Easy Chicken Scampi
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 people
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Calories
553 kcal
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Course
Main Course
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Cuisine
Italian
Easy Chicken Scampi
Description
In this recipe, chicken tenderloins are seasoned with salt, pepper, and Italian seasoning, then lightly coated in flour to promote browning and a slight crust. They are pan-cooked to reach a safe internal temperature and set aside. Meanwhile, thinly sliced red onion and a medley of bell peppers—red, yellow, orange, and green—are sautéed with garlic in butter, softening and releasing their sweetness and aroma.
White wine, lemon juice, chicken stock, and extra Italian seasoning are added to the pan to deglaze and form a sauce that combines bright acidity and herbal notes with rich butter flavor. The cooked pasta, drained just shy of fully done, can be rinsed and added back to combine with the chicken and sauce, allowing the flavors to meld before serving. Fresh parsley garnishes the dish for a pop of color and freshness.
This dish works well as a complete meal combining protein, vegetables, and pasta. It can be paired with simple sides or a crisp salad. The technique of cooking pasta partially and then finishing it in the sauce helps marry the flavors and ensure tender noodles.
Storage notes recommend refrigerating leftovers up to 3-4 days or freezing for longer. Reheating in a skillet is suggested to maintain texture. Substitutions include using shrimp instead of chicken and modifying seasoning blends to taste. Fresh pasta cooking times differ and should be adjusted accordingly.
Ingredients
Chicken Tenderloins
- 1 1/ 2 lbs chicken tenderloin or tenders
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 3 tablespoons flour
- 1 tablespoon olive oil
Scampi
- 8 oz spaghetti or your favorite pasta, thin
- 4 tablespoons butter
- 3-4 cloves garlic minced
- 1/2 red onion thinly sliced, medium
- 1/2 red pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 1/2 orange bell pepper thinly sliced
- 1/2 green pepper thinly sliced
- 1 cup chicken stock
- 1/2 cup white wine
- 2 tablespoon lemon juice
- 1 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- parsley fresh, for garnish
Instructions
- Season chicken with salt and pepper and Italian seasonings on each side then gently pat.
- Add flour to a plate and gently dredge each chicken tender in the flour, giving them a very thin coat of flour.
- Heat a large pot of salted water for the pasta on high.
- Heat olive oil in pan and then add chicken. Cook on medium on each side for 3-4 minutes until internal temperature reaches at least 165 degrees and then set aside.
- Once the water comes to a boil, cook pasta for 5 minutes (or 1 minute less than recommended time on box). Once done, drain, rinse with cold water, and set aside. If using fresh pasta, see recipe notes.
- Heat pan to medium and add butter to deglaze the pan from the chicken. And add garlic and onions. Cook for 1-2 minutes stirring often. Add the peppers, and stir and saute for another 1-2 minutes.
- Add wine, lemon juice, and chicken stock and the rest of the Italian seasoning (1 1/2 teaspoons), to the pan and bring to a gentle boil. Reduce heat and let simmer for approximately 8-10 minutes - this is what will allow the alcohol to cook off and the peppers to soften.
- Add pasta to sauce and mix and and chicken to pan and cook for another minute until pasta is reheated.
- Plate, garnish with fresh parsley, and drizzle remaining sauce over plate.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 3 months.
- Reheat best on stovetop in a skillet to maintain texture and re-brown the chicken slightly.
- Substitute shrimp in place of chicken, seasoning similarly, and adjust cooking time to 4-5 minutes total.
- Omit wine if desired; replace with additional chicken stock.
- Adjust pasta cooking time by subtracting 1 minute to finish cooking in sauce; fresh pasta cooks faster and needs about 1 minute.
- Use gluten-free flour for dredging to make gluten-free; serve over rice or mashed potatoes as alternative bases.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 38g | 13% |
| Protein | 55g | 110% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 974mg | 41% |
| Potassium | 1114mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1011IU | 20% |
| Vitamin C | 57mg | 63% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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