COPYCAT OLIVE GARDEN TUSCAN GARLIC CHICKEN

This copycat Olive Garden Tuscan garlic chicken has a rich creamy sauce. A restaurant quality meal made from scratch in 45 minutes.

COPYCAT OLIVE GARDEN TUSCAN GARLIC CHICKEN

INGREDIENTS:
FOR THE CHICKEN:
  1. 1 c. all-purpose flour
  2. 1/2 c. panko bread crumbs
  3. 1 tbsp. garlic powder
  4. 2 tsp. Italian seasoning
  5. 1 tsp. kosher sea salt
  6. 1/2 tsp. ground black pepper
  7. 1/2 tsp. dried basil
  8. 1/2 tsp. dried oregano
  9. 3 boneless skinless chicken breasts (or 6 cutlets)
  10. 2 tbsp. olive oil

FOR THE PASTA:
  1. 1 lb. fettuccine

FOR THE SAUCE:
  1. 2 tbsp. (1/4 stick) unsalted butter
  2. 4 cloves garlic, minced
  3. 1 red bell pepper, cut into 2″ long thin strips
  4. 1/2 tsp. kosher sea salt
  5. 1/4 tsp. paprika
  6. 1/8 tsp. ground black pepper
  7. 2 tbsp. all-purpose flour
  8. 1 c. low-sodium chicken broth
  9. 1 c. milk
  10. 1/2 c. half & half
  11. 2 c. roughly chopped fresh spinach
  12. 1 c. freshly grated parmesan cheese

DIRECTIONS:
  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
  • In a shallow dish, combine the flour, bread crumbs, garlic powder, Italian seasoning, salt, pepper, basil, and oregano. Lay each piece of chicken into the mixture and toss until both sides are fully coated.
  • In a a large skillet set over medium heat, add olive oil. When the oil is hot, place the chicken into the pan, making sure not to rub off the coating. Sear chicken for 2-3 minutes on each side (making sure not to move it around) until golden brown.
  • Remove the chicken from the skillet and place onto the prepared baking sheet. Place in the oven for 15-20 minutes or until it reaches an internal temperature of 165 degrees.
  • While the chicken is baking, heat a large pot of water and cook the fettuccine according to the package’s instructions. Drain and set aside.