Oh, the creamy, garlicky goodness of Olive Garden’s Chicken Scampi—it’s the ultimate comfort food that feels like a warm hug in a bowl! If you’ve ever craved that restaurant magic at home, you’re in for a treat. We’ve gathered 20 irresistible recipes that bring that creamy, dreamy flavor to your kitchen, perfect for cozy weeknights or impressing guests. Get ready to dive in and find your new favorite!
One-Pan Chicken Scampi with White Wine Sauce
A perfectly balanced one-pan meal, this chicken scampi with white wine sauce simplifies weeknight cooking while delivering restaurant-quality flavors. Approach this recipe methodically, and you’ll master the technique of building layers of flavor in a single skillet. Follow each step precisely for tender chicken and a bright, savory sauce that clings beautifully to every bite.
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 tbsp all-purpose flour
For the aromatics and sauce:
– 4 cloves garlic, minced
– 1 cup dry white wine
– 1 cup chicken broth
– 3 tbsp fresh lemon juice
– 4 tbsp unsalted butter, cut into pieces
– ¼ cup chopped fresh parsley
Instructions
1. Pat chicken strips dry with paper towels and season evenly with salt and pepper. Tip: Drying the chicken ensures a better sear and prevents steaming.
2. Sprinkle flour over chicken and toss to coat lightly, shaking off excess flour.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Arrange chicken in a single layer and cook undisturbed for 4 minutes until golden brown on one side.
5. Flip chicken and cook for 3 more minutes until cooked through, then transfer to a clean plate.
6. Reduce heat to medium and add minced garlic to the skillet, cooking for 45 seconds until fragrant but not browned.
7. Pour in white wine, scraping the bottom of the skillet to release any browned bits. Tip: Deglazing with wine adds depth to your sauce.
8. Simmer wine for 2 minutes until reduced by half, then stir in chicken broth and lemon juice.
9. Continue simmering for 3 minutes until sauce thickens slightly and coats the back of a spoon.
10. Remove skillet from heat and whisk in butter pieces one at a time until fully incorporated. Tip: Adding butter off-heat prevents the sauce from breaking.
11. Return chicken and any accumulated juices to the skillet, tossing to coat in the sauce.
12. Stir in fresh parsley and serve immediately.
What makes this dish exceptional is the contrast between the tender, seared chicken and the bright, buttery sauce that lightly coats each piece. The white wine reduction provides a subtle acidity that cuts through the richness, while the fresh parsley adds both color and herbal freshness. For a complete meal, serve over angel hair pasta or with crusty bread to soak up every last drop of the luxurious sauce.
Spicy Chicken Scampi with Red Pepper Flakes
Tackling a restaurant favorite at home is simpler than you might think, especially when it comes to this fiery twist on classic chicken scampi. This methodical approach will guide you through creating perfectly cooked chicken in a vibrant, spicy garlic sauce that comes together in under 30 minutes.
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the sauce:
– 4 cloves garlic, minced
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice
– 2 tbsp butter
– 1-2 tsp red pepper flakes
– 1/4 cup chopped fresh parsley
Instructions
1. Pat the chicken pieces completely dry with paper towels.
2. Season the chicken evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add the chicken pieces in a single layer, leaving space between each piece.
5. Cook the chicken for 4-5 minutes without moving it to develop a golden-brown crust.
6. Flip each chicken piece using tongs and cook for another 4-5 minutes until the internal temperature reaches 165°F.
7. Transfer the cooked chicken to a clean plate, keeping any juices in the skillet.
8. Reduce the heat to medium and add the minced garlic to the same skillet.
9. Cook the garlic for 30-45 seconds until fragrant but not browned.
10. Pour in 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan.
11. Add 1/4 cup fresh lemon juice and 1-2 tsp red pepper flakes, stirring to combine.
12. Simmer the sauce for 2-3 minutes until slightly reduced.
13. Whisk in 2 tbsp butter until the sauce becomes glossy and emulsified.
14. Return the cooked chicken and any accumulated juices to the skillet.
15. Toss the chicken in the sauce until thoroughly coated and heated through.
16. Stir in 1/4 cup chopped fresh parsley just before serving.
Glistening with a vibrant sauce that clings to each tender chicken piece, this dish delivers a perfect balance of bright lemon, rich garlic, and building heat from the red pepper flakes. The juicy chicken contrasts beautifully with the thin, glossy sauce that’s ideal for soaking up with crusty bread or tossing with pasta for a more substantial meal.
