Italian Chicken Bianco + Video

Chicken Bianco is our take on a popular Olive Garden dish. It's simple to make in one skillet, and the chicken breast has mouthwatering Italian flavors, plus a silky white wine sauce! Make this Italian chicken recipe from scratch in just 30 minutes!

Skillet chicken recipes are a great solution for any night of the week. Not only do they come together quickly, but they make enough to feed the whole family.

Chicken Bianco

Originally known as Chicken Vino Bianco, this dish was one of my favorite Olive Garden recipes. Sadly, it’s no longer on their menu. 

If it was one of your favorites too, now you can make it yourself at home, for a fraction of the cost you paid for it at Olive Garden!

Simply boil some pasta in a large pot. Then, combine it with pan fried chicken breasts and a creamy sauce.

Aside from the pasta, the entire meal is made in the same skillet!

Our Monterey Chicken Skillet recipe combines seared chicken breast with crispy bacon, BBQ sauce, and melted cheese for a delicious one pan dinner.

For something more simple, try this Rosemary Lemon Chicken Skillet instead. It’s cooked with seasonal vegetables right in the same pan, making it a complete meal that’s both light and filling. 

One-Skillet Chicken Pot Pie lets you enjoy the classic comfort food meal without heating up the oven. The secret ingredient is the drop biscuits that really put this dish over the top.

Watch the recipe video in this post to see us make Chicken Bianco from start to finish!

Ingredient Notes and Substitutions 

• Linguine - Any ribbon pasta can be used, such as spaghetti or tagliatelle. Fettucine will also work, but may take a few extra minutes to cook.
• White Wine - If you’re sensitive to alcohol, you can substitute chicken or vegetable stock for the wine. If you'll be using wine, I recommend a chardonnay. Be sure to use a variety that you also enjoy drinking.
• Heavy Cream - It’s important not to use a substitute of half and half or milk, as they curdle more easily when combined with wine.
• Parmesan cheese- Buy a fresh wedge and shred it yourself. Not only is the texture and flavor better, but it will melt into the sauce much easier as well.

Kitchen Tools You'll Need

• Large Pot- It’s important to have plenty of room and water when boiling pasta so it cooks evenly and doesn’t stick together.
• Box Grater - Use this to grate the onion and the fresh cheese.
• Pie plate or shallow dish for coating the chicken breasts.
• Large Skillet - To help the sauce cook evenly, a wide skillet works best. Ideally, it should be more than 12 inches in diameter.

Italian Chicken Recipe FAQ

What if my chicken breasts are larger than normal?

Because each breast will be a different size and thickness, you may need to make some adjustments. 

• For larger breasts, reduce the number that you use for this Italian chicken recipe. Cook them whole, then slice into portions for serving. 

• If they’re extra thick, cut them into filets first so they cook faster. To do this, press the palm of your hand down lightly on top of the meat. Use a sharp chef's knife to slice through the thickness of the breast, creating two thin pieces.

Can I halve the recipe? 

You sure can! This is a great option if you’ll be cooking for yourself or one other person, or you can make the full recipe and eat the leftovers for lunch or dinner.

Storing and Reheating Chicken Bianco

Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. I recommend reheating on the stove or in the oven. This way, the pan fried chicken breast will not become soggy. 

If the chicken appears dry, you can add a splash of cream or chicken stock to the pan. 

Enjoy!

With love from our simple kitchen to yours. 

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Other Italian Chicken Recipes

• Chicken Parmesan Meatballs
  
  
• Creamy Chicken Alfredo
  
  
• 30-Minute Chicken Parmesan Pasta

  

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Yield: 4  Author: Donna Elick

Italian Chicken Bianco

Chicken Bianco is our take on an Olive Garden dish of juicy chicken with white wine sauce. You'll love this 30 minute Italian chicken recipe!

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 use 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve and enjoy.

DONNA'S NOTES

1. If you are sensitive to alcohol you can substitute chicken stock for the wine.

http://www.theslowroasteditalian.com/2012/10/chicken-parmesano-vino-bianco-in-30.html

Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.

 

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