Baked Chicken Scampi

Prep 5 min

Cook 20 min

Ready in 25 min

This recipe blends flavorful chicken and colorful vegetables in a creamy and garlicky scampi sauce. And it’s ready in 30 minutes!

Ingredients

3 tbsp (45 mL) all-purpose flour
1 lb. (450 g) thinly sliced chicken breasts (4 oz./125 g each)
1 tbsp (15 mL) olive oil
3 medium bell peppers, cut into ¼" (6-mm) strips
½ small red onion, cut into ¼" (6-mm) wedges
½ cup (125 mL) chicken broth
½ cup (125 mL) half & half
2 tbsp (30 mL) Scampi Mix
2 tbsp (30 mL) butter, melted
Optional: Cooked rice or spaghetti

Directions

Preheat the oven to 425°F (220°C).
Place the flour in a shallow bowl. Dip each chicken breast in flour and coat on both sides. Set aside.
Heat the oil in a Enameled Cast Iron Skillet with Lid over medium-high heat for 2–3 minutes. Brown the chicken on one side until it’s lightly golden brown, 3–4 minutes. (Note: The chicken will not be cooked through.) Remove the chicken from the skillet and set aside.
Add the peppers and onions to the skillet and saute for 2 minutes.
Whisk the broth, half & half, Scampi Mix, and butter in a medium bowl to create the sauce. Set aside.
Place the chicken, uncooked side down, into the veggies and top with the sauce. Bake for 8–10 minutes, or until the chicken reaches 165°F (74°C).
Serve over cooked rice or spaghetti, if you’d like.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 280, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 100 mg, Sodium 520 mg, Carbohydrate 13 g, Fiber 2 g, Sugars 3 g (includes 3 g added sugar), Protein 27 g