Description
This Chicken Scampi with Wine and Lemon is a flavorful Italian-inspired dish featuring tender diced chicken breasts sautéed in butter, garlic, and white wine, tossed with al dente thin spaghetti and finished with fresh lemon juice, parsley, and Parmesan cheese. Ready in just 35 minutes, it offers a perfect balance of bright, savory, and buttery flavors, making it an ideal weeknight dinner or special occasion meal.
Ingredients
Scale
Chicken and Coating
- 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)
Cooking Fat and Sauce
- 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 Garnishes
- 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 the spaghetti according to package directions until al dente. Begin cooking the pasta once the wine starts reducing to ensure timing coordination.
- Prepare Chicken: Pat the diced chicken pieces dry with paper towels. Toss them in a bowl with all-purpose flour, Italian seasoning, salt, and freshly ground black pepper until evenly coated.
- Heat Butter and Oil: In a 12-inch non-stick skillet, melt 3 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat to prepare for searing the chicken.
- Sear Chicken: Add the coated chicken pieces in a single layer to the skillet. Cook without moving for about 4 minutes until the bottom is nicely browned. Turn the chicken pieces and cook for an additional 2-3 minutes until fully cooked through.
- Set Chicken Aside: Transfer the cooked chicken along with the butter mixture to a bowl or plate. Cover loosely with foil to keep warm while preparing the sauce.
- Sauté Garlic: Return the skillet to medium-low heat and melt 1 tablespoon of butter. Add the minced garlic and sauté for about 20 seconds, taking care not to brown it for a delicate garlic flavor.
- Simmer Wine Sauce: Pour in 1 cup of dry white wine and add red pepper flakes if using. Let the mixture simmer until the liquid reduces by about three-quarters, approximately 5 minutes, concentrating the flavors.
- Add Butter: Stir in the remaining 4 tablespoons of butter, allowing it to melt completely into the sauce, giving it a rich and velvety texture.
- Finish Sauce and Toss: Remove the skillet from heat and stir in 1 tablespoon of fresh lemon juice. Return the cooked chicken to the skillet and toss everything together to coat the chicken evenly with the sauce. Taste and adjust seasoning with salt and pepper as needed.
- Combine with Pasta and Garnish: Drain the cooked spaghetti and immediately add it to the skillet with the chicken and sauce. Toss in the chopped fresh parsley and serve the dish warm, topped generously with shredded Parmesan cheese for a savory finish.
Notes
- Using dry white wine such as Sauvignon Blanc adds depth and brightness to the sauce; you can substitute with chicken broth if preferred.
- Do not brown the garlic too much to avoid bitterness; sauté just until fragrant.
- For extra heat, adjust the amount of red pepper flakes to taste or omit altogether for a milder dish.
- Ensure the chicken pieces are dry before coating to help the flour adhere and achieve a nice sear.
- Use fresh lemon juice for the best flavor impact rather than bottled lemon juice.
- Reserve some pasta water occasionally to loosen the sauce if needed when tossing pasta and chicken together.
