Olive Garden Chicken (Easy Copycat Recipe)
Craving that creamy, herb-forward chicken from Olive Garden but not looking to wait for a table? This Olive Garden chicken recipe brings the restaurant’s signature flavors home in about 35 minutes, using ingredients you likely already have.
The sauce is the whole point here. Rich and savory with garlic, sun-dried tomatoes, and a splash of cream, it clings to pan-seared chicken in a way that makes even plain weeknight rice feel like something worth sitting down for.
Why I Love This Recipe
The sauce thickens naturally from the starchy pasta water and parmesan, so it coats without feeling heavy. No roux, no cornstarch, nothing fussy.
It also reheats well the next day, which most cream sauces do not. The parmesan keeps it from breaking when you warm it gently.
This is the version I keep coming back to on busy nights when I want something that actually tastes like effort.
Recipe Ingredients
- 2 large boneless, skinless chicken breasts – Halved horizontally to make 4 thinner cutlets, which cook faster and more evenly
- 1 tsp salt – For seasoning the chicken before it hits the pan
- 1/2 tsp black pepper – Freshly cracked if you have it
- 1/2 tsp garlic powder – Adds depth to the crust on the chicken
- 2 tbsp olive oil – For searing; use a neutral oil if you prefer less flavor
- 4 cloves garlic – Fresh, minced; do not substitute garlic powder in the sauce
- 1/3 cup sun-dried tomatoes – Oil-packed, drained and roughly chopped; they add a concentrated, slightly sweet tang
- 1 cup chicken broth – Low-sodium so you can control the salt
- 3/4 cup heavy cream – Full-fat for a sauce that actually coats the chicken
- 1/2 cup grated parmesan – Freshly grated melts smoother than the pre-shredded kind
- 1 tsp Italian seasoning – The dried herb blend does the work of multiple jars
- 1/2 tsp red pepper flakes – Optional, but a small pinch cuts through the richness nicely
- 2 cups fresh baby spinach – Stirred in at the end; it wilts down to almost nothing
- 2 tbsp fresh basil – Torn, for finishing; adds a bright note the dried herbs cannot replicate
Variations / Substitutions
- Swap heavy cream for half-and-half – The sauce will be thinner and less rich, but it still works; just give it an extra minute to reduce.
- Use chicken thighs instead of breasts – Boneless, skinless thighs stay juicier if you tend to overcook, though they need an extra 2 to 3 minutes in the pan.
- Skip the sun-dried tomatoes – Replace them with 1/2 cup halved cherry tomatoes added with the broth for a fresher, lighter flavor.
- Make it dairy-free – Swap the heavy cream for full-fat coconut cream and use a dairy-free parmesan alternative; the sauce will have a faint coconut note that mostly fades behind the garlic.
- Turn up the heat – Double the red pepper flakes to 1 tsp or add a finely diced Calabrian chili with the garlic.
- Add pasta – Toss 8 oz of cooked fettuccine or penne directly into the finished sauce for a full one-pan meal; this makes it closer to a Tuscan chicken pasta.
If you enjoy saucy chicken dishes like this one, you might also like trying a Copycat Olive Garden Chicken Scampi Recipe.
How To Make Olive Garden Chicken
Step 1: Season and Sear the Chicken
Heat 2 tbsp olive oil in a large skillet over medium-high heat. While the pan warms up, pat the 4 chicken cutlets dry with paper towels, then season both sides with the 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
Once the oil is shimmering, lay the cutlets in the pan. Let them cook undisturbed for 4 to 5 minutes per side, until the exterior is deep golden brown. Transfer the cooked chicken to a plate and set it aside. The chicken does not need to be fully cooked through at this point since it will finish in the sauce.
The crust you build here is what gives the dish its flavor base. Resist the urge to move the chicken around. If it sticks slightly when you try to flip it, it is not ready yet. Give it another 30 seconds and it will release cleanly.
Step 2: Soften the Garlic and Tomatoes
Reduce the heat to medium. Add the 4 cloves of minced garlic and the 1/3 cup of sun-dried tomatoes to the same pan, using the residual oil. Stir them around for about 90 seconds, until the garlic is fragrant and just starting to turn golden at the edges.
The sun-dried tomatoes will soften slightly and the pan should smell deeply savory at this point. Keep the heat at medium; garlic burns fast at high heat and bitter garlic will follow you through the entire sauce.
Step 3: Build the Sauce
Pour in the 1 cup of chicken broth and use your spoon to scrape up any browned bits stuck to the bottom of the pan. Add the 3/4 cup of heavy cream, 1 tsp Italian seasoning, and 1/2 tsp red pepper flakes if you are using them. Stir everything together and let it come up to a gentle simmer over medium heat, about 3 to 4 minutes.
