Chicken Scampi (Olive Garden Copycat) features tender chicken, colorful bell peppers, and red onion in a buttery garlic, white wine, and lemon sauce. It’s served over linguine and finished with Parmesan cheese and fresh parsley for an easy restaurant-style dinner at home.
The combination of tender chicken, sautéed vegetables, and bright lemon-garlic sauce gives every bite plenty of flavor. Best of all, it comes together in about 35 minutes, making it easy enough for a weeknight dinner.
Why I Love This Recipe
About the Ingredients ⭐
- Chicken Breast Cutlets: Thin cutlets cook quickly and evenly.
- Bell Peppers & Red Onion: Add color, sweetness, and texture.
- Garlic & Seasonings: Oregano, thyme, and red pepper flakes add flavor to the chicken and sauce.
- Butter: Used to sauté the vegetables and chicken and adds richness to the sauce.
- Chicken Broth & White Wine: Create the base of the scampi sauce.
- Lemon: Fresh juice and zest brighten the buttery sauce.
- Parmesan: Adds a salty, cheesy finish.
- Linguine: Holds onto the scampi sauce and makes it a complete pasta dinner.
Be sure to check out the full recipe and ingredient list below
How To Make Chicken Scampi
Cook the Vegetables: Melt half the butter in a large skillet. Add the bell peppers, onion, garlic, oregano, thyme, and red pepper flakes. Cook until tender, then remove from the skillet.
Cook the Chicken: Season the chicken with salt and pepper. Melt the remaining butter in the skillet and cook the chicken for 3–4 minutes per side, then remove from the pan.
Make the Sauce: Add the chicken broth, white wine, lemon juice, and lemon zest to the skillet. Scrape up the browned bits and bring the sauce to a simmer.
Finish the Scampi: Return the chicken to the skillet and simmer for 5–8 minutes. Add the cooked vegetables and Parmesan and stir until everything is coated in the sauce.
Serve: Spoon the chicken and vegetables over cooked linguine and garnish with fresh parsley.
Tips I Found Helpful 💙
- Use thin chicken cutlets: They cook quickly and evenly.
- Don’t overcook the peppers: Keep them slightly crisp for the best texture.
- Scrape up the browned bits: They add extra flavor to the sauce.
- Use fresh lemon: Fresh juice and zest give the sauce the best flavor.
Questions Readers Ask Most
More Copycat Recipes I Love
Chicken Scampi (Olive Garden Copycat)
Chicken Scampi (Olive Garden Copycat) features tender chicken, colorful bell peppers, and red onion tossed with linguine in a buttery garlic, white wine, and lemon sauce.
Ingredients
- 4 Boneless, skinless chicken breast cutlets
- Salt and pepper, to taste
- 2 Tablespoons unsalted butter
- 1 Red bell pepper, sliced
- 1 Orange bell pepper, sliced
- 1 Yellow bell pepper, sliced
- ½ Red onion, sliced
- 4 Cloves garlic, minced
- 1 Teaspoon dried oregano
- 1 Teaspoon dried thyme
- ¼ Teaspoon crushed red pepper flakes, (optional)
- ½ Cup chicken broth
- ½ cup white wine
- ¼ cup freshly squeezed lemon juice
- Zest of 1 lemon
- ¼ Cup chopped fresh parsley
- ½ cup grated parmesan cheese
- 8 Ounces linguine, cooked according to package instructions
Instructions
- Start by seasoning the chicken breast cutlets with salt and pepper on both sides. Set them aside.
- In a large non-stick skillet, melt 1 tablespoon of unsalted butter over medium heat.
- Add the sliced red bell pepper, orange bell pepper, yellow bell pepper, red onion, minced garlic, dried oregano, dried thyme, and crushed red pepper flakes (if using) to the skillet. Saute the vegetables until they become softened and slightly caramelized. Remove the sautéed vegetables from the pan and set them aside.
- In the same skillet, add the remaining 1 tablespoon of unsalted butter. Once melted, add the seasoned chicken cutlets to the pan.
- Cook the chicken for about 3-4 minutes on each side, or until they are cooked through and no longer pink in the center. Remove the cooked chicken from the pan and set it aside.
- Deglaze the skillet by adding the chicken broth, white wine, freshly squeezed lemon juice, and lemon zest to the pan. Bring the mixture to a simmer over medium heat.
- Return the cooked chicken to the pan and let it simmer in the sauce for another 5-8 minutes to allow the flavors to meld together.
- Stir in the sautéed vegetables and grated Parmesan cheese into the skillet, ensuring everything is well combined and coated in the sauce.
- Garnish the dish with freshly chopped parsley.
- Serve the chicken scampi over cooked linguine or angel hair pasta, making sure to spoon some of the flavorful sauce over the pasta as well. Enjoy!
Notes
Use thin chicken cutlets so they cook quickly and evenly. Slice the peppers and onions evenly and cook them just until tender-crisp. Use a dry white wine such as Pinot Grigio or Sauvignon Blanc, and fresh lemon juice for the best flavor. Cook the linguine al dente so it holds up when tossed with the sauce. If the sauce becomes too thick, add a splash of chicken broth or pasta water.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 361Total Fat: 13gSaturated Fat: 7gUnsaturated Fat: 7gCholesterol: 96mgSodium: 528mgCarbohydrates: 22gFiber: 3gSugar: 3gProtein: 34g