Chicken Scampi Stuffed Mushrooms
You’re about to discover how simple ingredients transform into elegant appetizers that will impress any guest. These Chicken Scampi Stuffed Mushrooms combine familiar flavors in a surprisingly sophisticated way, perfect for both weeknight dinners and special occasions.
Ingredients
For the mushroom preparation:
- 24 large white mushrooms (about 1.5 lbs)
- 2 tbsp olive oil
- 1/2 tsp salt
For the chicken scampi filling:
- 1 cup cooked chicken breast, finely chopped
- 3 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup white wine
- 2 tbsp lemon juice
- 1/4 cup parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/4 cup breadcrumbs
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Wipe each mushroom clean with a damp paper towel to remove any dirt.
- Carefully twist and remove the mushroom stems, setting them aside for later use.
- Place mushroom caps gill-side up on the prepared baking sheet.
- Brush each mushroom cap with olive oil using a pastry brush.
- Sprinkle salt evenly over the oiled mushroom caps.
- Bake mushroom caps for 10 minutes at 375°F until they release their liquid and shrink slightly.
- While mushrooms bake, finely chop the reserved mushroom stems.
- Melt butter in a skillet over medium heat until it bubbles gently.
- Add minced garlic to the skillet and cook for 1 minute until fragrant but not browned.
- Add chopped mushroom stems to the skillet and cook for 3 minutes until softened.
- Pour white wine into the skillet and cook for 2 minutes until reduced by half.
- Add lemon juice to the skillet and stir to combine all liquids.
- Mix in chopped chicken, parsley, black pepper, and half of the Parmesan cheese.
- Remove skillet from heat and let the filling cool for 5 minutes.
- Combine breadcrumbs with remaining Parmesan cheese in a small bowl.
- Spoon chicken scampi filling into each pre-baked mushroom cap, mounding it slightly.
- Sprinkle breadcrumb-Parmesan mixture evenly over each stuffed mushroom.
- Return mushrooms to the oven and bake for 15 minutes at 375°F until tops are golden brown.
- Let mushrooms rest for 5 minutes before serving to allow filling to set.
These stuffed mushrooms offer a delightful contrast between the tender mushroom base and the crispy, golden topping. The garlicky chicken scampi filling provides a rich, savory flavor that pairs wonderfully with the earthy mushrooms. Try serving them alongside a crisp green salad or as an elegant starter for your next dinner party.
Baked Chicken Scampi with Parmesan Crust
Getting dinner on the table doesn’t have to be complicated, especially when you can create this elegant Baked Chicken Scampi with Parmesan Crust using simple ingredients and straightforward techniques. Guided by these methodical steps, you’ll achieve perfectly cooked chicken with a crispy, golden crust every time.
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the parmesan crust:
– 1 cup panko breadcrumbs
– 1/2 cup grated parmesan cheese
– 2 tbsp melted butter
– 1 tsp garlic powder
For the scampi sauce:
– 3 tbsp butter
– 4 cloves minced garlic
– 1/4 cup chicken broth
– 2 tbsp lemon juice
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Pat the chicken breasts completely dry with paper towels to ensure the crust adheres properly.
3. Season both sides of the chicken evenly with salt and black pepper.
4. Combine panko breadcrumbs, grated parmesan cheese, melted butter, and garlic powder in a medium bowl.
5. Press the parmesan crust mixture firmly onto the top surface of each chicken breast.
6. Bake the chicken for 22-25 minutes until the internal temperature reaches 165°F.
7. While the chicken bakes, melt 3 tablespoons of butter in a small saucepan over medium heat.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in chicken broth and lemon juice, then simmer for 3 minutes to blend flavors.
10. Remove the sauce from heat and stir in chopped fresh parsley.
11. Spoon the warm scampi sauce over the baked chicken just before serving.
Making this dish ahead? The parmesan crust maintains its delightful crunch even when reheated. You’ll love how the crispy, savory crust contrasts with the tender chicken beneath, while the bright lemon-garlic sauce cuts through the richness beautifully. Try serving it over angel hair pasta to soak up every drop of the flavorful scampi sauce, or pair it with roasted asparagus for a complete meal that feels restaurant-worthy.
