Name: Chicken Scampi with Lemon and Garlic Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch pieces; 2 Tbsp all-purpose flour; 2 tsp Italian seasoning; Salt and freshly ground black pepper, to taste; 8 Tbsp unsalted butter, diced into 1-Tbsp pieces; 1 Tbsp olive oil; 2 Tbsp minced garlic (about 6 cloves); 1/8 – 1/4 tsp red pepper flakes, optional; 1 Tbsp fresh lemon juice; 12 oz. thin spaghetti (or standard spaghetti); 1 cup dry white wine, such as Sauvignon Blanc; 1/3 cup chopped fresh parsley; 2/3 cup shredded Parmesan cheese (or Romano cheese, for serving)

Jump to Recipe· 4.7 from 110 reviews

If you’re on the hunt for a weeknight winner that’s bursting with flavor but still comes together quickly, this Chicken Scampi with Lemon and Garlic Recipe is going to become your new best friend in the kitchen. I absolutely love how the garlicky, buttery sauce with bright lemon notes elevates simple chicken and pasta into something spectacular without a ton of fuss. Keep reading because I’ll share the exact steps and my insider tips so you nail this dish every single time!

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Why You’ll Love This Recipe

Quick and Easy: You can get this on the table in about 35 minutes, perfect for busy nights.
Flavor-Packed Sauce: Garlic, lemon, and butter combine for a sauce that’s rich yet fresh.
Family Favorite: My family goes crazy for this one — the leftovers even heat up great!
Versatile and Customizable: You can tweak heat levels, swap pasta, or add veggies as you like.

Chicken Scampi with Lemon and Garlic Recipe - Recipe Step

Ingredients You’ll Need

This Chicken Scampi with Lemon and Garlic Recipe relies on simple, fresh ingredients that work beautifully together to create a satisfying, luscious dish. When shopping, aim for fresh garlic, good-quality butter, and a crisp white wine you wouldn’t mind sipping yourself — it really makes a difference.

Chicken Scampi with Lemon and Garlic Recipe - Ingredients

Boneless skinless chicken breasts: Diced into bite-sized pieces for even cooking and maximum sauce absorption.
All-purpose flour: Helps create a light coating on chicken, adding a touch of crispness and helping the sauce stick.
Italian seasoning: A perfect blend of dried herbs that seasons the chicken beautifully.
Unsalted butter: Using unsalted lets you control the saltiness of the dish; butter adds that rich, silky texture.
Olive oil: Used for searing chicken, giving it a nice browning without burning the butter.
Minced garlic: Fresh is best — it brings the explosive aroma and punch of flavor you want here.
Thin spaghetti: Cooked al dente to complement the sauce without overwhelming the tender chicken.
Dry white wine: Sauvignon Blanc or something similar adds acidity and complexity to the sauce.
Red pepper flakes: Optional, but I love the subtle heat; add according to your spice preference.
Fresh lemon juice: This brightens the whole dish and adds a fresh zing.
Chopped parsley: For a fresh herbal finish and a pop of color.
Shredded parmesan cheese: I usually use Parmesan, but Romano works well too for a sharp, nutty flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Chicken Scampi with Lemon and Garlic Recipe is how you can personalize it based on what you have or your dietary preferences. Feel free to experiment — it all still comes out delicious!

Add Veggies: I often toss in spinach or cherry tomatoes towards the end to add color and nutrition without complicating the sauce.
Spice it Up: If you like heat, double the red pepper flakes or add a dash of cayenne for a spicy kick.
Gluten-Free: Swap to gluten-free flour and pasta to accommodate gluten sensitivities, and it still works brilliantly.
Protein Swap: I’ve tried shrimp scampi with this sauce, and it’s just as good — a nice change of pace with similar flavors.

How to Make Chicken Scampi with Lemon and Garlic Recipe

Step 1: Prep and Season the Chicken

First things first, pat your diced chicken pieces dry with paper towels — this step helps you get a beautiful sear rather than steaming them. Then toss the chicken in a mix of all-purpose flour, Italian seasoning, salt, and pepper. I usually go with about 3/4 teaspoon of salt and a 1/4 teaspoon of freshly ground black pepper. This coating will help lock in juices and give the chicken a lovely texture that holds up well in the buttery sauce.

Step 2: Sear the Chicken to Perfection

Next, melt 3 tablespoons of unsalted butter together with 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. The oil raises the smoke point so your butter doesn’t burn. Arrange the chicken in a single layer and resist the urge to stir — this helps develop nice golden-brown crusts. Let it cook about 4 minutes on the first side, then flip and cook for another 2 to 3 minutes until the chicken pieces are cooked through. Transfer the chicken to a warm plate and tent it with foil while you make the sauce.

