Description
This Chicken Scampi recipe features tender chicken breasts seared to perfection and tossed in a rich, buttery garlic and white wine sauce. Paired with thin spaghetti and finished with fresh parsley and parmesan cheese, it’s a flavorful, restaurant-quality dish that’s quick and easy to prepare for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 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)
Sauce and Cooking
- 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
Pasta and Garnish
- 12 oz. thin spaghetti (or standard spaghetti)
- 1/3 cup chopped fresh parsley
- 2/3 cup shredded parmesan cheese (or Romano cheese for serving)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente, starting the pasta once the wine is reducing in step 7 for timing coordination.
- Prepare Chicken: Pat chicken pieces dry with paper towels. Toss them in a bowl with flour, Italian seasoning, salt, and black pepper until evenly coated.
- Heat Butter and Oil: In a 12-inch non-stick skillet, melt 3 Tbsp butter with 1 Tbsp olive oil over medium-high heat.
- Sear Chicken: Add the chicken in a single layer to the skillet. Cook without moving for about 4 minutes until the bottom is browned, then turn and cook for an additional 2-3 minutes until chicken is cooked through.
- Set Chicken Aside: Transfer the cooked chicken and butter mixture to a bowl or plate. Cover loosely with foil to keep warm.
- Sauté Garlic: Return the pan to medium-low heat and melt 1 Tbsp butter. Add minced garlic and sauté for about 20 seconds without letting it brown.
- Simmer Wine Sauce: Pour in the white wine and add red pepper flakes (if using). Simmer until the liquid reduces by about three-quarters, approximately 5 minutes.
- Add Butter: Stir in the remaining 4 Tbsp butter and allow it to melt into the sauce for richness.
- Finish Sauce and Toss: Remove the pan from heat and stir in fresh lemon juice. Return the cooked chicken to the skillet and toss to coat in the sauce. Adjust seasoning with salt and pepper to taste.
- Combine with Pasta and Garnish: Drain the pasta and toss it into the skillet with chicken and sauce along with chopped parsley. Serve topped with shredded parmesan cheese while warm.
Notes
- Use dry white wine like Sauvignon Blanc for the best flavor in the sauce.
- Be careful not to overcook the garlic to avoid bitterness; sauté until just fragrant.
- Starting pasta cooking timing when the wine begins to reduce helps everything finish together.
- Red pepper flakes are optional and can be adjusted according to desired heat level.
- Serve immediately for best texture and flavor, garnished with fresh parsley and parmesan.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 460
- Sugar: 1.2 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
