Best 6 Olive Garden Chicken With Lemon Sage Sauce Recipes

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**Olive Garden Chicken with Lemon Sage Sauce: A Journey of Savory Delights**

Indulge in a culinary masterpiece that marries the vibrant flavors of lemon and sage with tender, juicy chicken. This Olive Garden Chicken with Lemon Sage Sauce recipe promises an explosion of taste that will tantalize your palate. Prepare to embark on a delightful journey, as we guide you through the steps of creating this classic Italian-American dish, along with variations and additional recipes to satisfy every craving. From the zesty lemon-sage sauce to the perfectly seasoned chicken, each bite is a celebration of culinary artistry. Whether you're craving a comforting family meal or an elegant dinner party dish, this recipe collection has something for every occasion. So, gather your ingredients, prepare your taste buds, and let's embark on this mouthwatering adventure together.

Let's cook with our recipes!

LEMON-SAGE CHICKEN



Lemon-Sage Chicken image

While this is my mom's recipe, I had completely forgotten about it and just recently found a copy of this fantastic dish. The rich sauce and wonderful batter that goes on the chicken makes this an exquisite entree that is ideal for company. -Denise Kleffman, Gardena, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 19

4 boneless skinless chicken breast halves (6 ounces each)
3 large eggs, lightly beaten
1/4 cup grated Parmesan and Romano cheese blend
1 tablespoon minced fresh parsley
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
SAUCE:
2 tablespoons chopped shallot
3 garlic cloves, minced
1/4 cup white wine
4-1/2 teaspoons lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dried sage leaves
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
3 tablespoons cold butter

Steps:

  • Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.

Nutrition Facts : Calories 593 calories, Fat 38g fat (17g saturated fat), Cholesterol 319mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 44g protein.

OLIVE GARDEN CHICKEN WITH LEMON SAGE SAUCE



Olive Garden Chicken With Lemon Sage Sauce image

Make and share this Olive Garden Chicken With Lemon Sage Sauce recipe from Food.com.

Provided by Cook4_6

Categories     Chicken

Time 1h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 19

6 eggs, whole
1/4 cup fresh parmesan cheese, grated
1/4 cup fresh romano cheese, grated
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
4 (6 ounce) boneless skinless chicken breasts, split
2 cups flour, seasoned with
salt and black pepper
1/2 cup olive oil (or as needed)
1/4 cup shallot, finely chopped
1 tablespoon garlic, chopped
2 tablespoons fresh sage, finely chopped
2 tablespoons parsley, chopped or 2 teaspoons dried parsley
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup white wine
1 cup heavy cream
6 tablespoons unsalted butter, cold
salt and pepper

Steps:

  • Pre-heat oven to 350ºF.
  • To make the PICCATTA BATTER, combine eggs, cheeses, parsley and basil together in a large mixing bowl. Set aside.
  • To prepare the CHICKEN, pound chicken breasts until ¼" thick.
  • Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
  • Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.
  • Transfer chicken from skillet into a baking pan.
  • BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
  • To make the SAUCE, drain 3/4 of the oil from skillet and add the shallots, garlic and herbs.
  • Saute over medium heat until shallots are transparent.
  • Add lemon juice, lemon zest, white wine and reduce liquid by 1/2.
  • Add heavy cream and simmer until the sauce has thickened slightly.
  • Remove pan from heat and whip in the cold butter.
  • Season to taste with salt and pepper.
  • To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.

LEMON-SAGE CHICKEN CUTLETS



Lemon-Sage Chicken Cutlets image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 large eggs
Juice of 1 lemon, plus lemon wedges for serving
3 tablespoons extra-virgin olive oil
4 sprigs sage, leaves only
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1 to 2 tablespoons unsalted butter
Warm Farro Salad, recipe follows, or other grains, for serving (optional)

Steps:

  • Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
  • Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
  • Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
  • Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
  • Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
  • Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.

LEMON & SAGE ROASTED CHICKEN



Lemon & Sage Roasted Chicken image

Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 8 servings.

Number Of Ingredients 11

1/4 cup lemon juice
1/4 cup plus 3 tablespoons olive oil, divided
5 garlic cloves, minced
2 tablespoons minced fresh sage
1 roasting chicken (6 to 7 pounds)
2 tablespoons butter, softened
1 medium lemon, cut into wedges
8 medium potatoes, quartered
2 medium onions, quartered
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.

CHICKEN WITH LEMON SAGE SAUCE (OLIVE GARDEN COPYCAT)



Chicken With Lemon Sage Sauce (Olive Garden Copycat) image

Make and share this Chicken With Lemon Sage Sauce (Olive Garden Copycat) recipe from Food.com.

Provided by ElizabethKnicely

Categories     Chicken Breast

Time 1h30m

Yield 4 chicken breasts with sauce, 4 serving(s)

Number Of Ingredients 21

6 eggs, whole
1/4 cup fresh parmesan cheese, grated
1/4 cup fresh romano cheese, grated
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
4 (6 ounce) boneless skinless chicken breast halves
2 cups flour
salt, to taste
pepper, to taste
1/2 cup olive oil
1/4 cup shallot, finely chopped
1 tablespoon garlic, chopped or 2 teaspoons dried garlic
2 tablespoons fresh sage, chopped or 2 teaspoons dried sage
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup white wine
1 cup heavy cream
6 tablespoons unsalted butter, cold
salt, to taste
pepper, to taste

Steps:

  • Pre-heat oven to 350°F.
  • PICCATTA BATTER:.
  • COMBINE eggs, cheeses, parsley and basil together in a large mixing bowl.
  • CHICKEN:.
  • POUND chicken breasts until 1/4-inch thick. Dredge chicken in flour mixture and dip it in te Piccatta Batter; coat evenly on both sides.
  • HEAT olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side. Transfer chicken from skillet into a baking pan.
  • BAKE in a 350°F oven for 5-6 minutes, until juices run clear.
  • SAUCE:.
  • DRAIN 3/4 of the oil from the skillet and add the shallots, garlic and herbs. Saute over medium heat until shallots are transparent. Add lemon juice, lemon zest, white wine and reduce liquid by 1/2. Add heavy cream and simmer until the sauce has thickened slightly.
  • REMOVE pan from heat and whip in the cold butter. Season to taste with salt and pepper.
  • SERVE:.
  • POUR 1/4 cup of sauce on plate and place chicken on top. Serve immediately.

Nutrition Facts : Calories 1250.5, Fat 84.3, SaturatedFat 35.4, Cholesterol 535.4, Sodium 602.1, Carbohydrate 56, Fiber 2.5, Sugar 1.5, Protein 61

BRAISED CHICKEN WITH LEMON AND OLIVES



Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

  • Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
  • Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
  • Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • To make sure the chicken is cooked thoroughly, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
  • If you don't have white wine on hand, you can substitute chicken broth or water.
  • Fresh sage is best for this recipe, but if you don't have it, you can use dried sage. Just be sure to use half the amount, as dried sage is more concentrated.
  • Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or pasta.
  • This dish is also great for meal prep. Simply cook the chicken and sauce ahead of time, and then reheat when you're ready to eat.

Conclusion:

This Olive Garden Chicken with Lemon Sage Sauce is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is tender and juicy, and the sauce is creamy and flavorful. With just a few simple ingredients, you can create a restaurant-quality meal at home. So next time you're looking for a quick and easy dinner recipe, give this one a try. You won't be disappointed!

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