If you're a fan of bold, bright flavors and easy weeknight dinners that feel restaurant-worthy, this Lemon Garlic Chicken Scampi is going to become your new go-to. Inspired by the timeless seafood scampi recipes, this dish takes the same garlicky, buttery, lemony foundation and swaps in tender, juicy chicken for a hearty, satisfying twist. It channels all the charm of your favorite Shrimp Scampi Recipe Easy versions but with the everyday simplicity of chicken.
Lemon Garlic Chicken Scampi
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Italian
For the Chicken and Marinade
- 1.5 lbs boneless skinless chicken breast, sliced thinly
- 3 cloves garlic minced
- Juice and zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional for heat
- 2 tablespoons olive oil
For the Scampi Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic thinly sliced
- Juice of 1 lemon about 2 tablespoons
- 1/4 cup dry white wine or chicken broth
- 1/2 cup chicken stock
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon lemon zest
- Salt and pepper to taste
For the Pasta
- 12 oz linguine or angel hair pasta
- Salt for pasta water
Optional Garnish
- Freshly grated Parmesan cheese
- Extra lemon wedges
- Crushed red pepper flakes
Marinate the Chicken
Combine chicken breast slices, lemon juice, lemon zest, garlic, olive oil, salt, pepper, and red pepper flakes in a bowl. Let this sit for 15 minutes at room temperature. This quick marinade infuses the chicken with citrusy brightness and tenderizes it slightly.
Boil the Pasta
Bring a large pot of salted water to a boil. Add your linguine or angel hair pasta and cook until al dente (usually about 8-10 minutes). Reserve 1/2 cup of pasta water before draining.
Cook the Chicken
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the marinated chicken in batches. Cook until golden brown and just cooked through, about 3-4 minutes per side. Set aside on a plate.
Make the Scampi Sauce
In the same skillet, lower the heat to medium and add butter and olive oil. Once melted, stir in the garlic and cook until fragrant (about 30 seconds). Deglaze the pan with white wine or chicken broth, scraping up any browned bits. Add the chicken stock, lemon juice, lemon zest, and Italian seasoning. Let it simmer for 2-3 minutes.
Combine Chicken, Pasta, and Sauce
Return the chicken to the skillet. Add the drained pasta and a bit of reserved pasta water. Toss everything together to coat the pasta and chicken evenly in the scampi sauce. Adjust seasoning with salt, pepper, or extra lemon juice if needed.
Garnish and Serve
Top with freshly chopped parsley, Parmesan cheese, and optional red pepper flakes. Serve hot with lemon wedges on the side.
Pairings
Wine
Pair this dish with a crisp white wine like Sauvignon Blanc or Pinot Grigio. The acidity complements the lemony brightness of the dish beautifully.
Sides
- A simple arugula salad with balsamic vinaigrette
- Roasted asparagus or broccolini
- Crusty garlic bread or focaccia to mop up any leftover sauce
Dessert
Balance out the zesty entree with something light and sweet. Think lemon sorbet, panna cotta, or a berry compote.
FAQs
1. What kind of chicken is best for chicken scampi?
Boneless, skinless chicken breasts work best because they cook quickly and stay tender when thinly sliced. You could also use chicken tenders or boneless thighs if preferred.
2. Can I make this a creamy chicken scampi?
Absolutely. Add 1/4 cup of heavy cream to the scampi sauce after deglazing with wine or broth. Let it simmer for 2-3 minutes until slightly thickened. It turns this into a creamy shrimp scampi-style dish with chicken.
3. Can I bake this dish instead?
Not exactly, but you can make a baked version by placing cooked pasta and seared chicken in a casserole dish, pouring the scampi sauce over it, topping with Parmesan, and baking at 375°F for 15-20 minutes. This is a fun spin inspired by baked shrimp scampi.
4. How does this compare to the copycat chicken scampi Olive Garden makes?
This homemade version is fresher, more customizable, and skips the excess sodium and preservatives found in restaurant fare. But it channels that same Olive Garden recipes vibe with garlic, butter, and lemon-laced goodness.
5. Can I substitute shrimp for chicken?
Yes, and it turns into more of a traditional seafood scampi recipe. Use peeled and deveined shrimp, seasoned lightly, and cook them just until pink before tossing with the sauce and pasta. You might even try blending Cajun shrimp scampi seasoning for a spicy twist.
