If you’re craving a meal that’s both elegant and approachable, chicken scampi is an excellent choice. This dish balances the richness of crispy, golden chicken cutlets with a bright, lemony garlic sauce served atop tender spaghetti noodles. You’ll love how quickly it comes together, making it perfect for a weekday dinner that feels special. Let’s dive into why this chicken scampi recipe might just become a staple in your kitchen.
Why You’ll Love This Chicken Scampi Recipe
You’ll find that this chicken scampi recipe delivers a perfect harmony of flavors and textures. The chicken is breaded and pan-fried to a satisfying crispiness, creating a contrast with the silky spaghetti beneath it. What really sets this dish apart is the vibrant sauce made from garlic, fresh lemon juice, parsley, and a splash of chicken broth, which adds depth and brightness. It’s light yet comforting, making it ideal for any season. Plus, the recipe is straightforward enough for cooks of all levels — you can whip it up quickly without compromising on taste.
Another reason you’ll appreciate this dish is its versatility. Whether you’re serving family, hosting friends, or preparing a cozy solo meal, it fits the bill perfectly. The fresh lemon and herbs give it a summery feel, but it’s equally satisfying in colder months. Once you master the basic technique, you can customize it to suit your tastes or dietary needs.
Ingredients for Chicken Scampi
Getting your ingredients right is key to making a chicken scampi that sings with flavor. Here’s what you’ll need to gather:
- 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 chicken broth (or white wine substitute)
- ¼ cup packed chopped flat-leaf parsley, plus extra for garnish
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- Lemon wedges, for garnish (optional)
How to Make Chicken Scampi
Follow these simple steps to create a dish that will impress everyone at your table.
Prepare the breading station:
Beat the eggs in a small bowl until smooth. In another bowl, mix together the flour, grated Parmesan cheese, salt, and black pepper. Stir well so the dry ingredients are evenly combined.
Coat the chicken:
Working in batches, dip each chicken cutlet into the beaten eggs, letting any extra drip off. Then transfer it to the flour mixture, coating thoroughly on both sides. The Parmesan in the coating adds a nice flavor and helps create a crispy crust.
Cook the chicken:
Heat the butter in a large skillet over medium-high heat. When the butter is hot and bubbling, add the breaded chicken cutlets. Avoid overcrowding the pan so each piece cooks evenly. Cook for about 4 minutes on one side, then flip and cook another 4 minutes on the other side. The chicken should be golden brown and cooked through. For safety, check that the internal temperature reaches 165°F.
Cook the pasta:
While the chicken cooks, boil your spaghetti noodles according to the package instructions. Once cooked, drain and set aside. If you’re using gluten-free pasta, toss it lightly with olive oil to prevent sticking.
Rest and slice the chicken:
Remove the chicken from the skillet and let it rest on a plate for about 10 minutes. This helps keep it juicy. After resting, slice the chicken into strips or bite-sized pieces.
Make the sauce:
Lower the heat to medium. Add olive oil to the same skillet and heat it up. Add the thinly sliced garlic and sauté for 2-3 minutes until it turns golden brown and fragrant, but not burnt.
Deglaze the pan:
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 5-10 minutes to reduce slightly and concentrate the flavors. If you want to avoid any alcohol flavor from wine, use chicken broth instead.
Finish the sauce:
Turn off the heat and stir in the chopped parsley and freshly squeezed lemon juice. These fresh ingredients brighten the sauce and add a lovely color contrast.
Assemble your dish:
To serve family-style, place the cooked spaghetti on a large platter. Top it with the sliced chicken and then drizzle the lemon garlic sauce over everything. Garnish with extra parsley and lemon wedges for a fresh touch.
How to Serve Chicken Scampi
Serving chicken scampi is simple but can be elevated with a few thoughtful touches. Present the dish on a large platter so everyone can help themselves. This style encourages sharing and gives a beautiful presentation.
Pair the chicken scampi with a crisp green salad tossed in a light vinaigrette to balance the richness of the chicken and sauce. You could also add some roasted vegetables like asparagus, broccoli, or zucchini for a well-rounded meal. A warm crusty bread is perfect for soaking up any extra sauce left on the plate.
If you want to keep things light, serve the chicken scampi alongside a simple side of steamed green beans or sautéed spinach. This recipe’s bright lemon flavor pairs well with fresh, seasonal produce. For a casual dinner, keep the focus on the chicken and pasta with minimal sides. You’ll find that this meal satisfies hunger and pleases the palate without overwhelming it.
Expert Tips for Chicken Scampi
Cooking chicken scampi to perfection can be easy if you follow a few expert tips. First, use thin chicken cutlets. They cook quickly and evenly, giving you a crispy exterior without drying out the meat. If your cutlets are thick, consider pounding them gently to an even thickness.