Slow Cooker Chicken Scampi with Herbs
Zesty and effortlessly delicious, this Slow Cooker Chicken Scampi with Herbs transforms simple ingredients into a comforting meal with minimal hands-on effort. Zero in on this methodical approach to achieve perfectly tender chicken bathed in a garlicky, herb-infused sauce. You’ll appreciate how the slow cooker does most of the work while you focus on technique.
Ingredients
For the Chicken and Aromatics:
– 2 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 6 cloves garlic, minced
– 1 medium yellow onion, diced
For the Sauce:
– 2 cups chicken broth
– 1/4 cup fresh lemon juice
– 1/4 cup unsalted butter, cubed
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper
For Finishing:
– 1/4 cup chopped fresh parsley
– 1 tbsp cornstarch
– 2 tbsp water
Instructions
1. Pat the chicken breasts completely dry with paper towels.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers.
3. Sear chicken breasts for 3 minutes per side until golden brown.
4. Transfer seared chicken to the slow cooker insert.
5. Add minced garlic and diced onion to the same skillet.
6. Sauté aromatics for 2 minutes until fragrant and slightly softened.
7. Pour chicken broth into the skillet to deglaze, scraping up all browned bits.
8. Add lemon juice, butter, oregano, basil, red pepper flakes, salt, and black pepper to the skillet.
9. Stir the sauce mixture until butter melts completely.
10. Pour the prepared sauce over the chicken in the slow cooker.
11. Cover and cook on LOW for 5 hours until chicken reaches 165°F internally.
12. Remove cooked chicken to a cutting board and shred with two forks.
13. Whisk cornstarch and water in a small bowl until smooth.
14. Stir the cornstarch slurry into the slow cooker sauce.
15. Cover and cook on HIGH for 15 minutes until sauce thickens.
16. Return shredded chicken to the slow cooker.
17. Stir in fresh parsley until evenly distributed.
Achieving that velvety sauce consistency comes from the cornstarch slurry, while the fresh parsley added at the end maintains its vibrant color and fresh flavor. Serve this scampi over angel hair pasta to catch every drop of the garlic-herb sauce, or spoon it over creamy polenta for a comforting twist. The chicken remains remarkably tender while absorbing the bright lemon and aromatic herb notes throughout the slow cooking process.
Grilled Chicken Scampi Skewers with Vegetables
Keeping weeknight dinners exciting can be a challenge, but these Grilled Chicken Scampi Skewers with Vegetables transform simple ingredients into a vibrant, restaurant-worthy meal right in your own backyard. Let’s walk through each step together to ensure perfectly cooked, flavorful skewers every single time.
Ingredients
- For the marinade and sauce:
- 1/4 cup olive oil
- 3 tbsp fresh lemon juice
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
- For the skewers:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large zucchini, sliced into 1/2-inch rounds
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch chunks
- 8 wooden skewers, soaked in water for 30 minutes
Instructions
- In a medium bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 4 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
- Place 1.5 lbs of cubed chicken breasts in a large resealable plastic bag and pour half of the marinade over the chicken.
- Seal the bag tightly, removing excess air, and massage the marinade into the chicken until all pieces are coated.
- Refrigerate the marinating chicken for exactly 30 minutes – this timing ensures optimal flavor without breaking down the texture.
- While chicken marinates, thread alternating pieces of marinated chicken, 1 large zucchini slices, 1 large yellow bell pepper pieces, and 1 red onion chunks onto 8 pre-soaked wooden skewers.
- Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
- Place the assembled skewers on the hot grill and cook for 5 minutes without moving them to develop attractive grill marks.
- Flip each skewer using tongs and continue grilling for another 5-6 minutes until chicken reaches 165°F internally and vegetables are tender-crisp.
- Transfer the cooked skewers to a serving platter and immediately brush with the reserved unused marinade mixed with 2 tbsp chopped fresh parsley.
Perfectly grilled chicken emerges juicy with a subtle char, while the vegetables retain a satisfying crunch that contrasts beautifully with the tender meat. The bright lemon-garlic sauce clings to every element, creating bursts of flavor in each bite. Consider serving these skewers over creamy polenta or with crusty bread to soak up every last drop of the delicious scampi-inspired sauce.
