Copycat Olive Garden Chicken Parmesano Vino Bianco recipe with a rich and creamy Parmesan white wine cream sauce so delicious it may transport you to Italy. A simple recipe that is ready in just 30 minutes, this amazing chicken is loaded with the most amazing flavor combinations, this is a must on your meal plan menu.
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!
A perfectly breaded chicken breast in a creamy white wine Parmesan cheese sauce in just 30 minutes makes this recipe a keeper.
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Helpful Tips to make Olive Garden Copycat Chicken Vino Bianco:
- If you are sensitive to alcohol you can substitute chicken stock for the wine.
What you will need to make Olive Garden Copycat Chicken Vino Bianco:
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite copycat recipes:
Alfredo sauce from Olive GardenOlive Garden Salad
Red Lobster Copycat Cheddar Bay Biscuits
See how easy this Olive Garden Copycat Chicken Vino Bianco is to make. Watch the video!!!
Yield: 4
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.
Ingredients
- 1/2 pound dried linguine
- 3/4 cup all-purpose flour, divided
- 1/2 teaspoon fresh ground black pepper, divided
- 1 teaspoon kosher salt, divided
- 4 (4 ounce) boneless skinless chicken breasts
- 1/4 cup extra virgin olive oil
- 4 tablespoons unsalted butter
- 1/2 medium yellow onion, grated
- 5 garlic cloves, minced
- 1 cup heavy cream
- 1/4 cup lemon juice
- 1 cup white wine, (I used Chardonnay)
- 1/4 teaspoon crushed red pepper flakes
- 2 scallions, chopped (divided)
- 2 Roma tomatoes, diced (divided)
- 1/2 cup fresh grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil over high heat. Add linguine. Cook until al dente (tender but still with a bite to it), about 8-10 minutes. Reserve 1 cup pasta water. Drain pasta, set aside.
- Meanwhile: in a pie plate or shallow dish, combine 1/2 cup flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir with a fork to blend. Place the chicken breasts in the flour mixture, one at a time. Press into the mixture with tongs and flip the chicken over to coat the other side. Shake off the excess.
- Add oil to a large skillet over medium-high heat. Place all 4 chicken breasts 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 1/4 cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and Parmesan cheese. Whisk until mixture is smooth. 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.
DONNA'S NOTES
- If you are sensitive to alcohol you can substitute chicken stock for the wine.
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
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Can I have a sampling of each of these? Please?
ReplyDeleteThis chicken sounds fantastic, Donna. I would have loved to be a taste-tester for this meal!
ReplyDeleteSuch a wonderful round up of great Italian comfort foods! Not sure which one to make first!!
ReplyDeleteGenerally I love to eat chicken recipe. but this recipe also very delicious. I will try it at home.
ReplyDeleteLet us know how it goes! Enjoy.
DeleteJust 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.
ReplyDeleteGlad 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.
Deletejust 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!
ReplyDeleteThe recipe calls for 1/4 so unless she changed it, you added twice as much lemon juice as the recipe calls for.
DeleteThe recipe that I copied and kept on my computer called for 1/2 cup and it WAS too much (just made it tonight). I wish I'd checked to see if there were any changes, because I had a feeling it was too much, or I should have just trusted my instinct). On another note, I made it with 4 chicken thighs (bone-in, skin on) and they had to cook much longer (I let them do that in the sauce).
DeleteI found by asking google how to cut the acidity - use 1/4 tsp baking soda for each cup of liquid. I removed the chicken and sprinkled about 1 tsp on the leftovers and it helped a lot - no need to throw anything out.
DeleteIf you have ever been to Italy ... this does not taste anything like Italian ! It`s American Italian .
ReplyDeleteOlive Garden is definitely American-Italian, thanks for pointing that out. Enjoy!
DeleteThat is true for most dishes though.
DeleteI 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.
DeleteWould have been good but the lemon juice overwhelmed the entire dish!
ReplyDeleteNot crazy about lemons.... wonder if I could just leave the lemon juice out or does it add something to the recipe?
ReplyDeleteIt 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.
DeleteCould you use something else besides the wine?maybe chicken stock?
ReplyDeleteChicken stock would be great! White grape juice would be tasty too. Enjoy and let us know how it goes.
DeleteThanks, I don't use wine either and will try with the white grape juice. Also, without the chicken, as we cook vegan but I may try it with some vegan "chicken" tenders. Thanks for the recipe and the beautiful photography.
DeleteI 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.
ReplyDeleteWhen u say add oil do u mean 1/4 cup?
ReplyDeleteI would like to make this for a group (about 25) Any suggestions?
ReplyDeleteI would like to make this for one, any idea's....do you have any recipes for one, or two on your site?
ReplyDeleteI am by myself and since most recipes are for 4 - 6 servings, I just halve the recipes.Very easy to do! I hope this suggestion helps!
DeleteI was prepared to love this....the dish is beautiful, however I found it to be failry bland. The chicken was delicious, but the pasta and sauce really was flavorless. I reduced the lemon juice to 1/3 cup as other reviewers suggested and yes, it could have used a bit more salt. I won't make it again, but I'll still be watching your blog, Donna! You do some fantastic stuff here. Thank you!!
ReplyDeleteC-horse, I am sorry you found other commenters adaptations to make the recipe bland. I stand by this one. As written it packs on heck of a flavor punch. Keep cooking and let us know what you are up to! Enjoy the site.
DeletePeople if she told you to add more salt, you'd complain it was too salty. I always under salt when I cook, that way you can add salt to your serving if you like more. If you've ever cooked with lemon, especially with chicken, it can be overwhelming. With any recipe when you're not sure of the ingredients, add a little, taste and add more if needed. Donna you have the patience of a saint with some of these comments.
DeleteWay too much lemon juice! It's all I tasted. Didn't care for it at all.
ReplyDeletecool
ReplyDeleteHi Donna from Australia. Can this be made with chicken thighs instead of the breast as I always find the breast a little too dry?
ReplyDeleteSo, I made this tonight. Not being one to strictly adhere to recipes I changed it slightly. I did 4 big breasts and fileted them. Doubled everything else except the lemon juice, wine and pasta water...in the end it was one of the best meals I ever made. The garlicky, thick sauce was amazing. My wife said if I don't make it again she's leaving me lol...
ReplyDeleteWe are so happy you enjoyed it, Keith!! I guess you better continue making it for your Wife!!!
DeleteThis is one of our favorites! We love it!
ReplyDeleteThank you Cindy! We are so happy you enjoy it!
DeleteThat looks too good to eat but I am going to do it anyway!
ReplyDeleteEnjoy and let us know how it goes!
Deletehi, what kind of white wine will be better?
ReplyDeleteI used a chardonnay. I love Entwine brand. Enjoy and let us know how it goes.
DeleteCan you please tell me where to find the "Onlineformfinder" Tab?, so I can print the recipes. Thank you.
ReplyDeleteThis is very good. I used a little less lemon juice out of concern from the other comments, but I don't have any complaints. I've been learning to cook and have made about 30 recipes so far. I've only come across probably 4 or 5 I would make again: this is one. Thank you for creating/posting this.
ReplyDeleteI’m looking forward to making this tonight for my hubs and 88 year old mom. Do you have any thoughts about using half and half instead of cream?
ReplyDelete