When breading your chicken, make sure to tap off excess egg before coating it with the flour mixture. This helps the coating stick better and prevents clumping. Don’t overcrowd your pan when frying. Giving each piece enough space ensures they crisp up nicely instead of steaming.
Timing is key for the sauce. Sauté your garlic just until golden to avoid bitterness. Be careful not to burn it. Use fresh lemon juice instead of bottled for the best flavor. If you prefer, add a pinch of red pepper flakes to the sauce for a subtle kick.
Resting the chicken after cooking allows juices to redistribute, keeping the meat moist. Don’t skip this step! Finally, taste your sauce before serving and adjust the seasoning as needed. A little extra salt or lemon juice can brighten the flavors.
How to Store Chicken Scampi
If you have leftovers, you can store your chicken scampi safely for future meals. Place the sliced chicken and pasta in an airtight container. Store it separately from the sauce if possible, as this helps maintain the texture of both.
Refrigerate the containers for up to 3 days. When reheating, warm the chicken and pasta gently in a skillet or microwave to avoid drying out. Heat the sauce separately and then combine before serving.
For longer storage, chicken scampi freezes well. Pack the chicken and pasta together in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. To keep the best flavor and texture, add fresh parsley and a squeeze of lemon after reheating.
Variations of Chicken Scampi
Once you’ve mastered the classic chicken scampi, feel free to experiment with different variations. One option is swapping spaghetti for other types of pasta like linguine, fettuccine, or even zucchini noodles for a low-carb twist.
You can add vegetables directly to the sauce, such as cherry tomatoes, spinach, or mushrooms, to make the dish more colorful and nutritious. For a creamier version, stir in a splash of heavy cream or a dollop of ricotta cheese into the sauce before serving.
If you want to boost the garlic flavor, roast a whole head of garlic and mash it into the sauce. Fresh herbs like basil or thyme also make great additions, complementing the parsley.
For a spicier take, include red pepper flakes in the garlic sauté or drizzle a little chili oil on top before serving. Each variation brings a new dimension to this already delicious dish, letting you tailor it to your mood and preferences.
Frequently Asked Questions About Chicken Scampi
What cut of chicken works best for chicken scampi?
Thin chicken cutlets are ideal because they cook quickly and stay tender. If you can’t find cutlets, you can pound chicken breasts to an even thickness.
Can I use gluten-free pasta for this recipe?
Absolutely! Just be sure to toss the cooked gluten-free pasta in a little olive oil to keep it from sticking.
How do I know when the chicken is cooked through?
The safest method is to use a meat thermometer. The internal temperature should reach 165°F. If you don’t have a thermometer, make sure the chicken is golden on the outside and no longer pink inside.
Can I make the sauce without alcohol?
Yes, you can substitute chicken broth for the white wine to keep it alcohol-free while maintaining great flavor.

Chicken Scampi
Equipment
- Large Skillet
- Medium Bowl
- Pot for Pasta
Ingredients
- 2 each eggs
- 0.5 cup all-purpose flour
- 0.5 cup Parmesan cheese finely grated
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1.25 lb. chicken cutlets
- 2 Tbsp butter
- 12-16 oz. spaghetti noodles
- 2 Tbsp olive oil
- 4 cloves garlic thinly sliced
- 0.75 cup chicken broth (or white wine substitute)
- 0.25 cup flat-leaf parsley packed, chopped, plus extra for garnish
- 2 Tbsp freshly squeezed lemon juice (about 1 lemon)
- lemon wedges for garnish (optional)
Instructions
- Beat the eggs in a small bowl until smooth. In another bowl, mix flour, grated Parmesan, salt, and black pepper.
- Dip each chicken cutlet into the beaten eggs, letting excess drip off, then coat thoroughly in the flour mixture.
- Heat butter in a large skillet over medium-high heat. Add breaded chicken cutlets, cooking for about 4 minutes on each side until golden brown and cooked through.
- While the chicken cooks, boil spaghetti noodles according to package instructions. Drain and set aside.
- Remove chicken from the skillet and let it rest for about 10 minutes. Slice into strips or bite-sized pieces.
- Lower the heat to medium and add olive oil to the same skillet. Add sliced garlic and sauté for 2-3 minutes until golden brown and fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom. Let it simmer for 5-10 minutes to reduce slightly.
- Turn off the heat and stir in chopped parsley and lemon juice.
- To serve, place spaghetti on a large platter, top with sliced chicken, and drizzle the sauce over everything. Garnish with extra parsley and lemon wedges.
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