Name: Chicken Scampi with Garlic Parmesan Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breasts, sliced into thin strips; 2 tbsp olive oil; 2 tbsp butter; 4 cloves garlic, minced; 1 small red bell pepper, thinly sliced; 1 small yellow bell pepper, thinly sliced; 1 tsp Italian seasoning; ¼ tsp crushed red pepper flakes (optional); Salt and black pepper, to taste; 1 tbsp fresh lemon juice; 2 tbsp chopped fresh parsley (for garnish); 1 tbsp butter; 2 cloves garlic, minced; 1 cup long grain white rice; 2 ¼ cups low-sodium chicken broth; ½ cup grated Parmesan cheese; Salt and pepper, to taste; Fresh parsley (optional, for garnish)

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This Chicken Scampi with Garlic Parmesan Rice is everything I love about a comforting meal: juicy strips of chicken, bold garlic flavor, colorful bell peppers, and creamy Parmesan rice that pulls it all together. It’s a one-skillet-style dish that's as pleasing to the eye as it is to the taste buds, and it never fails to impress at the dinner table.

Chicken Scampi with Garlic Parmesan Rice

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Scampi:

1 ½ pounds boneless, skinless chicken breasts, sliced into thin strips

2 tablespoons olive oil

2 tablespoons butter

4 cloves garlic, minced

1 small red bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

1 teaspoon Italian seasoning

¼ teaspoon crushed red pepper flakes (optional)

Salt and black pepper to taste

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley (for garnish)

For the Garlic Parmesan Rice:

1 tablespoon butter

2 cloves garlic, minced

1 cup long grain white rice

2 ¼ cups chicken broth (low-sodium preferred)

½ cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley (optional, for garnish)

Directions

Prepare the Garlic Parmesan Rice:

I start by melting butter in a medium saucepan over medium heat. I add the garlic and sauté it for about 30 seconds until it's fragrant. Then, I stir in the rice and let it toast for a minute or two.

Simmer the Rice:

Next, I pour in the chicken broth and bring everything to a boil. I reduce the heat, cover the pan, and let the rice simmer for 18–20 minutes until it's tender and the liquid is absorbed.

Finish the Rice:

Once it's cooked, I stir in the Parmesan cheese and season it with salt and pepper. I keep it covered to stay warm while I prepare the chicken.

Cook the Chicken:

While the rice is simmering, I heat the olive oil and butter in a large skillet over medium-high heat. I add the chicken strips and season them with salt, pepper, and Italian seasoning. I let them cook for about 4–5 minutes until they're golden brown and cooked through.

Add Garlic and Peppers:

Then I toss in the garlic, red and yellow bell peppers, and a pinch of red pepper flakes. I cook everything for another 3–4 minutes until the peppers are soft and the garlic is aromatic.

Finish the Scampi:

I squeeze in the fresh lemon juice and toss everything well to combine. I always taste and adjust the seasoning at this point.

Serve:

To serve, I spoon the creamy Parmesan rice onto plates and top it with the vibrant chicken scampi. I finish it off with a sprinkle of fresh parsley and maybe a bit more Parmesan if I'm feeling indulgent.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories per Serving: 560 kcal

Variations

I sometimes swap chicken for shrimp to make a seafood version.

For extra richness, I stir a splash of cream into the rice before serving.

If I’m craving more veggies, I add spinach or zucchini during the sauté step.

I can use brown rice or quinoa for a whole grain version—just adjust the cooking time.

A sprinkle of chili flakes gives it a bit of heat, which I love on colder days.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I add a splash of chicken broth or water to keep the rice moist and warm it on the stovetop or in the microwave until heated through. It also reheats well in a skillet over medium heat.

FAQs

How can I make this recipe dairy-free?

I replace the butter with olive oil and skip the Parmesan or use a dairy-free cheese alternative.

Can I make the rice in advance?

Yes, I sometimes make the rice a day ahead and reheat it with a bit of broth to loosen it up before serving.

What’s the best way to slice the chicken for this recipe?

I slice it thinly against the grain for quick, even cooking and a tender bite.

Can I use other types of peppers?

Absolutely. I’ve used green and orange bell peppers too—it adds nice variety and color.

Is this dish freezer-friendly?

I don’t recommend freezing the rice, as the texture changes, but the chicken scampi itself freezes well for up to 2 months.

Conclusion

This Chicken Scampi with Garlic Parmesan Rice is the kind of dish I turn to when I want something hearty, flavorful, and reliable. It’s got the comfort of a home-cooked meal with enough flair to make dinner feel special. Whether I’m feeding the family or just cooking for myself, it always hits the spot.

Recipe:

Chicken Scampi with Garlic Parmesan Rice

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings

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Description

This Chicken Scampi with Garlic Parmesan Rice is a quick and flavorful one-skillet dinner that’s perfect for busy weeknights or casual entertaining. Juicy chicken strips, sautéed bell peppers, a zesty garlic butter sauce, and creamy Parmesan rice come together in under 40 minutes. With bold flavors, vibrant colors, and comforting textures, this recipe delivers restaurant-quality results at home.

Instructions

Prepare the Rice:
In a medium saucepan, melt butter over medium heat. Add garlic and sauté for 30 seconds. Stir in rice and toast for 1–2 minutes.
Simmer the Rice:
Add chicken broth, bring to a boil, then reduce heat and cover. Simmer for 18–20 minutes until rice is tender and broth is absorbed.
Finish the Rice:
Stir in Parmesan cheese, season with salt and pepper. Cover to keep warm.
Cook the Chicken:
In a large skillet, heat olive oil and butter over medium-high. Add chicken, season with salt, pepper, and Italian seasoning. Cook 4–5 minutes until golden and cooked through.
Add Garlic and Peppers:
Add garlic, sliced bell peppers, and red pepper flakes (if using). Cook for 3–4 minutes until peppers soften.
Finish the Scampi:
Add lemon juice and toss to combine. Adjust seasoning if needed.
Serve:
Plate the Parmesan rice, top with chicken scampi, and garnish with parsley and extra Parmesan if desired.