Once the sauce is simmering, stir in the 1/2 cup of grated parmesan a little at a time, letting each addition melt before adding the next. The sauce should coat the back of a spoon after about 2 minutes.
Step 4: Simmer the Chicken in the Sauce
Nestle the seared chicken cutlets back into the pan, spooning a little sauce over the top of each piece. Reduce the heat to medium-low and let everything simmer together for 5 to 7 minutes, until the thickest part of each cutlet reads 165°F (74°C) on an instant-read thermometer.
The sauce will continue to thicken slightly as it cooks with the chicken. Spoon it over the cutlets once or twice during this time so the tops do not dry out.
Step 5: Wilt the Spinach and Plate
Scatter the 2 cups of baby spinach across the top of the pan and gently stir it into the sauce. It will wilt down in about 1 minute over medium-low heat. Taste the sauce and adjust the salt if needed.
Arrange the chicken on a warm serving plate or shallow bowl, ladle the sauce and wilted spinach generously over each piece, and scatter the 2 tbsp of torn fresh basil on top. Serve straight away while the sauce is glossy and the basil is still bright green.
Recipe Tips
- Dry the chicken before seasoning – Moisture on the surface of the chicken will steam the meat instead of searing it, and you will miss the golden crust that adds flavor to the whole dish.
- Grate the parmesan yourself – Pre-shredded parmesan contains anti-caking agents that make it clump and turn grainy in a cream sauce. A block takes 30 extra seconds and the sauce will be noticeably smoother.
- Do not let the sauce boil hard after adding cream – A rolling boil can cause the cream to separate. Keep it at a gentle simmer and you will be fine.
- Leftovers reheat best on the stovetop – Add a splash of chicken broth when warming over low heat to loosen the sauce, which will have thickened in the fridge overnight.
Cook times by chicken cutlet thickness:
| Cutlet Thickness | First Side | Second Side |
|---|---|---|
| 1/2 inch | 3 to 4 mins | 3 to 4 mins |
| 3/4 inch | 4 to 5 mins | 4 to 5 mins |
| 1 inch | 5 to 6 mins | 5 to 6 mins |
How To Store
- Refrigerate – Store leftover chicken and sauce in an airtight container for up to 3 days. Keep the basil separate if you know you are making this ahead, since it darkens quickly once it hits warm sauce.
- Reheating – Warm gently in a small skillet over low heat with a splash of chicken broth to loosen the sauce. Avoid the microwave if you can; it tends to make the cream sauce grainy and overheats the chicken unevenly.
What To Serve With Olive Garden Chicken
A pile of buttered fettuccine or a scoop of creamy mashed potatoes works well here because both absorb the sauce rather than competing with it. Crusty bread alongside is useful for the same reason: the sauce is the part you do not want to leave in the pan. Roasted broccolini or a simple green salad with an acidic vinaigrette also balances the richness of the cream well, cutting through it in a way that a plain steamed vegetable does not.
Frequently Asked Questions
Can I make this ahead of time?
Yes. You can sear the chicken and make the sauce up to a day in advance, then store them separately in the fridge. Reheat the sauce gently, add the chicken back in over low heat, and finish with fresh spinach and basil just before serving.
Can I use milk instead of heavy cream?
Technically yes, but whole milk is the minimum. Anything lower in fat will not thicken properly and the sauce risks breaking when it simmers. Half-and-half is the better swap if you want something lighter.
How do I know when the sauce is the right consistency?
Drag a spoon across the bottom of the pan. If the line holds for a second before the sauce flows back in, it is ready. If it rushes back immediately, give it another 2 minutes over medium heat.
Can I freeze the leftovers?
Cream sauces generally do not freeze well; the dairy separates when it thaws and turns grainy. This one is best eaten fresh or within 3 days from the fridge.
Ingredients
Method
- Pat the 4 chicken cutlets dry, season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder, then sear in 2 tbsp olive oil over medium-high heat for 4 to 5 minutes per side until deep golden brown. Transfer to a plate.
- Reduce heat to medium. Add the 4 cloves of minced garlic and 1/3 cup sun-dried tomatoes to the pan and stir for 90 seconds until the garlic is fragrant and starting to turn golden.
- Pour in the 1 cup chicken broth, scraping up the browned bits. Add the 3/4 cup heavy cream, 1 tsp Italian seasoning, and 1/2 tsp red pepper flakes. Simmer for 3 to 4 minutes, then stir in the 1/2 cup parmesan gradually until the sauce coats the back of a spoon.
- Return the chicken to the pan, spoon sauce over each piece, and simmer on medium-low for 5 to 7 minutes until the internal temperature reads 165°F (74°C).
- Stir in the 2 cups of baby spinach and let it wilt for 1 minute. Plate the chicken, ladle the sauce over the top, and finish with 2 tbsp torn fresh basil.
