Introduction

Oh friend, let me tell you about a dinner that feels like a warm hug after a long day, but comes together faster than you might think. There’s just something so utterly comforting about juicy chicken swimming in a buttery, garlicky sauce, especially when it’s paired with rice that’s practically singing with garlic and Parmesan cheese. This Chicken Scampi with Garlic Parmesan Rice recipe is one of those weeknight heroes that you’ll come back to again and again. It’s simple, incredibly flavorful, and guaranteed to bring smiles around the table. Forget complicated steps; we’re keeping it easy, cozy, and delicious!

Why You’ll Love This Recipe

Fast: On the table in about 30 minutes, perfect for busy evenings.
Easy: Simple ingredients and straightforward steps mean anyone can make it.
Crowd-Pleasing: Butter, garlic, Parmesan, chicken… seriously, who doesn’t love this combo?!
Comforting: It’s the definition of cozy, delicious comfort food.

Ingredients

Gather your ingredients, friend! Here’s what you’ll need:

1 lb Chicken tenderloins: These cook up super fast! If you have chicken breasts, you can just slice them into similar-sized strips.
Salt and Pepper: Just your basic seasonings to make the chicken sing.
2 tbsp Olive oil: For getting that lovely golden sear on the chicken.
5/8 cup Fresh garlic, minced: Yes, that’s a generous amount! We’re making scampi and garlic rice, after all. Don’t be shy – fresh is best here!
1/2 tsp Garlic powder: Adds an extra layer of garlic goodness.
1/4 tsp Red pepper flakes: Just a little pinch to add a tiny warmth without making it spicy (you can add more if you like heat!).
1 stick Butter: Because butter makes everything better, especially scampi sauce and creamy rice!
1 1/2 cups White rice: Long-grain white rice works perfectly here.
3 1/2 cups Chicken broth: This is what cooks our rice and adds so much flavor.
1/2 tsp Salt: For seasoning the rice as it cooks.
1/2 cup Freshly grated Parmesan cheese: This is key for that amazing, creamy, cheesy rice finish. Freshly grated melts the best!

How to Make It

Let’s get cooking! You’ve got this.

First, pat your chicken tenderloins dry and season them generously all over with salt and pepper. This helps them get a nice sear and locks in flavor.
Heat the olive oil in a large skillet (one with a lid you can use later for the rice) over medium-high heat. Add the seasoned chicken and cook for about 3-4 minutes per side, just until they’re golden brown and cooked through. Don’t overcrowd the pan; cook in batches if needed. Once they’re done, remove the chicken from the skillet and set it aside on a plate.
Now, reduce the heat to medium and add the stick of butter to the same skillet. Let it melt.
Once the butter is melted, add the minced fresh garlic, garlic powder, and red pepper flakes. Stir frequently and cook for just about 1-2 minutes until the garlic is fragrant. Be careful not to burn the garlic!
Add the white rice to the skillet and stir it around with the garlic butter for about 1 minute, letting it toast slightly.
Pour in the chicken broth and add the 1/2 tsp of salt. Stir everything together, scraping up any delicious bits from the bottom of the pan.
Bring the liquid to a simmer, then immediately reduce the heat to low, cover the skillet tightly with the lid, and let it cook for about 15-20 minutes, or until the rice has absorbed most of the liquid and is tender. Avoid lifting the lid while it’s cooking!
Once the rice is cooked, turn off the heat. Fluff the rice gently with a fork. Stir in the freshly grated Parmesan cheese until it’s melted and makes the rice wonderfully creamy.
Nestle the cooked chicken tenderloins back into the skillet on top of the garlic Parmesan rice. Spoon some of that buttery garlic sauce over the chicken.
Serve immediately! I love to garnish with a little fresh parsley if I have it on hand.

Substitutions & Additions

Want to switch things up? Here are a few ideas:

Protein: Use shrimp instead of chicken for a classic shrimp scampi vibe! Cook the shrimp for just a few minutes until pink before adding the garlic. Chicken thighs cut into pieces would also work but will need a bit longer to cook.
Veggies: Stir in some spinach during the last few minutes of rice cooking, or sauté some broccoli florets or asparagus spears with the chicken.
Herbs: A sprinkle of fresh parsley or chives at the end adds brightness.
Spice: Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
Cheeses: If you don’t have Parmesan, Pecorino Romano would be a great substitute for the rice.

