Ready for your new favorite chicken dinner? Thrilled to introduce you to my Chicken Scampi – a flavorful twist on a classic shrimp dish. Succulent and perfectly seasoned chicken meets a medley of garlic, butter, and herbs, creating a mouthwatering meal that's sure to satisfy your entire family. Get ready to be obsessed!
Table of Contents
Why I Love This Recipe
As someone who is forever a fan of a scampi, this chicken scampi speaks to my soul. Maybe it's because of its rich flavor, combining garlic, butter, and white wine in a delicious sauce that coats the tender chicken. Or maybe it's the succulent chicken served with al dente pasta. Or maybe it's the aroma of cooking garlic and butter that radiates my house. Whatever the reason is - this is about to be one of your new favorite 30 minute or less dinners!
Ingredients & Substitutions
- Spaghetti - or any type of your favorite pasta
- Boneless skinless chicken breasts or boneless skinless chicken thighs
- Dalkin&Co lemon pepper seasoning
- Four
- Olive oil
- Unsalted butter
- Dry white wine
- Garlic
- Lemons
- Parsley
- Chives
- Parmesan Cheese
How to Make
- In a large bowl, season the chicken with Dalkin&Co Lemon Pepper and salt and toss to combine. Add in the flour and continue to toss to coat until evenly combined.
- Heat a large skillet over medium high heat. Add 1 tablespoon of oil and 1 tablespoon of butter. Add half of the chicken and cook for 2-3 minutes per side or until golden and cooked through. Remove the chicken from the skillet and set aside. Add an additional tablespoon of oil and 1 tablespoon of butter and sauté the remaining chicken. Once cooked, remove the 2nd batch and set it all aside.
- Cook pasta according to package instructions. Reserve ½ cup pasta water then drain the rest and return pasta to the pot.
- In the same skillet you cooked the chicken, add the white wine to deglaze scraping up the bottom of the pan. Cook the wine for 5 minutes until the alcohol is cooked out and the liquid is reduced to about ¼ cup. Add in the remaining butter and allow to melt. Add garlic and cook for about 30-60 seconds until fragrant. Add the lemon zest and juice, parsley, chives and all of the chicken back in the pan stir to combine. Taste and season with salt and additional Dalkin&Co Lemon Pepper seasoning as needed.
- Add the pasta to the chicken mixture and stir. Add in the reserved pasta water if needed to make it a bit more saucy. Serve as needed.
Tips & Tricks
- Use Boneless, Skinless Chicken: Opt for boneless, skinless chicken breasts or thighs for a quicker and easier preparation. Thighs pack even more flavor and only take 1-2 minutes longer to saute.
- Evenly Slice the Chicken: To ensure even cooking and a quicker cooking time, ensure that your chicken is cut in a uniform size. This also allows the chicken to absorb more flavor from the sauce and not overcook.
- Seasoning: Season the chicken with salt and Lemon Pepper before cooking to enhance its natural flavor.
- Sautéing Technique: Sauté the chicken over medium-high heat to achieve a nice sear on the outside while keeping the inside tender. Be careful not to overcrowd the pan, ensuring each piece cooks evenly. And don't attempt to flip the chicken until it naturally releases from the pan. That ensures you don't loose that golden sear.
FAQ's
What is chicken scampi?
Chicken scampi is a dish made with chicken cooked in a garlic butter sauce, typically served over pasta or rice.
Is chicken scampi the same as shrimp scampi?
While the preparation method is similar, chicken scampi uses chicken as the protein instead of shrimp
What ingredients are used in chicken scampi?
Common ingredients include chicken, garlic, butter, white wine, lemon juice, and herbs.
Can I use boneless, skinless chicken thighs instead of chicken breast?
Yes, please do! Thighs pack more flavor and don't dry out as quickly.
Similar Recipes
Chicken Scampi
Ready for your new favorite chicken dinner? Thrilled to introduce you to my Chicken Scampi – a flavorful twist on a classic shrimp dish. Succulent and perfectly seasoned chicken meets a medley of garlic, butter, and herbs, creating a mouthwatering meal that's sure to satisfy your entire family. Get ready to be obsessed!
Ingredients
- 1.5 pounds boneless skinless chicken breasts or chicken thighs, cut into 1 inch pieces
- 1 tablespoon Dalkin&Co lemon pepper seasoning
- ½ cup flour
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 6 tablesponns unsalted butter divided
- 1 cup dry white wine
- 6 cloves garlic finely chopped
- 2 lemons 1 of them is zested and juiced
- ¼ cup parsley finely chopped
- ¼ cup chives finely chopped
- ½ cup parmesan cheese finely grated
Instructions
- In a large bowl, season the chicken with Dalkin&Co Lemon Pepper and salt and toss to combine. Add in the flour and continue to toss to coat until evenly combined.
- Heat a large skillet over medium high heat. Add 1 tablespoon of oil and 1 tablespoon of butter. Add half of the chicken and cook for 2-3 minutes per side or until golden and cooked through. Remove the chicken from the skillet and set aside. Add an additional tablespoon of oil and 1 tablespoon of butter and sauté the remaining chicken. Once cooked, remove the 2nd batch and set it all aside.
- Cook pasta according to package instructions. Reserve ½ cup pasta water then drain the rest and return pasta to the pot.
- In the same skillet you cooked the chicken, add the white wine to deglaze scraping up the bottom of the pan. Cook the wine for 5 minutes until the alcohol is cooked out and the liquid is reduced to about ¼ cup. Add in the remaining butter and allow to melt. Add garlic and cook for about 30-60 seconds until fragrant. Add the lemon zest and juice, parsley, chives and all of the chicken back in the pan stir to combine. Taste and season with salt and additional Dalkin&Co Lemon Pepper seasoning as needed.
- Add the pasta and parmesan to the chicken mixture and stir. Add in the reserved pasta water if needed to make it a bit more saucy. Taste and add more lemon or salt as needed. Serve.
Nutrition Information
Calories: 712kcal | Carbohydrates: 83g | Protein: 54g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 407mg | Potassium: 968mg | Fiber: 5g | Sugar: 4g | Vitamin A: 623IU | Vitamin C: 39mg | Calcium: 207mg | Iron: 3mg
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Made this with added cut green beans! So good! Just boiled them in pasta water last two minutes of clocking and added with the pasta. So yummy!!
This was excellent. I used chicken thighs and the juice from both lemons. Thank you, Gaby!
Delicious and simple to make.
I made this & its perfection! I used chicken tenders & cut them into small pieces. The best thing about Gaby’s recipes are that the measurements are actually accurate. Some recipes, the ingredients match but the portions or measurements don’t. This was delicious & the chicken with the lemon pepper seasoning is terrific. Excellent recipe.
I meant to hit five stars,, that was an accident, I only put four.
What can you use if you don’t have the Lemon Pepper seasoning?
The photo of this dish shows smaller pieces of chicken. At what step do you cut up the chicken?
you cut the chicken before you season and cook!
question revised.. TWO questions... what is the parm for? and what is the second lemon for?
Parm is for finishing! 2nd lemon is also for finishing if you need more to taste!
I almost stopped reading, as shrimp doesn't do it for me, but then I saw the recipe! This will make the perfect dinner!
I'm not a huge fan of shrimp, so this looks amazing!! Are there any veggie or salad recipes that you recommend serving on the side?!
honestly - a side of my roasted broccoli and the winter green salad on my site and you're in business