4.7 from 60 votes
Easy Chicken Scampi
Easy Chicken Scampi features chicken tenderloins dredged lightly in flour and pan-seared until golden, then combined with sautéed garlic, onions, and a colorful mix of bell peppers. The sauce is built with butter, white wine, chicken stock, and lemon juice, and seasoned with Italian seasoning to create a bright and savory flavor. Served over spaghetti or your choice of thin pasta, it balances tender chicken, crisp-tender vegetables, and a flavorful sauce.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
6
people
Calories:
553 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 553
% 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.