Name: Chicken Scampi with Wine and Lemon Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch pieces; 2 Tbsp all-purpose flour; 2 tsp Italian seasoning; Salt and freshly ground black pepper, to taste (about 3/4 tsp salt and 1/4 tsp black pepper recommended); 8 Tbsp unsalted butter, diced into 1-Tbsp pieces; 1 Tbsp olive oil; 2 Tbsp minced garlic (about 6 cloves); 1 cup dry white wine (such as Sauvignon Blanc); 1/8 – 1/4 tsp red pepper flakes (optional, to taste); 1 Tbsp fresh lemon juice; 12 oz. thin spaghetti (or standard spaghetti); 1/3 cup chopped fresh parsley; 2/3 cup shredded parmesan cheese (or Romano cheese for serving)

If you’re craving a dish that’s bursting with bright flavors and easy enough for a weeknight, you’ve got to try this Chicken Scampi with Wine and Lemon Recipe. I absolutely love how the lemon and white wine create this tangy, buttery sauce that coats every tender piece of chicken and strands of spaghetti. Trust me, once you make this, it’ll become your go-to comfort food that’s both fancy enough for guests and simple enough for a quick dinner.

💚

Why You’ll Love This Recipe

Bright and Flavorful: The combination of lemon and wine cuts through the richness, making a perfectly balanced sauce.
Quick and Easy: You can have dinner on the table in about 35 minutes, which is perfect for busy nights.
Crowd-Pleaser: My family always requests it, and I bet yours will too once they try it.
Versatile: You can easily swap spaghetti for other pastas or even use shrimp instead of chicken.

The image shows a black frying pan filled with many small, golden-brown chicken pieces cooked in a light sauce. The chicken pieces are sprinkled with chopped green herbs that add a fresh look. Among the chicken, there are two bright yellow lemon slices standing out. The sauce looks shiny and slightly thick, covering the pan’s base and partially surrounding the chicken. The pan is set on a white marbled surface, with its metal handle partially visible at the bottom. photo taken with an iphone --ar 2:3 --v 7 - Chicken Scampi with Wine and Lemon, easy chicken pasta with lemon and white wine, quick chicken scampi recipe, lemon chicken pasta dinner, flavorful chicken pasta dishes

Ingredients You’ll Need

The ingredients here are straightforward but deliver maximum flavor. I always recommend fresh garlic and good-quality dry white wine for this Chicken Scampi with Wine and Lemon Recipe since they really elevate the sauce. Also, using fresh lemon juice brightens the dish like nothing else.

Flat lay of diced raw chicken breast pieces, a small mound of all-purpose flour on a white ceramic plate, a few sprigs of fresh Italian seasoning herbs, a scatter of coarse salt and freshly ground black pepper on the side, several small cubes of unsalted butter placed neatly, a small white bowl with golden olive oil, minced fresh garlic cloves in a white bowl, a bundle of uncooked thin spaghetti, a small white bowl filled with dry white wine, a pinch of red pepper flakes in a tiny white bowl, a small white bowl with fresh lemon juice, a pile of chopped fresh parsley, and shredded parmesan cheese arranged on a white ceramic dish, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Scampi with Wine and Lemon, easy chicken pasta with lemon and white wine, quick chicken scampi recipe, lemon chicken pasta dinner, flavorful chicken pasta dishes

Boneless skinless chicken breasts: Dicing them into bite-sized pieces helps them cook quickly and evenly.
All-purpose flour: Tossing the chicken in flour before searing creates a light crust and helps thicken the sauce slightly.
Italian seasoning: Adds a subtle herbaceous note that complements rather than overwhelms.
Unsalted butter: I dice it into tablespoons for easier melting and savor that creamy, rich flavor.
Olive oil: Helps balance the butter and prevents it from burning during searing.
Minced garlic: Fresh is always best here for that pungent aroma and flavor.
Thin spaghetti: Cooks quickly and picks up the sauce beautifully.
Dry white wine: Sauvignon Blanc or Pinot Grigio works great for the acidity and fruity notes.
Red pepper flakes: Optional, but I like just a pinch to add a subtle heat kick.
Fresh lemon juice: Adds brightness and balances the richness perfectly.
Chopped parsley: For freshness and color—plus it’s what gives the dish that restaurant-quality finish.
Shredded parmesan cheese: Sprinkle on top for salty, nutty goodness.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing this Chicken Scampi with Wine and Lemon Recipe depending on the season or what’s in my fridge. Don’t be afraid to make it your own! It’s easy to swap ingredients or add a little extra something to make it special for your crowd.

Shrimp instead of chicken: I made this swap when I wanted something lighter, and it turned out fantastic—just reduce cooking time since shrimp cooks quickly.
Gluten-free option: Use your favorite gluten-free flour for dredging and gluten-free pasta to keep it friendly without losing flavor.
Extra veggies: Toss in some sautéed spinach or roasted cherry tomatoes for a pop of color and nutrition.
Herb boost: Add fresh thyme or basil if you want to try something beyond parsley—it’s delicious!

How to Make Chicken Scampi with Wine and Lemon Recipe

Step 1: Prep and Coat the Chicken

The first thing I do is pat the chicken pieces dry with paper towels—this is a game changer to get a nice sear without steaming. Toss the chicken gently with flour, Italian seasoning, salt, and freshly ground black pepper. Make sure every piece is coated but not clumped together; this light coating helps create that dreamy, silky sauce later.

Step 2: Cook the Pasta and Sear the Chicken

While the pasta water is coming to a boil, melt 3 tablespoons of butter with olive oil in a large non-stick skillet over medium-high heat. Add the chicken in a single layer and let it sear—resist the urge to stir too soon! After about 4 minutes, flip the pieces and cook another 2 to 3 minutes until golden and cooked through. Then, transfer the chicken and buttery juices onto a plate and tent with foil to keep warm.

