Chicken Scampi

A very easy chicken and pasta dish, chicken scampi is full of rich, buttery decadence, deep wine taste, sharp lemon undertones, and lots of freshness from the garlic. This dish is really filling!

My Garlic Butter Chicken Bites and Shrimp Scampi, two additional recipes you just must try, served as the inspiration for this one!Chicken Scampi

Chicken Scampi Pasta Recipe

Bite dimension chicken items are thrown with natural herbs and pan burnt in a hot skill up until gorgeously golden brown. After that they’re tossed in a glorious white wine reduction, garlic and butter sauce.Chicken Scampi

And to make it a hearty main dish it’s ended up by throwing it all along with tender pasta. Speak about supper done right! It will leave you craving it once more quickly.Chicken Scampi

And I make certain it’s quickly better than the notorious Olive Garden’s. Homemade can always beat a chain dining establishment.Chicken Scampi

One more alternative right here is to ditch the pasta and offer it with an additional passionate carb (to pair with that wealth of mouthwatering sauce) like crusty bread, potatoes or rice.Chicken Scampi One more alternative right here is to ditch the pasta and offer it with an additional passionate carb (to pair with that wealth of mouthwatering sauce) like crusty bread, potatoes or rice.

Chicken Scampi Ingredients and Substitutes

• Boneless skinless chicken breasts:You can also use skinless, boneless chicken thighs. Simply cook for a bit longer if necessary.
• All-purpose flour:Unbleached all-purpose flour is what I prefer to use. You might use 1 tablespoon of cornstarch instead.
• Italian seasoning: 3/4 tsp dried oregano, 3/4 tsp basil, and 1/2 tsp marjoram or thyme can be used to create your own combination.
• Salt and pepper: Both the chicken and the pasta are seasoned with salt before they are boiled.
• Unsalted butter:If necessary, salted butter could be used; just use less salt in the dish.
• Olive oil:Here, you’ll just need a little. Another kind of neutral-flavored oil could be utilized in an emergency.
• Garlic:Here, I only suggest using fresh garlic.
• Dry white wine: My preferred wine is Sauvignon Blanc. You could use low-sodium chicken broth, but it won’t taste as good.
• Red pepper flakes:Although they can be left out if desired, these provide a pleasant burst of heat. A small pinch of cayenne pepper can be added if necessary.
• Fresh lemon juice:Lime juice could be used in its stead if necessary.
• Thin spaghetti:Angel hair, linguine, fettuccine, or regular spaghetti are also excellent choices.
• Parsley:You could use dried (I’d use 1 to 2 tablespoons), but it won’t be as tasty and fresh.
• Parmesan cheese:Romano cheese will also be excellent.

For the complete recipe, with ingredient counts, instructions, and a print option, scroll down.Chicken Scampi

How to Make Chicken Scampi

1. Boil water in pot: To cook pasta, bring a big pot of water to a boil and cook it until al dente, following the package’s instructions. The pasta should, in my opinion, be cooked in boiling water while the wine reduces in the sauce.
2. Dry chicken, toss with flour and seasonings: Using paper towels, dab the chicken pieces dry. Add flour, salt, and pepper (I use around 3/4 tsp salt and 1/4 tsp pepper), and Italian seasoning.
3. Melt portion of butter with oil:In the meantime, in a 12-inch non-stick skillet over medium-high heat, melt 3 tablespoons of butter and 1 tablespoon of olive oil.
4. Sear chicken:Add the chicken and heat for 4 minutes or until browned on the bottom, then turn and cook for another 2 to 3 minutes.
5. Set chicken aside: Move the chicken and butter mixture to a big platter or bowl (see below). To stay warm, tent with foil.Chicken Scampi

How to Make Chicken Scampi Sauce and Finish Dish

1. Saute garlic:Over medium-low heat, place the pan. Melt one tablespoon of butter. Sauté the garlic for about 20 seconds, being careful not to let it brown. (At this stage, cook the pasta separately in boiling water until it is al dente.)
2. Add wine, reduce: Add the wine and red pepper flakes to the butter garlic mixture and simmer for approximately five minutes, or until reduced by about three-quarters.
3. Melt in remaining butter:Melt the remaining 4 tablespoons of butter.
4. Add lemon, and chicken: Add lemon and turn off the heat. Put the chicken back in the skillet and mix it with the sauce.
5. Toss with pasta, garnish: Add the chicken, sauce mixture, parsley, and drained pasta. Serve warm, garnished with parmesan cheese.Chicken Scampi

What to Serve with It

This is best enjoyed with some roasted or cooked fresh vegetables. Here are some suggestions:

• Roasted or steam-cooked asparagus or broccoli
• mélange of oven-roasted vegetables
• Choose baked zucchini or roasted zucchini with tomatoes.

Tips:

1. Don’t skip drying chicken.This helps it brown more effectively by removing some of the extra moisture from the outside.
2. Use a hot skillet to brown the chicken.Warm it up. Much more flavor will result from greater browning.
3. Select a decent wine.The flavor will be ruined by a very inexpensive wine.
4. Careful not to over-cook the chicken or it will be dry.Keep it heated in foil, but don’t cover it all the way because you don’t want it to keep steaming and cooking.
5. Keep wine away from flames .(The alcohol makes it combustible).
6. Allow enough time for sauce to simmer.Let the majority of the alcohol cook off; otherwise, the flavor will overpower the meal.
7. Cook pasta to al dente.in order to achieve the ideal texture.

Chicken Scampi

Rich and buttery decadence, nuanced wine taste, vibrant lemon undertones, and lots of freshness from the garlic are all combined in this incredibly easy chicken recipe. This dish is so filling!

Ingredients

• 2/3 cup shredded parmesan cheese (or Romano cheese, for serving)
• 1/3 cup chopped parsley
• 1 Tbsp fresh lemon juice
• 1/8 – 1/4 tsp Red pepper flakes, to taste (optional)
• 1 cup dry white wine, such as Sauvignon Blanc
• 12 oz. thin spaghetti (or standard)
• 2 Tbsp minced garlic (6 cloves)
• 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
• 1 Tbsp olive oil
• 1-Tbsp pieces
• 8 Tbsp unsalted butter, diced into
  

Instructions

1. To cook pasta, bring a big pot of water to a boil and cook it until al dente, following the package’s instructions. Prior to step 7, when the wine is reducing, I prefer to begin cooking the noodles in the boiling water.
2. Using paper towels, dab the chicken pieces dry. Add flour, salt, and pepper (I use around 3/4 tsp salt and 1/4 tsp pepper), and Italian seasoning.
3. In a 12-inch non-stick skillet, melt 3 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
4. Place the chicken in a single layer and cook it for 4 minutes or until the bottom is browned. Then, turn it over and cook it for another 2 to 3 minutes.
5. Move the chicken and butter mixture to a big plate or bowl. To stay warm, tent with foil.
6. Put the pan back over medium-low heat. Melt one tablespoon of butter. Don’t let the garlic brown; instead, sauté it for about 20 seconds. (At this stage, cook the pasta separately in boiling water until it is al dente.)
7. After adding the wine and red pepper flakes to the butter garlic mixture in the skillet, simmer for around five minutes or until it has reduced by about three-quarters.
8. Melt the remaining 4 tablespoons of butter.
9. Take off the heat and mix in the lemon juice. Put the chicken back in the skillet and mix it with the sauce. Adjust the seasoning with salt and pepper if necessary.
10. Add the chicken, sauce mixture, parsley, and drained pasta. Serve warm, garnished with parmesan cheese.