About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.

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Garlic Rosemary Chicken


GARLIC ROSEMARY CHICKEN
Olive Garden Copycat Recipe

Serves: 4

1 large head of garlic, with the top cut off
olive oil for drizzling
2 tablespoons extra virgin olive oil
1 cup sliced mushrooms
1 1/2 pounds skinless boneless chicken breasts
kosher salt and freshly ground cracked black pepper
1 tablespoon unsalted butter, plus 2 tablespoons chilled
1/4 cup dry white wine
1/2 cup chicken stock
2 cups of baby spinach leaves
2 tablespoons diced fresh rosemary plus sprigs for garnish

Preheat the oven to 350 degrees. Place the head of garlic on a layer of foil, with the cut side up. Drizzle with a bit of olive oil, then wrap in the foil. Roast the garlic until very soft, about 1 hour and 30 minutes. Let it cool, then peel, and separate the cloves.

While the garlic is roasting, heat the olive oil in a non stick frying pan and cook the mushrooms until they are starting to get soft, about 5 minutes.

Season the chicken with salt and pepper and add it to the skillet. Add the diced rosemary and cook over medium high heat until the chicken is lightly browned and well cooked, about 4 minutes on each side. Remove the chicken and keep warm but leave the mushrooms in the pan. Stir in the white wine and chicken stock, and cook gently until the liquid has reduced and the sauce thickens a little - about 5-8 minutes. Add the whole cooked garlic cloves and cook gently about 2 minutes more. Return the chicken to the pan and cook gently for a minute or so.

In a separate skillet, heat 1 tablespoon of butter over medium heat and add the baby spinach and allow it to just lightly wilt. Place the wilted spinach on a serving dish and top with the chicken breasts. Spoon over the mushroom and garlic sauce and garnish with a sprig of fresh rosemary. Serve with creamy garlic mashed potatoes.

Grilled Chicken Flatbread


GRILLED CHICKEN FLATBREAD
Olive Garden Copycat Recipe

1 package of flatbread, may be purchased at a grocery store
1 chicken breast
1 cup Alfredo sauce
1/2 to 1 grilled red pepper, depending on size
1/4 cup shredded mozzarella cheese
1/4 cup chopped fresh basil
1 garlic clove

Prepare Alfredo sauce from a recipe or use store bought from supermarket. Season chicken breast with salt and pepper, and place in a skillet over medium low heat with 1 tablespoon
of cooking oil. Cook chicken breast for about 4 minutes on one side, flip over, and cook chicken breast on the other side, this should take about 3 to 4 minutes. Slice chicken breast into small slices.

Preheat oven to 350 degrees. Peel garlic clove, cut in half, and rub cut garlic clove over the flat bread. Place cooked sliced chicken breast onto flatbread. Coat the bread with Alfredo sauce.
Top with half of the grilled red peppers, and add sprinkle over mozzarella cheese on top of everything. Place into the oven and heat until the mozzarella cheese melts, this should take 6 to 8 minutes. Remove from oven, and top with remaining grilled red peppers and add chopped basil before serving.

Tips on how to grill peppers:

How to grill a pepper in the oven. Preheat broiler. Lightly coat the red pepper with olive oil. Grill peppers under the broiler until the skin turns black and the pepper softens slightly. Place pepper into a paper bag to cool for approximately 20 minutes, and then peal off the blackened skin.

How to grill a pepper on a gas stove top. Turn your flame on high, and with metal tongs place the pepper on the gas burner, flip over once one side is blackened, continue to do so until the entire pepper has been blackened. Place pepper into a paper bag to cool for approximately 20 minutes, and the peal off the blackened skin.

Baked Parmesan Shrimp


BAKED PARMESAN SHRIMP
Olive Garden Copycat Recipe

Serves 2

Main Dish:
8 ounces pasta cooked according to package directions
4 ounces butter
1 pint heavy cream
8 ounces parmesan cheese
8 ounces cooked shrimp peeled and deveined
1 Roma tomato cut into small pieces
2 teaspoons fresh chopped parsley

Optional:
2 tablespoons bread crumbs
2 teaspoons Parmesan cheese
1 tablespoon melted butter

Preheat oven to 350 degrees. In a medium size saucepan combine butter and heavy cream. Heat until butter is melted completely and the mixture comes to a simmer. Add Parmesan cheese into pot and stir until melted. Season with salt and white pepper if desired. Place cooked pasta in bowl, and stir in sauce, mix to coat pasta evenly. Pour pasta into 2 or 3 small casserole dishes.

Optional: Combine bread crumbs, melted butter, and Parmesan cheese in a bowl. Stir to coat bread crumbs.

Sprinkle bread crumbs (if desired) onto casserole dish, place several pieces of shrimp onto casserole, and place in the oven. Bake until all is heated through. Garnish with chopped tomatoes and parsley if desired.

Cucina Mia Menu

Pasta Your Way/Pasta Mia Cucina Mia lets you create your own Italian classic! Combine your choice of pasta, one of Olive Garden's homemade sauces and a craveable topping. Fresh from their Italian kitchen and it starts at just $9.99! Create a new Italian classic with your choice of pasta, homemade sauce and an optional addition of a topping of your choice!

