Oven-baked chicken scampi is a delicious and convenient twist on the classic shrimp scampi. This dish brings together the rich flavors of garlic, butter, and parsley with tender, juicy chicken that's baked to perfection. It's perfect for busy weeknights when you want something comforting and homey but don't have hours to spend in the kitchen. I love making this dish because it reminds me of family gatherings where food was always the center of our conversations and laughter.

This oven-baked chicken scampi pairs wonderfully with a side of freshly steamed broccoli or a simple Caesar salad to keep things light and healthy. You might also enjoy it with some garlic bread to soak up all that delightful sauce or over a bed of cooked pasta for a more hearty meal. Don't forget a glass of white wine to complete the dinner experience!

Servings: 4

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup unsalted butter
4 cloves garlic, minced
1 cup chicken broth
1/2 cup dry white wine
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese

Preheat the oven to 375°F (190°C).

In a shallow bowl, combine the flour, salt, and black pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.

In a large oven-safe skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1-2 minutes until fragrant.

Place the floured chicken breasts in the skillet and cook each side for 3-4 minutes, or until they are lightly browned.

Pour the chicken broth, white wine, lemon zest, lemon juice, and crushed red pepper flakes around the chicken in the skillet.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear.

Remove the skillet from the oven and sprinkle the chicken with fresh parsley and grated Parmesan cheese.

Serve immediately, spooning some of the pan sauce over the chicken.

For a burst of color and added nutrients, consider throwing in some cherry tomatoes or bell pepper slices into the skillet before baking. If you'd like to keep it alcoholic-free, substitute the white wine with additional chicken broth. For those who enjoy a bit more heat, increase the amount of crushed red pepper flakes. Leftovers reheat beautifully, making it a great dish to prepare ahead for busy weeknight dinners.

Copyright 2016 Cooktop Cove