My Version Of Olive Garden Stuffed Chicken Florentine Recipe

Name: My Version Of Olive Garden Stuffed Chicken Florentine
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 4 skinless boneless chicken breasts; Smoked Provolone Cheese; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/4 cup breadcrumbs; 4 tablespoons sun-dried tomatoes packed in oil, drained and chopped, divided; 1/4 cup sour cream; 1 fresh garlic clove, minced; 1/4 teaspoon salt and pepper, plus more to taste; 1/4 teaspoon red pepper flakes; Oil; 1/2 cup flour; 1/2 lb egg noodles; 1/4 cup olive oil; 1 cup half-and-half; 1 cup chicken broth; 1 cup chopped Roma tomatoes; 1/2 cup fresh spinach; 1/4 cup ricotta cheese

Recreate the beloved (and discontinued!) Olive Garden Stuffed Chicken Florentine! Inspired by a Chicken Marsala recipe from #1 Baker, this recipe features a creamy cheese and sun-dried tomato stuffing inside juicy chicken breasts, all served atop a vibrant sun-dried tomato sauce and perfectly cooked pasta. A nostalgic twist on a classic, perfect for a comforting and elegant weeknight meal. This recipe uses similar techniques as the Olive Garden original; you won't believe how close it is!

Prep Time 20 mins

Cook Time 40 mins

Calories 1053.9 kcal

Protein 116g

Rating 4.5 (2 Reviews)

My Version Of Olive Garden Stuffed Chicken Florentine

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for My Version Of Olive Garden Stuffed Chicken Florentine

4 skinless boneless chicken breasts
Smoked Provolone Cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
4 tablespoons sun-dried tomatoes packed in oil, drained and chopped, divided
1/4 cup sour cream
1 fresh garlic clove, minced
1/4 teaspoon salt and pepper, plus more to taste
1/4 teaspoon red pepper flakes
Oil
1/2 cup flour
1/2 lb egg noodles
1/4 cup olive oil
1 cup half-and-half
1 cup chicken broth
1 cup chopped Roma tomatoes
1/2 cup fresh spinach
1/4 cup ricotta cheese

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How to Make My Version Of Olive Garden Stuffed Chicken Florentine

Butterfly each chicken breast: Cut horizontally almost all the way through, creating a pocket.
Preheat oven to 350°F (175°C).
In a bowl, combine mozzarella, Parmesan, ricotta, sour cream, breadcrumbs, minced garlic, red pepper flakes, salt, and pepper.
Stir in 2 tablespoons of drained sun-dried tomatoes.
Spoon the cheese mixture evenly into the chicken breasts.
Dredge each chicken breast in flour, ensuring it's fully coated.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until lightly browned.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Meanwhile, cook pasta according to package directions.
While the chicken bakes, prepare the sauce: In a separate saucepan, whisk together 1/2 cup flour and 1/4 cup olive oil until smooth.
Gradually whisk in half and half and chicken broth until smooth and thickened.
In a food processor or blender, pulse the remaining 2 tablespoons of sun-dried tomatoes until finely chopped. Add to the sauce and simmer for a few minutes, stirring occasionally.
Season the sauce with salt and pepper to taste.
To serve: Place cooked pasta on a plate. Top with sun-dried tomato sauce. Arrange the chicken breast on top of the pasta.
Garnish with chopped Roma tomatoes and spinach.
Serve immediately with extra grated Parmesan cheese, if desired.