Monday, October 27, 2014

Olive Garden Copycat Chicken Vino Bianco

Copycat Olive Garden Chicken Parmesano Vino Bianco recipe with a creamy Parmesan white wine cream sauce so delicious it may transport you to Italy.  A daydream trip to Venice, Italy is just 30 minutes away with this amazing Olive Garden Copycat Chicken Vino Bianco served over the most amazing linguine.  Loaded with the most amazing flavor combinations, this is a must on your meal plan menu.  A simple recipe ready in just 30 minutes makes this recipe a keeper.

Tender pan fried chicken breast served over a bed of fabulously dressed pasta, you need the recipe for this dish.  Trust me, you will thank me for this one.  Olive Garden makes a fabulous version, but this one will knock your socks off!

Romantic date nights aside, the creamy white wine parmesan cheese sauce will draw in your whole family, too.  Its enough to make your heart go pitter patter!

With love from our Kitchen Table to yours!

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Check out some of our favorite copycat recipes!  Click on the image or the link and it will open each one in a new tab!

The decadent creamy Alfredo sauce from Olive Garden can now be enjoyed in your own home with this scrumptious copycat recipe loaded with cheese, cream and a special ingredient to really take it over the top.

Olive Garden Copycat Salad
Olive Garden Salad is so amazing you may eat the salad and skip the meal.   Now you can make your own salad dressing copycat recipe at home.  A crisp salad with a tart, sweet and cheesy dressing will keep you coming back for more! 

Red Lobster Copycat Cheddar Bay Biscuits are light and flaky, garlicky cheddar drop biscuits glistening with butter and speckled with parsley.  Slightly crisp on the outside and perfectly tender on the inside.  Perfectly moist, tender and delicious.


Olive Garden Copycat Chicken Vino Bianco

4 (4 ounce) boneless skinless chicken breasts
¾ cup all-purpose flour
½ teaspoon fresh ground black pepper, divided
1 teaspoon kosher salt, divided
¼ cup extra virgin olive oil
2 scallions, chopped (divided)
2 Roma tomatoes, diced (divided)
½ medium yellow onion, grated
5 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
4 tablespoons unsalted butter
½ cup lemon juice
1 cup heavy cream
1 cup white wine, (I used a Sauvignon Blanc)
½ cup fresh grated parmesan cheese
½ pound dried linguine

In a pie plate or shallow dish, combine ½ cup flour, ½ tsp salt and ¼ tsp black pepper. Stir with a fork to blend. Using tongs, coat the chicken breasts in the flour mixture, shaking off the excess.

Add oil to a large skillet over medium-high heat. Place chicken in the skillet and cook until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.

Add butter, onion and garlic to pan. Cook until onions are translucent, about 2 minutes. Add ¼ cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and parmesan cheese. Whisk until is you have a smooth mixure. Add up to 1 cup of pasta water to help create the sauce.

Add cooked pasta, half of scallions and half of tomatoes, stir to combine. Return chicken to skillet and allow it to warm. Sprinkle remaining scallions and tomatoes on top of skillet. Serve and enjoy.


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.  

Recipe by Donna Elick originally published on 


  1. Can I have a sampling of each of these? Please?

  2. This chicken sounds fantastic, Donna. I would have loved to be a taste-tester for this meal!

  3. Such a wonderful round up of great Italian comfort foods! Not sure which one to make first!!

  4. Generally I love to eat chicken recipe. but this recipe also very delicious. I will try it at home.

  5. Just made this now, i've never eaten at Olive Garden as none available here in Hawaii, it came out ok although it needs more salt added to this recipe.

    1. Glad you enjoyed it anon. I would add more salt to taste. The products you use make a difference in the salt content, so I always recommend erring on the side of caution and adding a little more at the end if needed.

  6. just got done making this for dinner tonite! Was very good although the husband said to cut down on the lemon juice a hair as he said it seems to him it dominates the plate alittle. Will cut it down to 1/3 and that should be good instead of 1/2. I have no problems with the recipe. Absolutely Delicious!

  7. If you have ever been to Italy ... this does not taste anything like Italian ! It`s American Italian .

    1. Olive Garden is definitely American-Italian, thanks for pointing that out. Enjoy!

    2. That is true for most dishes though.

    3. I call Olive Garden "General Foods Italian." Which is definitely not to say I haven't eaten there often and loved it. ;-) I'm putting this on my list of recipes to try.

  8. Would have been good but the lemon juice overwhelmed the entire dish!

  9. Not crazy about lemons.... wonder if I could just leave the lemon juice out or does it add something to the recipe?

    1. It does add something, however I would cut the lemon to just a squeeze that way you get the acidity, but it will not make the dish too lemon-y. Enjoy and let us know how it goes.

  10. Could you use something else besides the wine?maybe chicken stock?

    1. Chicken stock would be great! White grape juice would be tasty too. Enjoy and let us know how it goes.

  11. I made it this evening, and I agree that the lemons totally took over the dish. I can see the potential, so I will probably try it again, but only use a splash or two. I think I will also try a different kind of wine.

  12. When u say add oil do u mean 1/4 cup?

  13. I would like to make this for a group (about 25) Any suggestions?

  14. I would like to make this for one, any idea' you have any recipes for one, or two on your site?


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