Description
This vibrant Chicken Scampi is a delightful twist on the classic shrimp dish, featuring tender sautéed chicken tossed in a bright, garlicky white wine butter sauce with colorful bell peppers. A crowd-pleasing, quick dinner perfect for busy weeknights or casual entertaining, served over your favorite pasta.
Ingredients
Units
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 5 cloves garlic, minced
Sauce
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 tablespoons unsalted butter, cut into pieces
To Serve
- 12 oz linguine or spaghetti, cooked and drained
- Fresh parsley, chopped, for garnish
- Freshly grated Parmesan, for serving (optional)
Instructions
- Prep and Season Chicken – Pat chicken strips dry with paper towels. Season generously with salt and black pepper on all sides.
- Sauté Chicken – In a large skillet over medium-high heat, add olive oil. Sauté chicken strips for 4–5 minutes, turning occasionally, until just cooked through and lightly golden. Remove to a plate and tent with foil.
- Sauté Vegetables – In the same skillet, add a bit more oil if needed. Add sliced bell peppers and onion, then sauté for 4–5 minutes until softened and onions become translucent. Stir in minced garlic and cook 1 minute more until fragrant.
- Deglaze and Make Sauce – Pour in the white wine, scraping up any brown bits from the pan. Simmer for 2–3 minutes until reduced by about half. Stir in chicken broth, lemon juice, and red pepper flakes. Simmer another 2 minutes to blend flavors.
- Finish with Butter – Reduce heat to low and stir in butter, a few pieces at a time, until fully melted and the sauce turns glossy.
- Combine and Serve – Add cooked chicken (and any juices) back to the skillet, toss to coat in the sauce. Add cooked pasta and a splash of reserved pasta water if needed; toss well to coat.
- Garnish and Enjoy – Serve immediately, garnishing with chopped fresh parsley and Parmesan if desired.
Notes
- For a gluten-free version, use gluten-free pasta.
- Swap white wine with additional chicken broth if you prefer no alcohol.
- Use thinly sliced chicken tenders or thighs for extra juiciness.
- Try adding spinach for extra greens—wilts quickly when tossed in hot sauce.
- This recipe doubles easily if feeding a crowd.
Nutrition
- Serving Size: 1/4 of recipe (with pasta)
- Calories: 495
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
