KETO CREAMY CHICKEN SCAMPI

Keto Creamy Chicken Scampi

Perfect Olive Garden Chicken Scampi Copycat recipe. KETO CREAMY CHICKEN SCAMPI recipe. In a rich and creamy, garlicky sauce, tender, juicy chicken breast, with sautéed peppers and onions. It comes together in about 30 minutes, a super simple one-pot meal.

AuthorHolly CookCategory

Perfect Olive Garden Chicken Scampi Copycat recipe. KETO CREAMY CHICKEN SCAMPI recipe. In a rich and creamy, garlicky sauce, tender, juicy chicken breast, with sautéed peppers and onions. It comes together in about 30 minutes, a super simple one-pot meal.

Keto Creamy Chicken Scampi
Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 (cut into tenders sized pieces) 1 ½ pounds chicken breast,
 6 cloves garlic, minced
 6 tablespoons butter, divided
 ¾ cup chicken stock
 1 cup heavy cream
 ½ cup finely grated Parmesan cheese
 6 ounces (red, yellow, orange, green)mixed bell peppers, sliced
 1 small red onion, thinly sliced
 1 teaspoon dried Italian Seasoning
 ½ teaspoon crushed red pepper flakes
 sea salt and black pepper, to taste
 (for serving and garnish) freshly shredded parmesan cheese,
 finely chopped fresh parsley, for garnish
1

On both sides, with salt and pepper, season chicken breasts. In a large skillet, heat THREE tablespoons of the butter over medium-high heat. Add the chicken tenders and pan-sear on both sides once the butter is melted about 3 minutes on each side until they are a nice golden brown. Remove the chicken from the pan, cover it, and put it aside (At this stage, the chicken will not be fully cooked.)

2

Reduce the heat to medium using the same pan and add half of the onions, the garlic, and the remaining 2 tablespoons of butter. Sauté until the garlic is fragrant and the onions are tender.

3

With chicken stock, deglaze the pan. Scrape off using a rubber spatula and mix in any bits stroked to the bottom of the pan. Put red pepper flakes & Italian seasoning. Over medium heat, bring to a boil, then reduce to low to simmer. For FIVE to TEN minutes, let simmer.

4

Add the heavy cream and to allow the sauce to begin thickening, allow to simmer for FIVE to TEN minutes. Mix in Parmesan cheese, sea salt, and black pepper.

5

To the pan, add the chicken back, along with the mixed bell peppers and the remaining onions. On medium-low, finish cooking the chicken in the sauce. For about TEN minutes, let simmer, or until the chicken is cooked through, the sauce has thickened, and the peppers are crisp-tender.

6

Plate the chicken and then over top, pour the sauce.

7

Before serving, garnish with parsley and Parmesan cheese.

Ingredients

 (cut into tenders sized pieces) 1 ½ pounds chicken breast,
 6 cloves garlic, minced
 6 tablespoons butter, divided
 ¾ cup chicken stock
 1 cup heavy cream
 ½ cup finely grated Parmesan cheese
 6 ounces (red, yellow, orange, green)mixed bell peppers, sliced
 1 small red onion, thinly sliced
 1 teaspoon dried Italian Seasoning
 ½ teaspoon crushed red pepper flakes
 sea salt and black pepper, to taste
 (for serving and garnish) freshly shredded parmesan cheese,
 finely chopped fresh parsley, for garnish

Directions

1

On both sides, with salt and pepper, season chicken breasts. In a large skillet, heat THREE tablespoons of the butter over medium-high heat. Add the chicken tenders and pan-sear on both sides once the butter is melted about 3 minutes on each side until they are a nice golden brown. Remove the chicken from the pan, cover it, and put it aside (At this stage, the chicken will not be fully cooked.)

2

Reduce the heat to medium using the same pan and add half of the onions, the garlic, and the remaining 2 tablespoons of butter. Sauté until the garlic is fragrant and the onions are tender.

3

With chicken stock, deglaze the pan. Scrape off using a rubber spatula and mix in any bits stroked to the bottom of the pan. Put red pepper flakes & Italian seasoning. Over medium heat, bring to a boil, then reduce to low to simmer. For FIVE to TEN minutes, let simmer.

4

Add the heavy cream and to allow the sauce to begin thickening, allow to simmer for FIVE to TEN minutes. Mix in Parmesan cheese, sea salt, and black pepper.

5

To the pan, add the chicken back, along with the mixed bell peppers and the remaining onions. On medium-low, finish cooking the chicken in the sauce. For about TEN minutes, let simmer, or until the chicken is cooked through, the sauce has thickened, and the peppers are crisp-tender.

6

Plate the chicken and then over top, pour the sauce.

7

Before serving, garnish with parsley and Parmesan cheese.

KETO CREAMY CHICKEN SCAMPI

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