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olive garden chicken recipe

Olive Garden Chicken Recipe

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

Ingredients
  

  • 2 large boneless, skinless chicken breasts, halved horizontally into 4 cutlets
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, oil-packed, drained and roughly chopped
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup grated parmesan
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 2 cups fresh baby spinach
  • 2 tbsp fresh basil, torn

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

Notes

If your chicken breasts are very thick, place them between two sheets of plastic wrap and pound them lightly to an even thickness before cutting. This makes the cooking time in the timing table more predictable. The sauce can be made a day ahead and stored in the fridge; it thickens considerably when cold, so expect to add a splash of broth when reheating.