Just imagine bringing the irresistible flavors of Olive Garden’s chicken scampi right into your own kitchen! This collection of 32 delicious recipes makes it easy to whip up quick, comforting dinners that your whole family will adore. Get ready to discover new twists on this classic dish—let’s dive in and find your next favorite meal!
Classic Olive Garden Style Chicken Scampi
Oh, the glorious siren call of buttery garlic and tender chicken that makes you want to hug your plate! This copycat Olive Garden Chicken Scampi brings all the cozy, carb-loaded joy of the restaurant favorite right to your kitchen—without the wait for a table or the temptation of endless breadsticks.
Ingredients
– For the chicken: 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the 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 finishing: 8 oz linguine pasta, 1/4 cup fresh parsley (chopped), 1/4 cup grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz linguine pasta and cook for 10–11 minutes until al dente, then drain and set aside. (Tip: Reserve 1/4 cup pasta water for sauciness later!)
3. Season 1 lb chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken and cook for 5–6 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside.
7. Reduce heat to medium and melt 4 tbsp butter in the same skillet.
8. Add 4 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
9. Pour in 1/2 cup chicken broth and 1/4 cup lemon juice, simmering for 2–3 minutes until slightly reduced. (Tip: Fresh lemon juice beats bottled for zing!)
10. Return cooked chicken to the skillet, tossing to coat in the sauce.
11. Add drained linguine and 1/4 cup reserved pasta water, tossing everything together for 1–2 minutes until well combined. (Tip: Toss vigorously to emulsify the sauce!)
12. Sprinkle with 1/4 cup parsley and 1/4 cup Parmesan cheese before serving.
The tender chicken and al dente pasta soak up that bright, garlicky sauce, while a hint of red pepper flakes adds a playful kick. Serve it with a crisp salad to pretend you’re being healthy, or just dive face-first into this bowl of comfort—no judgment here!
Lemon Garlic Chicken Scampi with Angel Hair Pasta
Scoot over, boring chicken dinners—this zesty, garlicky masterpiece is about to become your new weeknight hero! Seriously, who needs takeout when you can whip up something this fabulous in less time than it takes to binge-watch your favorite show? Let’s get saucy!
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 oz angel hair pasta
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 4 cloves garlic, minced
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice
– 2 tbsp unsalted butter
– 2 tbsp chopped fresh parsley
– 1/4 tsp red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the angel hair pasta and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside.
4. Season the chicken pieces evenly with salt and black pepper.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
6. Add the chicken to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F).
7. Tip: Don’t overcrowd the skillet—cook in batches if needed for that perfect sear!
8. Reduce the heat to medium and add the minced garlic to the skillet.
9. Sauté the garlic for 1 minute, stirring constantly, until fragrant but not browned.
10. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
11. Simmer the sauce for 2 minutes, allowing it to reduce slightly.
12. Stir in the butter until melted and the sauce is glossy.
13. Tip: Cold butter helps emulsify the sauce for a richer texture—no lumps allowed!
14. Add the drained pasta to the skillet, tossing to coat evenly with the sauce.
15. Sprinkle in the chopped parsley and red pepper flakes (if using), and toss gently to combine.
16. Tip: Fresh parsley adds a pop of color and freshness—save some for garnish to impress your dinner guests!
17. Remove the skillet from the heat.
Whoa, that was faster than deciding what to watch on Netflix! The pasta is luxuriously silky, clinging to every lemony, garlicky drop of sauce, while the chicken stays juicy and tender. Serve it straight from the skillet for a rustic vibe, or fancy it up with a sprinkle of Parmesan and a side of crusty bread to sop up every last bit of goodness.
Creamy Parmesan Chicken Scampi
Just when you thought chicken couldn’t get any more fabulous, this creamy parmesan scampi swoops in to prove you deliciously wrong—it’s basically chicken’s glow-up moment with a side of pasta!
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:
– 3 cloves garlic, minced
– 1/2 cup chicken broth
– 1 cup heavy cream
– 1/2 cup grated parmesan cheese
– 1 tbsp lemon juice
– 1/4 tsp red pepper flakes
– 2 tbsp fresh parsley, chopped
For serving:
– 8 oz linguine pasta, cooked according to package directions
Instructions
1. Season the chicken pieces with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken to the skillet and cook for 5-6 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
4. Tip: Don’t overcrowd the skillet to ensure proper browning—work in batches if needed.
5. Reduce heat to medium and add minced garlic, sautéing for 1 minute until fragrant.
6. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet.
