Chicken scampi is a classic Italian dish made with chicken, white wine, lemon juice, garlic, and butter. It is a delicious and easy-to-make dish perfect for a weeknight meal. The dish originated in Italy, but it has become popular worldwide. The name "scampi" refers to the shrimp often used in the dish.
However, this recipe uses chicken instead of shrimp, which gives it a slightly different flavor profile. This chicken scampi recipe is relatively simple to follow. Serve it over pasta with a side of garlic bread or a salad for a well-rounded meal.
How to Make Chicken Scampi
Note: The full instructions are provided in the recipe card below.
In a shallow dish, lightly beat the eggs and ½ teaspoon of Goya Adobo all-purpose seasoning or kosher salt; set aside. In another shallow dish, combine ¾ cup of all-purpose flour; set aside.
Pat the chicken dry with paper towels. Season the chicken with 2 teaspoons of Goya All Purpose Seasoning and ½ teaspoon ground black pepper.
Working with one piece of chicken at a time, dip it in the beaten eggs, allowing the excess to drip off, then dredge it in the flour, shaking off any excess. Transfer to a large plate.
Heat 2 tablespoons of vegetable oil in a 12-inch nonstick skillet over medium-high heat until it's just smoking. Add half of the chicken and cook until it's golden brown and registers 160°F (71°C), about 3 minutes per side.
Transfer the cooked chicken to a clean plate and tent with aluminum foil. Wipe the skillet clean with paper towels and repeat the process with 2 tablespoons of oil and the rest of the chicken.
Heat the remaining 2 tablespoons of oil in the now-empty skillet over medium-high heat until it's just smoking. Add the chopped onion and cook until softened and well browned, about 7 minutes.
Add the minced garlic and cook until fragrant and golden brown, about 1 minute. Stir in the remaining 1 tablespoon of all-purpose flour and cook for 1 minute. Add the white wine and cook until the mixture is reduced by half, about 3 minutes.
Stir in the water, lemon zest, lemon juice, 1 tablespoon Knorr chicken-flavored bouillon, and ½ teaspoon red pepper flakes. Bring it to a boil while scraping up any browned bits.
Cook until the mixture is reduced by half, about 5 to 7 minutes. Reduce the heat to low and stir in the unsalted butter until melted.
Return the cooked chicken to the skillet and cook, turning it to coat with the sauce, until it's heated for about 2 minutes. Taste and adjust the seasoning with salt and pepper if needed.
Transfer everything, including the chicken and sauce, to a shallow serving platter. Sprinkle with chopped parsley for garnish. Serve.
👀👉Camila's Tip: Use a light-colored wine, such as Pinot Grigio or Sauvignon Blanc, for the best flavor. If you don't have fresh parsley, you can substitute dried parsley. You can add other vegetables to the chicken scampi, such as mushrooms, zucchini, or bell peppers.
See More Recipes:
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- Tuna Pasta Casserole
- Beef Braciole with Buttered Pasta
- Baked Pasta Creamy Fettucine
- Baked Ziti
📖 Recipe
Chicken Scampi
Tools
- Shallow Bowls
- 12-inch Nonstick Skillet
- Knife and cutting board
Ingredients
- 2 pounds chicken tenderloins , trimmed
- 2 large eggs
- ¾ cup plus 1 tablespoon all-purpose flour , divided
- 1 tablespoon knorr chicken bouillon
- 2 teaspoons Goya All Purpose seasoning or kosher salt (adjust to taste)
- ½ teaspoon ground black pepper (adjust to taste)
- ½ teaspoon red pepper flakes or ground black pepper (adjust to taste)
- 1 medium red, sweet, or yellow onion or 2 to 3 shallots , finely chopped
- 8 garlic cloves , thinly sliced or minced
- 6 tablespoons extra virgin olive oil
- 6 tablespoons unsalted butter cut into 4 pieces
- ¾ cup dry white wine
- 1-¼ cups water
- ¼ cup Italian parsley , finely chopped
Instructions
- In a shallow dish, lightly beat the eggs and ½ teaspoon of Goya Adobo all-purpose seasoning or kosher salt; set aside. In another shallow dish, combine ¾ cup of all-purpose flour; set aside.
- Pat the chicken dry with paper towels. Season the chicken with 2 teaspoons of Goya All Purpose Seasoning and ½ teaspoon ground black pepper. Working with one piece of chicken at a time, dip it in the beaten eggs, allowing the excess to drip off, then dredge it in the flour, shaking off any excess. Transfer to a large plate.
