Olive Garden Pollo San Marco
Bring the flavors of Italy to your table with Olive Garden Pollo San Marco, a rich and creamy chicken dish that’s perfect for a luxurious dinner. This recipe features tender, pan-seared chicken breasts simmered in a luscious Parmesan cream sauce infused with garlic, baby spinach, and tangy sun-dried tomatoes. The velvety sauce, thickened with a touch of flour and finished with fragrant basil and oregano, delivers the ultimate comfort food experience. Quick to prepare in under an hour and versatile enough to pair with pasta, mashed potatoes, or crusty bread, this dish is a restaurant-quality masterpiece designed to impress. Whether you’re hosting a dinner party or treating your family to something special, this Pollo San Marco recipe will be an instant favorite.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 3 cloves Garlic, minced
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 cups Baby spinach
- 1 cup Sun-dried tomatoes, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
Instructions
Pound chicken breasts to an even 1/2-inch thickness and season both sides with salt, black pepper, dried basil, and dried oregano.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. 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.
In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour into the skillet and whisk well to create a roux. Cook for 1 minute to eliminate the raw flour flavor.
Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer, stirring frequently, until it thickens slightly (about 3-4 minutes).
Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
Add the baby spinach and sun-dried tomatoes to the sauce. Cook for 2-3 minutes, or until the spinach wilts.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Allow the chicken to simmer in the sauce for 5 minutes to absorb the flavors.
Serve immediately, garnished with additional Parmesan cheese if desired. This dish pairs well with pasta, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 10.2 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1466 mg | 31% | |
*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.
