Creamy Garlic Parmesan Chicken

You won't believe how easy it is to whip up this crowd-pleasing chicken scampi alongside ultra-creamy garlic Parmesan rice. Juicy chicken soaks up a zesty buttery sauce, then cozies up with cheesy rice. The whole thing feels like a treat, but honestly, you'll have dinner ready in a flash.

I cooked this for the first time trying to make my husband's favorite from a local spot. It hit the mark right away. Now he asks for it twice a month, and it’s our secret weapon when friends come over—they always want the how-to.

Ingredients

• Fresh parsley: adds color on top and a fresh green flavor
• Parmesan cheese: shred your own because it melts best and packs more flavor
• Long grain white rice: cooks up fluffy and holds onto all the good stuff
• Unsalted butter: makes the sauce rich and super silky
• White wine: totally optional, but it gives the sauce a fancy kick
• Lemon juice: gives your dish a tangy lift that cuts through the butter
• Fresh garlic: the key flavor, giving everything that classic scampi vibe
• Boneless skinless chicken breasts: sliced thin so they cook fast and soak up flavors

Step-by-Step Instructions

Plate and Chow Down:

Start by scooping some creamy rice onto your plates. Stack those juicy chicken slices right on top. Spoon more bright sauce over everything, then let some chopped parsley shower down over the whole thing.

Mix in the Parmesan:

Pull the rice off the heat and leave the lid on for five minutes. Fluff it with a fork. Stir in the Parmesan while it’s still hot so it melts and blends into that creamy rice.

Get the Rice Going:

Grab another pot, toss in your rice, broth, and a bit of crushed garlic. Crank up the heat until it’s boiling, then click it down low, cover tight, and let it cook for about 15-20 minutes. Hands off until the liquid vanishes and the rice is soft.

Finish the Sauce Up:

Drop in your butter and swirl the pan gently so it melts right into the simmered sauce. Toss the chicken back into the pan, turning it in the sauce till everything’s glossy and good.

Make the Scampi Sauce:

Pour in your broth, lemon juice, and wine if you’re feeling it. Scrape up any yummy brown bits at the bottom. Let it bubble for a few minutes till it’s a bit thicker and more intense.

Sauté the Chicken:

Slick your skillet with olive oil and get it hot. Add your seasoned chicken pieces without stacking them, cooking a few minutes each side till you see that beautiful golden color. Double-check that the chicken’s cooked through (165°F), then move it to a plate and cover to keep warm.

Season up the Chicken:

Sprinkle both sides of the chicken strips with plenty of salt and pepper. Try to keep them about the same thickness so they cook evenly. Setting up flavors here sets up a tasty meal.

Start the Sauce Base:

Using the same pan, toss in your chopped garlic right into what's left of the oil and chicken bits. Stir it nonstop for just a minute—you want it smelling awesome but not turning brown.[/dd>

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I'm telling you, lemon is the key here. Once, I skipped it—and it just tasted flat. The pop of citrus cuts through all the butter and melts into the cheese for a fresh boost. My grandma always said lemon makes any dish sing, and this meal shows she knew her stuff.

Make Ahead Choices

You can totally get a head start on this one. Slice the chicken and let it marinate in olive oil, garlic, and lemon juice overnight if you want. Prep the rice ahead, stick it in the fridge, then warm it up with a little broth and finish with Parmesan before you eat. Got leftovers? This dish holds up in the fridge for up to three days—great for nights when you’re slammed.

Easy Swaps

No wine? No big deal—just use more chicken broth and add a splash of white wine vinegar or an extra squeeze of lemon. Chicken thighs work great, too, but give them some extra time to cook. Brown rice is awesome for swapping, just be ready to cook it for around 45 minutes. If you want to keep it lighter, use half the butter with more broth and try some part-skim mozzarella mixed in with the Parmesan.

Serving Ideas

Dip in with some crusty garlic bread so you don’t miss a drop of that sauce. Want something greener? Throw together a quick salad with arugula and a lemony dressing. Pour yourself a chilled Pinot Grigio or Sauvignon Blanc to go with those bright flavors. For a restaurant vibe, serve extra warm sauce at the table for everyone to spoon over their plates.

Frequently Asked Questions

→ Can I swap chicken breasts for thighs?

Absolutely! Thighs, especially boneless and skinless, are a great alternative. They’re flavorful and juicy, too. Just slice them evenly and give them an extra minute or so to cook through.

→ What can replace white wine in this recipe?

You don’t need wine if you prefer something else! Use chicken broth and mix in a splash of white wine vinegar or lemon juice for that same tangy balance.

→ How do I know if the chicken is cooked perfectly?

Cooked chicken will hit 165°F (74°C) on a food thermometer. Look for golden brown outside and no trace of pink inside. With thin strips, each side usually takes 3-4 minutes.

→ Can I prep this meal ahead of time?

It’s best fresh, but you can prepare parts in advance. Store cooked chicken and sauce in the fridge for 1 day, warming it gently later. Rice stays good for 2-3 days—just reheat with a splash of liquid for moisture.

→ Which veggies go nicely with this?

Try roasted asparagus, broccoli, or sautéed spinach. A light green salad with vinaigrette is also great to balance out the richness in the dish.

→ What if I want more lemony flavor?

For extra zing, mix in an additional tablespoon of lemon juice or a teaspoon or two of fresh lemon zest. You can also serve it with lemon wedges for easy adjustments at the table!