olive garden chicken giardino recipe

Recipe Post – My version of Olive Garden’s Chicken Giardino

Chicken Giardino is quite possibly my favorite dish at Olive Garden. I love the light lemon pepper sauce and the perfectly grilled chicken. Recently I found out that the recipe uses white wine, and since I do not consume alcohol in any form or quantity, I decided to make it at home, with a few alterations.

The following recipe is taken from Olive Garden, and I’ve made a few modifications to suit my personal palate.

Chicken Giardino

Serves 2



  • 2 tbsp butter + 2 tbsp olive oil (you can use unsalted butter here if you want)
  • ¼ tsp dry thyme
  • ¼ tsp dried rosemary
  • ¼ tsp dried parsley
  • 1 tsp garlic powder
  • 1 tbsp cornstarch or cornflour
  • ¾ cup chicken broth OR 1 chicken bouillon cube + ¾ cup water
  • 1 tsp white vinegar
  • 3 tbsp milk
  • 1 tsp lemon juice
  • ½ tsp black pepper
  • salt to taste
  • 1/2 tsp crushed red chilli flakes (omit if you want less spice)


  • 500 g boneless, skinless chicken breasts sliced into strips (the original recipe used 900 g, but I like more sauce and less chicken. Feel free to use the original recipe here.)
  • ¼ cup extra-virgin olive oil + more as needed
  • ¼ tsp dried rosemary
  • 1 clove garlic, finely minced
  • Juice of ½ lemon


  • ¼ cup extra-virgin olive oil
  • ¼ cup green beans
  • julienne cut 1-2 roma tomatoes
  • ½ each red, green, and yellow bell peppers, sliced
  • 1 cup broccoli florets, blanched
  • ½ cup frozen peas
  • ½ cup carrots, julienne cut

NOTE: The original recipe uses a few different vegetables. If you want to see which ones, click on the link above. I think it’s really up to you to see which vegetables you want to add and omit.

  • half a pack of fettuccine pasta, boiled


Sauce Preparation:

  1. Melt butter with oil in a sauce pan over medium heat. Stir in thyme, garlic powder, black pepper, dried parsley, and dried rosemary. Whisk to thoroughly blend and cook for 1 minute.
  2. Combine chicken broth (or water + bouillon cube), milk, vinegar, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
  3. Add liquid mixture to sauce pan. Whisk all ingredients together, add crushed red chili flakes, and bring to a boil. Season with salt and pepper to taste, then remove from heat.

Chicken & Vegetables Preparation:

  1. Combine the ingredients listed for the chicken strips in a mixing bowl and mix well.
  2. Leave the chicken to marinate for 30 minutes.
  3. Heat a sauce pan over medium high heat. Add ¼ cup extra virgin olive oil.
  4. Add in and sauté the chicken strips until the internal temperature reaches 165°F.
  5. Add in all the vegetables and sauté until cooked through.
  6. Add the cooked, drained pasta and sauce to the pan. Stir until the pasta is thoroughly coated with the sauce. Don’t cook the pasta in the pan too long; this sauce is best enjoyed as a light coating, not a thick, lumpy one.
  7. Remove from heat, transfer to a serving platter, and garnish with chopped parsley.


olive garden chicken giardino recipe

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