Olive Garden Venetian Apricot Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
575 kcal
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Course
Main Course
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Cuisine
Italian
Olive Garden Venetian Apricot Chicken
Description
This recipe grills chicken breasts until fully cooked, then crowns them with a sauce made from apricot preserves blended with chicken stock and seasoned with salt and pepper. The accompanying vegetables include tomato pieces tossed with basil, garlic pepper, and salt, plus blanched asparagus and broccoli florets quickly heated in olive oil without overcooking.
The chicken’s mild flavor contrasts with the glossy, tangy apricot sauce, while the seasoned vegetables provide freshness and texture. The garlic herb seasoning sprinkled on the broccoli adds aromatic depth. This combination creates a varied plate that highlights sweet, savory, and bright elements in one meal.
Blanching and shocking the vegetables helps retain their vibrant color and crisp-tender texture. Keeping vegetable ingredients separate in the pan prevents overcooking. Fresh parsley sprinkled on top offers a final touch of color and light herbaceousness.
Ingredients
Apricot Sauce
- 1 cup chicken stock
- 1 cup apricot preserves
- salt to taste
- black pepper to taste
Tomato Layer
- 1 pound Roma tomato cut into 1 inch pieces
- 12 basil leaves
- 2 teaspoon garlic pepper
- 1/2 teaspoon salt
Garlic Herb Seasoning
- 3 teaspoons garlic pepper
- 1 teaspoon Italian seasoning
Additional Agreement
- 1 1/2 pounds asparagus
- 1 pound broccoli florets
- 2 tablespoons extra-virgin olive oil
- 3 pounds chicken breasts skinless
- 1/4 cup parsley chopped
Instructions
- Combine garlic herb seasoning ingredients in a small bowl and set aside.
- Blend chicken stock and apricot preserves in a saucepan. Add salt and pepper to taste.
- Bring to a boil and remove from heat.
- Combine tomatoes, basil, garlic pepper, and salt in a separate bowl.
- Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to an ice bath to stop cooking.
- Heat olive oil in a saute pan. Keeping ingredients separated in the pan, add cooled asparagus, broccoli, and tomato mixture. Cook until just hot. Do not overcook.
- Grill chicken until internal temperature reaches 165 degrees F.
- Place grilled chicken on a platter next to broccoli and asparagus. Sprinkle garlic herb seasoning on broccoli.
- Pour tomato mixture on top of vegetables.
- Top chicken breasts with apricot sauce and garnish with chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 23g | 8% |
| Protein | 81g | 162% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 219mg | 73% |
| Sodium | 821mg | 34% |
| Potassium | 2313mg | 49% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 3420IU | 68% |
| Vitamin C | 135.8mg | 151% |
| Calcium | 136mg | 14% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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