Enjoy Olive Garden’s newest menu item, Chicken Margherita, at home. Grilled chicken breasts topped with fresh grape tomatoes, mozzarella, basil pesto and a lemon garlic sauce.
It’s time for another copycat recipe since you guys love them so much. This time it’s one of Olive Garden’s newest menu items, Chicken Margherita.
I’ve mentioned before that whenever we drive to Florida, we try to stop in the same area overnight mainly because we take our two dogs and have to reserve a hotel ahead of time.
This also means there there are a limited number of decent restaurants (no fast food for us), that provide take out so we can pick up our food and not have to leave the dogs alone in the hotel room.
Which I’m sure would drive the guests crazy because they bark at the slightest noise and we wouldn’t be there to keep them calm. One of those restaurants is Olive Garden.
What we like about Olive Garden is that when we know the time we will get to the area, we can order what we want online and specify the pick up time.
This also saves a ton of time; especially when you’ve been driving down I-95 for 12 hours and you just want a decent hot meal and not to feel confined in a car any more.
On our last trip during Spring break, I decided to try Olive Gardens’ Chicken Margherita. I wanted something light, yet filling and how can you go wrong with grilled chicken, pesto, mozzarella and tomatoes? It also came with parmesan crusted zucchini and the website says it was only 590 calories…BONUS!
Enjoy Olive Garden's newest menu item, Chicken Margherita, at home. Grilled chicken breasts topped with fresh grape tomatoes, mozzarella, basil pesto and a lemon garlic sauce.This copycat version of Chicken Margherita was delicious and the chicken was so moist. Of course, I had to try to make this at home and I have to say it tasted just like the restaurant version.
This recipe has a few steps and from start to finish takes about 1 hour to make, but you can prepare it in steps partially the night before if you’re in a time crunch during the week. Here is what you have to do.
How do you prepare The Chicken?
To make sure my chicken breasts were moist as well, I first brined them in a mixture of water, sugar and kosher salt for about 2 hours. You can do this overnight as well, but the limited time I did was fine too.
Next, you want to grill the chicken until it’s cooked through to a minimum internal temperature of 165°F . I recommend using a 4oz. boneless chicken breast; which took approximately 10 minutes to grill. Remove from the heat, set aside or keep covered in the refrigerator until you’re ready to assemble.
How do you Make Pesto?
Pesto is super simple to make. Simply add fresh basil, garlic, Pecorino Romano cheese, Extra Virgin Olive Oil and pine nuts (you can leave these out if you don’t have them or are allergic to tree nuts). Pulse all ingredients in a mini food processor until smooth. You can make the pesto up to 2 days before and keep tightly covered in the refrigerator.
How do you Make the Lemon Garlic Sauce?
In a small saucepan, melt some butter; then add minced garlic. Sauté for about 1 minute; then stir in some flour. Add fresh lemon juice and chicken broth and stir about 3-5 minutes until the sauce starts to thicken. You can make this the night before and keep covered in the refrigerator until ready to assemble.
How do you assemble the Chicken Margherita?
Now it’s time to assemble the chicken. First, preheat your oven to 425°F; then place the grilled chicken in an oven safe baking dish. Top each chicken breast with mozzarella, pesto and then top with halved grape tomatoes.
Next, pour the lemon garlic sauce on top of the chicken and bake for 10-15 minutes or until the cheese melts.
If you are preparing this using chicken that has been refrigerated first, let it come to room temperature for about 15 minutes prior to placing it in the oven or the chicken may not be hot enough when the cheese melts.
OMG this homemade version of Chicken Margherita was incredible and I will definitely be making this recipe again very soon. My family really enjoyed it as well.
In fact, I made extra the first time and froze the leftovers. We’ve eaten it a second time and it tasted just as good the second time as it did the first. ~Enjoy!
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Chicken Margherita (Olive Garden Copycat)
Ingredients
For the Chicken
- 6- 4(ounce) Boneless Chicken Breasts
- 2 c. Water
- 1/4 c. Kosher Salt
- 1/4 c. Granulated Sugar
For the Pesto
- 2 c. Fresh Basil
- 1 Clove Garlic
- 2 tbsp. Pecorino Romano Cheese, grated
- 3-4 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Pine Nuts, if desired
For the Lemon Garlic Sauce
- 2 tbsp. Butter
- 2 Garlic Cloves, minced
- 1 tbsp. All Purpose Flour
- 1 tbsp. Lemon Juice
- 1/2 c. Low Sodium Chicken Broth
Chicken Margherita Assembly
- 6- 4(ounce) Grilled Boneless Chicken Breasts
- 1/2 c. Prepared Pesto
- 1 c. Grape Tomatoes, halved
- 6 oz. Fresh Mozzarella, sliced
- 1/2 c. Prepared Lemon Garlic Sauce
Instructions
For the Chicken
- Combine the water, salt and sugar in a resealable plastic bag and mix until dissolved. Add the chicken and refrigerate from 2-24 hours.
