My Cajun chicken scampi is a sassy, south Louisiana-inspired version of the famous Italian recipe, y'all. Celebrating my home state with the distinctive regional browned veggie base, the dish also remains true to the classic with a butter, lemon, and parsley sauce. Pops of melt-in-your-mouth seasoned chicken and piping hot pasta round out this meal with unforgettable flavors and hearty, stick-to-your-ribs textures. Yep and yay...
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It's an All-in-One Dinnertime Deliciousness...
Cajun chicken scampi injects south Louisiana flavors and textures into the classic Italian-American dish featuring the famous lemon-butter sauce.
My original version of this dish includes a generous amount of seasoned chicken thighs that work their way into every bite. It also includes browned veggies for a deep, rich base note and an ample amount of lemon juice for just the right brightening finish.
Serving four people straight out of the skillet, this recipe doubles easily for larger food-related events.
Ingredient Essentials and Substitutions
- I used boneless skinless chicken thighs because they are already tender and take to any seasoning that you put on them like a champ. You can sub finely sliced chicken breasts or even tenders with no problem, though.
- Chopped onion, bell pepper, and celery are the backbone of Cajun cooking. So, don't skip this trinity or the chicken scampi won't truly be south Louisiana-style.
- I used minced garlic right out of the jar, y'all. There's no shame in my pre-packaged garlic game. But, if you're a purist, mince about four garlic cloves for the recipe.
- The fresh lemon zest and dried paprika inject just the right amount of spice into the seasoned thigh pieces. This gives the finished Cajun chicken scampi a multi-layered flavor profile, making it a true standout dish. You'll also need lemon juice. Don't use bottled lemon juice, or you will likely ruin the dish. Just grab three large or four medium-sized lemons from the store and you'll be just fine.
- I use chicken broth instead of wine in this Cajun chicken scampi recipe. This allows the other delicate flavors in this dish to 'pop' without being overpowered by a stronger base flavor.
How to Make Cajun Chicken Scampi
To start the recipe, season the chicken thigh pieces.
Then, brown the Cajun trinity veggies in a skillet.
When browned, add garlic and pimentos, and cook for just one more minute.
Now, turn the heat down and melt the butter in the pan.
Next, pour the broth, parsley, and lemon juice into the pan.
Finally, add the seasoned thighs to the skillet, and cook until the Cajun chicken scampi is done.
And that's it, y'all!!
This Cajun chicken scampi stuns at first bite. The lemony, garlicky, buttery sauce coats the cooked noodles to perfection. It's not too light and not too heavy, but has a just-right consistency that pairs perfectly with the tender, seasoned chicken pieces.
And, the bright parsley finish at the end balances well with deep, rich browned veggies. So, each bite feels like a complete symphony in your mouth with blissful low tones and light, luscious highs. For sure!
Share this Cajun chicken scampi with those who never, ever leave you hanging out in the friendship cold. Much food love, and see y'all on the yum side...
Other Cajun-Inspired Pasta Dishes
Other Comfort Meals that Hit Like Cajun Chicken Scampi
Cajun Chicken Scampi
Ingredients
For the Seasoned Chicken
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoons lemon zest
- ½ teaspoon dried paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
For the Cajun Chicken Scampi
- 3 to 4 tablespoons oil or butter I start with 3, then use the other one if I need it
- 1 medium-sized yellow onion, chopped
- 1 medium-sized green bell pepper, chopped
- 2 celery ribs, trimmed and chopped
- 1 tablespoon minced garlic I love and use the jarred stuff, y'all, with NO shame at all!
- 1 4-ounce can pimentos, drained optional but adds a beautiful color and a bit of texture to the finished dish
- 1 stick butter
- ¼ cup lemon juice ONLY fresh lemon juice, NO canned juice or this recipe will fail!
- 1 cup chicken broth Swanson is gluten free
- ¼ cup fresh parsley leaves, chopped
- boiled spaghetti noodles for serving I use Great Value or Barilla gluten free spaghetti
- Parmesan cheese for serving
Instructions
- Season the chicken thigh pieces with the dried paprika, lemon zest, and SP&C.
- Pour the oil or butter and chopped onion, bell pepper, and celery into a skillet or pot.
- Cook the veggies over medium-high heat until browned, stirring often.
- Stir the minced garlic and the pimentos into the mixture, and cook for 1 additional minute.
- Reduce the heat to medium-low, and do not proceed with the recipe for a full 2 minutes. Keep stirring the veggies during this time so they do not stick to the skillet and burn. (This is a very important step because if you don't, the higher heat will cause the butter to brown and make brown butter, which will negatively alter the taste of this particular recipe).
- Add the stick of butter to the skillet, and let it melt completely into the mixture.
- Stir the chopped parsley, chicken broth, and lemon juice into the mixture.
- Add the seasoned chicken pieces to the pan, and stir until combined.
- Cover the skillet partially, and cook for about 15 to 20 minutes, stirring occasionally, or until a digital meat thermometer inserted into the chicken pieces reads at least 165 degrees Fahrenheit.
- Remove the skillet from heat, and add the cooked spaghetti noodles in batches, then top with lots of Parmesan cheese before serving.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
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