Easy Chicken Scampi
Hey, my friends! Ever dreamt of having a restaurant-style meal right in the comfort of your own home? Well, dream no more! This Chicken Scampi is your ticket to a culinary adventure filled with rich, indulgent flavors that will transport you straight to a cozy Italian Trattoria. The chicken, lightly dusted with cornstarch and Italian seasoning, sears to a delightful golden brown, offering a savory crunch that gives way to tender, juicy bites. Each piece is a flavor bomb that dances on your tongue, making each mouthful a celebration. But let’s not forget about that heavenly sauce! Garlic and red pepper flakes sizzle in a mix of butter and olive oil, the fragrant aroma tickling your senses and setting the stage for the magic that’s about to happen. A generous splash of white wine adds depth and complexity, simmering down to a sauce that’s nothing short of luxurious. The final grace note? A squeeze of fresh lemon juice for that perfect zing that cuts through the richness and balances the dish beautifully. Tossed with your favorite pasta and garnished with freshly grated Parmesan, this Chicken Scampi is a symphony of flavors that’s ready to take center stage at your dinner table. So go ahead, roll up those sleeves and prepare for the standing ovation. It’s showtime!
Pasta – For this dish you can use either linguini, spaghetti or angel hair pasta, which is probably the most commonly used in a scampi dish. Chicken – The star of the dish! The chicken is seasoned and seared to perfection, providing a protein-packed bite. Feel free to swap it out for shrimp or tofu for a different spin. White Wine – The wine deglazes the pan and adds depth to the sauce. You can substitute it with chicken broth if you prefer to cook without alcohol. You’ll want to use a dry, crisp white wine such as a Pinot Grigio, unoaked chardonnay or Sauvignon Blanc. Use a wine that you love drinking and you can have along side this meal. Cornstarch – Cornstarch is used to give the chicken a nice crust and to thicken the sauce. You can substitute it with flour if needed. Spices – You’ll need Italian seasoning, red pepper flakes, salt and pepper. Simple but tasty. No Italian seasoning? Mix some oregano, rosemary, thyme, and basil. Garlic – In my opinion, you can’t have chicken scampi without garlic, and lots of it. If you’re out, garlic powder can work in a pinch. Olive Oil and Butter – These fats are used to sear the chicken and to create a rich, flavorful base for the sauce. You could use all of one or the other if you prefer. Parmesan Cheese – The cheese adds a salty, umami flavor to the dish. You could substitute it with pecorino romano or asiago cheese.
Okay, my friend, let’s turn this kitchen into an Italian bistro with our Chicken Scampi! Trust me, it’s super easy, let’s get started. Grab a pot and boil some water. We’re making our pasta first. Just follow the instructions on the package. You know the drill, salty like the sea. Let’s get our chicken ready, first. Pat it dry, toss it in a bowl with cornstarch, Italian seasoning, some salt and pepper. Give it a good mix, make sure every piece is coated. Then, heat a large skillet over medium-high heat. Throw in half the olive oil and butter. Once it’s hot, add the chicken pieces. Cook ’em until they’re beautifully browned all around. This should take about 5 minutes. Once they’re done, put them on a plate and set them aside. Here comes the fun part! Add the remaining butter and olive oil to the skillet. Then, add the garlic and red pepper flakes. Stir everything around until it’s fragrant. Now, carefully pour in the white wine. Let it reduce a bit, about 2 minutes. It’ll deglaze the pan and pick up all those tasty bits stuck at the bottom. Once the sauce is done, take the skillet off the heat and add the lemon juice. Then, add the chicken back into the skillet and give everything a good toss. Taste it and add more salt and pepper if you think it needs it. Now we’re ready to plate! You can serve the chicken over the cooked pasta or toss it all together with some fresh parsley. Sprinkle some Parmesan on top and voila! You’ve got yourself a mouth-watering Chicken Scampi.
