Olive Garden Chicken with Lemon Marjoram Sauce
Indulge in the tantalizing flavors of Olive Garden Chicken with Lemon Marjoram Sauce—a culinary masterpiece featuring tender, golden-brown chicken breasts bathed in a velvety lemon-infused cream sauce. This Italian-inspired dish combines bright citrus notes from fresh lemon zest and juice with the earthy aroma of chopped marjoram, while sautéed shallots and garlic elevate the sauce to pure perfection. The sauce, enriched with a touch of heavy cream and chicken broth, creates a delightful harmony of richness and tanginess. Ready in just 45 minutes, this recipe is perfect for a weeknight dinner or an elegant weekend meal. Serve it with fluffy mashed potatoes, buttery roasted vegetables, or al dente pasta to soak up every last drop of the irresistible sauce. Garnished with fresh parsley, this dish is as visually stunning as it is delicious—sure to become a favorite in your dinner rotation.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 2 teaspoons Fresh marjoram leaves (chopped)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken breasts on both sides with salt and pepper.
Dredge the chicken in the flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the chopped shallots and garlic. Sauté for 2-3 minutes until fragrant and translucent.
Pour the chicken broth into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the broth simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream, lemon zest, and lemon juice. Simmer the sauce for another 2-3 minutes until it thickens slightly.
Add the chopped marjoram leaves to the sauce and stir to combine.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Allow the chicken to heat through for 2-3 minutes.
Transfer the chicken to serving plates and spoon additional sauce over each piece. Garnish with chopped parsley.
Serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or pasta.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.0 g | ||
| Protein | 226.5 g | 453% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 175 mg | 13% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2174 mg | 46% | |
*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.
