This Creamy Chicken Scampi recipe is the perfect Olive Garden Chicken Scampi Copycat recipe. Tender, juicy chicken breast, in a rich and creamy, garlicky sauce, with sautéed peppers and onions. It is a super simple one pot meal that comes together in about 30 minutes.
Ingredients in Creamy Chicken Scampi (Olive Garden Copycat)
Ingredient Notes
How to Make Olive Garden Chicken Scampi
Step by Step Directions
STEP 1: Season chicken breasts with salt and pepper on both sides. Heat 3 tablespoons of the butter in a large skillet over medium-high heat. Once the butter is melted, add the chicken tenders and pan-sear on both sides until they are a nice golden brown, about 3 minutes each side.
STEP 2: Remove the chicken from the pan, cover and set aside (Chicken will not be fully cooked at this stage.) Using the same pan, reduce the heat to medium and add remaining 2 tablespoons of butter, the garlic and half of the onions. Sauté until the onions are tender and the garlic is fragrant.
STEP 3: Deglaze the pan with chicken stock. Using a rubber spatula, scrape off and mix in any bits that are stuck to the bottom of the pan. Add the Italian seasoning and red pepper flakes. Bring to a boil over medium heat, then reduce to low to simmer. Let simmer 2 to 3 minutes.
STEP 4: Add the heavy cream and allow to simmer 5 to 10 minutes to allow sauce to begin thickening. Mix in Parmesan cheese, sea salt and black pepper to taste.
STEP 5: Add chicken back to the pan, along with the remaining onions and the mixed bell peppers. Finish cooking the chicken in the sauce on medium-low. Let simmer for about 10 minutes, or until the peppers are crisp-tender, the sauce has thickened, and the chicken is cooked through. Plate the chicken and then pour the sauce over top. Garnish with Parmesan cheese and parsley before serving. Then ENJOY! This is the perfect Olive Garden Chicken Scampi Copycat.
What to serve with the Best Chicken Scampi Recipe
- Serve it on top of Shirataki noodles - Tips for cooking below
- Roasted Brussels sprouts with Creamy Dijon Cider Dressing
- Sweet and Spicy Green Beans
- Herbed Goat Cheese Cauliflower Mash
- Steamed Artichokes with Lemon Caper Aioli
Recipe Tips and Variations
- Storage: Store leftover creamy chicken scampi in the refrigerator for up to 4 days.
- Reheating: I recommend reheating this in a pan on the stovetop and adding a splash of cream to help bring the sauce back to life.
- Change up the protein: Instead of making chicken scampi, you can also replace the chicken with shrimp to make a shrimp scampi. It is also delicious with pork or even salmon.
- Add white wine: To enhance the flavor even more, replace half of the chicken stock with dry white wine.
- Add more veggies: Amp up the nutritional value with more vegetables. Some of my favorites to add are mushrooms and broccoli.
- Make it dairy free: To make this a dairy free creamy chicken scampi, you can use full-fat coconut milk in place of the heavy cream and use a vegan parmesan cheese, or omit the cheese altogether. For a cheesy parmesan flavor without using cheese, you can also add a couple of tablespoons of nutritional yeast to the sauce.
Frequently Asked Questions
This is a take on a traditional scampi sauce, with the additional of cream and cheese - olive oil, butter, garlic, broth, white wine, red pepper flakes and parsley.
It is important to drain the liquid they are stored in and soak them in a bowl of fresh water for about 20 minutes. From there, drain them and give them another good rinse. If they still have an odor or feel a little slimy, soak them again. Then, drain them and dry fry them in a pan for abut 5 minutes.
Taking all of these steps will help them absorb the flavors you are cooking them in and lose a lot of that rubbery texture.
Pinot grigio, Sauvignon Blanc,
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Creamy Chicken Scampi
- Total Time: 40 minutes
- Yield: Makes 4 Servings
- Diet: Gluten Free
Description
This Creamy Chicken Scampi recipe is the perfect Olive Garden Copycat recipe. Tender, juicy chicken breast, in a rich and creamy, garlicky sauce, with sautéed peppers and onions. It is a super simple one pot meal that comes together in about 30 minutes.
