Chicken Scampi from the Farmer's Henhouse
Uncover the magic of rustic, farm-fresh flavors with "Chicken Scampi from the Farmer's Henhouse"—a delightfully creamy and vibrant twist on the classic Italian-American favorite. Tender, golden-brown chicken breasts are pan-seared to perfection, then nestled in a luscious garlic-infused cream sauce enriched with Parmesan, fresh lemon juice, and optional dry white wine for a decadent depth of flavor. Brightly sautéed red bell peppers and zucchini add a colorful, veggie-packed touch, while al dente spaghetti ties everything together for a satisfying meal. Ideal for a weeknight dinner or a special occasion, this 45-minute recipe is an irresistible combination of hearty, wholesome ingredients and comforting elegance. Garnish with chopped parsley for a fresh finish, and savor every bite of this crowd-pleasing dish!
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Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 5 tablespoons Butter, unsalted
- 4 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 0.5 cup Dry white wine (optional, or substitute with more chicken broth)
- 0.25 cup Heavy cream
- 2 tablespoons Lemon juice, freshly squeezed
- 0.25 cup Parmesan cheese, freshly grated
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, thinly sliced
- 12 ounces Spaghetti or linguine, cooked according to package instructions
- 2 tablespoons Fresh parsley, finely chopped
Directions
Step 1
Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness of about 1/2 inch using a meat mallet.
Step 2
Season both sides of the chicken breasts with salt and black pepper.
Step 3
Dredge the chicken in flour, shaking off any excess, and set aside on a plate.
Step 4
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Step 5
Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a clean plate and cover loosely with foil to keep warm.
Step 6
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Stir in the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Step 7
Pour in the chicken broth and white wine (if using). Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Step 8
Reduce the heat and stir in the heavy cream, lemon juice, and grated Parmesan cheese. Simmer for another 2-3 minutes until the sauce thickens slightly.
Step 9
In another skillet, melt the remaining 1 tablespoon of butter and sauté the red bell pepper and zucchini slices until tender, about 5 minutes.
Step 10
Return the cooked chicken to the skillet with the sauce to warm through, spooning sauce over the chicken.
Step 11
Add the sautéed vegetables and cooked pasta to the skillet, tossing gently to coat everything evenly with the sauce.
Step 12
Taste and adjust seasoning with additional salt and pepper, if needed.
Step 13
Garnish with chopped fresh parsley and serve immediately. Enjoy your Chicken Scampi from the Farmer's Henhouse!
Nutrition Facts
| Serving size | (1730.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2760.6 |
| Total Fat 139.7g | 0% |
| Saturated Fat 67.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 558.2mg | 0% |
| Sodium 4137.6mg | 0% |
| Total Carbohydrate 179.3g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 15.6g | |
| Protein 165.4g | 0% |
| Vitamin D 45.2IU | 0% |
| Calcium 851.0mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 2492.2mg | 0% |
Source of Calories