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A beautiful white plate showcasing a serving of lemon garlic chicken and rice. The chicken is golden brown, and the dish is garnished with finely chopped parsley, highlighting the easy chicken scampi recipe.

Chicken Scampi with Rice: A 30-Minute Weeknight Delight

This Chicken Scampi with Rice is a one-pan wonder ready in under 30 minutes! Tender chicken and fluffy rice are coated in a vibrant lemon, garlic, and white wine butter sauce for an easy, elegant weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter divided
  • 1 tbsp olive oil
  • 6 cloves garlic minced
  • 1/4 cup dry white wine like Pinot Grigio or Sauvignon Blanc
  • 2.5 cups chicken broth
  • 1 cup long-grain white rice uncooked
  • 1/4 cup lemon juice freshly squeezed
  • 1 tbsp lemon zest
  • 1/4 cup fresh parsley chopped
  • 1/4 tsp red pepper flakes optional

Equipment

  • 1 Large Skillet or Dutch Oven
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. In a shallow bowl, combine the flour, salt, and pepper. Toss the chicken pieces in the flour mixture until they are lightly coated.
  2. In a large, deep skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken in a single layer and cook for 2-3 minutes per side until golden brown. Remove chicken from the skillet and set aside.
  3. Reduce heat to medium, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes (if using). Cook for 30-60 seconds until fragrant.
  4. Pour in the white wine to deglaze, scraping up any browned bits from the bottom. Let it bubble and reduce by half, about 1-2 minutes.
  5. Stir in the chicken broth and lemon juice, and bring to a simmer. Add the uncooked rice, stir, then reduce heat to low. Cover and cook for 15-18 minutes, or until rice is tender and has absorbed the liquid.
  6. Return the seared chicken and any juices to the skillet. Stir, cover, and cook for another 2-3 minutes until the chicken is cooked through.
  7. Turn off the heat. Stir in the fresh parsley and lemon zest. Serve immediately.

Notes

Tip 1: Don't overcrowd the pan when searing the chicken; cook in batches if needed for the best golden-brown crust.
Tip 2: Use a dry white wine you would enjoy drinking for the best flavor in the sauce.
Tip 3: For a non-alcoholic version, simply substitute the white wine with an equal amount of chicken broth.