Yield: 4 generous servings
Prep: 15 minutes
Cook: 30–35 minutes
Total: about 45–50 minutes
Difficulty: Easy–moderate
Method: One skillet
Ingredients
For the chicken
1 lb (450 g) boneless, skinless chicken breasts or tenderloins
1 tsp lemon-pepper seasoning
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
Garlic scampi sauce
4 tbsp unsalted butter, divided
5–6 cloves fresh garlic, finely minced
¼ tsp red pepper flakes — optional
½ cup (120 ml) dry white wine
1 tbsp fresh lemon juice
½ tsp lemon zest
½ cup chicken broth
¼ tsp salt, or to taste
Garlic Parmesan rice
1½ cups (about 300 g) long-grain white rice
2½–3 cups chicken broth, preferably low-sodium
½ cup (45–50 g) freshly grated Parmesan
2 tbsp chopped fresh parsley
1 tbsp butter
½ tsp garlic powder, optional
Black pepper to taste
For finishing
Extra Parmesan
Fresh parsley
Lemon wedges
Optional: extra red pepper flakes
Optional: 1 tbsp finely chopped chives
A closely related published version uses 1½ cups rice, 3 cups broth, ½ cup Parmesan, butter, garlic and white wine; the proportions below are adjusted slightly to give a particularly flavorful but not overly wet rice.
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South Your Mouth
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Step-by-Step Recipe
1. Prepare the chicken
Pat the chicken dry with paper towels.
If using chicken breasts, slice them horizontally into thinner cutlets and then cut into strips or bite-size pieces.
Toss with:
lemon pepper
garlic powder
salt
black pepper
Let it sit for 5–10 minutes while you prepare the other ingredients.
Tip: Try to cut the chicken into similarly sized pieces so everything cooks evenly.
2. Sear the chicken
Heat a large, deep skillet over medium-high heat.
Add:
2 tbsp olive oil
When hot, add the chicken in a single layer.
Cook for approximately 2–4 minutes per side, depending on thickness, until beautifully golden brown.
Don’t overcrowd the pan. Work in two batches if necessary.
Transfer the chicken to a plate.
It doesn’t have to be completely finished at this stage if the pieces are going back into the skillet later, but chicken should ultimately reach 165°F / 74°C internally for food safety.
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FoodSafety.gov
3. Make the garlic scampi sauce
Reduce the heat to medium.
Add:
3 tbsp butter
minced garlic
red pepper flakes
Cook for about 30–60 seconds.
The garlic should become fragrant but not dark brown. Burnt garlic will make the sauce bitter.
Pour in:
½ cup white wine
Use a wooden spoon to scrape the browned bits from the bottom of the skillet.
That’s where a lot of the flavor is.
Simmer for approximately 2–3 minutes.
Then add:
1 tbsp lemon juice
½ tsp lemon zest
½ cup chicken broth
Stir well.
No wine? Use additional chicken broth and increase the lemon juice slightly. A similar published recipe specifically recommends broth plus lemon as a substitute for wine.
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South Your Mouth
4. Add the rice
Rinse the rice under cold water until the water is relatively clear, then drain well.
Add the rice directly to the skillet.
Stir for about 30–60 seconds, coating the grains with the garlic-butter mixture.
Add:
2½ cups chicken broth
½ tsp garlic powder, if using
Bring everything to a gentle boil.
5. Cook the rice
Reduce the heat to low.
Cover the skillet tightly with a lid.
Cook for approximately 17–20 minutes.
Try not to repeatedly remove the lid because the trapped steam helps cook the rice.
If the rice is still slightly firm after the liquid has been absorbed, add 2–3 tbsp hot broth or water, cover again, and cook for another few minutes.
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My Home Made Recipe
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6. Return the chicken
When the rice is nearly finished, arrange the seared chicken pieces over the rice.
Cover the skillet again.
Cook for approximately 3–5 minutes, until the chicken is completely cooked through.
Check the thickest piece with an instant-read thermometer: 165°F / 74°C is the recommended safe minimum for poultry.
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FoodSafety.gov
7. Make it Parmesan-rich
Turn off the heat.
Add:
1 tbsp butter
½ cup freshly grated Parmesan
chopped parsley
Gently fold the Parmesan through the rice.
Don’t aggressively stir it—you want the rice to remain fluffy rather than becoming mashed.
The residual heat should melt the Parmesan into the buttery rice.
Freshly grated Parmesan generally melts more smoothly than heavily processed pre-grated cheese.
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My Home Made Recipe
8. Finish and serve
Taste.
Adjust with:
salt
black pepper
lemon juice
Parmesan
red pepper flakes
Garnish generously with:
fresh parsley
Parmesan
lemon wedges
red pepper flakes, if desired
Serve immediately.
How to Get the Same Look as the Photo
For that glossy, golden, restaurant-style appearance:
Dry the chicken thoroughly before seasoning.
Use a properly hot skillet so the chicken actually browns.
Don’t overcrowd the pan.
Use fresh garlic rather than garlic paste.
Don’t burn the garlic.
Use freshly grated Parmesan.