Chicken Scampi Risotto with Asparagus
Often overlooked in favor of traditional pasta dishes, this creamy risotto combines the garlicky goodness of scampi with tender chicken and fresh asparagus for a complete one-pot meal that will impress even the pickiest eaters. Our methodical approach ensures perfect results every time, guiding you through each crucial step from toasting the rice to achieving that signature creamy texture. You’ll master the technique of gradually adding broth while maintaining the perfect simmer, resulting in a restaurant-quality dish made right in your own kitchen.
Ingredients
For the chicken and vegetables:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
For the risotto base:
– 1½ cups Arborio rice
– 4 cloves garlic, minced
– 1 medium yellow onion, finely diced
– ½ cup dry white wine
– 4 cups chicken broth, kept warm in a separate saucepan
– 2 tbsp butter
– ½ cup grated Parmesan cheese
– ¼ cup chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Season chicken pieces evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Add chicken to the hot oil and cook for 6-8 minutes, turning pieces until golden brown on all sides and internal temperature reaches 165°F.
4. Transfer cooked chicken to a clean plate using tongs, being careful to leave any drippings in the pot.
5. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same pot.
6. Add diced onion and cook for 4-5 minutes, stirring frequently until translucent but not browned.
7. Add minced garlic and cook for 1 minute more, stirring constantly until fragrant.
8. Add Arborio rice and toast for 2 minutes, stirring continuously until grains become slightly translucent around the edges.
9. Pour in white wine and cook for 2 minutes, stirring constantly until liquid is mostly absorbed.
10. Begin adding warm chicken broth ½ cup at a time, waiting until each addition is nearly absorbed before adding the next, which should take about 20-25 minutes total.
11. After adding the third cup of broth, stir in asparagus pieces and remaining ½ teaspoon salt and ¼ teaspoon black pepper.
12. Continue adding remaining broth while stirring frequently, until rice is tender but still slightly firm to the bite.
13. Remove pot from heat and stir in butter, Parmesan cheese, and cooked chicken pieces.
14. Let rest for 2 minutes off heat to allow flavors to meld and cheese to melt completely.
15. Garnish with chopped fresh parsley just before serving.
Rich and creamy with perfectly al dente rice, this risotto features tender chicken and crisp-tender asparagus in every bite. The garlic-infused broth creates a luxurious sauce that coats each grain beautifully, while the Parmesan adds a salty, nutty complexity that balances the dish. Consider serving it in shallow bowls with an extra sprinkle of Parmesan and a simple green salad for a complete meal that feels both elegant and comforting.
Chicken Scampi Tacos with Avocado Lime Crema
Ever find yourself torn between Italian comfort food and taco night? Enter these Chicken Scampi Tacos with Avocado Lime Crema, which combine garlicky, buttery shrimp scampi flavors with the fresh, handheld ease of tacos. Each step is broken down so even first-time cooks can achieve restaurant-quality results right at home.
Ingredients
- For the Chicken Scampi:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup chicken broth
- 2 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes
- 1/4 cup chopped fresh parsley
- For the Avocado Lime Crema:
- 1 ripe avocado, pitted and peeled
- 1/4 cup sour cream
- 2 tbsp fresh lime juice
- 1/4 tsp salt
- For Assembly:
- 8 small flour tortillas
- 1 cup shredded red cabbage
Instructions
- Cut 1 lb boneless, skinless chicken breasts into 1-inch pieces.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken pieces to the skillet in a single layer.
- Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
- Remove the cooked chicken from the skillet and set aside on a plate.
- Reduce the skillet heat to medium and add 4 cloves minced garlic.
- Sauté the garlic for 1 minute until fragrant but not browned.
- Add 1/4 cup unsalted butter to the skillet and let it melt completely.
- Pour in 1/4 cup chicken broth and 2 tbsp fresh lemon juice.
- Simmer the sauce for 2–3 minutes until slightly reduced.
- Stir in 1/4 tsp red pepper flakes and 1/4 cup chopped fresh parsley.
- Return the cooked chicken to the skillet and toss to coat in the sauce.
- In a blender, combine 1 ripe avocado, 1/4 cup sour cream, 2 tbsp fresh lime juice, and 1/4 tsp salt.
- Blend the avocado mixture on high speed for 30 seconds until smooth and creamy.
- Warm 8 small flour tortillas in a dry skillet over medium heat for 30 seconds per side.
- Spoon the chicken scampi mixture into the center of each warm tortilla.
