Chicken Scampi
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Chicken Scampi
Description
The Chicken Scampi recipe starts by coating diced chicken breast with flour, Italian seasoning, salt, and pepper, then browning it in a combination of butter and olive oil to develop a golden sear. After removing the chicken to keep warm, the pan is used to gently sauté minced garlic without browning, then white wine and optional red pepper flakes are simmered until reduced, concentrating the flavors. Meanwhile, spaghetti is cooked to al dente and combined with the pan sauce, fresh lemon juice, chopped parsley, and shredded Parmesan cheese to create a well-balanced pasta dish. The butter used in cooking enriches the sauce, while lemon and parsley add fresh brightness.
The dish is served plated with the chicken nestled among the pasta, making for a hearty and flavorful main course with a combination of tender chicken pieces and a silky, garlic wine sauce coating the noodles. The balance of butter, wine acidity, and herbs supports a satisfying texture and taste.
Ingredients
- 1 1/4 lbs. chicken breast diced into 1-inch pieces, boneless, skinless
- 2 Tbsp all-purpose flour
- 2 tsp Italian seasoning
- salt freshly ground
- black pepper freshly ground
- 8 Tbsp unsalted butter diced into 1-Tbsp pieces
- 1 Tbsp olive oil
- 2 Tbsp minced garlic (6 cloves)
- 12 oz. spaghetti or standard, thin
- 1 cup dry white wine such as Sauvignon Blanc
- 1/8 - 1/4 tsp red pepper flakes to taste (optional
- 1 Tbsp lemon juice fresh
- 1/3 cup chopped parsley
- 2/3 cup shredded Parmesan Cheese (or Romano cheese, for serving)
Instructions
- 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).
- 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).
- Meanwhile melt 3 Tbsp butter with 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat.
- 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.
- Transfer chicken and butter mixture to a bowl or large plate. Tent with foil to keep warm.
- 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.)
- Pour wine and red pepper flakes into butter garlic mixture in skillet and let simmer until reduced by about 3/4, about 5 minutes.
- Add remaining 4 tbsp butter and let melt.
- Remove from heat, stir in lemon juice. Return chicken to skillet and toss with sauce, season with salt and pepper as needed.
- Toss drained pasta with chicken, sauce mixture, and parsley. Garnish servings with parmesan and serve warm.
User Reviews
Overall Rating
5
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