Chicken Scampi with Colorful Bell Peppers and Lemon Parmesan Sauce Recipe
This Chicken Scampi recipe features tender, pan-cooked chicken breast cutlets simmered in a flavorful sauce of white wine, chicken broth, lemon juice, and fresh herbs. Paired with sautéed colorful bell peppers, red onion, garlic, and finished with Parmesan cheese and fresh parsley, it’s served over linguine for a vibrant and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Seasoning
- 4 Boneless, skinless chicken breast cutlets
- Salt and pepper, to taste
- 2 Tablespoons unsalted butter
Vegetables
- 1 Red bell pepper, sliced
- 1 Orange bell pepper, sliced
- 1 Yellow bell pepper, sliced
- ½ Red onion, sliced
- 4 Cloves garlic, minced
Herbs and Spices
- 1 Teaspoon dried oregano
- 1 Teaspoon dried thyme
- ¼ Teaspoon crushed red pepper flakes (optional)
- ¼ Cup chopped fresh parsley
- Zest of 1 lemon
Liquids and Cheese
- ½ Cup chicken broth
- ½ Cup white wine
- ¼ Cup freshly squeezed lemon juice
- ½ Cup grated Parmesan cheese
Pasta
- 8 Ounces linguine, cooked according to package instructions
Instructions
- Season the Chicken: Season the chicken breast cutlets evenly with salt and pepper on both sides, then set aside to prepare the other ingredients.
- Sauté Vegetables: Heat 1 tablespoon of unsalted butter in a large non-stick skillet over medium heat. Add the sliced red, orange, and yellow bell peppers, red onion, minced garlic, dried oregano, dried thyme, and crushed red pepper flakes if using. Sauté until the vegetables soften and lightly caramelize, then remove from the pan and set aside.
- Cook the Chicken: In the same skillet, add the remaining 1 tablespoon of butter. Once melted, place the seasoned chicken cutlets in the skillet. Cook for 3 to 4 minutes on each side, or until the chicken is cooked through and no longer pink inside. Remove the chicken and set aside.
- Deglaze the Pan: Add the chicken broth, white wine, lemon juice, and lemon zest to the skillet. Bring the mixture to a gentle simmer over medium heat, scraping up any browned bits from the pan for added flavor.
- Simmer Chicken in Sauce: Return the cooked chicken cutlets to the skillet with the simmering sauce. Let them simmer for 5 to 8 minutes to allow the flavors to meld and the sauce to reduce slightly.
- Combine Vegetables and Cheese: Stir the sautéed vegetables and grated Parmesan cheese into the skillet with the chicken and sauce. Mix well so everything is thoroughly coated in the flavorful sauce.
- Garnish the Dish: Sprinkle freshly chopped parsley over the chicken scampi for a bright, fresh finish.
- Serve: Plate the chicken scampi over cooked linguine or angel hair pasta, spooning extra sauce over the top to ensure every bite is delicious. Serve immediately and enjoy!
Notes
- For a spicier kick, increase the crushed red pepper flakes to taste.
- You can substitute linguine with angel hair pasta or spaghetti if preferred.
- If white wine is not available, a dry vermouth or additional chicken broth can be used instead.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Fresh Parmesan cheese adds the best flavor; pre-grated cheese can be used in a pinch but may not melt as smoothly.
Keywords: Chicken Scampi, Chicken with Bell Peppers, Italian Chicken Recipe, Lemon Chicken, Garlic Chicken, Pasta Dinner, Easy Chicken Scampi
