Chicken Scampi Recipe

Chicken scampi sits on a bed of spaghetti on a white serving plate. Slices of lemon sit to the side.

4.86 — Votes 21 votes

Chicken Scampi Recipe

This chicken scampi recipe is light, bright, delicious, and quick to whip up. Made with a lemon-y garlic sauce and the most delightful crispy pan-fried chicken, this recipe is one that the entire family will love!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Cassy Joy Garcia

Ingredients

2 eggs
½ cup all-purpose flour
½ cup finely grated parmesan cheese
1 teaspoon salt
½ teaspoon ground black pepper
1¼ pounds chicken cutlets
2 tablespoons butter
12-16 ounces spaghetti noodles
2 tablespoons olive oil
4 cloves garlic, thinly sliced
¾ cup white wine, or chicken broth
¼ cup packed chopped flat-leaf parsley, plus more for garnish
2 tablespoons freshly-squeezed lemon juice, about 1 lemon
Lemon wedges, for garnish, optional

Instructions

Beat the eggs in a small bowl, and, in a separate bowl, combine the flour, grated parmesan cheese, salt, and pepper. Stir the dry batter mixture together well.
Working in batches, dip a chicken cutlet in the egg, then pull it out, letting any excess egg drip off. Then place it in the dry batter mixture and coat completely on both sides.
Add the butter to a skillet over medium/high heat, and once hot, add the breaded chicken cutlets to the pan (feel free to cook more than one at a time, but be sure to not overcrowd the pan), cook on one side for 4 minutes, then flip and cook on the other side for 4 minutes, until both sides are nice and golden brown.
While the chicken is cooking, get started on cooking your pasta according to the package instructions. Once it's done, set it aside (if it's gluten-free pasta, be sure to toss it in a couple of tablespoons of olive oil so that it doesn't stick together.)
Remove the chicken from the skillet and let rest for 10 minutes. After 10 minutes, slice the chicken into strips.
While the chicken is resting, turn the heat down to medium and add the olive oil to the skillet. Once hot, add the sliced garlic to the skillet and saute until brown, 2-3 minutes.
Add the white wine to the skillet and cook, scraping the bottom of the pan frequently, for 5-10 minutes (10 minutes if you want the alcohol to be completely cooked off, and closer to 5 minutes if you're okay with some alcohol still being in the sauce). Turn off the heat, add the chopped parsley and lemon juice, and then stir together.
To serve family-style, place the noodles on a platter, top with the chicken, and then pour the sauce over top. Garnish with more parsley and enjoy!

Notes

Recipe Tip:

If you are nervous about the doneness of your chicken, checking it with a meat thermometer is a GREAT idea. Go ahead and cook it for 4 minutes on one side, flip it when the breading is nice and golden brown, and then cook it for 4 minutes on the other side. Once the time is up, insert the meat thermometer into the thickest part of the chicken and if it reads at least 165°F, it's ready to go! If it's below that, let the chicken continue to cook until it comes to temperature.

Nutrition