Olive Garden’s Tuscan Garlic Chicken

Did you know that Olive Garden has a lot of their recipes on their website?  There probably isn’t a more dangerous website for those who like to cook but are counting calories.  Butter, cream, and cheese are some of their most often included ingredients.  No wonder their meals taste so decadently good.  What’s not to like?

I don’t go there often—but, whenever I do indulge in a trip to Olive Garden, I am partial to any of their chicken and pasta dishes so I was excited to see that their website included the recipe for their Tuscan Garlic Chicken.  The nice thing about making the dish at home is that you can cut down on portions of both ingredients and serving sizes.  Roger and I made the dish as specified by Olive Garden; but, next time around, I will definitely cut back on the cream.  I think a half cup of cream per serving is excessively generous.

This dish was definitely restaurant quality and quite delicious.  Serve it with your own bottomless salad and then all you’ll have to do is to decide whom to invite for a special dinner.

One year ago:  Spaghetti Pie

Olive Garden’s Tuscan Garlic Chicken

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  • 4 each (approx. 4 oz.) boneless, skinless chicken breasts
  • 1 1/2 cups flour, plus 1 tablespoon
  • 1 tbl. salt
  • 2 tsp. black pepper
  • 2 tsp. Italian seasoning
  • 1 lb. pasta of your choice, cooked according to package directions
  • 5 tbl. olive oil
  • 1 tbl. garlic, chopped
  • 1 red pepper, julienne cut
  • 1/2 cup white wine
  • 1/2 lb. whole leaf spinach, stemmed
  • 2 cups heavy cream
  • 1 cup Parmesan cheese, grated


Combine 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish.  Dredge chicken in the mixture, shaking off any excess.

Sauté the chicken in batches, in a large, nonstick, ovenproof skillet — with enough oil to coat — over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.

Place cooked chicken breasts on a baking sheet and transfer to preheated oven.  Cook for 10-15 minutes or until internal temperature reaches 165°F (chicken should be tender with clear juice running when pierced).

Heat 2 tablespoons of oil in a sauce pan.  Add garlic and red pepper and cook for approximately 1 minute.

Stir in 1 tablespoon of flour, wine, spinach and cream and bring to a boil.  Sauce is done when spinach becomes wilted.  Complete by stirring in Parmesan cheese.

Partly coat the cooked pasta with sauce, place the chicken on top and cover with remaining sauce.  Garnish with extra Parmesan cheese.

Source:   A recipe from the Olive Garden website

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