olive garden chicken
This creamy Olive Garden-style chicken is pure comfort in a skillet. Easy to make, family-approved, and loaded with rich flavor — it’s everything you love about the restaurant dish, right at home.
Equipment
- Large Skillet
- Tongs
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- salt and black pepper to taste
- 2 tablespoons olive oil
For the Sauce
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup chicken broth low sodium if possible
- 0.5 cup grated Parmesan cheese preferably fresh
- 1 teaspoon Italian seasoning
Optional Add-Ins
- baby spinach a handful, added at the end
- sun-dried tomatoes chopped
- crushed red pepper flakes for a little kick
- fresh parsley or basil for garnish
Instructions
Prep and Sear the Chicken
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sear chicken 4–5 minutes per side until golden and nearly cooked through. Remove and set aside.
Build the Sauce
- Lower heat slightly. In the same skillet, melt the butter and sauté garlic for 30 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits from the bottom.
- Add heavy cream and Italian seasoning. Simmer 5–7 minutes until it thickens slightly.
- Stir in Parmesan cheese until melted and smooth.
Finish the Dish
- Return chicken to the skillet. Spoon sauce over the top and simmer 6–8 minutes until fully cooked through.
- Add optional spinach or sun-dried tomatoes in the last few minutes, if using.
- Garnish with fresh herbs and serve hot.
Notes
Use chicken thighs instead of breasts for a richer flavor. Add jalapeños or cayenne to spice it up. Serve with pasta, rice, or veggies for a full meal.