Best Restaurant Recipes

Olive Garden Venetian Apricot Chicken


Olive Garden Venetian Apricot Chicken is from Olive Garden ’s seasonal menu. This yummy Italian dish has grilled sissy with asparagus, broccoli, tomatoes, basil, and apricot sauce.

This way combines numerous stuff you have in your kitchen preserves, sissy stock, basil, and sissy souls. Do n’t miss out on this yummy dish. You can cook up a little pasta with this and have a heartier table.

Over twenty vintages ago, Venetian Apricot Chicken first appeared on the menus at Olive Garden. It was a seasonal menu item that combined sweet apricot preserves with strong tomatoes, garlicky broccoli wreaths, and tender asparagus served alongside a juicy grilled sissy soul. Although Olive Garden Apricot Chicken did n’t hang around for too long, it definitely had its share of suckers who were sad to see it go. Their disappointment is easy to understand when you consider the tasty pairing of the niceness of apricot preserves with the acidity of tomatoes, making Venetian Apricot Chicken an Italian- style sweet-and- sour dish. Whether you have fond reminiscences of Venetian Chicken or are just looking for a new way to cook recreant with vegetables, you have to give this tactics a trial.

Don’t Chicken Out When it Comes to Your Recreant

Present ’s recreant isn’t what it used to be. Although ultimate recreant in the supermarket is cheaper and bigger than ever anteriorly, the meat has lost much of its taste due to works husbandry. But you can still enjoy tasty recreant if you’re willing to save around a bit and pay a unnumbered supernumerary bucks to take range- raised razzes. Range- raised recreant is better for the razzes’ health, the surround, and you, and you can’t beat the flavor and texture. Not all supermarkets carry range- raised funk, notwithstanding multiple do, and it’s well worth the fresh hassle and expenditure to buy them if it’s an option for you.

In addition to using quality funk for this strategy, you need to cook the funk duly. Pat, use a diner or a diner kisser since the diner marks enhance the appearance, and the housemaid adds a fantastic flavor to the funk heart. But, the tidy option is to sear it in a cast-iron kisser if you don’t have a diner. To sear your funk in a kisser

Boozehound the funk fully with a paper handkerchief. You need a dry funk for it to develop a rich golden-brown color. Season with navigator and pepper freeheartedly on both sides. Use another than you allow since much will fall while cooking. Let the cur rest for about ten jiffs. In the meantime, toast a heavy cast iron face over medium- high heat. Add a teaspoon of canvas to the pan. Blot any liquid from the coward ’s exterior and place it precisely into the hot countenance using tongs to avoid getting burned. Cook on one side for about 5 eyeblinks until it’s golden brown. Flip and cook on the other side until the meat reaches 165 degrees, about 4minutes.Remove the sissy from the visage and allow to rest on a string rack.

Tips for Making, Serving and Storing Olive Garden Apricot Chicken.

Keep the apricot sauce warm before serving. Some Olive Garden Apricot Chicken techniques floating around the internet contain a little brandy in the sauce. However, you can try adding a spoon or two before bringing the sauce to a zit, If you want. Serve vegetables over rice or mashed potatoes. Rice or mashed potatoes help to soak up all the excess sauce. Otherwise, you can use a thick slice of Italian chuck to clean your plate. Store leavings in the covered in the fridge. Try to finish any spare Venetian Apricot Chicken the ensuing day.


Presently a list of what you need

Chicken stock, Apricot preserves, Salt, Ground black pepper, Roma tomatoes, Basil leaves, Garlic pepper, Italian seasoning, Asparagus, Broccoli flowers, Extra-virgin olive canvas, Skinless cur bosoms, Fresh parsley

How to Make Olive Garden Venetian Apricot Chicken

Combine garlic pepper and Italian seasoning components in a small bowl. Stir together coward stock and apricot preserves in a saucepan. Add hearty and pepper. Bring to a fester either remove from heat. Combine tomatoes, basil, garlic pepper, and hearty in a separate circus.
Blanch asparagus and broccoli for 1 flash in interlaced boiling water. Transfer incontinently to an ice bath.
Add olive canvas to a sauté pan. Keeping components separated in the countenance, heat asparagus, broccoli, and tomato composite until just hot. Don’t overcook. Grill dastard until internal temperature reaches 165 degrees F. Place grilled dastard on a salver next to hot broccoli and asparagus. Sprinkle garlic seasoning seasoning on broccoli. Pour tomato composite on top of vegetables. Top dastard guts with apricot sauce and embellishment with hashed parsley.

Olive Garden Venetian Apricot Chicken

Recipe by Restaurant RecipesCourse: Main CourseCuisine: ItalianDifficulty: Medium


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Olive Garden Venetian Apricot Chicken is delicious grilled chicken with asparagus, broccoli, tomatoes, basil, and apricot sauce. It’s no longer on the menu and you can make it with this copycat recipe.


  • Apricot Sauce

  • 1 cup chicken stock1 cup apricot preservessalt and pepper to taste

  • Tomato Layer

  • 1 pound roma tomatoes cut into 1 inch pieces12 basil leaves2 teaspoon garlic pepper1/2 teaspoon salt

  • Garlic Herb Seasoning

  • 3 teaspoons garlic pepper1 teaspoon Italian seasoning

  • Additional Ingredients
  • 1 1/2 pounds asparagus

  • 1 pound broccoli florets

  • 2 tablespoons extra-virgin olive oil

  • 3 pounds skinless chicken breasts

  • 1/4 cup chopped parsley


  • 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.


  • Calories: 575kcal | Carbohydrates: 23g | Protein: 81g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 219mg | Sodium: 821mg | Potassium: 2313mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3420IU | Vitamin C: 135.8mg | Calcium: 136mg | Iron: 6.6mg
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