If you came over on a Tuesday and asked what I make when everyone is a little hangry and I want applause without drama, I’d slide a skillet of chicken scampi onto the table with a big bowl of garlic parmesan rice. I learned this one the hard way, after a rainy grocery run where I grabbed parsley instead of cilantro and somehow it still worked. The sauce is lemony, buttery, garlicky, and the rice soaks it up like a friendly sponge. I once tried to plate it all fancy, then my cousin just scooped it into a big mug like soup and, honestly, that was the vibe.

Also, I know the title says Best Recipe for Chicken Scampi with Garlic Parmesan Rice. Sounds bold. But it’s become my back pocket dinner, and on second thought, that’s probably why I keep making it.

Why I reach for this on busy nights

I make this when I want bright flavor without a lot of fuss. The chicken gets seared, the sauce happens right in the same pan, and the rice is buttery with just enough garlic to smell like you tried. My family goes a bit bonkers for this because it tastes restauranty but uses pantry stuff. And if you’ve ever struggled with rice going clumpy, I did too, until I started letting it rest covered for ten minutes. That was a game changer, mate. I used to rush the butter step and regret it because the sauce split a little, but we live and learn.

What you’ll need, roughly speaking

1 pound chicken cutlets or thin sliced breasts. I sometimes use boneless thighs when I want extra juiciness.
1 teaspoon kosher salt, plus more to taste.
½ teaspoon black pepper.
½ teaspoon paprika, optional but nice color.
⅓ cup all purpose flour for a light dredge. Cornstarch works fine if you want a lighter crust.
2 tablespoons olive oil, plus a splash more if the pan looks dry.
3 tablespoons butter, divided.
5 cloves garlic, finely chopped. My grandmother always insisted on a specific brand of garlic press, but honestly any version works fine.
½ cup dry white wine or chicken stock if you don’t do wine.
Juice of 1 lemon, plus a few slices if you’re feeling fancy.
Red pepper flakes, a pinch or two.
A handful of chopped parsley.

For the garlic parmesan rice

1 cup or about 250g long grain white rice. Basmati is lovely, jasmine is fine too.
2 cups chicken stock or water. I sometimes use one cup stock and one cup water when I’m low on stock.
2 tablespoons butter.
2 to 3 cloves garlic, minced.
½ cup grated parmesan, plus extra for serving.
Salt to taste and a grind of pepper.

If you want a rice technique walkthrough, this one from The Kitchn is solid and calm: stovetop rice method. And for the pan sauce part, this Serious Eats guide has helped me not panic when things sizzle: pan sauce basics.

Let’s cook, casually precise

Make the rice first. Rinse the rice until the water runs mostly clear. Add rice and stock to a small pot with a pinch of salt. Bring to a gentle boil, cover, lower the heat, and simmer for about 12 minutes, or until the liquid is absorbed. Turn off the heat and let it sit covered for 10 minutes. Don’t peek, it matters.
While rice rests, melt 1 tablespoon butter in a tiny skillet. Add the minced garlic and cook on low for about a minute until fragrant. Stir this into the fluffed rice with parmesan and a little pepper. Taste and adjust salt. This is where I usually sneak a taste, purely for quality control.
Season the chicken with salt, pepper, and paprika. Lightly toss in flour to coat. Shake off the excess. Actually, I find it works better if you let it sit for 5 minutes so the flour hydrates a touch.
Heat a large skillet over medium high. Add olive oil and 1 tablespoon butter. When shimmering, add chicken in a single layer. Don’t overcrowd. Sear 3 to 4 minutes per side until golden and just cooked through. Remove to a warm plate. If you want to be precise, 160 to 165 F internal is perfect, but if you do not have a thermometer, press for firmness and look for clear juices.
Lower the heat to medium. Add the remaining tablespoon butter and the chopped garlic. Cook 30 to 45 seconds until fragrant, not brown. Add red pepper flakes. Splash in the wine or stock and scrape up the browned bits form the pan. Let it bubble for a minute to reduce slightly.
Stir in lemon juice and most of the parsley, then slide the chicken and any juices back in. Toss to coat. If the sauce looks thin, simmer a minute more. If it looks tight, add a spoon of water. Taste and season. It’s a simple sauce, its charm is brightness.
Serve the chicken over big spoonfuls of garlic parmesan rice. Spoon extra sauce on top. Add more parmesan because why not and finish with remaining parsley and a squeeze of lemon.

