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    Home » Recipes » Poultry

    Easy Creamy Chicken Scampi

    By Chula King · February 25, 2022 Leave a Comment

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    Chicken Scampi in a creamy wine and garlic sauce is easy to make. When served over angel hair pasta, the chicken scampi is truly a restaurant quality dish.

    Easy creamy chicken scampi.

    This amazing recipe is an adaptation of an Olive Garden Chicken Scampi recipe from Dinner then Dessert.

    Here’s What You’ll Need

    Ingredients for Chicken Scampi.
    • The Chicken: I used chicken tenderloins in this recipe coated in flour that was seasoned with salt and pepper and browned in olive oil.
    • The Vegetables: For color I used red, yellow and green bell peppers. I also used onions and garlic. The vegetables were sautéed in unsalted butter.
    • The Seasonings: In addition to salt and pepper, I also used dried oregano and dried basil.
    • The Liquids: For the liquids, I used white wine, chicken broth, heavy cream and lemon juice, accented with Parmesan cheese.

    Here’s How I Made The Chicken Scampi Recipe

    1. I started by combining the flour, salt and pepper in a Ziploc bag. Then, I added the chicken. I gave the bag a good shake to thoroughly coat the chicken.
    Adding chicken to Ziploc bag with flour, salt and pepper.
    1. Once the chicken was coated, I browned it on both sides in olive oil over medium-high heat. This took 3 to 4 minutes per side.

    Once the chicken was browned, I removed it from the skillet and wiped out the skillet with a paper towel.

    Browning chicken tenderloins in skillet.
    1. Next, I melted some butter in the skillet over medium-high heat. I added the peppers and onions and cooked them for several minutes until they began to soften.

    Once the peppers and onions started to soften, I removed them from the pan.

    Cooking peppers and onions in skillet.
    1. To the same skillet, I added the rest of the butter. Once the butter had melted, I whisked in some of the flour left over from coating the chicken.

    I also whisked in the garlic, oregano and basil.

    Garlic, oregano and basil added to butter/flour mixture in skillet.
    1. After cooking the flour mixture for about a minute, I whisked in the wine and chicken broth.

    Once the mixture thickened and came to a boil, I reduced the heat to medium and let the sauce cook for about 20 minutes. During this time, the sauce was reduced by about a half.

    Adding chicken broth to the skillet.
    1. Next, I added the cream, Parmesan cheese and lemon juice. I stirred the sauce until everything was combined and the cheese was melted.
    Stirring sauce with cream, Parmesan cheese and lemon juice.
    1. Finally, I returned the peppers and onions along with the browned chicken to the sauce. I let the creamy chicken scampi cook for several minutes longer to ensure that the vegetables and chicken were thoroughly reheated.
    Chicken and peppers returned to the chicken scampi sauce.

    I spooned the Chicken Scampi over angel hair pasta and sprinkled on some additional Parmesan cheese and sliced green onion tops.

    This was truly a restaurant quality dish. All through dinner, the Master Taste Tester kept commenting on how good it was – the ultimate compliment. Yum!

    Chicken Scampi served over angel hair pasta.

    Frequently Asked Questions

    Can chicken breasts or chicken thighs be used in place of the chicken tenderloins?

    If you don’t have chicken tenderloins, you can substitute boneless and skinless chicken breasts or boneless and skinless chicken thighs.

    Can the chicken tenderloins be cut up into bite-sized pieces?

    I used whole chicken tenderloins in this recipe more for appearance than anything else. However, once the chicken tenderloins are cooked, I often cut them up into bite-sized pieces and mix the pieces into the creamy garlic sauce. It’s really a matter of preference.

    Can the creamy garlic sauce be doubled?

    Both the Master Taste Tester and I think that the sauce in this recipe is amazing. Therefore, I often double the sauce to ensure that there is plenty for the leftovers.

    You mentioned leftovers. How are the leftovers?

    Leftovers are amazing. Since it’s just the two of us, I generally not only double the sauce, but also cut the leftover chicken into bite-sized pieces. When I’m ready to use the leftovers, I reheat them in the microwave for several minutes.

    Can the Chicken Scampi and pasta be tossed together before serving?

    Rather than serving the chicken scampi over the pasta, you can certainly toss the chicken scampi and pasta together for serving.

