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Chicken Scampi
Sofia

Chicken Scampi

Tender chicken breast sautéed in a garlicky, lemon-butter white wine sauce tossed with pasta — a light yet flavorful dish inspired by classic shrimp scampi, but with juicy chicken instead.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into strips or bite-sized pieces
  • Salt and black pepper to taste
  • ½ teaspoon Italian seasoning
  • ¼ cup all-purpose flour for dredging
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter divided
  • 5 garlic cloves minced
  • ½ cup dry white wine or chicken broth
  • Juice of 1 lemon about 2 tablespoons
  • Zest of 1 lemon
  • 8 oz angel hair or spaghetti cooked and drained
  • 2 tablespoons chopped fresh parsley
  • Optional: red pepper flakes and grated parmesan for topping

Method
 

  1. Season and Dredge Chicken:
  2. Season chicken with salt, pepper, and Italian seasoning. Lightly dredge in flour to coat.
  3. Sear the Chicken:
  4. In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add chicken and cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
  5. Make the Scampi Sauce:
  6. In the same skillet, reduce heat to medium. Add remaining butter and garlic. Sauté for 30 seconds until fragrant.
  7. Deglaze:
  8. Pour in white wine and scrape up any browned bits. Simmer for 2–3 minutes to reduce slightly. Stir in lemon juice and zest.
  9. Toss Pasta and Finish:
  10. Add cooked pasta to the skillet and toss in the sauce. Return chicken to the pan and toss gently to coat everything in the lemon-garlic butter.
  11. Serve:
  12. Sprinkle with parsley, optional red pepper flakes, and parmesan. Serve immediately with crusty bread or a green salad.

Notes

  • For a creamy version, stir in a splash of heavy cream or a bit of parmesan cheese.
  • No wine? Sub with equal parts chicken broth and an extra squeeze of lemon.
  • Swap chicken for shrimp to turn it back into traditional shrimp scampi.
  • Leftovers store well for 2–3 days and reheat quickly in a skillet.