4.9 from 174 votes
Olive Garden Chicken Scampi
The Olive Garden Chicken Scampi features breaded chicken tenderloins sautéed to a golden brown and paired with sautéed bell peppers, red onion, and garlic. The pan sauce combines white wine, Italian seasoning, and heavy cream to create a rich, velvety accompaniment. Served over pasta, this dish balances creamy, savory, and aromatic elements for a satisfying meal experience.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
1034 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 1034
% 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.