Little notes I learned the long way

Salt your rice water like you mean it. The parmesan is salty, sure, but rice needs its own baseline.
If your garlic wants to brown too fast, pull the pan off the heat for a few seconds. Residual heat is your friend.
Wine gives lovely aroma, but good stock plus a tiny splash of vinegar mimics the zip well.
I once tried adding cream to the sauce. It dulled the lemon and felt heavy. Not bad, just not scampi.

Variations I’ve actually tried

Chicken thighs version. Juicier, needs an extra minute per side. Tasty, slightly richer.
Shrimp scampi swap. Same sauce, cook shrimp 1 to 2 minutes per side. Lovely over the same rice.
Veggie add in. Thin strips of bell pepper or zucchini, quick saute after the chicken and before deglazing. Adds sweetness.
The one that didn’t work. Coconut milk in the rice. The dairy plus coconut plus parmesan fought each other. I’d skip that mash up.

Best Recipe for Chicken Scampi with Garlic Parmesan Rice

Gear I use, or how I fake it

Heavy skillet like cast iron. It sears well and holds heat. If you do not have one, any wide pan works if you give it time to preheat.
Small saucepan with a lid for rice. A clean dish towel under the lid can help absorb steam, but be careful with the flame.
Instant read thermometer is great for confidence. That said, you can go by feel once you’ve cooked this a few times.

Tiny detour. I used to collect wooden spoons. Then I realized I was choosing the same one every time, the one with the slightly wonky edge that fits the skillet curve just right. Tools are funny like that.

Storing leftovers

Keep chicken and rice in separate airtight containers in the fridge for up to 3 days. Reheat rice with a splash of water, cover, and warm gently. The sauce revives nicely with a spoon of water and low heat. You can freeze the chicken and sauce for a month or two, but the rice gets a bit dry. Though honestly, in my house it never lasts more than a day.

How we like to serve it

I pile the garlic parmesan rice in a shallow bowl, chicken on top, extra sauce everywhere, and a quick salad of cucumber and herbs on the side. My family tradition is a cheeky extra sprinkle of parmesan at the table. Warm bread if we’re feeling fancy. A wedge of lemon for anyone who wants it brighter.

Pro tips I learned by messing up

I once tried rushing the rice and lifted the lid early. It came out patchy and underdone. Leave it be, then fluff.
I over browned the garlic one time and the whole sauce tasted bitter. Low heat, short time, keep it pale.
I salted the chicken after dredging and the crust went patchy. Season first, dredge second.
Forgot to preheat the pan and the chicken stuck. Let the oil shimmer before you add anything.

FAQ from my inbox and group chats

Can I skip the wine
Yes. Use chicken stock with a teaspoon of white wine vinegar or a squeeze of lemon. You still get brightness.

Is this spicy
Only a little. Red pepper flakes are optional. Add more if you want a kick, or skip for kids.

Thighs or breasts
Both work. Thighs are forgiving and juicy. Breasts cook faster if thin. I tend to think thighs stay tender even if you loose track of time.

Can I make the rice in a rice cooker
Absolutely. Cook plain rice, then stir in butter, garlic, and parmesan at the end. Keep the lid on a few minutes to melt it all.

What if my sauce looks thin
Simmer it for a minute, or swirl in a cold pat of butter off heat. Or add a spoon of stock and let it reduce, oddly that balances it.

Do I have to dredge the chicken
No. It helps browning and gives the sauce a little body, but simply seasoned chicken works too.

Any brand recommendations
I like a decent parmesan you grate yourself, but pre grated is fine. For technique over brands, I like this clear explanation of pan sauces here: how to build a pan sauce.

If you want to nerd out on rice texture science, Bon Appetit has a readable piece on why resting helps, which made me feel less fussy and more smart: resting rice. All that said, make it once, taste, then tweak. That’s the fun part.

Best Recipe for Chicken Scampi with Garlic Parmesan Rice