Olive Garden Chicken Veronese

Olive Garden Chicken Veronese may not be on the menu any more, but now you can easily enjoy it at home! Potato gnocchi really elevate this dish, they make one of my favorite bites.

The first time I saw this Olive Garden chicken recipe was on a print-out my mom had gotten for an Olive Garden copycat recipe. That recipe was delicious, and worked well. However, I have since lost that recipe and knew it was time to recreate my own copycat version of Chicken Veronese! The creamy rosemary sauce is mouthwatering. It's rich and tangy. Simple ingredients combined for a complex flavor.

There are so many wonderful veggies in this dish. I love how versatile zucchini, onions, and bell pepper are. They are equally at home in a stir fry or in a cream sauce. Plus with summer upon us, they are in season!

The gnocchi also help to thicken up the sauce because of the starch they release.

Looking for more copycat Olive Garden Italian recipes? I have lots to share!

• Olive Garden Ravioli di Portobello
• Olive Garden Steak Gorgonzola
• Zuppa Toscana
• Chicken and Gnocchi Soup

Ingredients

• boneless skinless chicken breasts or thighs
• lemon
• dried rosemary
• garlic
• olive oil
• onion
• red bell pepper
• zucchini sliced
• gnocchi

For the sauce

• heavy cream
• Greek yogurt (or cream cheese or ricotta)
• grated parmesan cheese
• salt

Instructions

• In a medium bowl, add cut up chicken, garlic, rosemary, and lemon juice. Stir together so all the chicken pieces are well-coated. Let chicken marinate in the fridge for 2 hours.
• In a large soup pot, heat oil on medium high. Add in sliced onions, peppers, and zucchini.
• After the onions are translucent, add in marinated chicken and begin to saute. Stir occasionally, and don't let the veggies brown.
• While the vegetables and chicken are cooking, prepare your sauce. In a small bowl, combine heavy cream, yogurt, and parmesan cheese.
• When the chicken is ¾ done (about 15 minutes) add in sauce and cooked gnocchi. Stir to combine.
• Simmer for 5-10 more minutes, until chicken is cooked through and cheese is melted. Add salt to taste.

Can you use store bought gnocchi?

Of course. That is what I most often use. This recipe is by no means difficult, but between marinating the chicken, chopping all of the veggies, and making the rosemary cream sauce, this Olive Garden chicken dish does take some time. Do yourself a favor and buy store bought gnocchi. I like Trader Joes and Alessi.

Can you freeze this dish?

Yes, this not only makes delicious leftovers, it actually freezes very well. Allow to cool completely and then place in airtight containers to freeze. You can either freeze in individual portions or freeze the entire meal for a later date.

For best results, reheat by allowing to thaw enough for it to slip out of the container, and then warm on low heat on the stove until it is thawed and heated through.

Do you have to marinate the chicken first?

No, this isn't a necessity, but I would strongly encourage it. By marinating the chicken in the lemon juice and rosemary, you are adding another layer of flavor that is really going to shine through with each bit. Even more so, it will help to keep the chicken tender. If you don't have time, simply toss everything in a bowl to coat the chicken, then cook it right away. It will still create an absolutely delicious creamy rosemary sauce.

Cream Cheese, Greek Yogurt, or Ricotta?

You will see in the sauce ingredients I give three options: cream cheese, Ricotta, and Greek yogurt. All are delicious. Ricotta is most traditionally Italian. Greek yogurt gives a lighter, slightly tangier sauce that is a little thinner. Cream Cheese gives more richness and a thicker sauce. Go with your preference. Or better yet, try it all the ways!

Recipe shared at Meal Plan Monday.