7. Add heavy cream and bring to a gentle simmer, stirring constantly.
8. Stir in grated parmesan cheese until fully melted and sauce thickens slightly, about 2-3 minutes.
9. Tip: Use freshly grated parmesan for best melting—pre-shredded varieties often contain anti-caking agents.
10. Add lemon juice and red pepper flakes, stirring to combine.
11. Return cooked chicken to the skillet and toss to coat in the sauce.
12. Stir in cooked linguine pasta until evenly coated.
13. Tip: Reserve 1/4 cup of pasta water before draining to adjust sauce consistency if needed.
14. Garnish with fresh parsley before serving.
Seriously creamy with a delightful garlic kick, this dish boasts tender chicken and al dente pasta swimming in a rich, cheesy sauce. Try serving it with a crisp green salad or garlic bread to sop up every last drop—because wasting that goodness should be a crime!
Spicy Cajun Chicken Scampi
Now, let’s talk about a dish that’ll make your taste buds do the cha-cha: Spicy Cajun Chicken Scampi! This zesty, bold-flavored wonder combines the heat of Cajun seasoning with the classic comfort of scampi, creating a meal that’s as exciting as finding an extra chicken tender in your box. Get ready to impress your dinner guests (or just your very lucky self) with this flavor-packed masterpiece.
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
– 2 tbsp Cajun seasoning
– 2 tbsp olive oil
For the scampi sauce:
– 4 cloves garlic, minced
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice
– 1/4 cup unsalted butter
– 1/4 tsp red pepper flakes
– 1/4 cup chopped fresh parsley
– 8 oz linguine pasta
– Salt to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz linguine pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set aside.
4. While pasta cooks, pat 1 lb chicken strips dry with paper towels to ensure even browning.
5. Toss chicken strips with 2 tbsp Cajun seasoning until evenly coated.
6. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Add seasoned chicken to the hot skillet and cook for 5-6 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
8. Remove chicken from skillet and set aside on a plate.
9. Reduce heat to medium and add 1/4 cup butter to the same skillet.
10. Once butter melts, add 4 cloves minced garlic and cook for 1 minute until fragrant but not browned.
11. Pour in 1/2 cup chicken broth and 1/4 cup lemon juice, scraping up any browned bits from the bottom of the pan.
12. Simmer the sauce for 3-4 minutes until slightly reduced.
13. Stir in 1/4 tsp red pepper flakes and cooked pasta, tossing to coat evenly.
14. Return chicken to the skillet and heat through for 1-2 minutes.
15. Remove from heat and stir in 1/4 cup fresh parsley.
Just imagine that first bite: tender, spicy chicken nestled in garlicky, buttery pasta with a bright lemon kick. The Cajun seasoning creates a beautiful crust on the chicken while the scampi sauce keeps everything luxuriously moist. Serve this bad boy with crusty bread to sop up every last drop of that incredible sauce, or go full comfort mode and pair it with a simple green salad for the perfect weeknight win!
Basil Pesto Chicken Scampi
Fabulously flavorful and ridiculously easy, this Basil Pesto Chicken Scampi is your new weeknight hero that’ll have you feeling like a gourmet chef without the fuss—because who has time for complicated? Let’s dive into this saucy, herbaceous delight that’s basically a hug in a bowl!
Ingredients
– For the chicken: 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces), 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the scampi sauce: 3 cloves garlic (minced), 1/4 cup unsalted butter, 1/2 cup chicken broth, 1/4 cup fresh lemon juice, 1/4 cup basil pesto
– For serving: 8 oz linguine pasta (cooked according to package directions), 2 tbsp grated Parmesan cheese, 1 tbsp chopped fresh parsley
Instructions
1. Season the chicken pieces with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
3. Add the chicken to the skillet and cook for 5-7 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F—use a meat thermometer for accuracy, as overcooking leads to dryness.
4. Remove the chicken from the skillet and set aside on a plate.
5. Reduce the heat to medium and add butter to the same skillet, melting it completely.
6. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned to avoid bitterness.
