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Chicken Scampi with Vibrant Bell Peppers and Pasta Recipe

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4.4 from 14 reviews

This Chicken Scampi recipe features tender boneless, skinless chicken breast cutlets sautéed to perfection with a colorful medley of bell peppers, red onion, and garlic, all tossed in a bright, lemony white wine sauce. Finished with a touch of Parmesan and fresh parsley, it's served over linguine for a delightful, flavorful 35-minute meal perfect for weeknight dinners or special occasions.

Ingredients

Chicken

  • 4 boneless, skinless chicken breast cutlets
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter, divided

Vegetables & Aromatics

  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • ½ red onion, sliced
  • 4 cloves garlic, minced

Herbs & Spices

  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ teaspoon crushed red pepper flakes (optional)

Sauce

  • ½ cup chicken broth
  • ½ cup white wine
  • ¼ cup freshly squeezed lemon juice
  • Zest of 1 lemon

Finishing Ingredients

  • ¼ cup chopped fresh parsley
  • ½ cup grated Parmesan cheese
  • 8 ounces linguine, cooked according to package instructions

Instructions

  1. Season the Chicken: Pat the chicken breast cutlets dry and season both sides generously with salt and pepper. Set aside while you prepare the other ingredients.
  2. Sauté the Vegetables: In a large non-stick skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the sliced red, orange, and yellow bell peppers, red onion, minced garlic, dried oregano, dried thyme, and optional crushed red pepper flakes. Sauté until the vegetables soften and begin to caramelize, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
  3. Cook the Chicken: In the same skillet, add the remaining 1 tablespoon of unsalted butter. Once melted, add the seasoned chicken cutlets. Cook them for about 3-4 minutes per side, until cooked through and no longer pink in the center.
  4. Deglaze the Pan: Remove the cooked chicken and set aside. Pour the chicken broth, white wine, freshly squeezed lemon juice, and lemon zest into the skillet. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan to incorporate that flavorful fond into the sauce.
  5. Simmer the Chicken in Sauce: Return the cooked chicken to the skillet with the sauce. Let it simmer gently for 5-8 minutes, allowing the flavors to meld and the chicken to soak up the lemony, herbaceous sauce.
  6. Add Vegetables and Cheese: Stir the sautéed bell peppers and onion back into the skillet along with the grated Parmesan cheese. Mix well until everything is thoroughly coated in the sauce and heated through.
  7. Garnish and Serve: Sprinkle freshly chopped parsley over the dish. Serve the chicken scampi over cooked linguine or angel hair pasta, making sure to spoon plenty of the vibrant sauce over the noodles for a delicious presentation and balanced bite.

Notes

  • To ensure even cooking, pound the chicken breasts to a uniform thickness before seasoning.
  • Use a dry white wine suitable for cooking, such as Sauvignon Blanc or Pinot Grigio, for the best flavor.
  • If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
  • For a gluten-free option, substitute linguine with gluten-free pasta of choice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave to avoid drying out the chicken.

Find it online: https://cookedbygrace.com/chicken-scampi-with-vibrant-bell-peppers-and-pasta-recipe/