Menu Enter a recipe name, ingredient, keyword...

Tuscan Garlic Chicken (Olive Garden)

By

Google Ads
Rate this recipe 4.3/5 (26 Votes)

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon oil
  • 3/4 cup flour
  • 1/2 tablespoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • for the sauce
  • 1 red pepper, diced
  • 1 tablespoon minced garlic
  • 1/2 cup chicken broth
  • 2 tablespoons oil
  • 1 tablespoon flour
  • 1/2 cup heavy cream + 2 teaspoons corn starch
  • 1 cup milk
  • 2 cups fresh baby spinach leaves, roughly chopped
  • 1/2 cup shredded parmesan cheese
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon white pepper
  • 1 pound fettuccine noodles, cooked al dente

Details

Adapted from lecremedelacrumb.com

Preparation

Step 1

1.Preheat oven to 375 In a large bowl whisk together ¾ cup flour, ½ tablespoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder. Dip chicken breasts into bowl and flip to coat completely. Heat 1 tablespoon oil in a skillet or large pan over medium high heat. When oil is hot, add chicken to pan. Cook until browned, then flip and cook other side. (1-2 minutes each side) Place chicken in a shallow dish and bake 10-15 mins until cooked through.

2.While chicken is cooking, prepare the sauce. Saute diced pepper over medium heat for about 5 minutes. Add garlic and cook 1-2 minutes longer until fragrant. Scrape peppers and garlic out of pan and set aside. Add 2 tablespoons oil to pan. When oil is warm, add flour and stir until flour clumps up. Add chicken broth and whisk until smooth. In a small bowl whisk cornstarch into heavy cream until dissolved. Bring sauce to a boil and add cream mixture. Reduce heat to a simmer. Stir in 1 cup milk and spinach. Add reserved peppers and garlic, parmesan cheese, garlic salt, salt, and white pepper. Simmer until chicken is cooked and sauce is thickened, stirring throughout. Plate ½ cup noodles, place chicken breast on noodles, and top with sauce. Garnish with fresh basil and additional cheese if desired.

You'll also love

Review this recipe

Tomato, Pesto, and Olive Tart Olive Garden Salad Dressing