Copycat Olive Garden Chicken Giardino
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A gourmet rendition of the Olive Garden classic, featuring pan-seared chicken with a lemon-butter sauce infused with fresh herbs and finished with shaved Parmesan.
1.5 lbs
Chicken breasts-organic, air-chilled
1 tbsp
Italian herb blend-freshly ground
1 tsp
Sea salt
1/2 tsp
Freshly ground black pepper
8 tbsp
European-style butter-unsalted
See all 17 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A gourmet rendition of the Olive Garden classic, featuring pan-seared chicken with a lemon-butter sauce infused with fresh herbs and finished with shaved Parmesan.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Season Chicken with Italian herb blend, sea salt, and black pepper.
Pan-sear Chicken in olive oil over medium-high heat until golden brown and cooked through (internal temperature of 165°F / 74°C).
Cook fresh Fettuccine pasta according to package directions. Drain and set aside.
Blanch Broccolini florets in boiling water for 2 minutes, then shock in ice water. Set aside.
In a saucepan, melt Butter over medium heat. Add Garlic and sauté for 1 minute.
Deglaze the pan with White wine and simmer for 3-4 minutes, reducing slightly.
Stir in Lemon juice, Chicken stock, and Heavy cream. Bring to a simmer and cook for 3-4 minutes, until slightly thickened.
Add Parsley, Thyme, and Red pepper flakes (if using) to the Sauce.
Combine cooked Pasta, blanched Broccolini, Heirloom cherry tomatoes, and sliced Chicken in a large bowl.
Pour Sauce over the mixture and toss to coat. Serve immediately, garnished with shaved Parmesan cheese.
1.5 lbs
680 g
Chicken breasts-organic, air-chilled
1 tbsp
15 mL
Italian herb blend-freshly ground
1 tsp
5 mL
Sea salt
1/2 tsp
2.5 mL
Freshly ground black pepper
8 tbsp
120 mL
European-style butter-unsalted
4 cloves
12 g
Garlic-minced
1/2 cup
120 mL
Dry white wine-Sauvignon Blanc
1/4 cup
60 mL
Lemon juice-freshly squeezed
1/4 cup
60 mL
Chicken stock-homemade or high-quality
1/4 cup
60 mL
Heavy cream
2 tbsp
30 mL
Chopped fresh parsley
1 tbsp
15 mL
Chopped fresh thyme
1/4 tsp
1.25 mL
Red pepper flakes-optional
1 lb
450 g
Fettuccine pasta-fresh, handmade
1.5 cups
360 mL
Broccolini florets
1/2 cup
120 mL
Heirloom cherry tomatoes-halved
1/4 cup
60 mL
Shaved Parmesan cheese
Equipment
Large skillet
Large pot
Saucepan
Large bowl
Ice bath
1.5 lbs
680 g
Chicken breasts-organic, air-chilled
1 tbsp
15 mL
Italian herb blend-freshly ground
1 tsp
5 mL
Sea salt
1/2 tsp
2.5 mL
Freshly ground black pepper
8 tbsp
120 mL
European-style butter-unsalted
4 cloves
12 g
Garlic-minced
1/2 cup
120 mL
Dry white wine-Sauvignon Blanc
1/4 cup
60 mL
Lemon juice-freshly squeezed
1/4 cup
60 mL
Chicken stock-homemade or high-quality
1/4 cup
60 mL
Heavy cream
2 tbsp
30 mL
Chopped fresh parsley
1 tbsp
15 mL
Chopped fresh thyme
1/4 tsp
1.25 mL
Red pepper flakes-optional
1 lb
450 g
Fettuccine pasta-fresh, handmade
1.5 cups
360 mL
Broccolini florets
1/2 cup
120 mL
Heirloom cherry tomatoes-halved
1/4 cup
60 mL
Shaved Parmesan cheese
Instructions
Season Chicken with Italian herb blend, sea salt, and black pepper.
Pan-sear Chicken in olive oil over medium-high heat until golden brown and cooked through (internal temperature of 165°F / 74°C).
Cook fresh Fettuccine pasta according to package directions. Drain and set aside.
Blanch Broccolini florets in boiling water for 2 minutes, then shock in ice water. Set aside.
In a saucepan, melt Butter over medium heat. Add Garlic and sauté for 1 minute.
Deglaze the pan with White wine and simmer for 3-4 minutes, reducing slightly.
Stir in Lemon juice, Chicken stock, and Heavy cream. Bring to a simmer and cook for 3-4 minutes, until slightly thickened.
Add Parsley, Thyme, and Red pepper flakes (if using) to the Sauce.
Combine cooked Pasta, blanched Broccolini, Heirloom cherry tomatoes, and sliced Chicken in a large bowl.
Pour Sauce over the mixture and toss to coat. Serve immediately, garnished with shaved Parmesan cheese.
Nutrition per serving
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