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Chicken Scampi
This easy chicken scampi recipe is light and flavorful, perfect for a quick weeknight dinner. Tender chicken is sautéed with garlic, butter, lemon, and a hint of white wine, then tossed with pasta and a sprinkle of fresh herbs. It’s a deliciously simple meal that will impress without the fuss!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
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- 16 ounces spaghetti, cooked according to package directions until al dente
- 1/2 cup pasta water (use as needed)
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1 inch pieces
- 1/2 cup all-purpose flour
- 2 teaspoons Italian seasoning
- 2 teaspoons lemon pepper seasoning
- 2 tablespoon olive oil, divided
- 8 tablespoons salted butter, divided
- 8 cloves minced garlic
- 1 cup dry white wine
- zest of 1 lemon (about 1 tablespoon)
- juice of 2 lemons (about 4 tablespoons)
- 1/2 cup parsley, finely chopped
- Kosher salt
- fresh cracked pepper
Instructions
- Cook pasta according to package directions, reserving 1/2 cup of pasta water.
- While the pasta is cooking, combine flour, Italian seasoning, lemon pepper seasoning, and a couple large pinches of salt and pepper in a shallow dish. Dredge chicken in the flour mixture.
- Heat 1 tablespoon olive oil and 1 tablespoon butter to a large saute pan over medium-high heat. Add half the chicken and cook for 2-3 minutes until golden brown on all sides and cooked through. Set aside. Heat remaining tablespoon olive oil and 1 tablespoon butter in the pan. Add the remaining chicken and cook through. Set aside.
- Add white wine to the large saute pan to delgaze, scraping all the yummy bits off the bottom. Cook for about 3-5 minutes until it reduces by at least half.
- Melt the remaining 6 tablespoons butter in the large saute pan. Add garlic, and a couple large pinches of salt and pepper and reduce heat to medium-low. Cook for 30 seconds, stirring constantly so the garlic doesn’t burn.
- Stir in lemon zest, lemon juice, and parsley. Add spaghetti and a splash or two of pasta water as needed. Toss to coat evenly.
- Add cooked chicken and toss to coat evenly. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- Cook the chicken in batches. Depending on the size of your pan, you will probably need to cook the chicken in batches. Just be sure to add more olive oil and butter to the pan before cooking the second batch.
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- Don’t overcook the chicken. Since chicken breasts can dry out quickly, cook them just until they’re done to keep them tender and juicy. You want to get a nice golden brown crust on the outside and keep the chicken super tender on the inside.