Garlic Parmesan Chicken Scampi
This Garlic Parmesan Chicken Scampi is a delicious twist on the classic scampi dish. Made with tender, seasoned chicken in a rich, garlicky, buttery parmesan sauce, it's perfect for a quick weeknight meal or a special occasion. Serve it over pasta, rice, or with crusty garlic bread to soak up the flavorful sauce.
Equipment
- Large skillet
- Tongs
- Cutting Board
- Knife
- Wooden spoon
Ingredients
- 2 boneless, skinless chicken breasts (sliced into cutlets)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- ½ cup heavy cream (optional, for a creamier sauce)
- ¾ cup grated parmesan cheese
- 8 oz cooked pasta (linguine or spaghetti)
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
Season and Cook the Chicken
- Season the chicken cutlets with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken until golden brown on both sides, about 3-4 minutes per side.
- Remove the chicken from the skillet and set aside on a plate.
Prepare the Sauce
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Let the mixture simmer for 2-3 minutes to develop flavor.
Combine Everything
- Stir in heavy cream (if using) and parmesan cheese, mixing until smooth.
- Return the cooked chicken to the skillet and coat it in the sauce.
- Add the cooked pasta and toss everything together until well combined.
Serve and Enjoy
- Stir in lemon juice and red pepper flakes for an extra layer of flavor.
- Garnish with fresh parsley and additional parmesan cheese if desired.
- Serve immediately with toasted garlic bread or a side salad.
Notes
- For a low-carb version, serve over zucchini noodles or cauliflower rice.
- If you prefer extra heat, add more red pepper flakes.
- For extra creaminess, increase the amount of heavy cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.