Step 3: Make the Garlic-Butter Sauce

Lower the heat to medium-low and add a tablespoon of butter to the same skillet. Toss in your minced garlic and sauté gently for about 20 seconds — you want to soften it but definitely avoid browning, as burnt garlic gets bitter. This is when I usually start the pasta boiling in a separate pot because timing is everything here to serve this dish perfectly hot.

Step 4: Deglaze and Reduce with Wine

Pour in one cup of dry white wine along with red pepper flakes if you’re using them. This is the magic step that lifts all the browned bits from the pan and builds a rich, flavorful sauce. Let the wine simmer, reducing by about three-quarters — this usually takes around 5 minutes and concentrates the flavor.

Step 5: Finish the Sauce and Combine

Add the remaining 4 tablespoons of butter to the pan and let it melt into the sauce, giving it that luscious, silky texture I love. Then take the skillet off the heat and stir in 1 tablespoon of fresh lemon juice. Pop the chicken back into the skillet and toss everything to coat evenly. Give it a quick taste — add salt and pepper if needed. Meanwhile, drain your pasta just before al dente, then toss it with the chicken, sauce, and fresh parsley for a pop of color and freshness.

Pro Tips for Making Chicken Scampi with Lemon and Garlic Recipe

Don’t Skip Drying the Chicken: Moisture on the chicken surface will steam it instead of searing, leading to a less flavorful crust.
Low and Slow with Garlic: Garlic cooks fast; keeping it low and watching carefully prevents bitterness.
Use Quality White Wine: Since wine is a major sauce component, choose one you enjoy drinking; it adds a ton of flavor.
Timing Pasta Right: Start cooking pasta just as the wine is reducing so the whole meal finishes together perfectly hot.

How to Serve Chicken Scampi with Lemon and Garlic Recipe

Chicken Scampi with Lemon and Garlic Recipe - Serving

Garnishes

I usually finish off with a generous sprinkle of shredded Parmesan cheese and chopped fresh parsley. Not only does the parmesan add a salty, nutty finish, but the parsley brings a fresh, vibrant green touch that makes everything look as good as it tastes. Sometimes I add a lemon wedge on the side for anyone who wants an extra citrus burst.

Side Dishes

My go-to sides include a simple mixed greens salad with a light vinaigrette or some roasted asparagus for a little crunch and earthiness. Garlic bread or a crusty baguette is lovely too, perfect for wiping up any leftover sauce!

Creative Ways to Present

For dinner parties or date nights, I like serving the Chicken Scampi with Lemon and Garlic Recipe in shallow pasta bowls and adding a sprig of fresh thyme or basil on top for elegance. A drizzle of good-quality olive oil and a light dusting of extra parmesan make it look restaurant-worthy — and the compliments will roll in.

Make Ahead and Storage

Storing Leftovers

After the meal, I let any leftovers cool to room temperature, then transfer them to an airtight container and store in the fridge for up to 3 days. The sauce tends to thicken a bit, so stirring well before reheating helps bring it back to silky goodness.

Freezing

I have frozen this dish successfully by separating the chicken-sauce mixture from the pasta. Freeze the sauce and chicken in a sturdy container, then thaw and reheat gently. Pasta can get mushy, so I usually make fresh spaghetti when serving frozen leftovers to keep the texture perfect.

Reheating

The best method I’ve found is reheating gently on the stovetop over low heat with a splash of water or extra lemon juice to loosen the sauce. Avoid microwaving if you want to keep the sauce silky and prevent the chicken from drying out.

FAQs

Can I use chicken thighs instead of breasts for this Chicken Scampi with Lemon and Garlic Recipe?

Yes! Chicken thighs will work nicely and add a bit more richness and moisture, but they may take a little longer to cook through. Just make sure to cut them into uniform pieces to ensure even cooking.
What’s the best pasta to use for chicken scampi?

Thin spaghetti or angel hair pasta are classic choices because they get beautifully coated in the sauce and don’t overpower the chicken. But feel free to use linguine, fettuccine, or even penne if that’s what you have on hand.
Can I skip the wine or substitute it?

If you’d prefer to avoid alcohol, you can substitute chicken broth with a splash of lemon juice for acidity. The flavor won’t be exactly the same, but it’ll still be delicious and bright.
How do I prevent the garlic from burning?

Garlic cooks very quickly and burns easily. Cook it on medium-low heat and watch it closely, sautéing just until fragrant and soft—about 20 seconds—to avoid bitterness.

Final Thoughts

This Chicken Scampi with Lemon and Garlic Recipe holds a special spot in my recipe rotation because it hits that sweet spot of being quick, comforting, and impressive all at once. I remember the first time I made it for a group of friends — the buttery sauce and zesty lemon really won them over! I’m confident once you try it, you’ll be making it again and again. So go ahead, give this recipe a whirl and enjoy all the compliments coming your way.