Copycat Olive Garden Garlic Rosemary Chicken

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This copycat Olive Garden garlic rosemary chicken is a healthy and easy weeknight meat the whole family will love. Make it tonight!

Copycat Olive Garden Garlic Rosemary Chicken

This is one of my favorite copycat recipes because of how close to the real thing it tastes, but it is so much healthier for you. It is also an easy dish to make on a busy weeknight since it only uses one skillet! The fresh rosemary and roasted garlic carry this dish. It is a great way to have one of your Olive Garden favorites at home!

How to Make Copycat Olive Garden Garlic Rosemary Chicken

While the full recipe instructions are available below, here are some tips to consider when making this delicious recipe.

  • First, you will beat your boneless skinless chicken breasts until they are half an inch thick and season them with salt and pepper. Now, you will heat a large skillet over medium heat and add your extra virgin olive oil. You will now sear the skinless boneless chicken breasts on each side. This will take approximately three to five minutes per side. Once the chicken has been seared, set it aside on a plate.
  • Now, you will add your mushrooms to the skillet and bring it to medium-high heat. Sprinkle some kosher salt and crack black pepper over the mushrooms as they cook, stirring occasionally. Once your mushrooms have browned, add the dry white wine and chicken stock to the skillet to deglaze the pan. Make sure to stir up any brown bits on the bottom of the pan. Add your fresh rosemary and whole cooked garlic cloves that you roasted in the oven earlier.
  • Now, nestle your chicken breasts back into the sauce and let it cook as the sauce simmers and thickens. Add some fresh baby spinach and fresh squeezed lemon juice to the skillet and cook until the spinach has wilted, covering it with a lid. Serve with your favorite side dishes and enjoy!

I did notice that my sauce reduced quite a bit with this recipe. If you want to have a saucier dish at the end of cooking, add a little bit extra chicken broth when adding it initially. It will initially look like quite a lot of liquid in the pan. Do not panic, it reduces quite a bit!

Copycat Olive Garden Garlic Rosemary Chicken

How to Roast Your Garlic

This is a very simple process, which I also go over in my easy oven roasted garlic post. Simply take a head of garlic and slice the top off of it. Drizzle a bit of olive oil over the top of it, and wrap it in a layer of foil. Place it in a preheated oven at four hundred degrees F for forty to sixty minutes. Remove your garlic from the oven and let it cool a little bit so it is easier to handle. The result is perfectly roasted whole cloves garlic to add to your meal.

This healthier Olive Garden garlic rosemary chicken recipe is the perfect meal to make for a special night. The roasted garlic in the sauce takes this dish to the next level! Of course, if you are in a rush you can skip roasting the garlic, but I highly recommend taking the time to do so. If you opt to not roast your garlic, then you will need much less than a whole head of garlic!

Copycat Olive Garden Garlic Rosemary Chicken

What Side Dishes to Serve with This Copycat Olive Garden Garlic Rosemary Chicken Recipe

This is a favorite dish of mine not just for how delicious it is. This meal is also super easy to pair with side dishes! Here are some of my favorites that I recommend.

Of course, you could also serve this dish over pasta or rice to soak up the delicious sauce! Simple green beans would also be great with this meal.

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Copycat Olive Garden Garlic Rosemary Chicken

This copycat Olive Garden garlic rosemary chicken is a healthy and easy weeknight meat the whole family will love. Make it tonight!

Author:
Kirsten

Ingredients

  • 3 tsp olive oil
  • 1 head of garlic
  • 1lb skinless boneless chicken breasts, beaten to 1/2 inch thick
  • salt and pepper, for seasoning
  • 3 cups brown cremini mushrooms, sliced thin
  • 1/4 cup dry white wine
  • 1/2 cup low sodium chicken broth (more if you want more sauce)
  • 3–4 sprigs fresh rosemary
  • 4 cups fresh baby spinach, sliced
  • 2 tbsp fresh lemon juice (approx. 1/2 lemon)

Instructions

  1. Preheat oven to 400F. Slice the top of your garlic bulb off and place in the center of a piece of aluminum foil. Drizzle 1 tsp olive oil over the garlic and wrap it in the foil. Roast in the oven for 40-60 minutes. If you are in a rush, skip this step and add 3-4 cloves of crushed garlic with the mushrooms.
  2. Heat a large non-stick skillet on medium-high heat. Add remaining 2 tsp oil and chicken breasts and sear each side until golden brown, approximately 3-5 minutes per side. Remove chicken from the skillet and set aside on a plate.
  3. Add mushrooms and cook, stirring occasionally, until they are softened and liquid is evaporated. The mushrooms should be starting to brown, approximately 5 minutes. Add white wine and chicken broth to deglaze the pan. Stir to bring up any brown bits on the bottom of the pan. Add rosemary sprigs and roasted garlic to the sauce and nestle the chicken into the sauce. Continue to cook as the sauce reduces and thickens, approximately 5 minutes.
  4. Once the sauce has reached your desired thickness, stir in spinach and add lemon juice. Turn heat off and cover the pan until the spinach has wilted. Serve with your favorite potatoes, pasta, or rice and enjoy!

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