Chicken Scampi Creamy Garlic Rice

Chicken scampi creamy garlic rice is a flavorful, comforting one-pan dish that brings together tender chicken, a silky garlic cream sauce, and rich, buttery rice. Inspired by the bold flavors of classic scampi—with garlic, herbs, and a touch of lemon—this version skips the pasta and delivers all the goodness over creamy rice that I can’t get enough of.

Why You’ll Love This Recipe

I love how this dish blends simple, familiar ingredients into something luxurious and satisfying. The chicken stays juicy, the garlic-infused cream sauce is velvety and savory, and the rice soaks up all the flavor like a sponge. It’s quick enough for a weeknight dinner but delicious enough to serve to guests. And I only need one skillet, which means easy cleanup too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into strips

• Olive oil and unsalted butter

• Garlic, minced

• Chicken broth

• Heavy cream

• Cooked white rice (jasmine or long grain works best)

• Parmesan cheese, grated

• Lemon juice

• Italian seasoning

• Salt and black pepper

• Optional: chopped parsley or red pepper flakes for garnish

Directions

1. I season the chicken strips with salt, pepper, and a pinch of Italian seasoning.

2. In a large skillet, I heat olive oil and butter over medium heat. I sear the chicken until golden brown and cooked through, then remove it from the pan and set it aside.

3. In the same skillet, I melt a bit more butter and sauté the minced garlic until fragrant—about 30 seconds.

4. I pour in the chicken broth and lemon juice, scraping up any browned bits from the pan. I let it simmer for a couple of minutes to reduce slightly.

5. I stir in the heavy cream and Parmesan cheese, letting the sauce thicken for 2–3 minutes.

6. I add the cooked rice to the skillet, stirring until fully coated in the creamy sauce. Then I return the chicken to the pan and mix everything together.

7. I let it simmer gently for another 2–3 minutes until everything is heated through and creamy.

8. I finish with a sprinkle of parsley or red pepper flakes and serve hot.

Servings and timing

This recipe makes about 4 servings and takes approximately 30–35 minutes total—15 minutes to prep and 20 minutes to cook.

Variations

I sometimes add sautéed mushrooms, spinach, or sun-dried tomatoes for more depth. If I want a lighter version, I swap the heavy cream for half-and-half or evaporated milk. For extra richness, I stir in a spoonful of cream cheese or a handful of mozzarella.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of broth or cream to loosen the sauce. It can also be microwaved in short bursts, stirred occasionally to prevent drying out.

FAQs

Can I use uncooked rice in this recipe?

Not in this version—I use pre-cooked rice to keep the timing quick. If I want to cook rice from scratch, I prepare it separately before starting the scampi sauce.

Can I make this dish ahead?

Yes, I often make it a day ahead and reheat it with a bit of added cream or broth. The flavors develop even more overnight.

What’s the best chicken to use?

I use boneless chicken breasts for a leaner version, but thighs give a juicier, more flavorful result.

Can I add shrimp instead of chicken?

Absolutely. I’ve made this with shrimp scampi-style—just cook the shrimp quickly and toss them in at the end.

Is this spicy?

Not by default, but I love adding a pinch of red pepper flakes for a gentle kick.

Conclusion

Chicken scampi creamy garlic rice is a cozy, flavor-packed dish that combines everything I love: tender chicken, rich sauce, and garlicky goodness all over creamy rice. It’s the perfect comfort food that feels both indulgent and simple. Whether I’m cooking for my family or just myself, this recipe always hits the spot.