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olive garden chicken margherita recipe

Olive Garden Chicken Margherita Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 .*
Ingredients Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts, halved horizontally
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 2 tbsp unsalted butter
  • 4 slices fresh mozzarella (about 1 oz each)
  • 2 medium roma tomatoes, diced
  • 1/4 cup fresh basil leaves, torn or sliced thin
  • 3 tbsp store-bought basil pesto
  • Lemon slices, for garnish

Method
 

  1. Pat chicken cutlets dry, season both sides with the garlic powder, Italian seasoning, salt, and pepper, then sear in olive oil over medium-high heat for 4 to 5 minutes per side until golden and cooked through to 165°F (74°C). Transfer to a plate.
  2. In the same pan over medium heat, cook the minced garlic for 1 minute, then add the white wine and scrape up the browned bits. Reduce for 2 minutes, then add the chicken broth and lemon juice and simmer for 3 minutes until slightly reduced. Remove from heat and stir in the butter.
  3. Return the chicken to the pan, spoon sauce over each cutlet, top with a slice of mozzarella, cover, and cook over medium-low heat for 3 to 4 minutes until the cheese melts.
  4. Transfer to plates, spoon over the remaining sauce, top with diced tomatoes and fresh basil, add a spoonful of pesto to each cutlet, and finish with lemon slices on the side.

Notes

Pull the chicken from the fridge about 15 minutes before cooking so it sears evenly. If you are skipping the wine, an equal amount of chicken broth plus a small splash of white wine vinegar gives the sauce a similar brightness. Leftovers keep well for up to 3 days — store the fresh tomatoes and basil separately so they do not wilt against the chicken.