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Creamy Tuscan Chicken Scampi – Easy Garlic Parmesan Rice Dinner

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This creamy Tuscan chicken scampi with garlic parmesan rice is a comforting, restaurant-worthy dinner that comes together in about 40 minutes. Juicy chicken, a velvety garlic parmesan sauce, sun-dried tomatoes, and spinach are served over ultra-creamy rice for a meal that’s both easy and impressive.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (sliced into thin cutlets or strips)
  • 1/2 cup all-purpose flour (for dredging; use gluten-free blend if needed)
  • Salt and black pepper (for seasoning)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves fresh garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/3 cup dry white wine (or chicken broth for alcohol-free)
  • 1 cup low sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half)
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 cup freshly grated parmesan cheese
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
  • 1 1/2 cups long-grain white rice (jasmine or basmati optional)
  • 3 cups low sodium chicken broth (for rice)
  • 2 tablespoons unsalted butter (for rice)
  • 2 cloves fresh garlic, minced (for rice)
  • Salt and black pepper (to taste, for rice)
  • 1/2 cup freshly grated parmesan cheese (for rice)
  • Chopped parsley (for garnish, optional)

Instructions

  1. Pat chicken breasts dry and slice into thin cutlets (about 1/2-inch thick). Season both sides with salt and black pepper.
  2. Place flour in a shallow bowl. Lightly coat each piece of chicken in flour, shaking off excess.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer chicken to a plate and cover loosely with foil.
  4. While the chicken cooks, melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in rice and toast for 2 minutes, stirring constantly.
  5. Pour in chicken broth, a pinch of salt and pepper. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes, until rice is tender and liquid is absorbed. Fluff with a fork. Stir in parmesan cheese until melted. Keep warm.
  6. Lower skillet heat to medium. Add minced garlic and red pepper flakes to the leftover oil/butter. Sauté for 1 minute. Pour in white wine (or broth), scraping up brown bits. Simmer for 2 minutes.
  7. Add chicken broth and heavy cream. Stir well. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  8. Stir in chopped sun-dried tomatoes, baby spinach, and grated parmesan. Simmer for another 2 minutes until spinach wilts and cheese melts. Taste and add more salt, pepper, or lemon juice if desired.
  9. Nestle browned chicken back into the skillet, spooning sauce over the top. Simmer for 2-3 minutes to rewarm and let flavors meld.
  10. Spoon creamy garlic parmesan rice onto plates. Top with chicken and plenty of Tuscan sauce. Garnish with chopped parsley and extra parmesan.

Notes

For gluten-free, use gluten-free flour and broth. For dairy-free, substitute coconut or cashew cream and dairy-free parmesan. Chicken thighs or shrimp can be used instead of breasts. Leftovers reheat best with a splash of broth or cream. Freshly grated parmesan melts better than pre-shredded. Don’t overcrowd the pan when browning chicken for best results.

Nutrition

Keywords: Tuscan chicken, chicken scampi, creamy chicken, garlic parmesan rice, easy dinner, Italian chicken, weeknight meal, comfort food, skillet chicken, sun-dried tomato chicken

Find it online: https://tempotaste.com/creamy-tuscan-chicken-scampi-easy-garlic-parmesan-rice-dinner/