uncooked rice into the skillet to toast it lightly and coat it with the garlicky butter mixture.
Simmer the rice: I add the remaining chicken broth and salt, bring everything to a gentle boil, then cover and simmer over low heat for about 20 minutes, or until the rice is tender and the liquid is absorbed.
Finish it off: I stir in the Parmesan cheese to make the rice creamy. Then I return the cooked chicken to the skillet, letting it sit for a few minutes so the flavors combine.
Garnish and serve: I top it off with chopped parsley and serve it warm.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Creamier rice: I sometimes stir in a splash of milk or cream with the Parmesan for an extra creamy texture.
Add veggies: I like adding baby spinach or peas to the rice during the last few minutes of cooking.
Spice it up: To make it spicier, I increase the crushed red pepper flakes or add a pinch of cayenne.
Try with shrimp: This works beautifully with shrimp instead of chicken—just cook the shrimp separately and add them in at the end.
Use brown rice: I’ve also made this with brown rice, but I adjust the cooking time and liquid since it takes longer to cook.

Storage/reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat it gently on the stove or in the microwave with a splash of chicken broth to keep the rice moist.
Freezing: I don’t usually freeze this dish, as the rice texture changes, but it can be frozen in a pinch and reheated slowly with added broth.

FAQs

Can I make this ahead of time?

Yes, I sometimes make the rice and chicken ahead and store them separately. When ready to serve, I reheat everything in one pan with a splash of broth.

Is there a substitute for Parmesan cheese?

If I’m out of Parmesan, I’ll use Pecorino Romano or even a bit of shredded mozzarella for creaminess. The flavor will change slightly but still be delicious.

What can I use instead of lemon juice?

I’ve used a splash of vinegar (like white wine vinegar or apple cider vinegar) in place of lemon juice, and it works well to add brightness to the dish.

How do I know when the chicken is done?

I cook the chicken until it’s golden on the outside and no longer pink inside. It should reach an internal temperature of 75°C (165°F).

Can I use leftover cooked chicken?

Yes, when I have leftover cooked chicken, I skip the searing step and stir it into the rice at the end to warm it through.

Conclusion

I love how this Chicken Scampi Creamy Garlic Rice feels both comforting and fresh. It’s a dish I reach for when I want something satisfying without a ton of fuss. The creamy rice, flavorful chicken, and zesty garlic sauce make it a favorite in my kitchen—and I think it will be in yours too.