Peace Love and Low Carb

Low Carb Creamy Chicken Scampi

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This low carb chicken scampi is a top 5 favorite dinner in our home! I used to eat at a certain well know chain Italian restaurant all the time (I’m sure you know the one) and their chicken scampi was one of my favorite things in the world. I ate there so many times that all of my friends were tired of dining there with me. I didn’t let that stop me. I am certainly not afraid of dining alone. I just kept on going! I’d bring a book or my journal and eat lunch while I enjoyed some quality “Me time”. Not long after that time in life, I embarked on my low carb lifestyle. I knew right away that I needed to recreate this dish into a low carb and gluten free version.

 

Check out some of my other favorite low carb chicken recipes:

 

 

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30 Minute Ketogenic Cooking By Kyndra D. Holley

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Creamy Chicken Scampi | Peace Love and Low Carb

Low Carb Creamy Chicken Scampi

  • Author: Kyndra D. Holley
  • Yield: Makes 4 Servings
Print Recipe

Ingredients

  • 1 1/2 pounds chicken breast, cut into tenders sized pieces
  • 6 large cloves garlic, minced
  • 6 tablespoons butter, divided
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 6 ounces mixed bell peppers, sliced
  • a few slices of red onion
  • 1 teaspoon Italian Seasoning (I use this brand)
  • 1/2 teaspoon crushed red pepper flakes
  • sea salt and black pepper, to taste

Instructions

  1. Season chicken breasts with sea salt and black pepper on both sides. In a large sauté pan, over medium-high heat, pan-sear the chicken breasts in 4 tbsp of butter. Sear on both sides until they are a nice golden brown. About 3-4 minutes each side. Remove the chicken from the pan and set aside (Chicken will not be fully cooked at this stage.)
  2. Using the same pan, reduce the heat to medium and add remaining 2 tbsp of butter, and the minced garlic. Brown the butter and garlic. About 1-2 minutes.  Be careful not to burn the garlic as it will turn very bitter.
  3. Keeping at medium heat, add sliced red onion and saute onions until transparent. About 3-4 minutes.
  4. De-glaze the pan with chicken stock. Using a rubber spatula, scrape off and mix in any stuck on pieces of chicken and garlic. Add Italian seasoning and red pepper flakes. Bring to a boil over medium heat, then reduce to low to simmer. Let simmer 2-3 minutes.
  5. Add heavy cream and allow to simmer 5-10 minutes to allow sauce to begin thickening. Mix in Parmesan cheese, sea salt and black pepper to taste.
  6. Mix peppers into sauce and add chicken back to the pan. Finish cooking chicken in the sauce on low. Let simmer for 10 minutes.

Notes

Per Serving – Calories: 464 | Fat: 34g | Protein: 38g | Net Carbs: 4g

***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***

***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***

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Reader Interactions

Comments

  5. Just happened on your blog through Pinterest and I cannot wait to try a bunch of your recipes! Do you happen to know the net carb amount for this recipe per serving? Looks amazing!

    Thanks!

    Reply

  17. Cooked this exactly as written, with the exception of the bell peppers because I didn’t have any. The family LOVED it. Tastes like it took a long time to make it, but it was easy! Thanks for a great recipe!

    Reply

  18. Made this tonight! WOW it was really really good! Looking forward to adding this to our WOE (way if eating aka diet) rotation, we enjoy Somersizing to lose weight and this recipe is a perfect Level 1. Thank you! PS I used homemade chicken stock and I think it made it even better than the boxed kind, healthier too.

    Reply

  20. This was DELICIOUS! My youngest son, who won’t try anything new, loved without the veggies and said I need to make it once a week.

    Reply

  23. Made this tonight as it’s our first official night of eating healthier and going low carb (husband was recently diagnosed T2 Diabeties). I’m serving it with Angel Hair pasta (hubs and I only get like 1/2 a serving of that). I cheated while draining the pasta and dipped a few noodles in the pot of sauce. HEAVEN! This will definitely be in our rotation. Thanks for the recipe!

    Reply

  25. I made this tonight and kept it a little thinner and served it over spaghetti squash. It was delicious. Thanks for the great recipe.

    Reply

  26. Absolutely delicious! My fiance loved it too and couldn’t believe it was low carb. Definitely adding it to our repeat meals. Thank you!

    Reply

  28. OMG ! Just made this for dinner, wow, it was delicious! Long ago, I, like you was a big fan of Chicken Scampi at unnamed chain restaurant. Stop eating many many years ago and I am so happy to enjoy this dish at home, thank you so much for developing this recipe and even more thanks for sharing it. It will be a regular at our home !

    Reply

  29. The picture of the ingredients looks to include a bowl of Cottage Cheese.
    But Cottage Cheese is not listed in the recipe or the instructions . . .
    Just want to be sure I am not missing something before I go off to the store 🙂

    Can’t wait to make this for dinner!

    Reply

  30. Oh My Goodness this is delicious! just made a mini version for lunch with left over chicken, peppers, and onion pizza toppings and spaghetti squash from the weekend (and then licked the bowl) ….. Headed to the store to make it for reals for dinner. Thanks for the recipe!

    Reply

  32. I’ve been substituting chick pea flour for the crappy, toxic, Round-Up sprayed wheat flour…. I made chicken franchaise with the chick pea flour the other night and it tasted better than with regular flour …
    I bought the Swad brand in an Indian supermarket….they call it “Gram Flour” (also called “besan” in parentheses)…
    Using this is another great tool in the healthy eating arsenal….

    Reply

  33. This is SO MUCH BETTER than the “said restaurant” chain.

    The chicken scampi was one of my favorite things on the menu, this beats it by a mile!

    So glad I found your site, I have been having the hardest time trying to come up with meal plans. You’re heaven sent!

    Reply

  34. This was so good and definitely going into my rotation of favorite recipes! I defrosted a bag of 3 pepper blend frozen vegetables for the mixed peppers and drained well before adding. Thanks for another winner, Kyndra!

    Reply

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