Jackie's Chicken Scampi - Yankee Kitchen

Prep Time
Cook Time
2h 15m
Ready In

"This is one of my FAVE's; big on flavor, ease, and the use of common ingredients normally found in your kitchen. I've been making this recipe since I received it on June 2, 1997. I heard it given over a radio program called "The Yankee Kitchen" which was hosted by the late Gus Saunders. People would call into this radio program and give out their favorite recipes over the radio (AM station in Boston) and listeners would jot them down. I have many of these "jotted-down" recipes and they are treasures to me. The Yankee Kitchen is no longer on the radio and boy, oh-boy do I miss it and I especially miss Gus and all the callers. This recipe came from Jackie P....., a wonderful lady and a regular caller to the program."

Original is 4 servings


  • Serving Size: 1 (221.8 g)
  • Calories 531.2
  • Total Fat - 33.2 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 144.6 mg
  • Sodium - 726.1 mg
  • Total Carbohydrate - 2.8 g
  • Dietary Fiber - 0.9 g
  • Sugars - 0.4 g
  • Protein - 53.4 g
  • Calcium - 51.4 mg
  • Iron - 2.7 mg
  • Vitamin C - 15.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cut fat from chicken if necessary. Cut chicken into bite-size pieces. Place chicken in a bowl or large ziplock bag.

Step 2

Combine next 9 ingredients and add to chicken. Mix chicken with marinate to combine evenly throughout. Place in refrigerator and marinate for 1 - 2 hours. Be careful not to marinate any longer as the lemon will cook the chicken which will result in a rubbery chicken.

Step 3

Place chicken mixture in a 7 x 11 pyrex pan.

Step 4

Sprinkle with enough crushed Ritz crackers to cover the top evenly.

Step 5

Bake in a preheated 350 degree Fahrenheit for 15 minutes until chicken is done.

Step 6

Once chicken is removed from oven sprinkle with enough parmesan cheese to your liking. Making sure it is sprinkled while chicken is hot so it can melt into the chicken, which gives it a pronounced "parmesany" taste.

NOTE: Some of you might think that 15 minutes is not enough time, but because your dealing with the breast and the size (bite-size), it cooks quickly. Therefore, be careful not to overcook or else the chicken will be dry and unappealing.

NOTE: Also be careful to not overcrowd the chicken in your pyrex dish. I did this before where I increased the amount of chicken, therefore the chicken didn't cook right. They tasted steamed and were slightly under cooked and the topping didn't crisp up and it just didn't have the same succulent flavor. It just didn't result in a good product, so be careful


No special items needed.

12 Reviews


This was really yummy. The chicken was cooked perfectly and we enjoyed the crunchy topping and the added taste of the parmesan cheese. Thank you for sharing this easy, tasty recipe!


review by:
(14 Feb 2021)


Very good dish which we enjoyed. I didn't have parmesan so used shredded Italian cheese and it worked out great. Thanks for sharing!


review by:
(21 Oct 2020)


This was so easy and tasty...I used Pheasant breast and they came out so tender...we loved the Parmesan cheese and the Ritz cracker topping...made for FYC tag game...


review by:
(16 Apr 2018)


My son absolutely loved this recipe! It is easy to make and quick too, making it even better. I really liked the ritz cracker topping....never had it without drizzling butter over it, but this worked. Thanks for sharing! Made for FYC tag game.


review by:
(19 Nov 2017)


How fast and delicious! A winner. (Not very photogenic)


review by:
(25 May 2017)


The chicken was amazing prepared this way. It was quick and easy to make with excellent results; tender, flavorful chicken. Served with Parmesan potatoes and honey carrots for a wonderful meal. Thanks so much for sharing this lovely recipe. Made for Best of 2016


review by:
(13 Feb 2017)

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