7. Pour in chicken broth and lemon juice, stirring to combine and scraping up any browned bits from the bottom of the skillet for extra flavor.
8. Simmer the sauce for 2-3 minutes until slightly reduced.
9. Stir in the basil pesto until fully incorporated and heated through.
10. Return the cooked chicken to the skillet, tossing to coat in the sauce.
11. Add the cooked linguine to the skillet, tossing everything together until well combined.
12. Sprinkle with grated Parmesan cheese and chopped fresh parsley before serving.
Buttery, garlicky goodness meets the fresh punch of basil pesto in every bite, with tender chicken and al dente pasta creating a texture that’s both hearty and light. Serve it up with a side of crusty bread to sop up that irresistible sauce, or get fancy by topping with extra Parmesan and a squeeze of lemon for a restaurant-worthy twist at home!
Sun-Dried Tomato and Spinach Chicken Scampi
Yikes, who knew a Tuesday could taste this good? This sun-dried tomato and spinach chicken scampi is here to rescue your dinner routine with a burst of Mediterranean flair and zero fuss. Let’s turn that pan into a party!
Ingredients
For the chicken and base:
– 1 lb boneless, skinless chicken breasts, sliced into ½-inch strips
– 2 tbsp olive oil
– 3 cloves garlic, minced
– ½ cup sun-dried tomatoes in oil, drained and chopped
– 4 cups fresh spinach
For the sauce and finish:
– ½ cup chicken broth
– ¼ cup heavy cream
– ¼ cup grated Parmesan cheese
– 8 oz linguine pasta, cooked al dente
– Salt and black pepper to taste
– Fresh basil leaves for garnish
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add the sliced chicken breasts and cook for 5–6 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F.
3. Tip: Don’t overcrowd the pan—cook in batches if needed for that perfect sear!
4. Reduce heat to medium, add minced garlic, and sauté for 1 minute until fragrant.
5. Stir in chopped sun-dried tomatoes and cook for another 2 minutes to soften.
6. Add fresh spinach and cook for 2–3 minutes, stirring constantly, until wilted.
7. Pour in ½ cup chicken broth and ¼ cup heavy cream, bringing to a gentle simmer for 3 minutes.
8. Tip: Simmering too vigorously? Lower the heat to avoid curdling the cream.
9. Sprinkle in ¼ cup grated Parmesan cheese, stirring until melted and sauce thickens slightly.
10. Add cooked linguine pasta to the skillet, tossing to coat evenly in the sauce.
11. Season with salt and black pepper to taste, and cook for 1–2 minutes to heat through.
12. Tip: Taste as you go—adjust seasoning before serving for that “chef’s kiss” moment.
13. Garnish with fresh basil leaves and serve immediately.
Ready to dig in? The tender chicken and al dente pasta soak up that creamy, tangy sauce, while the spinach adds a fresh pop. Try serving it with a squeeze of lemon or crusty bread to mop up every last drop—because leftovers? As if!
Garlic Butter Chicken Scampi with Broccoli
Who knew chicken could get this fancy without needing a reservation? This Garlic Butter Chicken Scampi with Broccoli is here to make your Tuesday feel like a five-star Friday night—no judgment if you eat it straight from the pan.
Ingredients
For the chicken and broccoli:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups broccoli florets
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 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
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Season 1 lb chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper.
3. Add chicken to the skillet and cook for 5-6 minutes, flipping once, until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and set aside.
5. Add 2 cups broccoli florets to the same skillet and cook for 3-4 minutes until bright green and slightly tender.
6. Push broccoli to one side and add 4 tbsp butter to the empty space.
7. Melt butter and add 4 minced garlic cloves, cooking for 30 seconds until fragrant.
8. Pour in 1/2 cup chicken broth and 1/4 cup lemon juice, scraping any browned bits from the pan.
9. Stir in 1/4 tsp red pepper flakes and return chicken to the skillet.
10. Simmer for 2-3 minutes until sauce slightly thickens.
11. Remove from heat and stir in 2 tbsp chopped parsley.
Tip: Don’t overcrowd the skillet when cooking chicken to ensure a proper sear. Fresh lemon juice brightens the dish better than bottled. Let the sauce reduce slightly for optimal cling to every bite.