- Top each taco with 2 tbsp shredded red cabbage.
- Drizzle 1 tbsp avocado lime crema over each taco.
Golden-brown chicken coated in a garlicky, buttery sauce contrasts beautifully with the cool, creamy avocado lime crema and crunchy red cabbage. Get creative by serving these tacos with a side of cilantro-lime rice or pairing them with a crisp, citrusy salad for a complete meal that’s as vibrant as it is satisfying.
Chicken Scampi Dip with Toasted Baguette
You’re about to discover how simple it is to transform classic chicken scampi into a warm, shareable dip that’s perfect for any gathering. This creamy, garlicky creation comes together with minimal effort but delivers maximum flavor that will have everyone asking for the recipe. Let’s walk through each step together to ensure your dip turns out perfectly every time.
Ingredients
For the dip base:
– 2 cups cooked chicken, shredded
– 8 oz cream cheese, softened
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 1/4 cup grated Parmesan cheese
For the scampi flavor:
– 4 tbsp unsalted butter
– 4 garlic cloves, minced
– 1/4 cup white wine
– 2 tbsp fresh lemon juice
– 1 tsp Italian seasoning
– 1/4 tsp red pepper flakes
For serving:
– 1 baguette, sliced 1/2-inch thick
– 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F and position the rack in the center.
- Arrange baguette slices in a single layer on a baking sheet.
- Brush both sides of each baguette slice lightly with olive oil using a pastry brush.
- Bake the baguette slices for 8-10 minutes until golden brown and crisp around the edges.
- Remove the toasted baguette slices from the oven and set them aside to cool completely.
- Melt the butter in a medium skillet over medium heat until it bubbles gently.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant but not browned.
- Pour in the white wine and lemon juice, then simmer for 2 minutes until the liquid reduces by half.
- Stir in the Italian seasoning and red pepper flakes, then remove the skillet from heat.
- Combine the softened cream cheese, mayonnaise, and sour cream in a large mixing bowl.
- Mix the cream cheese mixture with an electric mixer on medium speed for 1 minute until smooth and well-combined.
- Add the shredded chicken and grated Parmesan cheese to the cream cheese mixture.
- Pour the warm scampi butter sauce over the chicken mixture.
- Fold all ingredients together with a spatula until evenly incorporated.
- Transfer the dip mixture to an 8×8-inch baking dish and spread it into an even layer.
- Bake the dip at 375°F for 20-25 minutes until bubbly around the edges and lightly golden on top.
- Let the dip rest for 5 minutes before serving to allow it to set slightly.
Every bite of this warm dip delivers a creamy texture with distinct garlic and lemon notes that brighten the rich chicken base. The crispy baguette slices provide the perfect sturdy vehicle for scooping generous portions, while the subtle heat from red pepper flakes adds just enough kick to keep you coming back for more. Consider serving it alongside fresh vegetable crudités for a lighter option that still captures all the scampi flavors.
Chicken Scampi Flatbread with Mozzarella
Zesty and satisfying, this Chicken Scampi Flatbread transforms classic Italian flavors into an easy handheld meal. Following these methodical steps will ensure you create a perfectly crisp crust topped with garlicky chicken and melted cheese. Let’s build this delicious flatbread together, one careful step at a time.
Ingredients
For the flatbread base
– 1 pre-made pizza crust (12-inch)
– 2 tablespoons olive oil
For the chicken scampi topping
– 1 boneless, skinless chicken breast (8 ounces), cut into ½-inch pieces
– 3 cloves garlic, minced
– ¼ cup white wine
– 2 tablespoons lemon juice
– 2 tablespoons butter
– ¼ teaspoon red pepper flakes
For assembly
– 1 cup shredded mozzarella cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and place a baking sheet inside to heat.
2. Brush the pizza crust evenly with 2 tablespoons olive oil.
3. Carefully place the oiled crust onto the hot baking sheet and bake for 5 minutes until lightly golden.
4. While the crust pre-bakes, heat a skillet over medium-high heat.
5. Cook chicken pieces for 4-5 minutes until they reach 165°F internally and show no pink color.
6. Add minced garlic to the skillet and cook for 1 minute until fragrant but not browned.
7. Pour in ¼ cup white wine and 2 tablespoons lemon juice, scraping any browned bits from the pan.
8. Simmer the liquid for 2 minutes until reduced by half.
9. Stir in 2 tablespoons butter and ¼ teaspoon red pepper flakes until the butter melts completely.
10. Remove the pre-baked crust from the oven using oven mitts.
11. Spread the chicken scampi mixture evenly over the hot crust.
12. Sprinkle 1 cup shredded mozzarella cheese uniformly over the chicken.
13. Return the flatbread to the oven and bake for 8-10 minutes until the cheese is bubbly and lightly spotted with brown.
