September 4 2026

Chicken Scampi – Tender Chicken in a Garlic Butter Wine Sauce

Chicken Scampi — tender, golden chicken in a buttery garlic-wine sauce, made in one pan. This is the kind of dish that feels restaurant-fancy but comes together on a weeknight, no special skills required.

The trick is the double dredge: a light flour-and-egg coating that locks in the juices and gives the chicken that golden, crispy edge. Then the same pan builds the sauce — bell pepper, garlic, white wine, and butter, reduced until it’s silky and glossy.

No fussy techniques, no hard-to-find ingredients. If you’ve ever thought a dish like this was out of your reach, this one will change your mind.

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How to Roast Garlic: The Ultimate Kitchen Hack – https://youtu.be/oTi2g5-Lyik

=== 🍽🍸🥩 RECIPE ===
3 large eggs
Four for dredging, plus 1 tablespoon reserved
2 pounds (900g) chicken tenderloins, trimmed
1 bell pepper (any color) sliced thin
8 cloves garlic, grated or put through a garlic press
10 ounces (300ml) chicken stock
6 ounces (180ml) dry white wine
4 tablespoons butter
6 tablespoons olive oil (divided)
2 tablespoons chopped fresh parsley
Salt & Pepper

Season the chicken with salt & pepper.

In a shallow dish, beat the eggs until combined. Place the flour in another shallow dish. Dredge the chicken tenders in the flour, then in the egg and finally in the flour again to give them a light coating.

In a large skillet, heat 4 tablespoons of oil over medium heat until just smoking. Add the chicken and cook about 3 minutes per side, or until it registers 160°F (71°C). (You may need to do this in batches.)

Once the chicken is cooked, place on a platter and loosely cover with foil.

Wipe out any excess fat and crumbs from the pan and return to the heat. Add the remaining 2 tablespoons of oil and heat until just smoking. Add the bell pepper and season with salt. Cook until softened and browned (about 5-7 minutes). Add the garlic and cook for another minute until fragrant.

To the same pan, stir in the remaining tablespoon of flour and cook for a minute to cook out the raw flour taste.

Stir in the stock and the wine and bring to a boil. Cook until the mixture is reduced by about half. Lower the heat, and stir in the butter. Mix in the parsley. Then add the chicken and any juices that have accumulated on the platter to the pan, turning to coat with the sauce, and cook for another minute or two until the chicken is reheated. Taste for seasoning, and serve.

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Let’s Celebrate TV is all about easy recipes, simple cocktails, and stress-free entertaining for real life. We help everyday home cooks feel confident in the kitchen and comfortable hosting — no fancy skills required. If you’ve ever thought “I can’t cook” or “I’m not the entertaining type,” this channel is for you — because you absolutely can.

=== 📑 CHAPTERS ===
00:00 Introduction to Chicken Scampi
00:16 Seasoning the Chicken
00:29 Preparing the Crust
00:54 Dredging the Chicken
01:29 Frying the Chicken
02:38 Cooking the Chicken
03:51 Building the Sauce
04:34 Adding Peppers and Garlic
05:47 Thickening the Sauce
06:30 Adding Stock and Wine
07:35 Finishing with Butter and Parsley
08:27 Combining Chicken and Sauce
08:56 Plating and Tasting
09:43 Final Thoughts and Subscribe