This dish delivers tender chicken and crisp-tender broccoli coated in a luxuriously buttery, garlic-forward sauce with a subtle kick. Try serving it over angel hair pasta or with crusty bread to soak up every last drop of that irresistible scampi goodness.
Zesty Lemon Herb Chicken Scampi
Zesty doesn’t even begin to describe this citrus-kissed chicken scampi that’ll have your taste buds doing the cha-cha! Perfect for when you want something fancy without the fuss, this dish brings restaurant-quality flavor right to your kitchen table.
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
For the sauce:
– 3 cloves garlic, minced
– ½ cup chicken broth
– ¼ cup fresh lemon juice
– 2 tbsp unsalted butter
– 1 tbsp chopped fresh parsley
– 1 tsp lemon zest
– ¼ tsp red pepper flakes
Instructions
1. Pat the chicken strips completely dry with paper towels to ensure a perfect sear.
2. Season chicken evenly with salt and black pepper on all sides.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add chicken to the skillet in a single layer, cooking for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
5. Remove chicken from skillet and set aside on a clean plate.
6. Reduce heat to medium and add minced garlic to the same skillet, sautéing for 30 seconds until fragrant.
7. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
8. Simmer the sauce for 3-4 minutes until reduced by about half.
9. Whisk in butter until fully melted and incorporated into the sauce.
10. Stir in chopped parsley, lemon zest, and red pepper flakes.
11. Return cooked chicken to the skillet, tossing to coat thoroughly in the sauce.
12. Cook for an additional 1-2 minutes until chicken is heated through.
Perfectly tender chicken meets a bright, buttery sauce that clings to every bite like a delicious hug. Serve this beauty over angel hair pasta to catch every drop of that zesty goodness, or go rogue and pile it onto crusty bread for the ultimate flavor vehicle!
White Wine Chicken Scampi Delight
Y’all, get ready to ditch the takeout menus because this White Wine Chicken Scampi Delight is about to become your new weeknight hero—it’s saucy, garlicky, and ridiculously easy to whip up when you’re craving something fancy without the fuss.
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh parsley
– 1/4 tsp red pepper flakes (optional)
For serving:
– 8 oz linguine pasta, cooked according to package directions
Instructions
1. Season the chicken pieces with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
3. Add the chicken to the skillet and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F).
4. Remove the chicken from the skillet and set aside on a plate.
5. Reduce the heat to medium and add the minced garlic to the same skillet; sauté for 30 seconds until fragrant (tip: don’t let it burn or it’ll turn bitter!).
6. Pour in the white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
7. Add the chicken broth and lemon juice, then bring to a gentle boil for 3 minutes to reduce slightly.
8. Stir in the butter until melted and the sauce is glossy, about 1 minute.
9. Return the cooked chicken to the skillet and toss to coat in the sauce.
10. Sprinkle with chopped parsley and red pepper flakes (if using), and stir to combine.
11. Serve immediately over cooked linguine pasta (tip: reserve a bit of pasta water to thin the sauce if needed!).
The tender chicken soaks up that bright, lemony sauce while the garlic and white wine add a punch of flavor that’s downright addictive—try serving it with a side of crusty bread to mop up every last drop, because trust me, you won’t want to waste a bit!
Mushroom and Asparagus Chicken Scampi
Every time I make this dish, my kitchen smells like a fancy Italian restaurant that forgot to charge me $30 for pasta. Seriously, this Mushroom and Asparagus Chicken Scampi is so good, it should come with a warning label and a complimentary napkin for the happy drooling.
Ingredients
For the chicken and vegetables:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 1 lb asparagus, trimmed and cut into 2-inch pieces
– 3 cloves garlic, minced
For the sauce:
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice
– 2 tbsp butter
– 1/4 tsp red pepper flakes
– Salt and black pepper to season
For serving:
– 12 oz linguine pasta, cooked according to package directions
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken cubes and cook for 5-6 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
3. Remove chicken from skillet and set aside on a plate. Tip: Don’t overcrowd the pan or the chicken will steam instead of brown beautifully.