Finish with fresh parsley and lemon.
Spoon some of the buttery pan juices over the chicken immediately before serving.
The browned chicken + garlic butter + Parmesan + fresh herbs are what create most of the visual effect in the image.
Flavor Adjustments
Mild
Leave out the red pepper flakes.
Spicy
Use:
½ tsp red pepper flakes
a pinch of cayenne
Extra garlicky
Use 8–10 cloves garlic divided between the sauce and rice.
Creamier
Stir 2–3 tbsp heavy cream or half-and-half into the rice with the Parmesan at the end.
More lemony
Add another 1–2 tsp fresh lemon juice right before serving.
With vegetables
Add:
spinach
peas
mushrooms
asparagus
broccoli
Mushrooms are best browned separately after the chicken so they don’t release excess water into the rice.
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Cuisine Génial
Nut Information / Allergy Information
Does this recipe contain nuts?
No. The basic recipe contains no peanuts or tree nuts.
Main allergens
The recipe can contain:
Milk/dairy: butter and Parmesan
Wheat/gluten: potentially in chicken broth, seasoning blends, and some cooking wines
Alcohol: if using wine
Soy: possible in processed Parmesan, broth, or seasoning products depending on brand
The ingredients themselves don’t inherently require nuts, but cross-contact is possible with packaged ingredients.
Nut-free version
For a nut-free meal:
Use certified nut-free Parmesan if necessary.
Check the chicken broth label.
Check seasoning blends.
Avoid flavored oils or packaged sauces with nut warnings.
If cooking for someone with a severe allergy, follow the allergen-control practices recommended for that person’s needs.
Dairy-free version
Replace:
butter → olive oil or dairy-free butter
Parmesan → nutritional yeast or a dairy-free Parmesan alternative
The flavor will change somewhat, but the dish still works.
Approximate Nutrition
For 4 servings, using the ingredients above:
Nutrient Approx. per serving
Calories 650–750 kcal
Protein 40–45 g
Carbohydrates 60–70 g
Fat 25–35 g
Fiber 1–3 g
Sodium Highly variable
The biggest variables are the amount of butter, Parmesan, and the sodium level of the chicken broth. One published version using similar proportions reports about 735 calories and 1,905 mg sodium per serving, illustrating how quickly sodium can climb with regular broth and added salt.
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Samsung Food
For lower sodium, use low-sodium broth and Parmesan, and season gradually.
Recipe Q&A
Can I use chicken thighs?
Yes. Boneless, skinless thighs are excellent here and tend to remain juicier. Cut them into relatively small pieces and make sure they reach 165°F/74°C.
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FoodSafety.gov
Can I use basmati rice?
Yes. Basmati works very well, although the texture will be a little more separate and aromatic.
Can I use jasmine rice?
Yes. Jasmine gives the dish a softer, slightly stickier texture.
Can I use brown rice?
You can, but don’t substitute it 1:1 for white rice without adjusting the liquid and cooking time. Brown rice generally requires considerably longer cooking.
Can I use leftover cooked rice?
Yes, but don’t cook it in the broth as written. Make the scampi chicken and sauce separately, then fold the cooked rice into the sauce and Parmesan near the end.
Why is my rice mushy?
Usually one of three things:
Too much liquid
Too much stirring
Cooking too long
Once the rice is simmering, keep stirring to a minimum.
Why is my rice still hard?
Add 2–3 tbsp hot broth or water, cover, and cook another 3–5 minutes.
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My Home Made Recipe
Why isn’t my chicken golden?
The most common causes are wet chicken, overcrowding, or insufficiently hot oil.
Pat the chicken dry and give each piece enough contact with the skillet.
Can I make it without wine?
Absolutely. Replace the wine with chicken broth and use fresh lemon juice for acidity.
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South Your Mouth
Can I prepare it ahead?
Yes, but it’s best freshly made. If storing leftovers, refrigerate them promptly and use them within 3–4 days. Reheat gently with a splash of broth or water because the rice firms up as it chills.
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My Home Made Recipe
Can I freeze it?
Yes, although the Parmesan rice can become somewhat softer after thawing. Cool it quickly, package airtight, and thaw in the refrigerator before reheating.
What should I serve with it?
Because the dish already contains chicken and rice, good sides are lighter vegetables such as:
Can I prepare it ahead?
roasted asparagus
green beans
broccoli
simple green salad
sautéed spinach
A little lemon or vinegar in the side dish helps balance the richness.
Can I make this in a rice cooker?
Not exactly as written. You lose the important chicken searing and skillet deglazing steps. For the closest flavor to the photograph, use a large skillet or Dutch oven.
My Recommended Finishing Touch
Right before serving, squeeze fresh lemon over the chicken, sprinkle with parsley and Parmesan, and spoon the buttery garlic juices from the bottom of the pan over the top.
That final hit of acid is especially useful because the dish is naturally rich from the butter and cheese.
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Chefjar
For the closest match to the picture: use chicken tenderloins + long-grain white rice + fresh garlic + real Parmesan + parsley + lemon + a small amount of red pepper flakes, and focus on getting a deep golden sear on the chicken.