    Can the wine be omitted from this recipe?

    You can substitute additional chicken broth for the wine in this recipe. However, the sauce will not have quite the same depth of flavor.

    Other Creamy Chicken Recipes

    If you’re a fan of chicken cooked in a creamy sauce, you should check out these awesome recipes:

    • Chicken Scallopini with Mushrooms
    • Chicken Madeira
    • Creamy Chicken and Mushrooms
    • Easy Creamy Chicken Marsala
    • Creamy Chicken Divan
    Easy Creamy Chicken Scampi

    Easy Creamy Chicken Scampi

    Chicken Scampi in a creamy wine and garlic sauce is easy to make. When served over angel hair pasta, the chicken scampi is truly a restaurant quality dish.
    5 from 2 votes
    Print Pin Rate
    Course: Dinner, Main Course
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 6 servings
    Calories: 535kcal
    Author: Chula King

    Ingredients

    • ¼ cup (1.25-ounces) all-purpose flour
    • 2 teaspoons Kosher salt
    • ½ teaspoon freshly ground black pepper
    • 1 pound (16-ounces) chicken tenderloins (See Tip 1)
    • 2 Tablespoons olive oil
    • 4 Tablespoons unsalted butter, divided
    • ½ green bell pepper, seeded and thinly sliced
    • ½ red bell pepper, seeded and thinly sliced
    • ½ yellow bell pepper, seeded and thinly sliced
    • 1 small onion, thinly sliced (about ½ cup)
    • 3 cloves garlic, minced
    • 1 teaspoon dried oregano
    • ½ teaspoon dried basil
    • 1 cup white wine (See Tip 2)
    • 1 cup chicken broth (See Tip 3)
    • ½ cup heavy cream
    • ¾ cup (3-ounces) grated Parmesan cheese, divided
    • 1 ½ Tablespoons fresh lemon juice (about ½ lemon)
    • 8 ounces angel hair pasta, cooked al dente according to package directions (See Tip 4)
    • sliced green onion tops for garnish (optional)

    Instructions

    • Combine flour, salt and pepper in a Ziploc bag. Add chicken; shake to coat.
    • Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Add coated chicken. Cook until golden brown, 3 to 4 minutes per side. Remove from skillet. Wipe out skillet with paper towel.
    • Heat 2 tablespoons of butter in the same skillet over medium high heat. Add the peppers and onions. Cook for 2 to 3 minutes, or until vegetables just start to become tender. Remove from pan.
    • Melt remaining 2 tablespoons of butter in skillet. Whisk in flour, garlic, oregano and basil. Cook for 30 seconds or until garlic is fragrant. Add wine and chicken broth. Whisk until thickened and bubbly. Reduce heat to medium; cook, stirring occasionally until reduced by a half, about 20 minutes.
    • Add cream, Parmesan cheese and lemon juice. Stir until cheese has melted and the sauce is well combined. (See Tip 5)
    • Return the peppers and onions along with the chicken to the sauce. Stir to coat and heat for several minutes until chicken is heated through. Correct the seasonings.
    • Spoon chicken and sauce over angel hair pasta. Sprinkle on additional grated Parmesan cheese and top with sliced green onion.
    • Yield: 4 to 6 servings. (See Tip 6)

    Chula’s Expert Tips

    1. May substitute boneless and skinless chicken breasts or boneless and skinless chicken thighs for the chicken tenderloins.
    2. I used a Chardonnay in this recipe. You can omit the wine and replace it with an equal amount of chicken broth. However, the sauce will not have the same depth of flavor.
    3. I used low sodium chicken broth, but you could also use regular chicken broth in this recipe.
    4. Angel hair pasta goes extremely well with this dish. However, you could substitute the pasta of your choice.
    5. The best part of this recipe is the sauce. I often double the amount of sauce, especially if I’m going to have leftovers.
    6. This recipe makes amazing leftovers. For the leftovers, I like to cut the remaining chicken into bite-sized piece and mix the chicken into the remaining sauce.

    Nutrition

    Calories: 535kcal | Carbohydrates: 39g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1147mg | Potassium: 569mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1031IU | Vitamin C: 43mg | Calcium: 190mg | Iron: 2mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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    Filed Under: International, Poultry

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