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Chicken Scampi with Sautéed Peppers and Lemon-Parmesan Sauce Recipe

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★★★★★

4.6 from 134 reviews

A vibrant and flavorful Chicken Scampi recipe featuring tender chicken breast cutlets sautéed with colorful bell peppers and onions, simmered in a zesty lemon, white wine, and garlic sauce, then tossed with Parmesan cheese and fresh parsley. Served over linguine, this dish combines classic Italian flavors with a bright, citrusy twist for a delicious and satisfying meal.

Ingredients

Scale

Chicken and Seasoning

  • 4 Boneless, skinless chicken breast cutlets
  • Salt and pepper, to taste
  • 2 Tablespoons unsalted butter, divided

Vegetables and Herbs

  • 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)

Sauce and Garnish

  • 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

Pasta

  • 8 Ounces linguine, cooked according to package instructions

Instructions

  1. Season the chicken: Season both sides of the chicken breast cutlets with salt and pepper, then set them aside to rest while you prepare the rest of the dish.
  2. Sauté the vegetables: Heat 1 tablespoon of unsalted butter in a large non-stick skillet over medium heat. 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 soften and slightly caramelize, then remove them from the skillet and set aside.
  3. Cook the chicken: Add the remaining 1 tablespoon of butter to the same skillet. Once melted, place the seasoned chicken cutlets in the pan. Cook for about 3 to 4 minutes on each side until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.
  4. Deglaze the pan: Pour in the chicken broth, white wine, freshly squeezed lemon juice, and lemon zest. Stir and bring the mixture to a simmer over medium heat to lift the flavorful browned bits from the bottom of the pan.
  5. Simmer the chicken in sauce: Return the cooked chicken cutlets to the skillet and let them simmer in the sauce for 5 to 8 minutes to meld the flavors together.
  6. Combine vegetables and cheese: Stir the sautéed vegetables and grated Parmesan cheese into the skillet. Mix everything well to ensure the chicken and vegetables are coated in the flavorful sauce.
  7. Garnish and serve: Sprinkle freshly chopped parsley over the dish for a bright fresh finish. Serve the chicken scampi over cooked linguine or angel hair pasta, spooning some of the sauce over the top for maximum flavor. Enjoy your meal!

Notes

  • Using boneless, skinless chicken breast cutlets helps them cook evenly and quickly.
  • White wine can be substituted with additional chicken broth if preferred or for non-alcoholic version.
  • If you don’t have fresh lemon juice and zest, bottled lemon juice can be used, though fresh is strongly recommended for best flavor.
  • Feel free to add spinach or cherry tomatoes for extra color and nutrition.
  • Adjust crushed red pepper flakes to taste for mild or spicier flavor.
  • Use gluten-free pasta to make this recipe gluten-free if needed.

Keywords: Chicken Scampi, Italian chicken recipe, lemon chicken, garlic chicken, weeknight dinner, skillet chicken, pasta with chicken

Find it online: https://tastybynova.com/chicken-scampi-with-sauteed-peppers-and-lemon-parmesan-sauce-recipe/