14. Remove the flatbread from the oven and let it rest for 2 minutes.
15. Sprinkle 2 tablespoons chopped fresh parsley over the finished flatbread.
16. Cut into 8 wedges using a pizza cutter or sharp knife. Outstanding texture contrasts make this flatbread special – the crisp crust supports tender chicken while melted mozzarella creates satisfying cheese pulls. The garlic-lemon sauce soaks subtly into the bread base, offering bright flavor in every bite. For a complete meal, serve alongside a simple arugula salad dressed with lemon vinaigrette to complement the scampi flavors.
Chicken Scampi Stuffed Bell Peppers
Zesty and satisfying, these Chicken Scampi Stuffed Bell Peppers transform a classic pasta dish into a wholesome, low-carb meal that’s perfect for busy weeknights. You’ll start by preparing the flavorful scampi-style filling, then stuff it into vibrant bell peppers before baking them to tender perfection. Follow these methodical steps to create a dish that’s both impressive and approachable for any home cook.
Ingredients
For the bell peppers:
– 4 large bell peppers (any color)
– 1 tablespoon olive oil
For the chicken scampi filling:
– 1 pound boneless, skinless chicken breasts, diced into ½-inch pieces
– 3 tablespoons butter
– 4 cloves garlic, minced
– ½ cup chicken broth
– ¼ cup fresh lemon juice
– 1 teaspoon Italian seasoning
– ½ teaspoon red pepper flakes
– ½ cup grated Parmesan cheese
– ¼ cup chopped fresh parsley
Instructions
- Preheat your oven to 375°F.
- Slice the tops off the bell peppers and remove all seeds and membranes.
- Brush the outside of each pepper with 1 tablespoon olive oil and place them upright in a baking dish.
- Heat a large skillet over medium-high heat and add 3 tablespoons butter.
- Once the butter melts and starts to foam, add the diced chicken breasts.
- Cook the chicken for 6-8 minutes, stirring occasionally, until it turns opaque and reaches an internal temperature of 165°F.
- Add 4 cloves minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour in ½ cup chicken broth and ¼ cup fresh lemon juice, scraping any browned bits from the bottom of the pan.
- Stir in 1 teaspoon Italian seasoning and ½ teaspoon red pepper flakes.
- Simmer the mixture for 3-4 minutes until the liquid reduces by half.
- Remove the skillet from heat and stir in ½ cup grated Parmesan cheese and ¼ cup chopped fresh parsley.
- Spoon the chicken scampi mixture evenly into the prepared bell peppers, packing it down gently.
- Bake the stuffed peppers for 25-30 minutes until the peppers are tender when pierced with a fork and the filling is bubbly.
- Let the peppers rest for 5 minutes before serving to allow the filling to set.
Creamy Parmesan cheese melts into the zesty lemon-garlic sauce, creating a rich filling that contrasts beautifully with the sweet, tender bell pepper shells. The red pepper flakes add just enough heat to balance the bright citrus notes, making each bite complex yet comforting. Consider serving these over a bed of cauliflower rice to soak up any extra sauce, or top with additional fresh parsley for a vibrant presentation.
Chicken Scampi Mac and Cheese
Venturing into comfort food territory, this Chicken Scampi Mac and Cheese combines creamy, cheesy pasta with the bright, garlicky flavors of classic scampi. We’ll walk through each stage methodically, from preparing the chicken to achieving that perfect baked finish. You’ll end up with a complete, restaurant-worthy dish made entirely in your own kitchen.
Ingredients
For the Chicken and Pasta
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 oz elbow macaroni
– 2 tbsp olive oil
– 1 tsp salt, divided
– 1/2 tsp black pepper
For the Scampi Sauce
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice
– 1/4 tsp red pepper flakes
For the Cheese Sauce and Topping
– 3 tbsp all-purpose flour
– 2 cups whole milk
– 2 cups shredded mozzarella cheese
– 1 cup shredded Parmesan cheese, divided
– 1/4 cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of water to a rolling boil.
