Classic Chicken Scampi With Garlic Butter Sauce – A Comforting, Restaurant-Style Favorite
Chicken scampi hits that sweet spot between comfort food and a dinner you’d proudly serve to guests. It’s buttery, garlicky, and bright with lemon—simple ingredients that add up to big flavor. This version skips heavy cream and relies on a glossy garlic butter sauce that clings to tender chicken and pasta.
It’s fast enough for a weeknight but tastes like you planned ahead. If you love shrimp scampi, you’ll recognize the vibe—just with juicy chicken as the star.
Classic Chicken Scampi With Garlic Butter Sauce - A Comforting, Restaurant-Style Favorite
Ingredients
Method
- Prep the chicken: Pat the chicken dry.In a shallow bowl, mix flour, salt, pepper, and paprika. Lightly coat the chicken in the seasoned flour, shaking off excess.
- Boil the pasta (if using): Cook according to package directions in salted water. Reserve 1/2 cup pasta water, then drain.
- Brown the chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.Sear chicken in batches, 2–3 minutes per side, until golden and just cooked through. Transfer to a plate and tent loosely with foil.
- Sauté the aromatics: Lower heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter.Stir in garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
- Deglaze and simmer: Pour in white wine, scraping up any browned bits. Let it bubble for 1–2 minutes.Add chicken broth and simmer another 2 minutes to reduce slightly.
- Finish the sauce: Stir in lemon zest, lemon juice, and capers. Whisk in remaining 2 tablespoons butter until the sauce looks glossy. Taste and adjust salt, pepper, and lemon.
- Combine: Return chicken and any juices to the pan.Toss gently to coat. If serving with pasta, add cooked pasta and a splash of reserved pasta water to help the sauce cling.
- Garnish and serve: Sprinkle with parsley and Parmesan if you like. Serve immediately with extra lemon wedges.
What Makes This Special
This dish brings classic scampi flavors—garlic, lemon, butter, and white wine—together in a way that feels both cozy and elegant. The chicken is lightly coated and pan-seared, so it stays tender while picking up a golden crust.
The sauce is silky without being heavy, thanks to a mix of butter and olive oil. A splash of wine adds depth, and a squeeze of lemon keeps it lively. Toss it with pasta or spoon it over rice, and you’ve got a meal that suits almost any mood.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, sliced into thin cutlets or strips
- 8 ounces linguine or angel hair (optional, for serving)
- 1/3 cup all-purpose flour (for dredging)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color)
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to your heat level)
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc; sub chicken broth if needed)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh lemon zest
- 2–3 tablespoons fresh lemon juice (to taste)
- 2 tablespoons capers, drained (optional but great)
- 1/4 cup chopped fresh parsley
- Freshly grated Parmesan, for serving (optional)
How to Make It
- Prep the chicken: Pat the chicken dry.In a shallow bowl, mix flour, salt, pepper, and paprika. Lightly coat the chicken in the seasoned flour, shaking off excess.
- Boil the pasta (if using): Cook according to package directions in salted water. Reserve 1/2 cup pasta water, then drain.
- Brown the chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.Sear chicken in batches, 2–3 minutes per side, until golden and just cooked through. Transfer to a plate and tent loosely with foil.
- Sauté the aromatics: Lower heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter.Stir in garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
- Deglaze and simmer: Pour in white wine, scraping up any browned bits. Let it bubble for 1–2 minutes.Add chicken broth and simmer another 2 minutes to reduce slightly.
- Finish the sauce: Stir in lemon zest, lemon juice, and capers. Whisk in remaining 2 tablespoons butter until the sauce looks glossy. Taste and adjust salt, pepper, and lemon.
- Combine: Return chicken and any juices to the pan.Toss gently to coat. If serving with pasta, add cooked pasta and a splash of reserved pasta water to help the sauce cling.
- Garnish and serve: Sprinkle with parsley and Parmesan if you like. Serve immediately with extra lemon wedges.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a splash of water or broth to loosen the sauce.Avoid high heat to prevent the chicken from drying out.
- Freeze: Not ideal due to the butter-based sauce, but you can freeze the chicken and sauce (without pasta) for up to 2 months. Thaw overnight in the fridge and reheat gently.
Health Benefits
- Lean protein: Chicken breast provides a solid protein boost with minimal saturated fat.
- Heart-friendly fats: Using olive oil alongside butter adds monounsaturated fats that support heart health.
- Antioxidants and flavor: Garlic, parsley, and lemon offer antioxidants and freshness without adding many calories.
- Customizable carbs: Choose whole-grain or high-fiber pasta, or serve over zucchini noodles or cauliflower rice to fit your goals.
Common Mistakes to Avoid
- Overcrowding the pan: Sear chicken in batches so it browns instead of steaming.
- Burning the garlic: Garlic cooks fast; keep heat moderate and stir constantly once it hits the pan.
- Skipping the deglaze: The browned bits add depth. Use wine or broth to pull that flavor into the sauce.
- Overcooking the chicken: Thin cutlets cook quickly.Remove as soon as they’re just done to stay tender.
- Too little acid: Lemon lifts the richness. Taste and add more juice if the sauce feels flat.
Variations You Can Try
- Creamy scampi: Add a splash of heavy cream or half-and-half at the end for a richer sauce.
- Herb-forward: Swap parsley for basil or add a few thyme sprigs while simmering the sauce.
- Veggie boost: Toss in sautéed spinach, blistered cherry tomatoes, or roasted asparagus.
- Gluten-free: Use a gluten-free flour blend for dredging and gluten-free pasta.
- No alcohol: Replace wine with extra chicken broth and a teaspoon of white wine vinegar for brightness.
- Spicy kick: Increase red pepper flakes or finish with a drizzle of Calabrian chili oil.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work well and stay juicy.
Slice into strips and cook a minute or two longer until done.
What wine works best for scampi?
Choose a dry white like Pinot Grigio, Sauvignon Blanc, or a dry Chardonnay. Avoid sweet wines, which can make the sauce taste cloying.
Is the flour coating necessary?
It’s optional, but it helps the chicken brown and gives the sauce a little body. If skipping, simmer the sauce a bit longer to reduce.
How do I know when the chicken is done?
The internal temperature should reach 165°F, or slice into a thicker piece and check that it’s no longer pink.
Thin cutlets usually cook in 2–3 minutes per side.
Can I make this ahead?
You can prep the chicken and chop the garlic and parsley ahead of time. Cook the dish right before serving for the best texture. Reheat gently if needed.
What can I use instead of pasta?
Serve over rice, quinoa, or roasted potatoes.
For a lighter option, try zucchini noodles or spaghetti squash.
Wrapping Up
Classic Chicken Scampi with Garlic Butter Sauce hits all the right notes—bright, buttery, and satisfying without being heavy. With a quick sear and a simple pan sauce, it turns basic ingredients into something special. Once you try it, you’ll keep it in your weeknight rotation and your dinner-party lineup.
Keep lemons on hand, don’t rush the sear, and enjoy every garlicky bite.
