Introduction

Chicken Scampi is a vibrant and flavorful dish that combines tender chicken breast with sautéed vegetables and a zesty lemon-parmesan sauce. Served over linguine, it’s a perfect meal for a cozy weeknight dinner or a special occasion. This recipe brings together fresh herbs, garlic, and bright citrus to delight your taste buds.

A round, blue-handled pot sits on a wooden surface with a white marbled texture, filled with four pieces of cooked chicken breast topped with thin slices of red and yellow bell peppers and red onions, sprinkled with fresh green herbs. The chicken and vegetables rest in a light brown sauce that coats the bottom of the pot. To the left, there is a white bowl full of cooked spaghetti. Around the pot are a red bell pepper, an orange bell pepper, a whole garlic bulb, and a lemon cut in half near a blue cloth napkin with sprigs of fresh green herbs. A white plate with colorful patterns is partly visible in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breast cutlets

Salt and pepper, to taste

2 tablespoons unsalted butter

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 yellow bell pepper, sliced

½ red onion, sliced

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

¼ teaspoon crushed red pepper flakes (optional)

½ cup chicken broth

½ cup white wine

¼ cup freshly squeezed lemon juice

Zest of 1 lemon

¼ cup chopped fresh parsley

½ cup grated parmesan cheese

8 ounces linguine, cooked according to package instructions

Instructions

Step 1: Season the chicken breast cutlets with salt and pepper on both sides and set aside.

Step 2: In a large non-stick skillet, melt 1 tablespoon of unsalted butter over medium heat.

Step 3: Add the sliced red, orange, and yellow bell peppers, red onion, minced garlic, dried oregano, dried thyme, and crushed red pepper flakes (if using). Sauté until the vegetables are softened and slightly caramelized, then remove them from the pan and set aside.

Step 4: Add the remaining 1 tablespoon of butter to the skillet. Once melted, add the seasoned chicken cutlets.

Step 5: Cook the chicken for 3-4 minutes on each side, until cooked through and no longer pink in the center. Remove the chicken and set aside.

Step 6: Deglaze the skillet by adding the chicken broth, white wine, lemon juice, and lemon zest. Bring to a simmer over medium heat.

Step 7: Return the cooked chicken to the skillet and simmer in the sauce for 5-8 minutes to blend the flavors.

Step 8: Stir the sautéed vegetables and grated Parmesan cheese back into the skillet, coating everything evenly with the sauce.

Step 9: Garnish with freshly chopped parsley.

Step 10: Serve the chicken scampi over cooked linguine, spooning sauce generously over the pasta. Enjoy!

Tips & Variations

For a richer sauce, add a splash of heavy cream when simmering the chicken in step 7.

Swap linguine with angel hair or fettuccine for a different pasta texture.

Use chicken thighs instead of breast for a juicier, more flavorful result.

Skip the wine for a non-alcoholic version and add extra chicken broth instead.

Add capers or sun-dried tomatoes for an extra burst of flavor.

FAQs

Can I use frozen chicken for this recipe?

Fresh or fully thawed chicken breast cutlets work best for even cooking. If using frozen chicken, make sure to thaw completely before cooking to ensure the chicken cooks through properly.

What wine is best for cooking Chicken Scampi?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay pairs well in this recipe, adding subtle acidity and depth without overwhelming the flavors.