3. Add 1/2 tsp salt and the elbow macaroni to the boiling water.
4. Cook the macaroni for 7 minutes, stirring occasionally to prevent sticking.
5. Drain the macaroni in a colander and set it aside.
6. Pat the chicken pieces dry with paper towels to ensure even browning.
7. Season the chicken with the remaining 1/2 tsp salt and black pepper.
8. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
9. Add the chicken pieces to the hot skillet in a single layer.
10. Cook the chicken for 5-7 minutes, turning once, until it reaches an internal temperature of 165°F and is golden brown on all sides.
11. Remove the cooked chicken from the skillet and set it aside on a plate.
12. Reduce the skillet heat to medium and add the butter.
13. Once the butter has melted, add the minced garlic and cook for 1 minute, until fragrant but not browned.
14. Whisk in the flour and cook for 1 minute to form a roux.
15. Gradually pour in the milk while whisking constantly to prevent lumps.
16. Whisk in the chicken broth and lemon juice until the sauce is smooth.
17. Let the sauce simmer for 3-4 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
18. Stir in the mozzarella and 3/4 cup of Parmesan cheese until fully melted and smooth.
19. Add the red pepper flakes to the cheese sauce and stir to combine.
20. Return the cooked chicken and drained macaroni to the skillet, stirring to coat everything evenly with the sauce.
21. In a small bowl, combine the panko breadcrumbs with the remaining 1/4 cup of Parmesan cheese.
22. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
23. Transfer the skillet to the preheated oven and bake for 15 minutes, until the topping is golden brown and the sauce is bubbly.
24. Carefully remove the hot skillet from the oven using oven mitts. You’ll love the creamy, cheesy pasta contrasted with the crispy, golden topping. The bright lemon and garlic cut through the richness beautifully, making each bite complex and satisfying. Try serving it straight from the skillet for a rustic, family-style presentation that keeps it warm at the table.
Chicken Scampi Salad with Arugula and Cherry Tomatoes
Getting dinner on the table doesn’t have to be complicated, especially when you can transform classic chicken scampi into a vibrant salad. This recipe walks you through creating tender garlic-butter chicken paired with peppery arugula and sweet cherry tomatoes. Follow each step carefully for a restaurant-quality meal at home.
Ingredients
For the Chicken:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/4 cup dry white wine
– 2 tbsp fresh lemon juice
– 3 tbsp unsalted butter
– 1/4 tsp red pepper flakes
For the Salad:
– 5 oz baby arugula
– 1 cup cherry tomatoes, halved
– 1/4 cup shaved Parmesan cheese
Instructions
- Pat the chicken breasts dry with paper towels and slice them into 1-inch thick strips.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
- Add the chicken strips to the hot skillet in a single layer, cooking for 4 minutes per side until golden brown and reaching 165°F internal temperature.
- Transfer the cooked chicken to a clean plate, leaving any drippings in the skillet.
- Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
- Pour in 1/4 cup of dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Simmer the wine for 2 minutes until reduced by half, then stir in 2 tablespoons of fresh lemon juice.
- Whisk in 3 tablespoons of unsalted butter, one tablespoon at a time, until the sauce becomes creamy and emulsified.
- Stir in 1/4 teaspoon of red pepper flakes and return the cooked chicken to the skillet, tossing to coat evenly.
- Arrange 5 ounces of baby arugula on a large serving platter and scatter 1 cup of halved cherry tomatoes over the greens.
- Top the salad with the warm chicken scampi and all the pan sauce from the skillet.
- Finish by sprinkling 1/4 cup of shaved Parmesan cheese over the entire dish.
Mouthwatering contrasts define this salad, where the warm, buttery chicken mingles with cool, peppery arugula and bursts of sweet tomato. The garlic-lemon sauce soaks into the greens, creating a dressing that needs no extra oil. For a complete meal, serve it with crusty bread to soak up every last drop of that delicious scampi sauce.
Chicken Scampi Sliders with Garlic Aioli
Finally, let’s create these irresistible Chicken Scampi Sliders with Garlic Aioli—a perfect blend of savory chicken, garlicky butter sauce, and creamy aioli that comes together step by step for a crowd-pleasing meal.
