Creamy Garlic Parmesan Chicken Scampi over Rice
Tender golden chicken bites simmered in a rich, buttery garlic Parmesan cream sauce with a kick of red pepper, served over fluffy white rice. A comforting, restaurant-style one-skillet dinner that comes together in about 30 minutes.
Equipment
- Large Skillet
- Cutting board and knife
Ingredients
- 1 1/2 lbs boneless skinless chicken breast cut into bite-sized pieces
- 2 tbsp olive oil
- 3 tbsp butter
- 5 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes to taste
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese freshly grated
- 2 tbsp fresh parsley chopped
- 4 cups cooked white rice for serving
Instructions
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken with the salt, pepper, paprika, and Italian seasoning, then sear in a single layer, turning, until golden and cooked through, a few minutes. Remove to a plate.
- Cook the Garlic: Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and red pepper flakes and cook about 1 minute, stirring, until fragrant (do not brown).
- Build the Sauce: Pour in the chicken broth, scraping up the browned bits, and simmer 1 to 2 minutes to reduce slightly. Stir in the heavy cream and bring to a gentle simmer.
- Add the Parmesan: Reduce the heat to low and gradually stir in the Parmesan until melted and the sauce is smooth and slightly thickened.
- Combine and Serve: Return the chicken and any juices to the skillet and stir to coat. Warm through 1 to 2 minutes. Spoon over cooked white rice, sprinkle with fresh parsley, and serve.
Notes
Note: the original source listed ingredients without written steps; these instructions follow standard chicken scampi technique. Don't overcook the chicken, since it finishes in the sauce. Grate the Parmesan fresh and add it gradually over low heat for a smooth sauce. Adjust red pepper flakes to taste. Loosen the sauce with broth or cream if needed. Delicious over pasta or mashed potatoes too. Store 3 to 4 days refrigerated; reheat gently; not recommended for freezing.