- Heat 2 tablespoons of vegetable oil in a 12-inch nonstick skillet over medium-high heat until it's just smoking. Add half of the chicken and cook until it's golden brown and registers 160°F (71°C), about 3 minutes per side. Transfer the cooked chicken to a clean plate and tent with aluminum foil. Wipe the skillet clean with paper towels and repeat the process with 2 tablespoons of oil and the rest of the chicken.
- Heat the remaining 2 tablespoons of oil in the now-empty skillet over medium-high heat until it's just smoking. Add the chopped onion and cook until softened and well browned, about 7 minutes. Add the minced garlic and cook until fragrant and golden brown, about 1 minute. Stir in the remaining 1 tablespoon of all-purpose flour and cook for 1 minute. Add the white wine and cook until the mixture is reduced by half, about 3 minutes.
- Stir in the water, lemon zest, lemon juice, 1 tablespoon Knorr chicken-flavored bouillon, and ½ teaspoon red pepper flakes. Bring it to a boil while scraping up any browned bits. Cook until the mixture is reduced by half, about 5 to 7 minutes. Reduce the heat to low and stir in the unsalted butter until melted.
- Return the cooked chicken to the skillet and cook, turning it to coat with the sauce, until it's heated for about 2 minutes. Taste and adjust the seasoning with salt and pepper if needed. Transfer everything, including the chicken and sauce, to a shallow serving platter. Sprinkle with chopped parsley for garnish. Serve.
Notes
To reheat chicken scampi on the stovetop, heat a small amount of oil in a skillet over medium heat. Add the desired amount of scampi and cook for 2-3 minutes or until heated through.
To reheat chicken scampi in the oven, preheat the oven to 350 degrees Fahrenheit. Place the desired amount of scampi in an oven-safe dish and heat for 10-15 minutes or until heated through. Here are some additional tips for storing and reheating chicken scampi: If you are storing the chicken scampi in the refrigerator, be sure to remove it from the refrigerator at least 30 minutes before reheating so that it can come to room temperature. This will help to prevent the chicken scampi from becoming overcooked when it is reheated.
If you are reheating the chicken scampi in the microwave, be careful not to overcook it. The chicken scampi should be heated through, but it should not be dry or tough.
If you are reheating the chicken scampi on the stovetop or in the oven, be sure to add a small amount of water or broth to the dish. This will help to prevent the chicken scampi from drying out.
How to Make-Ahead To make chicken scampi ahead of time, you can prepare the chicken and sauce as directed in the recipe but do not add the pasta. Allow the chicken and sauce to cool to room temperature, then portion them into individual servings or as desired. Package the chicken and sauce in freezer-safe containers or resealable freezer bags, pressing out as much air as possible. Label each container or bag with the freezing date, then freeze the chicken and sauce in a single layer. To cook the chicken scampi, thaw the frozen chicken and sauce overnight in the refrigerator. Once thawed, reheat the chicken and sauce on the stovetop, in the microwave, or in the oven. Serve the reheated chicken scampi over cooked pasta or rice. Here are some additional tips for making chicken scampi ahead of time: You can freeze the chicken and sauce separately if you prefer. This will help to prevent the pasta from becoming mushy when it is thawed and reheated.
Chicken scampi can be safely stored in the freezer for up to 3 months. However, the texture of the pasta may be slightly affected after this time.
When reheating the chicken scampi, be careful not to overcook the chicken or separate the sauce. How to Freeze To freeze chicken scampi, allow the cooked dish to cool to room temperature. Then, portion the scampi into individual servings or as desired. Package the scampi in freezer-safe containers or resealable freezer bags, making sure to remove as much air as possible. Label each container or bag with the freezing date. Freeze the scampi in a single layer. To thaw, transfer the frozen scampi to the refrigerator overnight. Once thawed, reheat the scampi on the stovetop, in the microwave, or in the oven. Serve the reheated scampi over pasta, rice, or your preferred side. Here are some additional tips for freezing chicken scampi: You can freeze the chicken and sauce separately if you prefer. This will help to prevent the pasta from becoming mushy when it is thawed and reheated.
Chicken scampi can be safely stored in the freezer for up to 2 to 3 months. However, the texture of the pasta may be slightly affected after this time.
When reheating the chicken scampi, be careful not to overcook the chicken or separate the sauce.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
