I love this recipe because it comes together quickly and uses simple ingredients I usually already have on hand. The garlic butter sauce is rich without being heavy, and the lemon adds just the right amount of freshness. It’s a versatile dish that works beautifully with pasta, rice, or even on its own.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Chicken 1 pound chicken tenderloins ½ teaspoon salt ¼ teaspoon black pepper 2 tablespoons olive oil
For the Sauce 3 tablespoons butter unsalted 4 cloves garlic minced ¼ teaspoon red pepper flakes optional ½ cup chicken broth ¾ cup chicken broth 2 tablespoons lemon juice ¼ cup Parmesan cheese freshly grated 2 tablespoons parsley chopped for garnish
Directions
I start by patting the chicken tenderloins dry and seasoning them evenly with salt and black pepper. I heat the olive oil in a large skillet over medium-high heat, then add the chicken in a single layer. I let it cook undisturbed until golden on the bottom, flip it, and cook until the chicken is fully cooked through. Once done, I remove it from the skillet and set it aside.
In the same skillet, I melt the butter over medium heat. I add the minced garlic and red pepper flakes and stir briefly until fragrant, being careful not to let the garlic burn. I pour in the first portion of chicken broth and let it simmer for a few minutes, scraping up any flavorful bits from the bottom of the pan.
Next, I add the remaining chicken broth and lemon juice, letting the sauce simmer gently until it reduces slightly. I stir in the Parmesan cheese, which helps thicken the sauce and adds richness. I return the chicken to the skillet and spoon the sauce over the top, letting everything heat together for a couple of minutes. I finish by sprinkling chopped parsley over the dish before serving.
Servings and Timing
This recipe makes about 4 servings. I usually spend around 10 minutes prepping and about 20 minutes cooking, so the total time comes to roughly 30 minutes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it gently in a skillet over low heat. If the sauce has thickened too much, I add a small splash of chicken broth to bring it back to the right consistency.
FAQs
Can I use chicken breasts instead of tenderloins?
Yes, I slice boneless, skinless chicken breasts into strips so they cook evenly and stay tender.
What can I serve with Chicken Scampi?
I love serving it over spaghetti or angel hair pasta, but it’s also great with rice or crusty bread.
How do I make the sauce thicker?
I let the sauce simmer a bit longer, or I stir in a small cornstarch slurry if needed.
Can I make this dish ahead of time?
I usually make it fresh, but I can prep the sauce ingredients ahead to save time.
Is the red pepper flakes necessary?
No, I leave them out when I want a milder flavor.
Can I add vegetables to this dish?
Yes, I often add spinach, asparagus, or broccoli for extra color and nutrition.
What type of Parmesan works best?
I prefer freshly grated Parmesan because it melts smoothly into the sauce.
How do I keep the chicken from drying out?
I make sure not to overcook it and remove it from the pan as soon as it’s done.
Can I use frozen chicken?
I thaw frozen chicken completely before cooking so it cooks evenly.
Does this recipe work without pasta?
Yes, I enjoy serving it on its own or alongside vegetables for a lighter meal.
Conclusion
I find this Chicken Scampi to be a reliable, flavorful meal that never disappoints. It’s quick to make, packed with garlic and lemon flavor, and flexible enough to pair with many sides. Whenever I want a simple dinner that still feels special, this is one of the recipes I turn to again and again.
A quick and flavorful chicken scampi made with tender chicken tenderloins simmered in a buttery garlic lemon sauce that’s comforting, bright, and perfect for busy nights.
Ingredients
1 pound chicken tenderloins
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
½ cup chicken broth
¾ cup chicken broth
2 tablespoons lemon juice
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped parsley, for garnish
Instructions
Pat the chicken tenderloins dry and season evenly with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat and cook the chicken in a single layer until golden on both sides and cooked through. Remove and set aside.
In the same skillet, melt the butter over medium heat.
Add garlic and red pepper flakes and cook briefly until fragrant, being careful not to burn the garlic.
Pour in the first portion of chicken broth and simmer for a few minutes, scraping up browned bits from the pan.
Add the remaining chicken broth and lemon juice and simmer until the sauce slightly reduces.
Stir in the Parmesan cheese until melted and the sauce thickens slightly.
Return the chicken to the skillet, spoon sauce over the top, and heat for 2–3 minutes.
Garnish with chopped parsley and serve.
Notes
Use freshly grated Parmesan for the smoothest sauce.
Do not overcook the chicken to keep it juicy.
Add vegetables like spinach or asparagus for extra nutrition.
