Name: Chicken with Roasted Garlic Cloves, Mushrooms and Rosemary
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large head of garlic, with the top cut off; 1 tsp Olive oil. for drizzling; 2 tbsp extra-virgin olive oil; 1 cup mushrooms, sliced; 1 1/2 pounds skinless boneless chicken breasts; 1/4 tsp Kosher Salt; dash freshly ground cracked black pepper; 1 tablespoon unsalted butter; 2 tbsp unsalted butter, chilled; 1/4 cup dry white wine; 1/2 cup chicken stock; 2 cups of baby spinach leaves; 2 tbsp diced fresh rosemary plus sprigs for garnish

This Olive Garden copy cat chicken breasts recipe is basically a chicken in white wine sauce, which I make all the time, but the star of this dish is the whole cloves of roasted garlic.

Olive Garden Copy Cat Recipe

I went to the Olive Garden recently and had the most delicious whole garlic and mushroom chicken dish. I decided to try and replicate it and came up with a recipe that tastes quite similar to their entree. The dish is just wonderful with a rich and delicious wine sauce and loads of flavor.

If you have not tried to roast garlic, you don’t know what you are missing. It removes the tartness and zip of the garlic and leaves a soft and sweet clove that is just perfect as an addition to the mushroom sauce.

Sauteed chicken with a rosemary, roasted garlic and mushroom wine sauce

Add in the fresh rosemary and you end up with a dish that is more French inspired than Italian but delicious as all get out.

Olive Garden Copycat recipe: Chicken with roasted garlic, mushrooms and rosemary on wilted spinach

You won’t believe how good the roasted garlic is. I ate all my garlic first and wanted more! This dish is lovely served with creamy garlic mashed potatoes.

Yield: 4

Chicken with Roasted Garlic Cloves, Mushrooms and Rosemary

Get the flavor of chicken from the Olive Garden in a make at home copy cat recipe.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

1 large head of garlic, with the top cut off
1 tsp Olive oil. for drizzling
2 tbsp extra-virgin olive oil
1 cup mushrooms, sliced
1 1/2 pounds skinless boneless chicken breasts
1/4 tsp Kosher Salt
dash freshly ground cracked black pepper
1 tablespoon unsalted butter
2 tbsp unsalted butter, chilled
1/4 cup dry white wine
1/2 cup chicken stock
2 cups of baby spinach leaves
2 tbsp diced fresh rosemary plus sprigs for garnish

Instructions

Preheat the oven to 350°. Place the head of garlic on a layer of foil, with the cut side up. Drizzle with a bit of olive oil, then wrap in the foil. Roast the garlic until very soft, about 45 minutes. Let it cool, then peel, and separate the cloves.
While the garlic is roasting, heat the olive oil in a non stick frying pan and cook the mushrooms until they are starting to get soft, about 5 minutes.
Season the chicken with salt and pepper and add it to the skillet. Add the diced rosemary and cook over medium high heat until the chicken is lightly browned and well cooked, about 4 minutes on each side. Remove the chicken and keep warm but leave the mushrooms in the pan.
Stir in the white wine and chicken stock, and cook gently until the liquid has reduced and the sauce thickens a little - about 5-8 minutes.
Add the whole cooked garlic cloves and cook gently about 2 minutes more. Return the chicken to the pan and cook gently for a minute or so.
In a separate skillet, heat 1 tablespoon of butter over medium heat and add the baby spinach and allow it to just lightly wilt.
Place the wilted spinach on a serving dish and top with the chicken breasts. Spoon over the mushroom and garlic sauce and garnish with a sprig of fresh rosemary. Serve with creamy garlic mashed potatoes.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 483Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 168mgSodium: 380mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 57g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

Diane

Tuesday 19th of February 2019

I found the key to good chicken is to keep the pieces thin—no thicker than 1/4 inch.

Carol

Glad you enjoyed the recipe Diane.

Sherry

Sunday 2nd of September 2018

This is better than Olive Garden! It use to be my favorite dish when we visited.The mushrooms add such nice texture and flavor. I have added this recipe to my staple "go-to" dishs. I used Thyme the last time I made this because it was in my refrigerator and was very good this way too, I just used 1/2 as much. Thank you for such a simple yet flavorful recipe!

Hi Sherry. Glad to know you enjoyed the recipe. Carol

Steve

Tuesday 17th of July 2018

Hello, how can I do soft chicken like Olive Garden? Normally, white chicken is dry, not soft and tender. Do you know how to do that? Thanks

Wednesday 18th of July 2018

Hi Steve. I am not sure how the Olive Garden cooks their chicken, but one method for keeping chicken moist is by using a low and slow bake in the oven first, and then pan searing on the stove at the end of the cooking time. Carol

Mandy

Wednesday 19th of October 2016

Hi, olive garden waitress here :) the original recipe does not call for mushrooms and spinach should be left fresh

Donna

Thursday 27th of October 2016

That's what I thought, no mushrooms. So are mushrooms part of the sauce?

Cheryl

Monday 10th of October 2016

This was delicious! My husband couldn't stop eating it. I was unable to find fresh rosemary, so I had to use dried but the taste was still very close to the OG. The roasted garlic cloves were amazing. I made mashed garlic cauliflower as my side dish. Thank you.

Hi Cheryl I am so glad you and your husband liked the recipe so much. Roasting garlic really brings out the flavor, doesn't it? Carol