Chicken Scampi with Garlic Parmesan Cheese
This Chicken Scampi features tender, golden-seared chicken breast tossed in a rich, buttery garlic-Parmesan sauce with a hint of lemon and herbs. Served over pasta or alongside vegetables, it’s a perfect weeknight dinner that feels like a restaurant-quality meal at home.
Total Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield:
Servings: 4
Serving Size: ~1 cup chicken with sauce
Ingredients:
For the Chicken:
1.5 lbs boneless skinless chicken breasts (sliced into thin strips or cutlets)
2 tablespoons olive oil
Salt and black pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon all-purpose flour (optional, for a light crust)
For the Garlic Parmesan Scampi Sauce:
4 tablespoons olive oil
6 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup chicken broth
1/3 cup dry white wine (or more broth if avoiding alcohol)
Juice of 1/2 lemon (about 1 tbsp)
1/2 cup grated Parmesan cheese
2 tablespoons heavy cream (optional, for extra creaminess)
1 tablespoon chopped fresh parsley (plus more for garnish)
Salt and pepper to taste
Optional for Serving:
Cooked linguine, angel hair, or spaghetti
Extra grated Parmesan
Lemon wedges
Instructions:
1. Prepare the Chicken:
Pat chicken dry. Season with salt, pepper, paprika, and garlic powder. If desired, lightly dredge in flour.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
3. Make the Scampi Sauce:
Reduce heat to medium. In the same skillet, add olive oil and sauté garlic and red pepper flakes for 1 minute until fragrant.
4. Deglaze:
Add chicken broth and white wine. Scrape up any browned bits from the bottom of the pan. Simmer 3–5 minutes until slightly reduced.
5. Finish the Sauce:
Stir in lemon juice, Parmesan cheese, and cream (if using). Stir until cheese is melted and sauce is smooth. Add parsley, and season with salt and pepper.
6. Combine:
Return cooked chicken to the skillet. Toss to coat in the sauce. Simmer 2 more minutes until warmed through.
7. Serve:
Spoon chicken and sauce over pasta or with crusty bread. Garnish with extra parsley and Parmesan.
Notes:
Wine Substitution: Use more broth and a splash of white vinegar or lemon juice for acidity.
Creamy Version: Add 2–3 tablespoons of cream for a richer, silky sauce.
Low Carb Option: Serve over sauteed zucchini noodles or steamed cauliflower rice.
Flour Coating: Optional but helps create a slightly crispy crust on the chicken.
Tips:
- Don’t burn the garlic! Sauté just until golden—burnt garlic will make the dish bitter.
- Use freshly grated Parmesan for the best melt and flavor.
- Want thicker sauce? Let it simmer a few minutes longer or add a teaspoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Frequently Asked Questions (FAQ):
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs work great and stay very juicy. Just adjust cooking time slightly.
Q: Can I make this ahead?
A: Yes, but for best texture, store the chicken and sauce separately, then reheat gently.
Q: Is this spicy?
A: Only mildly from the red pepper flakes—you can omit them for a milder dish.
Q: Can I freeze leftovers?
A: It’s best fresh, but leftovers freeze okay for up to 1 month. Reheat slowly to avoid the sauce breaking.
Q: What pasta works best?
A: Angel hair or linguine are ideal for soaking up the sauce, but any pasta works.
Nutrition Information
Calories: 200
Protein: 38g
Carbohydrates: 4g
Sugar: 1g
Fat: 20g
Cholesterol: 100mg
Sodium: 520mg