Choose From 6 Pastas:

  • Bucatini 
  • Cavatappi 
  • Tri Colored Vegetable Penne 
  • Giant Rigatoni 
  • Whole Wheat Linguine 
  • Gluten-Free Rotini 


Choose One 5 Homemade Sauces:

  • Five Cheese Marinara - Homemade and perfectly seasoned, with a blend of mozzarella, parmesan, romano, ricotta and fontina cheeses.
  • Spicy Three Meat - Spicy tomato sauce with seasoned beef, Italian sausage and salami. Asiago Garlic Alfredo A cream sauce blended with roasted garlic, parmesan and asiago cheeses.
  • Creamy Bacon & Sun Dried Tomato - A richly layered sauce blended with smoked provolone, smoked mozzarella and parmesan cheeses, topped with crumbled bacon. 
  • Primavera - Marinara with zucchini, red peppers, onions and tomatoes.

Add A Topping (For an additional charge)

  • Meatballs 
  • Italian Sausage 
  • Chicken Meatballs 
  • Grilled Chicken 
  • Sauteed Shrimp

Baked Stuffed Artichokes



BAKED STUFFED ARTICHOKES
Olive Garden Recipe

Serves 4

Artichokes & Stock:
2 fresh artichokes
1 fresh lemons, cut in half
1 small onion, rough chopped
8 cups water
4 cups white wine
1 bay leaf
4 black peppercorn

Topping:
6 tablespoons fontina cheese, shredded
2 tablespoons Parmesan cheese, grated

Artichoke Stuffing:
1/4 cup butter, salted
1 cup onion, small diced
1/4 teaspoon fresh garlic, chopped
1 teaspoon basil, fresh chopped (1/4 teaspoon dry)
1/2 cup tomato, plum diced, remove jelly and seeds
2 tablespoons Parmesan cheese, grated
1 1/4 cup foccacia bread, small diced
1/2 cup white wine
2 teaspoons flat leaf parsley, chopped
salt to taste
pinch black pepper

Preheat oven to 350 degrees.

ARTICHOKE STUFFING: Use scissors to snip off sharp points of each artichoke leaf. Combine lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes. Simmer until artichokes are tender, about 10 to 15 minutes. Remove pot from heat and allow artichokes to cool in stock.

STUFFING: Melt the butter in a medium saucepan. Add the remaining onions and garlic. Saute for 5 minutes. Add remaining ingredients and let cool. Cut the cooled artichokes in half, lengthwise, exposing inner leaves. Scoop out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed out artichoke. Top with cheeses and bake for about 20 minutes until the center is hot.

Summer Pizza



SUMMER PIZZA
Olive Garden Recipe

Serves 4

7 1/2 cups all purpose flour
1 package dry active yeast
2 1/2 cups warm water
1/2 tablespoon +1 teaspoon salt
1 tablespoon of extra virgin olive oil
all purpose flour as needed
8 green onions, cut into 3 inch pieces
1 red pepper
1 yellow pepper
16 ounces marinara sauce (your favorite)
1 pound mozzarella cheese, sliced
20 slices pepperoni
16 black olives, pitted

Preheat oven to 550 degrees.

PIZZA DOUGH: Pour warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour. Place  ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size. Cut risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.

GRILLING VEGGIES: Place washed green onion, yellow and red pepper onto grill. Allow to grill for approximately 5 minutes or until grill marks are visible. Remove from grill and set aside.
Once peppers are cool enough to handle, remove skin and cut into 1 inch pieces.

PIZZA: Place the dough ball on a floured board. Using hands, flatten and spread out to form a circle.
Slide pizza dough onto a pizza pan or parchment paper. Place the marinara sauce and mozzarella slices on pizza. Evenly space green onions, red and yellow pepper pieces on top of cheese. Add pepperoni and olives.
Bake for 5 to 6 minutes or until crust is golden brown.

Note: If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature.

Bread Fruit Pudding


BREAD FRUIT PUDDING
Olive Garden Recipe

Serves 4

3 cups cubed bread (stale, firm, crust trimmed)
1 cup milk (for soaking)
4 eggs
1 cup heavy cream
pinch salt
1/2 cup sugar
1 lemon (zest, fine)
2 tablespoons all purpose flour
2 tablespoons cornmeal
2 apples, peeled, cored, and sliced
1 pear, peeled, cored, and sliced
1/2 cup red seedless grapes, sliced in half
1/4 cup raisins
butter (as needed)
2 tablespoons fresh rosemary, chopped (2 teaspoons dry)
2 tablespoons sugar
1 tablespoon olive oil

Preheat oven to 350 degrees.

PUDDING PREPARATION: Soak the bread in milk for 2 minutes until evenly saturated. Blend the eggs, cream, salt, sugar, lemon zest, flour and cornmeal. Add apples, pear, grapes and raisins. Coat a 10 to 12 inch baking pan generously with butter. Add bread mixture to pan, spreading out evenly to the edges. Top with fruit batter mixture, spreading out evenly. Sprinkle with rosemary, sugar and drizzle with olive oil. Bake for about one hour or until knife inserted in center comes out clean.

PLATING SUGGESTION: Serve the pudding warm with ice cream. Garnish with rosemary sprig.

VARIATION: Drizzle with caramel sauce Bake in individual baking cups. Use melted vanilla ice cream for vanilla sauce add 1 tablespoon of cinnamon to the recipe.