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Classic Chicken Scampi With Garlic Butter Sauce - A Comforting, Restaurant-Style Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. Boil the pasta (if using): Cook according to package directions in salted water. Reserve 1/2 cup pasta water, then drain.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Garnish and serve: Sprinkle with parsley and Parmesan if you like. Serve immediately with extra lemon wedges.