Olive Garden Chicken Giardino
Transform your dinner table with the vibrant and flavor-packed Olive Garden Chicken Giardino, a light and satisfying dish that's perfect for both busy weeknights and special occasions. Juicy, golden-browned chicken breasts are paired with a medley of fresh vegetables—carrots, zucchini, yellow squash, and red bell peppers—all simmered in a zesty lemon and white wine sauce. Infused with fragrant garlic, dried herbs, and a touch of richness from low-sodium chicken broth, this dish is served atop tender fettuccine or linguine to complete the ultimate Mediterranean-inspired meal. Ready in under an hour, this recipe delivers restaurant-quality flavor in the comfort of your kitchen. Perfect for fans of one-skillet meals, healthy Italian recipes, and hearty pasta dishes, Olive Garden Chicken Giardino is a must-try for anyone craving a wholesome and colorful feast.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Carrots, julienned
- 1 cup Zucchini, sliced into half-moons
- 1 cup Yellow squash, sliced into half-moons
- 1 cup Red bell pepper, julienned
- 3 cloves Garlic, minced
- 1 cup Dry white wine
- 2 cups Chicken broth, low sodium
- 2 tablespoons Lemon juice, freshly squeezed
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Dried basil
- 1 teaspoon Dried parsley
- 12 ounces Cooked fettuccine or linguine pasta
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
In the same skillet, add the carrots, zucchini, yellow squash, and red bell pepper. Sauté the vegetables over medium heat for 5-6 minutes, or until they are slightly tender but still crisp.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Pour in the white wine and chicken broth. Bring the mixture to a simmer and cook for 3-4 minutes to allow the flavors to combine.
In a small bowl, whisk together the lemon juice, cornstarch, and water until smooth. Add this mixture to the skillet, stirring constantly to thicken the sauce.
Stir in the dried basil and parsley. Adjust seasoning with additional salt and pepper if needed.
Return the cooked chicken to the skillet, nestled among the vegetables and sauce. Let it simmer for 2-3 minutes to warm through.
Serve the chicken and vegetables over the cooked pasta, drizzling the sauce generously over the top. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.2 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1095 mg | 23% | |
*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.
