Nani's Easy Chicken Scampi
This comforting chicken scampi features crispy breaded chicken served over pasta with a bright and zesty lemon sauce.
recipesbynani.comThere is something so special about a dinner that tastes fancy but comes together quickly in your own kitchen. My family absolutely loves how the Parmesan breading adds a nice crunch to the chicken while the lemon garlic sauce ties everything together beautifully.
For the best results, make sure to grate your own Parmesan cheese instead of using the stuff from a shaker bottle. It melts into the sauce so much smoother and tastes way fresher.
🧺 Ingredients
- 2 large chicken breasts, sliced thin
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 8 ounces linguine or spaghetti
- Fresh parsley for garnish
- Salt and pepper to taste
👩🍳Instructions
- 1
Cook your pasta in a large pot of salted water according to the package directions, then drain it and set aside.
- 2
Mix the breadcrumbs and Parmesan cheese on a plate, then season your chicken with salt and pepper and press each piece into the mixture to coat it well.
- 3
Heat the olive oil in a large skillet over medium heat and cook the chicken for about 4 to 5 minutes on each side until it is golden brown and cooked through.
- 4
Remove the chicken from the skillet and set it aside on a plate.
- 5
In the same skillet, melt the butter and add the minced garlic, cooking for about one minute until it smells wonderful.
- 6
Pour in the white wine or chicken broth and the lemon juice, letting the liquid bubble for a few minutes to reduce slightly.
- 7
Toss the cooked pasta into the skillet to coat it in the sauce, then slice the chicken and place it on top of the pasta before serving.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. If you want to add more color, stir in a handful of fresh baby spinach at the very end until it just wilts.
Made this recipe? Let us know how it went.
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