Chicken Scampi Recipe
A light, zesty chicken scampi that’s full of bold garlic-lemon flavor, tossed with tender spaghetti and golden chicken tenders. Quick to cook, easy to love, and perfect for weeknights.
Equipment
- Large skillet or sauté pan
- Large pot for boiling pasta
- Tongs or spatula
- Zester or microplane
- Knife and chopping board
- Measuring cups and spoons
- Mixing bowl
Ingredients
- 12 oz spaghetti
- 1 1/2 lbs chicken tenders
- 1 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 Tbsp olive oil divided
- 6 Tbsp unsalted butter divided
- 3/4 cup dry white wine chardonnay or sauvignon blanc
- 4 garlic cloves (1 Tbsp minced)
- 1 tsp lemon zest from 1 lemon
- 1/4 cup lemon juice from 2 lemons
- 1/3 cup parsley finely chopped
- Parmesan freshly shredded to serve
Instructions
- Cook the spaghetti in salted water until al dente. Drain and set aside.
- Season chicken tenders with salt and pepper, then lightly dredge in flour.
- Heat 1 Tbsp olive oil and 2 Tbsp butter in a skillet. Sear chicken until golden and cooked through. Remove and set aside.
- In the same pan, add remaining olive oil and butter. Sauté garlic until fragrant.
- Pour in white wine, lemon juice, and zest. Simmer for 2–3 minutes.
- Return chicken to the pan and coat with the sauce.
- Toss in the cooked pasta and chopped parsley. Mix well to combine.
- Serve hot with fresh parmesan on top.
