Copycat Olive Garden Chicken Vino Bianco
Recreate the magic of your favorite Italian restaurant with this luscious Copycat Olive Garden Chicken Vino Bianco recipe! Perfectly pan-seared chicken breasts are paired with a velvety white wine cream sauce infused with garlic, shallots, and a savory blend of chicken broth and Parmesan cheese. Tossed with vibrant cherry tomatoes, earthy mushrooms, and tender wilted spinach, this creamy, wine-kissed dish is served over a bed of al dente pasta for the ultimate comfort meal. Ideal for a cozy dinner at home, this dish comes together in just 45 minutes, making it a restaurant-quality meal that’s weeknight-friendly. Bursting with fresh, elegant flavors, this recipe is guaranteed to impress and satisfy! Keywords: Olive Garden copycat recipe, chicken vino bianco, creamy pasta, white wine sauce, Italian dinner recipe.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 2 small Shallots (minced)
- 1 cup Dry white wine
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 1 cup Cherry tomatoes (halved)
- 1 cup Mushrooms (sliced)
- 2 cups Baby spinach
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
- 12 ounces Cooked pasta (such as fettuccine or linguine)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken in flour, shaking off any excess.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat.
Once the butter is melted and the pan is hot, add the chicken breasts. Cook for 5-6 minutes per side until golden brown and fully cooked. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
Stir in the minced garlic and shallots, cooking until fragrant, about 1-2 minutes.
Deglaze the pan by adding the white wine and scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 2-3 minutes.
Stir in the chicken broth and bring the mixture to a simmer.
Add the heavy cream, stirring well to combine.
Toss in the cherry tomatoes, mushrooms, and spinach. Simmer for 3-4 minutes until the vegetables soften and the spinach wilts.
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Simmer for another 2-3 minutes to warm through.
Sprinkle in the grated Parmesan cheese and fresh parsley, stirring gently to combine.
Serve the chicken and sauce over cooked pasta. Garnish with additional Parmesan and parsley, if desired.
Nutrition Facts
Calories |
3587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 4179 mg | 182% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 13.3 g | ||
| Protein | 269.7 g | 539% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 512 mg | 39% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3494 mg | 74% | |
*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.