4. Add remaining 1 tablespoon olive oil to the same skillet.
5. Add mushrooms and cook for 4-5 minutes until they release their liquid and turn golden brown.
6. Add asparagus and cook for 3-4 minutes until bright green and slightly tender.
7. Add garlic and cook for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning and bitter flavors.
8. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
9. Add butter and red pepper flakes, stirring until butter melts completely.
10. Return cooked chicken to the skillet and toss to combine with vegetables and sauce.
11. Season with salt and black pepper, then simmer for 2 minutes to let flavors meld.
12. Add cooked linguine to the skillet and toss until evenly coated with sauce. Tip: Reserve 1/4 cup pasta water before draining to adjust sauce consistency if needed.
13. Sprinkle with Parmesan cheese and parsley, then serve immediately.
My mouth is watering just thinking about that perfect al dente pasta coated in the zesty, buttery sauce. The tender chicken and crisp-tender veggies make every bite a textural party, and honestly, it’s so good you might forget to share with anyone else.
Rich and Creamy Alfredo Chicken Scampi
Kick your taste buds into high gear with this decadent twist on a classic! We’re talking about a dish so creamy and indulgent, it might just make you forget your own name. Get ready to dive fork-first into pure comfort food heaven.
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 oz fettuccine pasta
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the scampi sauce:
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tbsp lemon juice
Instructions
1. Bring a large pot of salted water to a rolling boil and cook fettuccine according to package directions until al dente, about 8-10 minutes.
2. While pasta cooks, season chicken pieces evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add chicken to skillet and cook until golden brown and internal temperature reaches 165°F, about 6-8 minutes, turning pieces halfway through.
5. Remove chicken from skillet and set aside, keeping warm.
6. Reduce heat to medium and add butter to the same skillet, melting completely.
7. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
8. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
9. Whisk in Parmesan cheese until completely melted and sauce is smooth, about 2 minutes.
10. Stir in lemon juice and chopped parsley.
11. Return cooked chicken to the skillet and toss to coat in sauce.
12. Drain cooked pasta and add to the skillet, tossing everything together until well combined.
Dive into this luxurious creation where tender chicken meets silky, garlic-infused cream sauce clinging to every strand of pasta. The richness of the Parmesan balances perfectly with the bright hint of lemon, creating a symphony of flavors that’ll have you scraping the bowl clean. Try serving it with a crisp green salad to cut through the decadence, or go all-in and pair it with garlic bread for the ultimate comfort food experience!
Cilantro Lime Chicken Scampi with Red Peppers
Fancy a fiesta in your mouth? This cilantro lime chicken scampi with red peppers is about to become your new weeknight hero—it’s zesty, vibrant, and ridiculously easy to whip up when you’re craving something fresh but don’t want to fuss over the stove for hours.
Ingredients
For the chicken and vegetables:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 large red bell pepper, thinly sliced
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 3 cloves garlic, minced
– 1/4 cup fresh lime juice (about 2 limes)
– 1/4 cup chicken broth
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add 1 lb chicken pieces to the skillet in a single layer, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
3. Cook the chicken for 5-7 minutes, turning occasionally, until it reaches an internal temperature of 165°F and is golden brown on all sides.
4. Tip: Avoid overcrowding the skillet to ensure proper browning—cook in batches if needed.
5. Transfer the cooked chicken to a plate and set aside.
6. In the same skillet, add 1 large sliced red bell pepper and sauté for 3-4 minutes until slightly softened.
7. Add 3 cloves minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
8. Pour in 1/4 cup chicken broth and 1/4 cup lime juice, scraping up any browned bits from the bottom of the skillet.
9. Tip: Deglazing with liquid helps incorporate all those flavorful bits into the sauce.
10. Reduce heat to low and stir in 2 tbsp butter until melted and the sauce slightly thickens, about 2 minutes.
11. Return the chicken to the skillet and toss to coat evenly in the sauce.
12. Remove from heat and stir in 1/4 cup chopped cilantro.
13. Tip: Adding cilantro off the heat preserves its fresh flavor and bright green color.
14. Serve immediately.
Oh, the joy of that first bite! The chicken is tender and juicy, while the red peppers add a sweet crunch that plays perfectly with the tangy lime and garlic sauce. For a fun twist, serve it over zucchini noodles or alongside warm tortillas for a DIY taco night—it’s a flavor explosion that’ll have everyone asking for seconds.
Conclusion
Brimming with inspiration, this collection brings Olive Garden’s beloved flavors right to your kitchen. We hope you’ve found a new favorite to try—don’t forget to share your results in the comments and pin this roundup to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
