Chicken Scampi
Ingredients
- 1 1/4 lbs. boneless skinless chicken breasts
diced into 1-inch pieces
- 2 Tbsp all-purpose flour
- 2 tsp Italian seasoning
- Salt and freshly ground black pepper
- 8 Tbsp unsalted butter
diced into 1-Tbsp pieces
- 1 Tbsp olive oil
- 2 Tbsp minced garlic
6 cloves
- 12 oz. thin spaghetti
or standard
- 1 cup dry white wine
such as Sauvignon Blanc
- to taste, optional1/8 - 1/4 tsp Red pepper flakes
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped parsley
- 2/3 cup shredded parmesan cheese
or Romano cheese, for serving
Directions
- 1
Bring a large pot of water to a boil to cook pasta (cook according to directions on package, to al dente. I find it's best to start cooking the pasta in the boiling water when the wine is reducing just before step 7).
- 2
Dab chicken pieces dry with paper towels. Toss with flour, Italian seasoning and salt and pepper (I use about 3/4 tsp salt 1/4 tsp pepper).
- 3
Meanwhile melt 3 Tbsp butter with 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat.
- 4
Add chicken in a single layer and let sear until browned on bottom, about 4 minutes, turn and let cook through about 2 - 3 minutes.
- 5
Transfer chicken and butter mixture to a bowl or large plate. Tent with foil to keep warm.
- 6
Return pan to medium-low heat. Melt 1 Tbsp butter. Add garlic and saute about 20 seconds, don't brown it. (At this point, separately add pasta to boiling water to cook to al dente.)
- 7
Pour wine and red pepper flakes into butter garlic mixture in skillet and let simmer until reduced by about 3/4, about 5 minutes.
- 8
Add remaining 4 tbsp butter and let melt.
- 9
Remove from heat, stir in lemon juice. Return chicken to skillet and toss with sauce, season with salt and pepper as needed.
- 10
Toss drained pasta with chicken, sauce mixture, and parsley. Garnish servings with parmesan and serve warm.
Chicken Scampi
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About this Recipe
Ready for a dish that feels utterly gourmet but comes together with surprising ease? This Chicken Scampi recipe delivers rich, buttery decadence, brightened by lemon and fresh garlic, offering a satisfying meal that's perfect for any night of the week. Forget bland weeknight dinners; this recipe brings restaurant-quality flavor right to your table.
Why This Chicken Scampi Shines
What makes this chicken scampi truly special is its masterful balance of indulgent and fresh elements. The combination of generous unsalted butter with the sophisticated notes of dry white wine creates a luscious sauce that coats every piece of tender, flour-dusted chicken. Hints of bright lemon juice cut through the richness, while a substantial amount of minced garlic and fresh parsley provide a vibrant, aromatic finish that makes every bite memorable.
What to Expect
You'll be greeted by fork-tender, bite-sized pieces of chicken enveloped in a glistening, complex sauce. The sauce, infused with the rich depth of wine and garlic, carries a delicate tang from fresh lemon and a whisper of warmth from optional red pepper flakes. Served over a bed of thin spaghetti, the dish offers a delightful interplay of textures and flavors – a truly satisfying experience that is anything but basic. This hearty dish is designed to comfort and impress, leaving you feeling utterly content.
Customization & Variations
This recipe is incredibly adaptable to your preferences. While chicken is the star, you can easily swap it for shrimp to make a more traditional scampi or even firm tofu for a vegetarian option. If thin spaghetti isn't your preference, feel free to use standard spaghetti, linguine, or another long pasta shape. Adjust the red pepper flakes to dial up or down the heat, and if you don't have fresh parsley on hand, fresh basil could offer a lovely alternative. For those avoiding alcohol, an equal amount of chicken broth can be substituted for the dry white wine.
Serving & Context
This Chicken Scampi is ideal for a comforting family dinner or an elegant yet unpretentious meal with friends. Serve it alongside a crisp green salad to balance the richness, and a sprinkle of extra shredded parmesan or romano cheese for an added layer of salty goodness.