Olive Garden Chicken Scampi (The Ultimate Copycat Recipe)
My definitive Olive Garden Chicken Scampi copycat recipe! Get the authentic flavor you crave, plus my secret for a silky, non-greasy pan sauce that never breaks.
Equipment
- A large, light-colored skillet (12-inch)
- A Large Pot
- Tongs
- A Small Whisk
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken breasts, sliced or pounded into 1/4-inch thick cutlets
- 1/2 cup all-purpose flour for dredging
- Kosher salt and freshly ground black pepper to taste
For the Signature Scampi Sauce & Veggies
- 1 tbsp. olive oil
- 5 tbsp. unsalted butter divided - 1 tbsp for searing, 4 tbsp cut into cold cubes for the sauce
- 1 medium red onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 6-8 cloves garlic minced
- 1/4 tsp red pepper flakes optional
- 1 cup low-sodium chicken broth
- 1 whole lemon juiced (about 3-4 tbsp)
- 1/4 cup fresh flat-leaf parsley chopped
For the Pasta
- 12 oz. Angel Hair Pasta
Instructions
Step 1: Prepare the Chicken
- Pound the chicken breasts to a uniform 1/4-inch thickness if not already thin-sliced. Season both sides generously with salt and pepper.
- Spread flour on a shallow plate. Press each chicken cutlet into the flour to coat both sides, shaking off any excess.
Step 2: Sear the Chicken
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Once sizzling, place chicken cutlets in the pan in a single layer (work in batches if needed).
- Sear for 2-3 minutes per side until deep golden-brown. Remove chicken to a clean plate and set aside. Do not wipe out the pan.
Step 3: Sauté Veggies & Build Flavor
- Reduce heat to medium. Add sliced peppers and onions to the skillet. Cook, stirring occasionally, for 5-7 minutes until softened.
- Add minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds until fragrant.
Step 4: Create the Silky Pan Sauce
- Pour in the chicken broth and lemon juice, scraping up all the browned bits from the bottom of the pan. Bring to a simmer for 2-3 minutes. This is the perfect time to drop your angel hair into boiling water—it will cook in 2-3 minutes.
- Turn off the burner and move the skillet COMPLETELY OFF THE HEAT. Add the 4 tbsp of cold butter cubes. Immediately whisk as the butter melts, creating a creamy, emulsified sauce.
Step 5: Combine and Serve
- Drain the cooked pasta and add it directly to the skillet. Return the seared chicken and any accumulated juices to the pan.
- Toss everything together with tongs until the pasta is fully coated. Stir in the fresh parsley. Serve immediately.
Notes
- The Secret to a Silky Sauce: The key is to take the skillet completely OFF the heat before whisking in COLD butter cubes. This creates a stable emulsion that will not turn greasy.
- Tender Chicken Cutlets: Pounding the chicken to an even 1/4-inch thickness is not optional! It guarantees the chicken cooks quickly and evenly, so it stays tender and juicy.
- Angel Hair Timing: This pasta cooks in just 2-3 minutes. Do not add it to the boiling water until your sauce is just about finished.