Description
This Chicken Scampi recipe combines tender pieces of seasoned chicken with a rich, buttery garlic and lemon sauce served over perfectly cooked al dente spaghetti. The dish features a bright, fresh flavor from lemon zest and juice, complemented by parsley and a touch of white wine reduction. Ready in just 35 minutes, it’s an easy yet elegant meal perfect for weeknights or entertaining guests.
Ingredients
Pasta
- 16 ounces spaghetti, cooked according to package directions until al dente
- 1/2 cup pasta water (use as needed)
Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1 inch pieces
- 1/2 cup all-purpose flour
- 2 teaspoons Italian seasoning
- 2 teaspoons lemon pepper seasoning
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Sauce & Garnish
- 2 tablespoons olive oil, divided
- 8 tablespoons salted butter, divided
- 8 cloves garlic, minced
- 1 cup dry white wine
- Zest of 1 lemon (about 1 tablespoon)
- Juice of 2 lemons (about 4 tablespoons)
- 1/2 cup parsley, finely chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, then cook the spaghetti according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta and set it aside.
- Prepare the chicken coating: In a shallow dish, combine the all-purpose flour, Italian seasoning, lemon pepper seasoning, and add several generous pinches of kosher salt and freshly cracked black pepper. Dredge the chicken pieces thoroughly in this seasoned flour mixture to coat them evenly.
- Sear the chicken (first half): Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large sauté pan over medium-high heat until melted and shimmering. Add half of the chicken pieces and cook for 2 to 3 minutes, turning frequently, until golden brown on all sides and cooked through. Remove the cooked chicken from the pan and set aside.
- Sear the chicken (second half): Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Add the rest of the chicken pieces and cook thoroughly, again until golden and cooked through. Remove and set aside with the first batch.
- Deglaze the pan: Pour in the dry white wine to the hot pan, scraping the bottom with a wooden spoon to lift up any browned bits (this adds great flavor). Cook the wine for about 3 to 5 minutes until it has reduced by at least half.
- Make the garlic butter sauce: Add the remaining 6 tablespoons of butter to the pan. Once melted, reduce the heat to medium-low and add the minced garlic, along with a couple large pinches of kosher salt and cracked black pepper. Stir constantly for about 30 seconds, ensuring the garlic softens without burning.
- Add lemon and parsley: Stir in the lemon zest, lemon juice, and chopped parsley. Toss the cooked spaghetti into the sauce along with a splash or two of the reserved pasta water to loosen the sauce as needed. Mix well to coat the pasta evenly.
- Combine chicken and pasta: Add the cooked chicken back to the pan with the pasta and sauce. Toss everything together gently to ensure the chicken is coated and heated through evenly. Serve immediately and enjoy!
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- Reserve pasta water carefully; it helps loosen the sauce for perfect coating consistency.
- Be careful not to burn the garlic as it will impart a bitter taste to the dish.
- Chicken breasts can be substituted with boneless thighs if preferred, adjusting cooking time accordingly.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
