Easy Chicken Scampi with Pasta Recipe (NO Wine!) (Edit recipe)

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Shrimp scampi, but with chicken instead! Juicy pan friend chicken in a garlic, butter, and lemon sauce over al dente pasta.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

8

Serves: 8

Ingredients

6 large Boneless, Skinless Chicken Breasts (thinly sliced)
1 cup Bread, Crumbs
3 Eggs, large (whisked)
.5 cup Olive Oil, (for frying chicken)
4 cloves Garlic, thinly sliced
1 stick Butter (8 tbsp)
2 Tbsp Lemon Juice, (Squeeze of half a lemon)
1 Lemon, whole, sliced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pat dry the chicken breast, then season with salt and black pepper. Create an assembly line of egg mixture, breadcrumbs. Dip the chicken into the egg then directly into the breadcrumbs, coating all sides. Repeat until all the chicken has been breaded.
u00a0In a large cast iron pan or large skillet, heat the olive oil on a medium heat. Add 2-3 chicken cutlets at a time to the pan. Cook the chicken for 2-3 minutes per side or until the sides get golden brown. Place the cooked chicken on a plate with paper towels or a cooling rack to absorb any extra oil. Repeat until all the chicken has been cooked.
In the same pan, melt the butter and the garlic and lemon slices.
Bring a large pot of water to a boil, then cook the pasta to al dente. Strain, then add the pasta directly to the scampi sauce. Toss to combine and coat the pasta evenly.
u00a0Last, place whole or sliced chicken on top of the pasta, then toss to combine with the pasta and the sauce. Sprinkle fresh parmesan cheese, fresh chopped basil or fresh parsley, and serve.

Notes

Scrape all of those delicious browned bits from the bottom of the skillet when making the scampi sauce. It adds way more flavor and gives a little brown pop of color to the sauce. Watch the chicken as it cooks in the frying pan. The breaded chicken breast will cook quick, so be sure to keep an eye out for it getting golden brown on the sides, then flip for an additional 1-2 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	153
Fat:	14 g
Carbohydrates:	8 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	218 mg
Fiber:	2 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.