Chicken Vino Bianco Tastes Just Like Olive Garden
Bring the flavors of your favorite Italian restaurant right to your kitchen with this irresistible Chicken Vino Bianco recipe, inspired by Olive Garden's beloved dish. Perfectly seared chicken breasts are paired with al dente pasta and bathed in a luscious, creamy white wine sauce infused with garlic and a hint of fresh parsley. With simple pantry staples like dry Sauvignon Blanc, chicken broth, and Parmesan cheese, this dish strikes the perfect balance of savory, creamy, and herbaceous flavors. Ready in just 45 minutes, it's an elegant yet easy dinner that feels like dining out without leaving home. Serve it with a crisp glass of wine and a sprinkle of extra Parmesan for that authentic restaurant touch.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup White wine (dry wine such as Sauvignon Blanc)
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 12 ounces Linguine or fettuccine pasta
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Grated Parmesan cheese
Instructions
Season the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper.
Dredge the chicken in flour, shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Deglaze the pan by pouring in the white wine, scraping the bottom of the skillet to loosen any browned bits. Let the wine simmer for 2-3 minutes until reduced slightly.
Add the chicken broth and heavy cream to the skillet. Stir well and bring the sauce to a gentle simmer.
Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
Slice the cooked chicken breasts into strips and return them to the skillet with the sauce. Simmer for 2-3 minutes to meld flavors.
Toss the cooked pasta with the sauce and chicken, adding a splash of reserved pasta water if the sauce is too thick.
Garnish the dish with fresh parsley and grated Parmesan cheese. Serve immediately and enjoy your homemade Olive Garden-inspired Chicken Vino Bianco!
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.8 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
