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!
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Notes
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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.