Ingredients
For the Chicken and Sauce:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes
- 1/4 cup chopped fresh parsley
For Assembly:
- 12 slider buns
- 1/2 cup Garlic Aioli (store-bought or homemade with mayo, minced garlic, lemon juice)
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
- Add 1 lb chicken pieces in a single layer, seasoning with salt and pepper.
- Cook chicken for 5-7 minutes, turning once, until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and set aside on a plate.
- Reduce heat to medium and melt 4 tbsp butter in the same skillet.
- Add 4 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
- Pour in 1/2 cup chicken broth and 2 tbsp lemon juice, scraping up browned bits from the pan.
- Simmer sauce for 3-4 minutes until slightly reduced and thickened.
- Stir in 1/4 tsp red pepper flakes and 1/4 cup chopped parsley.
- Return cooked chicken to skillet, tossing to coat in sauce.
- Split 12 slider buns and lightly toast them cut-side down in a dry pan over medium heat for 1-2 minutes.
- Spread 1/2 cup Garlic Aioli evenly on the bottom halves of toasted buns.
- Spoon chicken and sauce mixture over the aioli-covered bun bottoms.
- Place bun tops over the chicken to complete the sliders.
Lasting impressions come from the tender, juicy chicken paired with that rich, garlicky butter sauce, all balanced by the cool creaminess of the aioli. Serve these warm sliders with crisp pickles or a simple side salad to cut through the richness, making them ideal for game days or casual gatherings where flavor and ease matter most.
Chicken Scampi Nachos with Jalapeños and Cheese
Sometimes the best recipes come from combining two beloved classics into one irresistible dish. Start by gathering your ingredients and preheating your oven to 375°F to ensure everything comes together smoothly for these chicken scampi nachos with jalapeños and cheese.
Ingredients
For the chicken scampi
– 1 lb boneless, skinless chicken breasts, cut into ½-inch cubes
– 2 tbsp olive oil
– 3 cloves garlic, minced
– ¼ cup fresh lemon juice
– ¼ cup chicken broth
– 2 tbsp unsalted butter
– ¼ tsp salt
– ⅛ tsp black pepper
For assembling the nachos
– 1 bag (12 oz) tortilla chips
– 1 cup shredded Monterey Jack cheese
– ½ cup pickled jalapeño slices
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
3. Add 1 pound of cubed chicken breasts to the hot skillet in a single layer.
4. Cook the chicken for 5-7 minutes, stirring occasionally, until all pieces are golden brown and reach an internal temperature of 165°F.
5. Reduce the heat to medium and add 3 minced garlic cloves, cooking for 1 minute until fragrant but not browned.
6. Pour in ¼ cup each of fresh lemon juice and chicken broth, scraping any browned bits from the bottom of the skillet.
7. Add 2 tablespoons of butter, ¼ teaspoon salt, and ⅛ teaspoon black pepper, stirring until the butter melts completely.
8. Remove the skillet from heat and stir in 2 tablespoons of chopped fresh parsley.
9. Arrange 12 ounces of tortilla chips in a single layer on your prepared baking sheet.
10. Evenly spoon the chicken scampi mixture over the tortilla chips.
11. Sprinkle 1 cup of shredded Monterey Jack cheese evenly over the chicken and chips.
12. Scatter ½ cup of pickled jalapeño slices across the top.
13. Bake for 8-10 minutes until the cheese is fully melted and bubbly around the edges.
14. Remove from the oven and let rest for 2 minutes before serving. One final tip: letting the nachos rest briefly helps the cheese set slightly, making them easier to serve without everything sliding off the chips.
Outstandingly crisp tortilla chips provide the perfect base for the tender, garlicky chicken scampi, while the melted Monterey Jack cheese creates gooey pockets between layers. The pickled jalapeños cut through the richness with their bright, spicy tang, making each bite perfectly balanced. Serve these immediately with extra lemon wedges for squeezing over the top, or pair with a cool avocado crema to complement the bold flavors.
Summary
Joyful cooking awaits with these 20 creamy chicken scampi recipes inspired by Olive Garden! Whether you’re craving comfort food or impressing guests, these dishes deliver restaurant-quality flavor at home. We’d love to hear which recipe becomes your family favorite—drop a comment below and share this roundup on Pinterest so fellow food lovers can discover these delicious creations too!
