Season chicken breasts with sea salt and black pepper on both sides. In a large sauté pan, over medium heat, pan sear the chicken breasts in 4 tablespoons of butter. Sear on both sides until golden brown. About 3 -4 minutes each side. Remove chicken from the pan and set aside (chicken will not be fully cooked at this stage).
Using the same pan, reduce the heat to medium and add remaining butter and the minced garlic. Brown the garlic and butter for about 2 minutes.
Keeping a medium heat add the red onions and sauté the onions until transparent. About 3-4 minutes.
De-glaze the pan with the 1 cup of chicken stock. Using a rubber spatula, scrape off and mix any stuck on pieces of chicken and garlic. Add Italian seasoning and red pepper flakes. Bring to a boil over medium heat, then reduce to low to simmer. Let simmer 2-3 minutes.
Add heavy whipping cream and allow to simmer for 10 minutes to allow sauce to thicken. Mix in parmesan cheese, sea salt and black pepper to taste.
Add chicken back into the pan. Finish cooking the chicken in the sauce on low. Let simmer for 20 minutes.
Serve as is or over low carb noodles and enjoy.
There are 547 calories in 1 serving of Chicken Scampi.