Chicken Scampi is perfect as an easy weeknight dinner with the family or for a romantic date night at home! Angel hair pasta is topped off with white meat chicken that’s been flavored with white wine, fresh lemon, parmesan cheese, and more. Make this restaurant-worthy dinner in the comfort of your own home tonight!

A blue plate is topped with cooked pasta and chicken breasts.

Chicken Scampi

Chicken and pasta are two ingredients that were just made for one another, especially when prepared this beautifully. Did I just call a pasta dinner beautiful..? Yes, I sure did! This angel hair pasta and chicken breast dinner is made with the most incredible, boldly flavored ingredients that are sure to have you eating more than you probably should. Make sure to wear your comfy pants!

So, let’s discuss the real star of the show here… the sauce. Inspired by my favorite Shrimp Scampi, this is simple and delish! Once the perfectly dredged and seasoned chicken is cooked, you use that very same pan to heat up your fresh garlic, white wine, Chicken Stock, and fresh lemon juice. All of those ingredients meld together to create a sauce that couldn’t be more delicious when paired with the tender pasta and seared white meat chicken.

While this is a fun, easy to make date night recipe, it also doubles as a great weeknight family dinner! It’s kid approved, so your picky eater shouldn’t have too many complaints here. Plus, the whole recipe from start to finish should take you under 30 minutes, which is a HUGE plus on those crazy weeknights at home. Oh, and the best part? Since this recipe calls for a splash of white wine, a glass of it pairs spectacularly with this easy pasta dinner.

A large pan is filled with cooked chicken and lemon slices.

How to Make It

Cut the chicken. Cut the chicken breasts into 1 inch wide strips or bite sized pieces.

Create the dredging station. Whisk the flour, onion powder, garlic powder, salt and pepper together in a small, shallow bowl.

Dredge the chicken. Dredge the chicken in the flour mixture to coat and set aside.

Heat the oil. Heat the olive oil and butter in a large skillet over medium heat.

Cook the chicken. Add the chicken to the pan, working in batches if necessary, and cook until golden brown on all sides, approximately 5-7 minutes.

Keep warm. Transfer to a platter and keep warm.

Add garlic. Add the garlic to the pan and cook for 1 minutes.

Pour in the wine. Whisk in the wine and, using a wooden spoon, scrape up the brown bits at the bottom of the pan. Cook until the wine is reduced by half.

Add chicken stock and lemon. Whisk in the chicken stock, lemon juice and zest. Bring to a boil and then simmer for 5 minutes.

Make it cheesy! Stir in the cheese and return the chicken to the pan.

Enjoy! Serve over pasta, if desired. This chicken can also be enjoyed all by itself.

A plate of chicken scampi is placed next to a pretty full serving platter.

Tips for the Best Chicken Scampi

  • Use FRESH lemon juice! It’s so very important that you take the extra two seconds to squeeze the juice out of a lemon instead of using the bottled stuff. The difference in taste is enormous.
  • Try to use a dry white wine like chardonnay instead of a sweet wine like riesling.
  • Use a meat thermometer to make sure your chicken is fully cooked. Once the meat reaches 165°F, it’s safe to eat.
  • A sprinkle of fresh parsley not only adds a vibrant pop of green color, but it also adds a pleasant herbaceous aroma to the dish that makes it even more enticing.

Serving Suggestions

This meal can be enjoyed all by itself, but side dishes never hurt anybody! Here are just a few that’ll keep things fresh and delicious:

A fork has been placed on a pate filled with chicken scampi.

Check out more of my favorite chicken and pasta dinners!

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A blue plate is topped with cooked pasta and chicken breasts.

Get the Recipe: Chicken Scampi

Quick and easy, Chicken Scampi is the garlic-y, savory dinner you can get on the table in minutes.
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Ingredients

  • 3 Boneless, skinless chicken breasts
  • 1/2 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 1/2 cup chicken stock
  • 1 lemon, juiced and zested
  • 1/4 cup grated parmesan cheese
  • Angel hair pasta, for serving, optional

Equipment

  • skillet

Instructions 

  • Cut the chicken breasts into 1 inch wide strips or bite sized pieces.
  • Whisk the flour, onion powder, garlic powder, salt and pepper together in a small, shallow bowl.
  • Dredge the chicken in the flour mixture to coat and set aside.
  • Heat the olive oil and butter in a large skillet over medium heat.
  • Add the chicken to the pan, working in batches if necessary, and cook until golden brown on all sides, approximately 5-7 minutes.
  • Transfer to a platter and keep warm.
  • Add the garlic to the pan and cook for 1 minutes.
  • Whisk in the wine and, using a wooden spoon, scrape up the brown bits at the bottom of the pan. Cook until the wine is reduced by half.
  • Whisk in the chicken stock, lemon juice and zest. Bring to a boil and then simmer for 5 minutes.
  • Stir in the cheese and return the chicken to the pan.
  • Serve over pasta, if desired.

Notes

Best if served immediately, leftovers can be stored in a airtight container for up to 3 days in the refrigerator.
Calories: 310kcal, Carbohydrates: 13g, Protein: 27g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 460mg, Potassium: 531mg, Fiber: 1g, Sugar: 1g, Vitamin A: 192IU, Vitamin C: 12mg, Calcium: 60mg, Iron: 1mg