Succulent Chicken Scampi Garlic Rice

I whip up this filling Chicken Scampi with Garlic Parmesan Rice whenever I want to impress my family without spending hours in the kitchen. The mix of garlicky chicken and rich, cheese-loaded rice makes a meal that could pass for takeout from our favorite Italian spot, but tastes way better.

I came up with this dish while trying to copy the scampi I always order at our local Italian place. What began as a kitchen experiment has turned into something my husband asks for every week—it's now our unofficial start-to-the-week tradition.

Ingredients

For the Chicken Scampi

• Boneless skinless chicken breasts: Cut them into thin strips so they cook fast and evenly
• Butter and olive oil: This duo stops the butter from burning while adding amazing taste
• Fresh garlic cloves: They give that true scampi flavor you just can't get from powder
• Yellow and red bell peppers: They bring natural sweetness and bright colors to your plate
• Italian seasoning: This herb mix works perfectly with the garlic notes
• Crushed red pepper flakes: They add just enough kick to cut through the buttery sauce
• Fresh lemon juice: It wakes up all the flavors and balances the richness

For the Garlic Parmesan Rice

• Long grain white rice: The grains stay separate and don't clump together
• Chicken broth: It packs the rice with flavor right from the start
• Parmesan cheese: Gives a nutty, salty kick that makes the rice extra special
• Fresh parsley: Adds a pop of green and fresh flavor against the creamy rice

Step-by-Step Instructions

Begin with the Garlic Parmesan Rice:

Grab a medium pot and melt some butter over medium heat until it starts to bubble but stays light in color. Throw in your minced garlic and stir it around for half a minute, keeping it moving so it doesn't burn. You'll smell it getting fragrant. Next, dump in your rice and keep stirring for about 2 minutes until you notice the grains getting slightly see-through at the edges. Don't skip this toasting part—it's what gives your rice amazing flavor.

Cook the Rice:

Now pour your chicken broth over the rice mix and let it come to a proper boil. Turn the heat way down to keep just a tiny simmer going. Put the lid on tight and leave it alone for 18-20 minutes. Don't peek! The steam needs to stay trapped inside. You'll know it's done when you see tiny holes on top and all the liquid is gone.

Complete the Rice:

Take the pot off the heat but keep the lid on for another 5 minutes. This lets all the moisture spread evenly. Then take off the lid and gently fluff everything with a fork. Mix in your Parmesan while the rice is still hot enough to melt it. Add a bit of salt and pepper if needed, but go easy since both the broth and cheese already have salt. Cover it again to keep it warm while you handle the chicken.

Cook the Chicken:

While your rice is doing its thing, warm up olive oil and butter in a big skillet over medium-high heat until the butter melts. Lay your chicken strips flat in the pan without crowding them so they get nice and brown. Sprinkle them with salt, pepper, and Italian seasoning. Let them cook without touching for 2 minutes, then flip and give them another 2-3 minutes until they're golden outside and fully cooked but still juicy inside. They should hit 165°F internally.

Cook the Veggies:

Turn the heat down to medium and toss in your minced garlic and both colors of peppers with the chicken. Add red pepper flakes if you want some heat. Stir everything around for 3-4 minutes until the peppers soften slightly but still have some crunch to them. The garlic should turn golden but not dark brown or it'll taste bitter.

Create the Scampi Sauce:

Squeeze fresh lemon juice all over everything in the pan. Toss it all together—the juice will mix with the butter and chicken drippings to make a light, tasty sauce. Give it a taste and add more salt, pepper, or lemon if it needs it.

Put It All Together:

Scoop plenty of your garlic Parmesan rice onto each plate to make a base. Top it with your chicken scampi mix, making sure to get all those peppers and every drop of the pan sauce. Sprinkle some fresh parsley on top and maybe a bit more Parmesan if you want. Serve it right away while everything's hot.

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What really makes this dish pop is using garlic twice—in both the rice and the chicken. My Italian grandma taught me that fresh, good-quality garlic changes everything, and I still use her old wooden garlic press whenever I make this. The smell always reminds me of her Sunday dinners when she'd make scampi for birthdays and holidays.

Make-Ahead Tips

You can slice the chicken and chop all the veggies a day before and keep them in separate containers in your fridge. This cuts your cooking time almost in half when you're ready to make dinner.

If you're into meal prepping, make the whole dish and divide it into single-serving containers. It'll stay good in the fridge for up to 3 days. When reheating, add a splash of water or broth to bring the sauce back to life.

Ingredient Substitutions

This dish is super flexible. Chicken thighs work great instead of breasts and actually add more flavor, though they'll need a few extra minutes to cook through. Any color bell peppers will do just fine—green ones give a slightly different, sharper taste.

If you're watching carbs, try cauliflower rice instead. Just use way less liquid (about 1/4 cup) and only cook it for 5 minutes till it's tender. The Parmesan still works its magic to make it creamy and delicious.

Serving Suggestions

This dish stands on its own, but a simple green salad with lemon dressing makes the perfect partner. If you're extra hungry, some crusty garlic bread helps soak up all those amazing pan juices.

When you're having friends over, this makes a knockout main dish. You can prep everything ahead and just finish cooking the chicken part right before dinner, so you're not stuck in the kitchen while everyone else is having fun.

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Common Recipe Questions

→ Can I swap chicken for something else?

Sure, try shrimp for a classic scampi feel. Just remember it cooks faster than chicken.

→ Which rice should I pick?

Long-grain white rice works great, but try brown rice or riced cauliflower if you want something healthier.

→ How do I make it more or less spicy?

Skip the red pepper flakes if you don't like heat. Want it spicier? Just toss in a bit more while cooking.

→ Is it okay to make this earlier?

You can cook the chicken and rice parts ahead. Just warm them up and mix together when you're ready to eat.

→ What if I want more lemon taste?

Squeeze in extra fresh lemon at the end of cooking, or put lemon wedges on the side for everyone to add their own.