Olive Garden Chicken With Lemon Sage Sauce Recipe

Name: Olive Garden Chicken With Lemon Sage Sauce
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 2 large eggs; Fresh Parmesan Cheese; Romano Cheese; Fresh Parsley; Fresh Basil; Boneless Skinless Chicken Breasts; Flour; Salt And Black Pepper; 2 tablespoons olive oil; Shallot; 2 minced garlic cloves; Fresh Sage; 1/4 cup chopped fresh parsley; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1/4 cup dry white wine; 1/2 cup heavy cream; Unsalted Butter; Salt and pepper to taste

Recreate the magic of Olive Garden at home with this delicious Lemon Sage Chicken recipe! Tender chicken breasts are pan-fried to golden perfection, then baked to juicy tenderness. A vibrant lemon sage sauce, bursting with fresh herbs and creamy richness, elevates this dish to restaurant-quality. Easy to follow instructions and simple ingredients make this a perfect weeknight meal.

Prep Time 20 mins

Cook Time 90 mins

Calories 1250.5 kcal

Protein 122g

Rating 4.0 (4 Reviews)

Olive Garden Chicken With Lemon Sage Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Olive Garden Chicken With Lemon Sage Sauce

2 large eggs
Fresh Parmesan Cheese
Romano Cheese
Fresh Parsley
Fresh Basil
Boneless Skinless Chicken Breasts
Flour
Salt And Black Pepper
2 tablespoons olive oil
Shallot
2 minced garlic cloves
Fresh Sage
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup dry white wine
1/2 cup heavy cream
Unsalted Butter
Salt and pepper to taste

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How to Make Olive Garden Chicken With Lemon Sage Sauce

Preheat oven to 350°F (175°C).
Prepare the piccata batter: In a large bowl, whisk together 2 large eggs, 1/2 cup grated Parmesan cheese, 1/4 cup grated Pecorino Romano cheese, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh basil.
Set aside.
Prepare the chicken: Gently pound 4 boneless, skinless chicken breasts to an even thickness of about 1/2 inch.
Dredge chicken: In a shallow dish, combine 1 cup all-purpose flour with 1 teaspoon salt and 1/2 teaspoon black pepper. Dredge each chicken breast in the flour mixture, ensuring it's fully coated.
Dip in batter: Dip each floured chicken breast into the piccata batter, ensuring it's evenly coated on both sides.
Pan-fry chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken breasts and cook for 3-4 minutes per side, until golden brown.
Bake chicken: Transfer chicken from the skillet to a baking pan. Bake for 5-6 minutes, or until the juices run clear when pierced with a fork.
Make the sauce: Drain all but 1 tablespoon of oil from the skillet. Add 2 finely chopped shallots, 2 minced garlic cloves, 1 tablespoon chopped fresh sage, and 1 tablespoon chopped fresh thyme.
Sauté aromatics: Sauté over medium heat for 2-3 minutes, until shallots are translucent.
Deglaze and reduce: Add 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 1/4 cup dry white wine, and bring to a simmer. Reduce the liquid by half, about 5 minutes.
Finish the sauce: Stir in 1/2 cup heavy cream and simmer for 2-3 minutes, until slightly thickened. Remove from heat and whisk in 2 tablespoons cold butter until melted and smooth.
Season: Season the sauce with salt and pepper to taste.
Serve: Pour about 1/4 cup of sauce over each chicken breast and serve immediately.