Olive Garden Chicken Scampi
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
1034 kcal
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Course
Main Course
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Cuisine
Italian
Olive Garden Chicken Scampi
Description
This recipe begins by breading chicken tenderloins with a seasoned flour and milk dredge, then resting them to set the coating. The chicken is cooked until browned, developing a crisp exterior. Meanwhile, bell peppers and onions are sautéed with garlic until they soften and begin to caramelize.
The skillet is deglazed with white wine which is reduced before Italian seasoning and heavy cream are added to build a creamy sauce. The cooked chicken is returned to the sauce, which then coats the prepared pasta. The resulting dish pairs tender chicken with a creamy, aromatic sauce enriched by the wine and Italian herbs, complemented by sweet sautéed vegetables.
Substitutions such as using chicken broth instead of wine or mushrooms instead of chicken offer variations while keeping the overall creaminess and flavor profile intact. It is best served warm as a comforting dinner dish.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt divided use, plus extra
- 1/2 teaspoon black pepper
- 1 cup milk
- 1 pound chicken tenderloin
- 4 tablespoons olive oil divided use
- 1/2 green bell pepper thinly sliced
- 1/2 red bell pepper thinly sliced
- 1/2 bell pepper thinly sliced, orange
- 1/2 red onion thinly sliced
- 1 clove garlic thinly sliced
- 3/4 cup white wine
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy cream
- 1 pound pasta prepared according to package directions
Instructions
- Set up a breading station: Place the flour, 1/2 teaspoon of salt, and the pepper into a shallow dish and mix well with a fork. Place the milk into another shallow dish. Place a wire rack over a baking sheet.
- Dredge the chicken in the flour, dip it into the milk, and then dredge again in the flour. Place the breaded chicken on the wire rack to rest for 10 minutes before cooking.
- While the chicken is resting, place 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium heat. Add the peppers, onions, and garlic and season with a light sprinkling of salt. Sauté until the peppers begin to brown. Remove the vegetables from skillet.
- Place the remaining 2 tablespoons of olive oil into the hot skillet. Add the chicken and cook for 5 to 7 minutes on each side until the chicken has browned. Remove the chicken from the skillet.
- Deglaze the skillet with the white wine, using a spoon to scrape the browned bits from the bottom of the pan.
- Allow the wine to reduce by two-thirds.
- Add the Italian seasoning and the heavy cream, and mix well.
- Return the vegetables to the skillet along with the cooked pasta and stir. Plate the pasta and sauce, placing a few pieces of cooked chicken on each plate.
Notes
- If avoiding alcohol, substitute the white wine with low sodium chicken broth for the sauce.
- Opt for an inexpensive, dry white wine like Chardonnay for the recipe to maintain flavor without high cost.
- Dry sherry can replace white wine and keeps longer once opened compared to wine.
- To make a vegetarian version, omit chicken and use mushrooms instead, keeping the rich sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1034 kcal
% Daily Value*
| Calories | 1034kcal | 52% |
| Carbohydrates | 117g | 39% |
| Protein | 45g | 90% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 139mg | 46% |
| Sodium | 477mg | 20% |
| Potassium | 960mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1775IU | 36% |
| Vitamin C | 52.6mg | 58% |
| Calcium | 139mg | 14% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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