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Chicken Scampi

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Move over shrimp, there’s another scampi in town, and just one bite of this Chicken Scampi will make you a fan! Follow me, Chef Jenn, as I show you all my chef tips and tricks to make this amazing keto chicken recipe perfectly every time!

Low-carb and keto Chicken scampi in a serving bowl
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This keto main dish is a dinner winner, and it comes together in under 30 minutes.

Join our Facebook group for friendly keto support, and for videos on how to make these recipes, subscribe to my YouTube channel!

Want even more keto/low-carb recipes? Check out my collection of cookbooks and handy Getting Started Guide!

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How To Make Chicken Scampi

This dish is simple to make and easy to love. This is what you’ll need:

Chicken tenders – You can pull off the white tendon to make them easier to eat, or use them as-is.

Butter – Use real, salted or unsalted butter. If you use unsalted butter, you might need to add a touch more to the recipe. If you’re doing strict keto, grass-fed butter is the way to go, otherwise store brand butter is fine.

Shallot – Looks like an onion but it’s in the garlic family, shallots have a mild flavor that’s great in dishes like this. Use green onion or whatever you have on hand if you don’t have a shallot.

Lemon – Lemon is essential to this dish. Do yourself a favor and use the real thing, not bottled lemon juice.

Chicken Broth – This is the first layer of flavor. Use this home-made chicken bone broth, or buy low-sodium chicken broth.

Parsley – Garnish with a bit of chopped green parsley.

You’ll need a good skillet for this dish, one that’s big enough to hold all the chicken and sauce. A cast iron skillet is perfect for this job!

Grab a sharp knife and cutting board, too, to remove the white tendon bit at the thick end of the chicken tenders. Easy-peasy!

The sauce is a butter-based sauce so if you reheat it, the butter might separate a bit and it won’t look so creamy. It’ll still taste good!

What to Serve with Keto Chicken Scampi

Add a nice veggie like Simple Cauliflower Rice or Beans with Bacon and you’ll have a meal the whole family will love! And, if they’re not on keto, simply make some noodles or rice for them as a side.

Does This Keto Chicken REcipe Freeze?

Weeeelll….yes. It will freeze. However, the sauce will separate and won’t look so creamy when you thaw and heat it. You can get around that by hitting the sauce with an immersion blender.

To freeze this keto chicken scampi recipe, cool it overnight in the fridge. Then, put it into freezer-safe containers or bags and freeze for up to three months.

Thaw it in the fridge overnight, and heat it slowly in the oven or in a pan on the stovetop.

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Low-carb and keto Chicken scampi in a serving bowl
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Chicken Scampi (Keto, Low-Carb)

Creamy, buttery, garlicky and lemony – what's not to love? This easy Chicken Scampi is going to be your family's new favorite!
Course Main Course
Cuisine Italian
Keyword chicken, chicken dinner, chicken recipes, one pot meals
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 291kcal
Author Jenn


  • 2 pounds raw chicken tenders unbreaded
  • 1 cup low sodium chicken broth
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1/4 cup butter
  • 1/4 cup lemon juice
  • Chopped parsley and green onion for garnish.


  • Heat 1 tbsp of oil in a large skillet. Sesaon the chicken tenders with a bit of salt and pepper. Over medium-high heat, brown the chicken on both sides. Work in batches and don’t over-crowd the pan. Add more oil as needed.
  • Remove the chicken and add the garlic. Cook for one minute. Add the chicken broth and simmer a few minutes to reduce and concentrate the broth flavor. Return the chicken to the pan (along with any juices) and simmer the chicken 2-3 minutes or until it is cooked through. Remove the chicken to a serving dish, leaving the juice behind in the pan.
  • Cut the cold garlic into chunks. Remove the broth from the heat and add the butter to the pan, swirling the pan or stirring until the butter is combined creating a luxurious sauce. Add the lemon juice, and check for salt and pepper. Add as needed.
  • Garnish with some chopped green onion and parsley. Enjoy!



Serving: 0.5cup | Calories: 291kcal | Carbohydrates: 2g | Protein: 33g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 255mg | Potassium: 604mg | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg | Net Carbohydrates: 2g

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

By Chef Jenn

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