Chicken Scampi Recipe (For Two)

Chicken Scampi is a delicious and easy-to-make meal that combines tender chicken, garlic, lemon, and pasta into a flavorful meal. It’s a lighter take on the classic shrimp scampi, using chicken instead of shrimp. But it still has all the bright, zesty flavors that makes scampi so popular.

With a simple sauce made from white wine, butter, garlic, and lemon, this dish has amazing flavor, without requiring a lot of effort or time in the kitchen. However, one of the things I love about this recipe is how quickly it comes together.

The key is to prep all your ingredients before you start cooking because once you begin, everything moves fast. It all starts with cooking the pasta in a pot of salted boiling water.

If you don’t have spaghetti on hand, you can use other types of pasta like linguine, fettuccine, or even angel hair pasta. Although the key here is to make sure to cook it to al dente so it holds up well in the sauce.

While the pasta cooks, lightly dredge the chicken in flour, which helps it develop a golden crust when sautéed.

Then when it comes to making the sauce, it is actually made in the same skillet as the chicken. Not only does it eliminate another pan, more importantly it allows the sauce to pick up even more flavor from all the delicious browned bits from the pan.

Once everything comes together you have a delicious meal that you will want to make over and over again.

Chicken Scampi Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS:

• 6 oz. spaghetti pasta noodles
• 3/4 lb. chicken cutlets
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon olive oil, divided
• 3 tablespoons unsalted butter, divided
• 1/3 cup dry white wine (Chardonnay, Pinot Grigio, or Sauvignon Blanc)*
• 2 garlic cloves, minced
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons parsley, finely chopped, divided
• Freshly shredded Parmesan cheese, for serving

*If you prefer not to cook with wine, substitute low-sodium chicken stock.

INSTRUCTIONS:

1. Prep the Ingredients:

Before you start cooking, make sure all your ingredients are prepped and ready to go. This recipe moves quickly, so having everything measured and chopped ahead of time will make the process smoother. Slice the chicken cutlets if they’re thick, zest and juice the lemon, mince the garlic, and chop the parsley.

2. Cook the Pasta:

Bring a large pot of generously salted water to a boil. Add the spaghetti noodles and cook according to the package instructions for al dente consistency.

Before draining the pasta, reserve 1/2 cup of the pasta water. This starchy water will help thin out the Chicken Scampi sauce later if needed.

Drain the pasta and return it to the pot, off the heat. Drizzle it with a little olive oil and toss to prevent the noodles from sticking together.

3. Season and Dredge the Chicken:

Season the chicken cutlets on both sides with salt and pepper. Then, dredge the chicken in the flour, shaking off any excess. Place the dredged chicken on a wire rack or plate while you heat the skillet.

4. Cook the Chicken:

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted and the skillet is hot, add the chicken cutlets.

Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 160°F when checked with an instant-read thermometer. Remove the chicken from the skillet and place it on a plate or platter.

5. Make the Chicken Scampi Sauce:

In the same skillet, slowly add the white wine. Scrape the bottom of the pan to loosen any browned bits, as these will add flavor to the sauce.

Bring the wine to a simmer and let it cook for 3-4 minutes, or until it’s reduced by about half. Then add the remaining 2 tablespoons of butter to the skillet and stir until it’s melted. Finally, add the minced garlic and cook for about 30 seconds, just until it’s fragrant.

6. Finish the Sauce:

Remove the skillet from the heat and stir in the lemon juice, lemon zest, and 1 tablespoon of parsley. Taste the sauce and season with additional salt and pepper if needed. If the sauce seems too thick, you can thin it out by adding a little of the reserved pasta water, a tablespoon at a time.

7. Combine the Pasta and Chicken:

Add the cooked spaghetti to the skillet and toss it in the sauce until it’s evenly coated. If the sauce needs more liquid, add a splash of the reserved pasta water.

Return the chicken to the skillet and toss everything together to warm the chicken through. *You can cut the chicken into bite size pieces before adding it back to the skillet if you prefer.

8. Serve and Garnish:

Divide the pasta and chicken between plates or bowls. Garnish with the remaining tablespoon of chopped parsley and a sprinkle of freshly shredded Parmesan cheese. Serve immediately while it’s warm.

Tips for Making Chicken Scampi

• Prep Ahead: Since this recipe comes together quickly, it’s important to have all your ingredients prepped and ready before you start cooking. This includes zesting and juicing the lemon, mincing the garlic, and chopping the parsley.

• Use Dry White Wine: Just like when making Shrimp Scampi, a dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc works best for the sauce. If you don’t have wine on hand, you can substitute with chicken broth, but the wine adds a depth of flavor that’s hard to replicate.

• Don’t Overcook the Chicken: Cook the chicken just until it reaches an internal temperature of 160°F when tested with an instant read digital thermometer. It will continue to cook slightly as it rests, so you don’t want to overcook it in the skillet.

• Reserve Pasta Water: The starchy pasta water is a key ingredient for thinning out the sauce if it becomes too thick. Be sure to save some before draining the pasta.

• Adjust to Taste: Feel free to adjust the amount of garlic, lemon, or parsley to suit your preferences. You can also add a pinch of red pepper flakes for a little heat if you like.

Chicken Scampi is a quick and flavorful dish that comes together quickly for a weeknight dinner, yet it is impressive enough to serve on a special occasion.

Give this recipe a try and you will be amazed at how easy and delicious it is.

Enjoy! Mary

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