Ingredients
- 1 ½ pounds chicken breast, cut into tenders sized pieces
- 6 cloves garlic, minced
- 6 tablespoons butter, divided
- ¾ cup chicken stock
- 1 cup heavy cream
- ½ cup finely grated Parmesan cheese
- 6 ounces mixed bell peppers (red, yellow, orange, green), sliced
- 1 small red onion, thinly sliced
- 1 teaspoon dried Italian Seasoning (I use this brand)
- ½ teaspoon crushed red pepper flakes
- sea salt and black pepper, to taste
- freshly shredded parmesan cheese, for serving and garnish
- finely chopped fresh parsley, for garnish
Instructions
- Season chicken breasts with salt and pepper on both sides. Heat 3 tablespoons of the butter in a large skillet over medium-high heat. Once the butter is melted, add the chicken tenders and pan-sear on both sides until they are a nice golden brown, about 3 minutes each side. Remove the chicken from the pan, cover and set aside (Chicken will not be fully cooked at this stage.)
- Using the same pan, reduce the heat to medium and add remaining 2 tablespoons of butter, the garlic and half of the onions. Sauté until the onions are tender and the garlic is fragrant.
- Deglaze the pan with chicken stock. Using a rubber spatula, scrape off and mix in any bits that are stuck to the bottom of the pan. Add the Italian seasoning and red pepper flakes. Bring to a boil over medium heat, then reduce to low to simmer. Let simmer 2 to 3 minutes.
- Add the heavy cream and allow to simmer 5 to 10 minutes to allow sauce to begin thickening. Mix in Parmesan cheese, sea salt and black pepper to taste.
- Add chicken back to the pan, along with the remaining onions and the mixed bell peppers. Finish cooking the chicken in the sauce on medium-low. Let simmer for about 10 minutes, or until the peppers are crisp-tender, the sauce has thickened, and the chicken is cooked through.
- Plate the chicken and then pour the sauce over top. Garnish with Parmesan cheese and parsley before serving.
Notes
- net carbs per serving: 4g
- Storage: Store leftover creamy chicken scampi in the refrigerator for up to 4 days.
- Reheating: I recommend reheating this in a pan on the stovetop and adding a splash of cream to help bring the sauce back to life.
- Change up the protein: Instead of making chicken scampi, you can also replace the chicken with shrimp to make a shrimp scampi. It is also delicious with pork or even salmon.
- Add white wine: To enhance the flavor even more, replace half of the chicken stock with dry white wine.
- Add more veggies: Amp up the nutritional value with more vegetables. Some of my favorites to add are mushrooms and broccoli.
- Make it dairy free: To make this a dairy free creamy chicken scampi, you can use full-fat coconut milk in place of the heavy cream and use a vegan parmesan cheese, or omit the cheese altogether. For a cheesy parmesan flavor without using cheese, you can also add a couple of tablespoons of nutritional yeast to the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chicken Recipes
- Method: Saute
- Cuisine: Italian
**Recipe originally published on October 4th 2012 - Recipe updated on April 25th 2022**
Connie says
Just made this for lunch for my son and I and we absolutely LOVED it!! The best flavor and definitely on our favorites list!!! Thank you!
Nicole Klein says
Made this last night! My Family loved it!! I am Italian and it is hard to find Keto friendly dishes that keep me on plan! This was a huge hit! Plus my house smelled like an Italian restaurant!! I served it over zucchini that I had baked with some shaved parmesan. Family devoured it and sadly there were no left overs!
Pamela says
Delicious and my house smelled so good. Ate over low carb noodles. Highly recommend trying this recipe.
Roberta says
This dish is a winner. One pan and super delicious. So easy to put together. Get everything together and go. Restaurant quality dish for any day of the week. AND you get to wear your pajamas!
Thank you, Kendra🧄🧄🧄
Consuela says
This was the first dish I made from the recipes here, and it never disappoints! It’s a go-to anytime I’m looking for something hearty.
Courtney says
Sooooo delicious!! Like there are no words. My kids LOVE it and request it regularly. I’m pretty sure my husband would eat it every week!! 🙂 The flavor is out of this world.
Belen says
Made this today, and it was delicious. Spot on, couldn’t even tell it was a keto version.. My very picky husband had thirds, and my almost as picky teen had fourths.
Happy tip: spooning this dish over kelp noodles and letting it sit for about 2 minutes results in a perfect angel hair pasta substitute. The noodles soften up beautifully and really hit the spot if craving a pasta dish.
Jennifer says
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!
Duane says
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....
Susu says
Looks delish, haven't tried it. I thought scampi always had lemon?
Elle says
This is said restaurant chain's interpretation of Scampi. No lemon.