Jan 31

Chicken Scampi


 Submitted By: Lillian Russo

I love a good shrimp scampi! My kids…not so much! They’re just not a fan of shrimp! So I decided to switch the shrimp for chicken! It worked…they loved this! So, that’s how this chicken scampi was created! The only difference is that I needed to cook the chicken much longer than I would the shrimp. But this was so very easy…I think I’ll make this more often!


Chicken Scampi

Serves 4-6 people


  • 3 large boneless, skinless chicken breasts – sliced into thin 1 ” strips
  • 1/4 cup extra virgin olive oil
  • 2 Tbls. butter
  • 5 large cloves garlic – minced
  • 1 tsp. kosher salt or to taste
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried oregano
  • 1 lemon – juiced
  • 2 tsp. flour
  • 3 Tbls. fresh minced parsley
  • 1/2 cup fresh grated parmesan or romano cheese
  • 1 lb. cooked pasta – any shape



  1. Heat a large oven safe skillet over medium heat.
  2. Add olive oil and butter.
  3. When butter starts to melt, add minced garlic.
  4. Cook for 1 minute then add chicken, stirring contantly to cook evenly.
  5. Season with salt, pepper and oregano.
  6. When chicken becomes opaque, add lemon juice and keep stirring.
  7. Then sprinkle in the flour to slightly thicken the juices.
  8. Stir to evenly combine. Then remove from heat.
  9. Preheat oven to 350 degrees F.
  10. Place skillet in oven and bake uncovered for 10 minutes.
  11. Meanwhile cook pasta according to package directions.
  12. When pasta is done cooking drain and set aside.
  13. Remove skillet from oven and add in the parsley. Stir to combine.
  14. Plate pasta on a large platter or bowl and add chicken mixture ontop.
  15. Sprinkle with fresh grated cheese. Serve warm.

Serves 4-6 people

Discover more about Lillian Russo from her Skinny Sweets Daily profile page

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