Storage
Store leftover chicken scampi in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, you can reheat it in the microwave, but for best results, warm it up on the stove over medium heat. If the sauce is too thick after refrigeration, loosen it up with a bit of chicken broth or water while reheating. You’ll find the flavors have melded beautifully and it may even taste better the next day!
Other Great Recipes To Try
Shrimp ScampiJacked-Up Chicken ScampiShrimp Scampi ZoodlesChinese Lemon ChickenPasta PuttanescaPasta Pomodoro
title: “Chicken Scampi” ShowToc: true date: “2024-09-30” author: “Christopher Hunter”
Be sure to serve this with a side of garlic bread with cheese and try my chicken spaghetti recipe next!
Chicken Scampi
This is the most flavorful, restaurant-worthy Chicken Scampi recipe that will ever come out of your kitchen! What makes this recipe the best, you ask? Not only is angel hair pasta tossed in a garlic butter sauce with white wine (or chicken broth), but it’s made even more flavorful by combining pasta water with freshly squeezed lemon juice and a blend of Parmesan and Asiago cheese. That’s the restaurant-quality touch that puts this recipe high above the rest. Oh, and that’s not to mention parsley, freshly diced tomatoes, lemon wedges, red pepper flakes, and simple seasonings. Here’s what you need to know to make this recipe:
How to Make it
See recipe card below this post for ingredient quantities and full instructions. Season diced chicken with salt, pepper, Italian seasonings, and lemon pepper seasoning. Add flour and toss to coat. Sauté in butter/olive oil until golden brown and cooked through. Set aside. Cook garlic in butter in the same skillet for 1-2 minutes.
Add white wine and reduce by half. Add more butter followed by the cooked chicken, red pepper flakes, and roughly chopped parsley. Toss to coat, then swirl in 1 Tbsp. cold butter over low heat.
Boil angel hair pasta until al dente. Drain and reserve 1/2 cup pasta water. Combine pasta water with lemon juice, Parmesan, and Asiago cheese. Add drained pasta to skillet and pour pasta water mixture on top. Toss to coat. Garnish with diced tomatoes and serve with Garlic Bread with Cheese and a side of lemon wedges.
White Wine Substitute
Chicken broth can be used as a substitute for the white wine in this recipe. (The white wine does add more flavor, but either way works!)
How to Thicken Scampi Sauce
This recipe uses a technique called “monter au beurre”, which is a finishing technique where you add cold butter at the end for gravies and sauces. This adds a smooth, velvety finish and also helps to thicken it. Additionally, the flour on the chicken helps to thicken it even more as the chicken simmers in the buttery garlic sauce.
Pro Tips
Shred the cheese from a block for superior flavor. Packaged cheese doesn’t taste as good or melt as well. I use Belgioioso Parmesan and Asiago cheese. Sauvignon Blanc or Pinot Grigio are good dry wines to use for cooking. It doesn’t have to be super expensive but should be something you would want to drink. (Chicken broth may also be used in lieu of wine if needed.) I prefer to use high-quality butter (not generic or a store brand) for this recipe such as Cabot or Land O’ Lakes. Use freshly minced garlic, the fresher the better. Garlic that isn’t fresh can turn blue when combined with acidic ingredients like white wine and lemon juice. Fresh lemon juice is much more flavorful and ideal for this recipe (vs. bottled). Set a timer when you cook the angel hair. It typically only takes 4 minutes to cook and you want the right consistency so that it holds up when you toss it with the sauce. Using Shrimp: Be sure to check out my Shrimp Scampi recipe as well! This recipe is in The Cozy Cookbook on page 148!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Try These Next
Garlic Twister– Fresh garlic is key in this recipe. This garlic twister minces it quickly. It’s easy to clean and takes up very little space. 14-inch nonstick pan. -Ample space for tossing the pasta with the chicken and sauce. This one is also oven safe which is perfect for making recipes like my skillet lasagna. Box Cheese Grater- Always shred cheese yourself from a block for better taste and meltability. Chef’s Knife– This one is great and is affordable. I use it all the time. Pasta Strainer