Once your water boils, add the pasta and cook it al dente—this usually takes about 8 to 10 minutes, but double-check the package directions. I like to start the pasta just as I begin the wine reduction, so timing works out perfectly.

Step 3: Build the Sauce

Reduce the skillet heat to medium-low and melt 1 tablespoon of butter. Add minced garlic and sauté for about 20 seconds—watch closely and don’t let it brown, as burnt garlic can turn bitter. Immediately pour in the white wine along with red pepper flakes if you’re using them. Let this simmer until the wine reduces by about three quarters, which takes roughly 5 minutes. This concentrates all those wonderful wine flavors right into the sauce.

Step 4: Finish the Sauce and Combine

Next, stir in the remaining 4 tablespoons of butter and let it melt into the reduced wine sauce until glossy. Remove the pan from heat, then stir in fresh lemon juice—that little fresh hit really wakes up the sauce. Return the chicken to the skillet and toss well to coat every piece in the luscious sauce. Taste it here and adjust for salt and pepper if needed.

Step 5: Toss Pasta and Serve

Drain your al dente pasta and immediately toss it with the chicken, sauce, and chopped parsley. The heat from the pan helps the pasta soak up every bit of that garlicky, buttery goodness. I always sprinkle a generous handful of parmesan cheese right before serving—it adds that perfect savory finish that makes this dish feel restaurant-worthy.

👨‍🍳

Pro Tips for Making Chicken Scampi with Wine and Lemon Recipe

Dry Chicken Pieces Thoroughly: Getting the chicken as dry as possible before dredging ensures a nice golden crust instead of sogginess.
Don’t Brown Garlic: Garlic cooks quickly, so keep it moving and don’t let it sit too long to avoid bitterness.
Use Quality Wine: I use a decent Sauvignon Blanc—remember, the flavor concentrates so the better the wine, the better the sauce.
Timing Is Everything: Starting the pasta right when the wine goes into the pan helps everything finish simultaneously, so you serve this dish hot and fresh.

How to Serve Chicken Scampi with Wine and Lemon Recipe

This image shows a white plate filled with a pasta dish made of yellow spaghetti noodles as the base layer, topped with many pieces of golden brown cooked chicken, each piece having a slightly shiny and textured surface. Scattered green herbs add a fresh touch throughout, along with small bits of garlic visible among the noodles. A bright yellow lemon wedge with visible juice droplets rests on the left side of the plate, adding a pop of color. The dish sits on a white marbled surface, and the photo is taken close up to show the details and textures of the food. photo taken with an iphone --ar 2:3 --v 7 - Chicken Scampi with Wine and Lemon, easy chicken pasta with lemon and white wine, quick chicken scampi recipe, lemon chicken pasta dinner, flavorful chicken pasta dishes

Garnishes

I always top my servings with freshly chopped parsley and a generous shower of parmesan cheese—not only do they add color and texture, but that last hit of saltiness from the cheese brings everything together. For a fancy touch, I sometimes add a few lemon wedges on the side so everyone can adjust the tang to their liking.

Side Dishes

My go-to sides include a simple green salad tossed with lemon vinaigrette to echo the citrus in the dish, and some crusty bread for sopping up all that incredible sauce. Roasted asparagus or garlic sautéed green beans also work beautifully if you want a warm veggie option.

Creative Ways to Present

Once, for a dinner party, I served this Chicken Scampi over a bed of saffron-tinged risotto instead of pasta—it was a huge hit! I’ve also plated individual chicken pieces artfully on large white plates with a drizzle of extra sauce and parsley, making the dish feel like a fine dining experience without any fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container and refrigerate for up to 3 days. I find the chicken stays juicy and the sauce keeps its brightness, but be sure to reheat gently to avoid drying out the chicken.

Freezing

I’ve frozen portions of this dish successfully by separating the chicken and pasta to retain texture. Defrost overnight in the fridge and reheat carefully on the stove with a splash of broth or water to revive the sauce.

Reheating

To reheat, I warm the chicken and sauce gently over low heat, stirring often, and add a little pasta water or chicken broth to loosen the sauce as needed. Then I toss in the pasta last to ensure it’s heated through without becoming mushy.

FAQs

Can I use a different type of pasta for this Chicken Scampi with Wine and Lemon Recipe?

Absolutely! While thin spaghetti works wonderfully because it easily picks up the sauce, feel free to swap in linguine, fettuccine, or even angel hair. Just keep in mind the cooking times, so they come out perfectly al dente.
Is there a substitute for white wine in this recipe?

If you prefer not to cook with wine, you can substitute with low-sodium chicken broth and a splash of white wine vinegar or lemon juice to mimic acidity. It won’t be exactly the same but still delicious and flavorful.
How can I make this dish spicier?

Increasing the amount of red pepper flakes is the easiest way to add heat. I suggest starting with ¼ teaspoon and adjusting to your taste. You could also add a pinch of cayenne pepper or diced fresh chili during the garlic step.
Can I prepare the sauce ahead of time?

While the sauce is best made fresh to keep the butter from separating, you can prepare the garlic and wine reduction ahead, then add the butter and lemon just before serving. Reheat gently to avoid curdling.

Final Thoughts

I’m genuinely excited for you to try this Chicken Scampi with Wine and Lemon Recipe because it’s one of those dishes that feels like a treat but comes together so simply. The blend of buttery sauce with bright lemon and that depth from the wine always dazzles my family and friends. Once you nail these steps, you’ll feel confident making it over and over—plus, it’s a great base to get creative with. So go ahead, pop open that bottle of white wine, and make your kitchen smell irresistible!