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Olive Garden Italian Chicken

Helen T. Patterson
This copycat Olive Garden Italian Chicken recipe features tender chicken breasts cooked in a creamy, cheesy Parmesan sauce, topped with mozzarella and fresh herbs.
It’s the perfect comforting dish, made with easy-to-find ingredients and simple steps.
Whether you're serving it with pasta, garlic bread, or a fresh salad, this dish is sure to impress!
Nutrition Facts (Per Serving)
Calories: 520, Protein: 38g, Fat: 36g, Saturated Fat: 18g, Carbohydrates: 10g, Sugars: 2g, Fiber: 0.5g, Cholesterol: 160mg, Sodium: 720mg, Calcium: 25% DV, Iron: 8% DV
Estimated based on one serving (assuming 12 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian
Servings 4 servings
Calories 500 kcal

Equipment

  • 1 large skillet (for cooking chicken and sauce)
  • 1 meat mallet (for tenderizing chicken, optional)
  • 1 shallow dish (for dredging chicken in flour)
  • 1 meat thermometer (for checking chicken doneness, optional)

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1/2 cup flour for dredging
  • 2 tbsp olive oil or butter for sautéing
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup fresh basil or parsley for garnish
  • 1/4 cup chicken broth optional
  • 1 tbsp fresh lemon juice optional

Instructions
 

Prepare the Chicken:

  • Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.
    Season both sides with salt, pepper, Italian seasoning, and garlic powder.

Dredge the Chicken:

  • Lightly dredge the chicken breasts in flour, shaking off any excess flour.

Sauté the Chicken:

  • In a large skillet, heat olive oil or butter over medium-high heat. Once the oil is hot, add the chicken breasts.
    Cook for about 5-7 minutes per side until golden brown and fully cooked through (internal temperature of 165°F).
    Remove chicken from the skillet and set aside.

Make the Sauce:

  • In the same skillet, reduce heat to medium.
    Add the heavy cream and scrape up any browned bits from the bottom of the pan.
    Stir in the Parmesan and mozzarella cheese, mixing until melted and smooth.
    If using, add chicken broth for extra flavor and depth.

Combine Chicken and Sauce:

  • Return the cooked chicken to the skillet, spooning the sauce over the chicken.
    Let it simmer for 2-3 minutes to allow the flavors to meld together.

Garnish and Serve:

  • Garnish with fresh basil or parsley.
    Optionally, drizzle with lemon juice for a bright, zesty touch.
    Serve with pasta, garlic bread, or your favorite vegetable side.

Notes

  • Chicken Thickness: Pounding the chicken breasts ensures even cooking. If they are uneven, the thinner parts will cook too fast, leading to dryness.
  • Creamy Sauce: The heavy cream is what gives this dish its rich, velvety texture. For a lighter version, you can substitute half-and-half or use a lower-fat cream.
  • Make-Ahead: The chicken and sauce can be made ahead of time. Store them separately in an airtight container and reheat when ready to serve.
  • Leftovers: Store leftovers in the fridge for up to 3 days. The dish also freezes well for up to 2 months.
Keyword Olive Garden Italian Chicken