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Blog

Keto Scampi-Style Chicken

Patricia Reitz

 Keto Scampi-Style Chicken - ButterYum —

Keto Scampi-Style Chicken - ButterYum —

The inspiration for this delicious recipe came from a magazine. I made a few tweaks to the original recipe - it called for the use of bread crumbs, but I wanted to make it more Keto-friendly so I subbed almond flour and I’m so impressed with how wonderful that substitution worked out. It’s hard to believe something this tasty contains only 1 net carb per serving!

 how to make keto chicken scampi. keto scampi-style chicken recipe.

Start by dipping the chicken pieces into beaten egg…

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Then coat them with almond flour.

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Done.

Heat oil in a skillet over medium-high heat.

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Brown chicken on both sides.

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Be careful to not burn the almond meal. Set the chicken aside for now (it’s okay if it isn’t cooked through completely at this point).

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Clean out the pan and add a little more oil to saute the red bell peppers for 5-7 minutes.

Add the sliced garlic and saute, stirring constantly, for 1 full minute.

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Add the chicken stock (try my homemade stock).

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Add the parsley too.

Bring to a gently bubble and cook until the mixture thickens and reduces by half.

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Reduce the heat to a simmer and stir in the butter.

 Keto chicken scampi recipe with how-to photos.  Gluten-free, low-carb, Keto-friendly chicken recipe.

Return the chicken to the pan and stir well to coat well.

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Cover pan and continue simmering for 5 minutes until chicken is heated through.

 chicken scampi recipe. keto chicken recipes. keto chicken scampi.

I like to serve this chicken on a bed of riced cauliflower. The chicken turns out so moist and flavorful - I really hope you’ll give it a try. Enjoy!


Keto Scampi-Style Chicken

makes 4 servings

Printable Recipe

Ingredients

  • 1 pound boneless, skinless chicken breasts or tenders, cut into bite-size pieces

  • 1 large egg, beaten

  • 1/2 cup almond four

  • 3 tablespoons vegetable oil, divided

  • 1/2 red bell pepper, cut into batonnet (short matchsticks)

  • 4 cloves garlic, sliced thin

  • 1 cup chicken broth

  • 1 tablespoon dried parsley

  • 2 tablespoons butter

  • salt and pepper to taste

  • fresh lemon juice to taste

Directions

  1. Dip chicken pieces in beaten egg followed by almond flour; set aside while oil heats.

  2. In a large skillet over medium heat, heat 1 tablespoon oil until it shimmers; brown half the chicken pieces until golden brown on both sides, being careful not to burn the almond flour; remove chicken from skillet and set aside.

  3. Wipe pan to remove any remaining almond flour; repeat step 2 with remaining chicken.

  4. Wipe out pan to remove any remaining almond flour; add remaining tablespoons of oil in skillet and saute red bell peppers with a pinch of salt and pepper for 5-7 minutes, stirring frequently.

  5. Add sliced garlic and stir constantly for 1 full minute; add chicken stock and parsley and allow mixture to bubble until it thickens and reduces by half.

  6. Reduce heat to a simmer and stir in butter; taste and adjust salt and pepper if needed.

  7. Return chicken to pan and simmer for 5 minutes, covered, until the chicken is heated through; stir well and squeeze fresh lemon juice over chicken before serving (optional).

Stats: each serving has 225 calories, 26g protein, 13g fat, 2g carbs, 1g fiber (1 net carb).