Copycat Olive Garden Tuscan Garlic Chicken (2024)

FAQs

What is Tuscan chicken sauce made of? ›

My two cents is that it's a spin on a classic Italian Florentine sauce, which is made from white wine, cream, and spinach. Then it was given a Tuscan twist by adding garlic and sun-dried tomatoes to the warm cream and spinach base.

The components of this pasta dish are herb grilled chicken breast, parmesan cream sauce, sun-dried tomatoes, spinach and mushrooms. I love the flavors and would always order it as a child!! I don't make it all the time but every once in a while it hits the spot - it's a very nostalgic dish for me!

Based on a classic creamy chicken dish, Tuscan chicken is one of Mary Berry's favourites when she needs an easy supper. It's lovely served with potatoes, rice or pasta.

It's the most amazing blend of sun-dried tomatoes, cream, garlic, parmesan, and tasty seasonings. Whether it's pasta, meat, or fish, this sauce does it all! If you love Tuscan cooking as much as I do, here are a few recipes you have to try!

The best side dishes to serve with Tuscan Chicken are mushroom risotto, mashed potatoes, bacon wrapped asparagus, shrimp skewers, polenta, cauliflower steaks, creamed corn, eggplant parmesan, brown rice, french fries, zucchini noodles, carrot mash, Israeli couscous, Caprese salad, and garlic bread.

Pappardelle. Large, very broad tagliatelle. A well-loved type of pasta in Tuscany.

Most of the dishes you'll find in American Italian restaurants evolved in the U.S. So – when in Italy – you won't find pasta with meatballs or chicken parm. or alfredo sauce – unless they're trying to serve you Americanized junk.

Tuscan food is based on the Italian idea of cucina povera or “poor cooking.” A concept that started very literally, it's about simple meals that are inexpensive and could easily be made in large amounts. Today it remains largely the same – but by choice instead of economy.

MARY'S TIPS

Can be made up to a day ahead. Freezes well.

How is Mary Brown's chicken prepared? ›

Our Secret

Mary Brown's has developed its very own proprietary cookers. Rather than pressure fried, which is the industry standard, our cookers use heat to seal in juiciness and flavour and give our chicken its delicious natural golden colour. Mary Brown's is real, wholesome, comfort food, made fresh daily.

key ingredients

Honey: This is what's going to give this dish that sweet sticky sauce and it's a healthier alternative to sugar. If you don't have honey, you can substitute it with agave. Minced Garlic: I finely minced a tablespoon of garlic.

Alfalfa honey: Nectar from the violet-colored blooms of alfalfa make for a mild-flavored and light-amber honey. Its neutrality makes it ideal for baking and cooking. Try it in marinades for fish or chicken, too.

The Tuscan flavor profile includes herbs such as rosemary, basil, parsley, thyme and marjoram. Aromatics like onion, garlic, red bell pepper and spicy red pepper flakes along with cracked black pepper. Lemon and citrus play a large part in the Tuscan flavor so lemon zest and lemon crystals make an appearance as well.

Made with fresh tomatoes, basil, and parsley. It's a basic tomato sauce suitable for Italian crostini or pasta.

If you want it to be a thicker sauce, you can whisk a tablespoon of corn starch into the cream before adding it to the pan. We preferred this garlic cream sauce to be on the thinner side though. It was delicious this way served over hot pasta.

The “white ooze” that seeps out of a chicken breast or even some fish is just protein. The juice that comes out of the chicken or fish contains proteins that coagulate from the heat, becoming semi-solid (think egg white). It isn't attractive but it won't hurt you.