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Close-up of golden-brown pan-seared chicken breast resting on creamy thick white parmesan rice, covered in a pale-yellow garlic cream sauce.
FL Recipes

Creamy Garlic Parmesan Chicken Scampi

Master this Creamy Garlic Parmesan Chicken Scampi featuring thick, golden-brown chicken breast chunks, sticky white parmesan rice, and a glossy, pale-yellow garlic cream sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 820
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs (680g) boneless skinless chicken breast Cut into thick chunks.
  • 2 tbsp (16g) all-purpose flour For dusting the chicken.
  • 0.5 tsp (3g) salt For seasoning the chicken.
  • 1 tbsp (15ml) olive oil For searing.
  • 1 cup (200g) white rice Arborio or short-grain preferred.
  • 2 cups (480ml) chicken broth For cooking the rice.
  • 0.5 cup (120ml) heavy cream To make the rice sticky and creamy.
  • 0.5 cup (45g) grated parmesan cheese Freshly grated.
  • 4 tbsp (60g) unsalted butter Divided (1 tbsp for chicken, 3 tbsp for sauce).
  • 4 cloves garlic Minced.
  • 0.5 cup (120ml) chicken broth To deglaze the pan.
  • 1 cup (240ml) heavy cream For the glossy sauce base.
  • 0.25 cup (15g) fresh green parsley Finely chopped, for garnish.
  • 1 tsp (2g) cracked black pepper Coarse flecks for garnish.

Equipment

  • 1 Large Cast-Iron Skillet Essential for creating a deeply browned, crispy crust on the chicken.
  • 1 Medium Saucepan Used for simmering the thick, creamy parmesan rice.

Method
 

Recipe Instructions
  1. In a medium saucepan, bring 2 cups (480ml) of chicken broth to a boil. Stir in 1 cup (200g) of white rice, reduce heat to low, cover, and simmer for 15 minutes. Uncover and stir in 1/2 cup (120ml) heavy cream and 1/2 cup (45g) parmesan cheese until thick and sticky. Cover and set aside.
  2. Pat the thick chicken breast chunks dry. Toss with 2 tbsp (16g) flour, 1/2 tsp (3g) salt, and 1/2 tsp (1g) pepper. Heat 1 tbsp (15ml) olive oil and 1 tbsp (15g) butter in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until a charred, crispy crust forms. Remove to a plate.
  3. Reduce skillet heat to medium-low. Melt the remaining 3 tbsp (45g) butter and scrape up the browned bits. Add 4 minced garlic cloves and sauté for 60 seconds. Pour in 1/2 cup (120ml) chicken broth and 1 cup (240ml) heavy cream. Simmer for 3-4 minutes until it forms a glossy, buttery pale-yellow sauce.
  4. Spoon the sticky white parmesan rice into a rustic bowl. Top with the golden-brown chicken chunks. Ladle the glossy garlic cream sauce heavily over the top so it pools at the edges. Garnish with finely chopped fresh parsley, grated parmesan, and coarse cracked black pepper.

Nutrition

Calories: 820kcalProtein: 45gFat: 54gFiber: 1g

Notes

Tip 1. Use room temperature heavy cream to prevent the pale-yellow sauce from breaking or separating.
Tip 2. Grate your parmesan cheese fresh from a block for the smoothest, most luxurious melt.
Keyword chicken scampi,Creamy Garlic Parmesan Chicken Scampi,garlic cream sauce,parmesan rice

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