Easy Creamy Chicken Scampi
Chicken Scampi in a creamy wine and garlic sauce is easy to make. When served over angel hair pasta, the chicken scampi is truly a restaurant quality dish.
Servings: 6 servings
Calories: 535kcal
Ingredients
- ¼ cup (1.25-ounces) all-purpose flour
- 2 teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound (16-ounces) chicken tenderloins (See Tip 1)
- 2 Tablespoons olive oil
- 4 Tablespoons unsalted butter, divided
- ½ green bell pepper, seeded and thinly sliced
- ½ red bell pepper, seeded and thinly sliced
- ½ yellow bell pepper, seeded and thinly sliced
- 1 small onion, thinly sliced (about ½ cup)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 1 cup white wine (See Tip 2)
- 1 cup chicken broth (See Tip 3)
- ½ cup heavy cream
- ¾ cup (3-ounces) grated Parmesan cheese, divided
- 1 ½ Tablespoons fresh lemon juice (about ½ lemon)
- 8 ounces angel hair pasta, cooked al dente according to package directions (See Tip 4)
- sliced green onion tops for garnish (optional)
Instructions
- Combine flour, salt and pepper in a Ziploc bag. Add chicken; shake to coat.
- Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Add coated chicken. Cook until golden brown, 3 to 4 minutes per side. Remove from skillet. Wipe out skillet with paper towel.
- Heat 2 tablespoons of butter in the same skillet over medium high heat. Add the peppers and onions. Cook for 2 to 3 minutes, or until vegetables just start to become tender. Remove from pan.
- Melt remaining 2 tablespoons of butter in skillet. Whisk in flour, garlic, oregano and basil. Cook for 30 seconds or until garlic is fragrant. Add wine and chicken broth. Whisk until thickened and bubbly. Reduce heat to medium; cook, stirring occasionally until reduced by a half, about 20 minutes.
- Add cream, Parmesan cheese and lemon juice. Stir until cheese has melted and the sauce is well combined. (See Tip 5)
- Return the peppers and onions along with the chicken to the sauce. Stir to coat and heat for several minutes until chicken is heated through. Correct the seasonings.
- Spoon chicken and sauce over angel hair pasta. Sprinkle on additional grated Parmesan cheese and top with sliced green onion.
- Yield: 4 to 6 servings. (See Tip 6)
Notes
- May substitute boneless and skinless chicken breasts or boneless and skinless chicken thighs for the chicken tenderloins.
- I used a Chardonnay in this recipe. You can omit the wine and replace it with an equal amount of chicken broth. However, the sauce will not have the same depth of flavor.
- I used low sodium chicken broth, but you could also use regular chicken broth in this recipe.
- Angel hair pasta goes extremely well with this dish. However, you could substitute the pasta of your choice.
- The best part of this recipe is the sauce. I often double the amount of sauce, especially if I'm going to have leftovers.
- This recipe makes amazing leftovers. For the leftovers, I like to cut the remaining chicken into bite-sized piece and mix the chicken into the remaining sauce.
Nutrition
Calories: 535kcal | Carbohydrates: 39g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1147mg | Potassium: 569mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1031IU | Vitamin C: 43mg | Calcium: 190mg | Iron: 2mg
