Hey there! You know, every time I make Italian Chicken Scampi, I flashback to that summer in Italy. I was in this tiny trattoria in Rome, and, boy, did they know how to work magic with simple ingredients. This recipe’s my homage to that memory (minus the cobblestone streets and Vespa rides, unfortunately!).
Why You’ll Love This
I whip this up when I’m in need of some comfort food that doesn’t take forever. My family literally (okay, not literally) jumps for joy when they smell it cooking. And let me confess, I’ve had a few stumbles — like the time I forgot the garlic. The horror! But once you nail it, it’s love at first bite.
Ingredients
- 500g chicken breast, sliced thinly (sometimes I use thighs for more flavor)
- 3 cloves of garlic, minced (or more if you’re a garlic fiend like me)
- 1/2 cup olive oil (or a good glug of it)
- 1 cup chicken broth (my nonna swore by homemade, but store-bought’s just fine)
- 1/2 cup white wine (I use the cheap stuff — shh, don’t tell!)
- Juice of one lemon
- Salt & pepper to taste
- Fresh parsley, chopped
Directions
- Heat the olive oil in a large skillet over medium heat. Add the chicken slices. Cook until they’re golden (this is where I usually sneak a taste, just to be sure).
- Remove chicken and set aside. In the same pan, toss in the garlic. Stir until fragrant — but don’t let it burn! (I learned this the hard way.)
- Pour in the wine and broth, and let it simmer gently. Don’t worry if it looks a bit weird at this stage; it always does.
- Return the chicken to the pan, add the lemon juice, and season with salt and pepper. Let everything mingle for about 5 minutes.
- Sprinkle with parsley before serving. It makes all the difference.
Notes
Here’s a little secret: the first time I made this, I forgot to add the lemon. Turns out, it was fine without it! But, personally, I think it’s better with. Also, don’t skimp on the parsley. It’s not just a garnish!
Variations
I’ve tried adding capers once — not my best idea. However, throwing in some cherry tomatoes for sweetness? Game changer. And if you’re feeling adventurous, a pinch of red pepper flakes adds a nice kick.
Equipment
A large skillet works best, but if you don’t have one, a pot will do. It might not brown the chicken quite the same, but hey, we make do.
Storage Information
Honestly, in my house, it never lasts more than a day. But if you must, it keeps well in the fridge for a couple of days. Just reheat gently.
Serving Suggestions
I usually serve it over pasta—my kids like penne, but spaghetti works well too. And a side of garlic bread never hurt anyone (except maybe vampires).
Pro Tips
Don’t rush the garlic stage. I once tried speeding it up, and regretted it because burnt garlic is a no-go. Also, when adding wine, let it reduce a bit — gives a richer flavor.
FAQ
Can I use chicken thighs instead of breasts? Absolutely! They’re juicier, just adjust the cooking time a bit.
Do I need to use white wine? You can skip it, but I like the depth it gives. Maybe try a bit of chicken broth instead if you prefer.
Is fresh parsley necessary? It’s really the cherry on top, but dried works in a pinch. A bit of green is better than none!