- Grill the chicken until it's cooked through to a minimum internal temperature of 165°F; approximately 10 minutes. Remove from the heat, set aside or keep covered in the refrigerator until you're ready to assemble.
For the Pesto
- Combine all of the ingredients starting with 3 tablespoons of the olive oil in a mini food processor and blend until the consistency is smooth. If needed, add the additional 1 tablespoon of oil. Keep stored in a tight container in the refrigerator until ready to use.
For the Lemon Garlic Sauce
- In a small saucepan, melt the butter, add the garlic and sauté for about 1 minute; then stir in some flour. Add fresh lemon juice and chicken broth and stir about 3-5 minutes until the sauce starts to thicken. You can make this the night before and keep covered in the refrigerator until ready to assemble.
Chicken Margherita Assembly
- First, preheat your oven to 425°F; then place the grilled chicken in an oven safe baking dish.
- Top each chicken breast with mozzarella, pesto and then top with halved grape tomatoes.
- Next, pour the lemon garlic sauce on top of the chicken and bake for 10-15 minutes or until the cheese melts.
Notes
Nutrition
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YUM! This sounds ‘delicioso’, and looks amazing! I could almost taste it, while I was reading the recipe. My Italian in-laws (sometimes) enjoy “Olive Garden”…. so I plan to serve this dish when they come for dinner this coming Tuesday. I will serve it with ‘Olive Garden’s Copycat Salad’, NIX OG’s (homemade) breadstick recipe, …. but DEFINATELY use ‘The Pioneer Woman’s Garlic Bread Recipe’ instead. I’m sure that this dinner will be enjoyed by all, and that I will be making this dish over & over again in the future. Thanks for a great recipe.
It’s one of my new favorites off of their menu and how can you go wrong with tomatoes, basil and mozzarella?!! 🙂 I hope you all enjoy it!
This was very delicious! Made it tonight and it was a definite win for me and the hubby!! Thank you for sharing!
I’m so glad you enjoyed it Amy! Thanks for stopping back to let me know, I really appreciate it. Happy Holidays!
Love it so much! I’ve made it a few times now! Curious if you’ve ever made the lemon sauce and freezed it for a later time? Do you think it would freeze well?
I’m so glad you like the recipe Amy, I’ve made it myself a few times too! The sauce should freeze well as long as you use flour like the recipe states. Sauces that have been thickened with cornstarch and water; however, don’t freeze very well and become congealed. 🙂
Mmmmm…so yummy!! I made this tonight along with the copycat zucchini recipe!! Turned out DELICIOUS!!! Thank you Carrie!!
I’m so glad you liked it, thanks for letting me know! 🙂
Can I use the same amount of course sea salt instead of kosher salt? For recipe?
Sea Salt is more potent so I’d use half of the amount or you can use regular table salt as well.
Hello,
would the chicken work as well if you bake it or cook it on the stove then complete the other steps? I’m trying to find alternatives so I won’t have to light up the bbq grill.
If you have a grill pan, you can certainly grill the chicken or pan sear it in a saute pan on top of the stove. I’m sure you could bake it too, but I’ve never tried that so I’m not sure how long it would cook; however, you would lose the smokey flavor from the grill. It shouldn’t matter too much, because most of the favor is in the sauce. Let me know how it turns out and I hope you enjoy the recipe Sonya!
I think this is a lot of work. I eat healthy for an 80 year old (young) and my SERVICE DOGGIES” eats the same,but when I have the time and the patience I will try this recipe.
I hope you enjoy it Marie.
I Tried it following precisely however I used sea salt in the marinade instead of kosher and it came out too salty. Had it at Olive Garden and loved it. Will try again ☹️
I’m sorry it came out too salty for you and yes, sea salt would make it extra salty. If you use sea salt again, cut the amount in half and don’t marinate as long. I do hope the recipe comes out better next time, it’s one of my favorites!
I’m excited to make this on my next monthly menu. I am on a low carb diet and this recipe is perfect for it! So THANK YOU!
You’re welcome I hope you enjoy it!