Best 3 Olive Garden Chicken Giardino Recipes

Indulge in the delightful flavors of Olive Garden's Chicken Giardino, a culinary masterpiece that combines the essence of Italian cuisine with succulent chicken breasts. This delectable dish features tender chicken breasts generously coated in a flavorful breading, pan-fried to golden perfection. The chicken is then topped with a rich and creamy Alfredo sauce, sautéed mushrooms, and a medley of colorful vegetables, creating a vibrant and appetizing presentation. Served alongside a bed of angel hair pasta, this tantalizing dish promises a harmonious blend of textures and flavors that will leave you craving for more.

In this article, you'll find a comprehensive guide to recreating this Olive Garden classic in the comfort of your own kitchen. We'll provide you with step-by-step instructions for preparing the succulent chicken breasts, the creamy Alfredo sauce, and the sautéed vegetables. We'll also share our secrets for achieving that perfect golden-brown crust on the chicken and tips for creating a velvety smooth Alfredo sauce.

Additionally, we'll explore variations of this beloved dish to suit your preferences. Whether you're a fan of grilled or baked chicken, or if you prefer a lighter sauce option, we've got you covered. We'll also provide a vegetarian alternative for those who prefer a meatless main course.

Get ready to embark on a culinary journey as we delve into the art of creating Olive Garden's Chicken Giardino. With our detailed recipes and helpful tips, you'll be able to impress your family and friends with this delectable dish that captures the essence of Italian culinary excellence. Let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)

Chicken Giardino (Olive Garden Copycat) image

Make and share this Chicken Giardino (Olive Garden Copycat) recipe from Food.com.

Provided by ElizabethKnicely

Categories Pasta Shells

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 27

Ingredients

1 tablespoon butter
1/4 teaspoon dried thyme
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon garlic pepper seasoning
1 tablespoon cornstarch
1/4 cup chicken broth
1/4 cup water
1/4 cup white wine
1 tablespoon milk
1 teaspoon lemon juice
salt, to taste
pepper, to taste
2 lbs boneless skinless chicken breasts, sliced width-wise into 1/2-inch strips
2 small rosemary sprigs
1 garlic clove, finely chopped
1/2 lemon, juice of
1/4 cup extra virgin olive oil
1/2 bunch fresh asparagus (remove bottom inch of stem, cut remainder into 1-inch pieces)
1 zucchini, julienne cut
1 summer squash, julienne cut
2 roma tomatoes, cut into 1/2-inch pieces
1/2 red bell pepper, julienne cut
1 cup broccoli floret, blanched
1/2 cup frozen peas
1 cup spinach, cut into 1/2-inch pieces
1/2 cup carrot, julienne cut
1 lb farfalle pasta, cooked according to package directions (bow ties)

Steps:

SAUCE PREPARATION:.
MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
CHICKEN & VEGETABLES PREPARATION:.
COMBINE all chicken ingredients in a mixing bowl and blend well.
MARINATE for 30 minutes.
HEAT a saute pan over medium-high heat. Add 1/4 cup extra virgin olive oil.
SAUTE chicken strips until internal temperature reaches 165°F.
ADD all vegetables and saute until cooked through.
ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce.
TRANSFER to a serving platter and garnish with chopped parsley.

OLIVE GARDEN CHICKEN GIARDINO

Olive Garden Chicken Giardino image

My favorite entree from the Olive Garden. They took it off their menu and I was so disappointed - until I found it on their website!

Provided by Sweet Diva MJ

Categories < 4 Hours

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 27

Ingredients

1 tablespoon butter
1/4 teaspoon dried thyme
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon garlic pepper seasoning
1 tablespoon cornstarch
1/4 cup chicken broth
1/4 cup water
1/4 cup white wine
1 tablespoon milk
1 teaspoon lemon juice
salt and pepper
2 lbs boneless skinless chicken breasts
1/4 cup extra virgin olive oil
2 small rosemary sprigs
1 garlic, finely minced
1/2 lemon, juice of
1/4 cup extra virgin olive oil
1/2 bunch asparagus, fresh (remove bottom inch of stem,cut remainder into 1-inch pieces)
1 zucchini, julienne cut
1 summer squash, julienne cut
2 roma tomatoes, cut into 1/2-inch pieces
1/2 red bell pepper, julienne cut
1 cup broccoli floret, blanched
1/2 cup frozen peas
1 cup spinach, cut into 1/2-inch pieces
1/2 cup carrot, julienne cut
1 lb farfalle pasta (bow ties)

Steps:

MELT butter in a sauce pan over medium heat. Stir in thyme, garlic, pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl.
Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
ADD liquid mixture to sauce pan.
Whisk all ingredients together and bring to a boil.
Season with salt and pepper to taste, then remove from heat.
Chicken & Vegetables Preparation:.
Cut chicken into strips width-wise.
COMBINE all chicken ingredients in a mixing bowl and blend well.
MARINATE for 30 minutes.
HEAT a saute pan over medium high heat.
Add ¼ cup extra virgin olive oil.
SAUTE chicken strips until internal temperature reaches 165°F.
ADD all vegetables and saute until cooked through.
ADD cooked, drained pasta and sauce to saute pan.
Stir until pasta is thoroughly coated with sauce.
TRANSFER to a serving platter and garnish with chopped parsley.

Nutrition Facts : Calories 1060.4, Fat 38.5, SaturatedFat 7.4, Cholesterol 153.4, Sodium 403.9, Carbohydrate 105.8, Fiber 8.3, Sugar 9.7, Protein 69.3

OLIVE GARDEN'S CHICKEN GIARDINO RECIPE - (4.1/5)

Olive Garden's Chicken Giardino Recipe - (4.1/5) image

Provided by MichaelH

Number Of Ingredients 30

Ingredients

Sauce:
1 Tbsp butter
1/4 tsp dry thyme
1/2 tsp fresh rosemary, finely chopped
1 tsp garlic pepper
1 Tbsp cornstarch
1/4 cup chicken broth
1/4 cup water
1/4 cup white wine
1 Tbsp milk
1 tsp lemon juice
Salt and pepper to taste
Chicken:
2 lbs boneless, skinless chicken breasts, sliced width-wise into 1/2" strips
1/4 cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of 1/2 lemon
Vegetables:
1/4 cup extra-virgin olive oil
1/2 bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1" pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into 1/2" pieces
1/2 red bell pepper, julienne cut
1 cup broccoli florets, blanched
1/2 cup frozen peas
1 cup spinach, cut into 1/2" pieces
1/2 cup carrots, julienne cut
1 lb farfalle pasta (bow ties), cooked according to package directions

Steps:

Sauce Preparation: MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute. COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps . ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat. Chicken & Vegetables Preparation: COMBINE all chicken ingredients in a mixing bowl and blend well. MARINATE for 30 minutes HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil. SAUTE chicken strips until internal temperature reaches 165°F. ADD all vegetables and sauté until cooked through. ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce. TRANSFER to a serving platter and garnish with chopped parsley.

Tips:

For the best flavor, use ripe, juicy tomatoes. Roma tomatoes are a good choice, as they have a low water content and a concentrated flavor.
If you don't have fresh basil, you can use dried basil. However, fresh basil will give the dish a much better flavor.
Don't overcrowd the pan when cooking the chicken. This will prevent the chicken from cooking evenly.
If you want a thicker sauce, you can add a cornstarch slurry to the pan after the chicken is cooked. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, stir the slurry into the sauce and cook until thickened.
Serve the Chicken Giardino immediately, over pasta or rice.

Conclusion:

Chicken Giardino is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is flavorful and creamy. This dish is sure to please everyone at the table.