Tips for Success

A few pointers to make sure your dish is perfect:

Don’t Overcook the Chicken: Tenderloins cook quickly. Cook them just until they’re done to keep them juicy. They’ll warm up again when you add them back to the pan.
Watch the Garlic: Minced garlic can burn easily. Keep the heat medium and stir constantly when you add it to the butter. Burnt garlic tastes bitter!
Let the Rice Steam: Once you put the lid on, resist the urge to peek! Letting the rice steam undisturbed is key to getting it perfectly cooked and fluffy.
Fresh Parmesan is King: Pre-shredded Parmesan has additives that prevent it from melting smoothly. Grating it yourself makes a huge difference in the creaminess of the rice.

How to Store It

If you’re lucky enough to have leftovers (which doesn’t happen often in my house!), here’s how to keep them:

Let the dish cool completely.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat, gently warm in a skillet over medium heat or in the microwave. You might want to add a splash of extra chicken broth or water when reheating the rice if it seems a little dry.

FAQs

Got questions? I’ve got answers!

Can I use pre-minced garlic? While fresh is best for flavor, you can use jarred minced garlic in a pinch. Just be aware the flavor might not be quite as vibrant.
Can I make the rice ahead of time? You could cook the rice and make the chicken scampi separately, then combine them when ready to serve. However, cooking the rice in the scampi pan with the broth and garlic butter really infuses it with flavor, which is part of the magic of this recipe!
What if my rice isn’t cooked after 20 minutes? Check if the lid was on tight. If there’s still liquid, cover and cook for a few more minutes. If it seems dry but still hard, you can add a tablespoon or two of extra hot broth or water, cover, and let it steam for a few more minutes off the heat.

Easy One-Pan Chicken Scampi with Creamy Garlic Parmesan Rice

A comforting and simple weeknight dinner featuring juicy chicken in a buttery garlic sauce, served over creamy garlic Parmesan rice, all made in one pan.

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Prep Time 10

Cook Time 18

Equipment

Large skillet with a lid

Ingredients

Zutaten

1 lb Chicken tenderloins Or chicken breasts sliced into similar-sized strips
Salt for seasoning chicken
Pepper for seasoning chicken
2 tbsp Olive oil
0.625 cup Fresh garlic minced
0.5 tsp Garlic powder
0.25 tsp Red pepper flakes
1 stick Butter
1.5 cups White rice Long-grain works perfectly here
3.5 cups Chicken broth
0.5 tsp Salt For seasoning the rice
0.5 cup Freshly grated Parmesan cheese

Instructions

First, pat your chicken tenderloins dry and season them generously all over with salt and pepper. This helps them get a nice sear and locks in flavor.
Heat the olive oil in a large skillet (one with a lid you can use later for the rice) over medium-high heat. Add the seasoned chicken and cook for about 3-4 minutes per side, just until they're golden brown and cooked through. Don't overcrowd the pan; cook in batches if needed. Once they're done, remove the chicken from the skillet and set it aside on a plate.
Now, reduce the heat to medium and add the stick of butter to the same skillet. Let it melt.
Once the butter is melted, add the minced fresh garlic, garlic powder, and red pepper flakes. Stir frequently and cook for just about 1-2 minutes until the garlic is fragrant. Be careful not to burn the garlic!
Add the white rice to the skillet and stir it around with the garlic butter for about 1 minute, letting it toast slightly.
Pour in the chicken broth and add the 1/2 tsp of salt. Stir everything together, scraping up any delicious bits from the bottom of the pan.
Bring the liquid to a simmer, then immediately reduce the heat to low, cover the skillet tightly with the lid, and let it cook for about 15-20 minutes, or until the rice has absorbed most of the liquid and is tender. Avoid lifting the lid while it's cooking!
Once the rice is cooked, turn off the heat. Fluff the rice gently with a fork. Stir in the freshly grated Parmesan cheese until it's melted and makes the rice wonderfully creamy.
Nestle the cooked chicken tenderloins back into the skillet on top of the garlic Parmesan rice. Spoon some of that buttery garlic sauce over the chicken.
Serve immediately! I love to garnish with a little fresh parsley if I have it on hand.

Notes

Tips for Success:
- Don't Overcook the Chicken: Tenderloins cook quickly. Cook them just until they're done to keep them juicy. They'll warm up again when you add them back to the pan.
- Watch the Garlic: Minced garlic can burn easily. Keep the heat medium and stir constantly when you add it to the butter. Burnt garlic tastes bitter!
- Let the Rice Steam: Once you put the lid on, resist the urge to peek! Letting the rice steam undisturbed is key to getting it perfectly cooked and fluffy.
- Fresh Parmesan is King: Pre-shredded Parmesan has additives that prevent it from melting smoothly. Grating it yourself makes a huge difference in the creaminess of the rice.

Storage:
- Let the dish cool completely.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, gently warm in a skillet over medium heat or in the microwave. You might want to add a splash of extra chicken broth or water when reheating the rice if it seems a little dry.