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5 from 1 vote
SkinnyMS

Healthier Garlic Rosemary Chicken Olive Garden Copycat Recipe

This skinny version of a restaurant favorite is a perfect choice for a nice dinner at home.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Keyword: Budget-Friendly, dairy-free, Diabetic-Friendly, Gluten-Free, High Protein, Keto, Low-Carb, Paleo, Quick and Easy
Servings: 4 people
Calories: 336kcal
Author: Chef Nichole

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 2 cups mushrooms fresh, sliced
  • 24 to 32 ounces boneless and skinless chicken breasts 4 pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons rosemary fresh, minced
  • 1/4 cup dry white wine chardonnay works great!
  • 1 cup chicken broth low-sodium
  • 3 cups baby spinach

Instructions

  • Heat 1 tablespoon of the olive oil in a large skillet on medium heat. Once hot, add the mushrooms and garlic. Cook until the mushrooms are lightly browned (about 6 to 8 minutes) and remove from pan.
  • In the same pan the mushrooms were cooked in, add the remaining olive oil. Once hot, add the chicken breast and season with salt, pepper, and rosemary. Cook, about 6 to 8 minutes, on each side. Each side should be golden brown and then chicken cooked through. Remove the chicken and set aside to keep warm.
  • Return the mushrooms to the skillet. On medium heat, add the wine and chicken broth. Bring to a simmer and cook for 5 minutes or until the broth as reduced. Add the spinach and cook until wilted.
  • Place the chicken on serving plates and pour the spinach and mushroom sauce over top. Serve and enjoy!

Nutrition

Serving: 1chicken breast with 1/4 cup sauce | Calories: 336kcal | Carbohydrates: 4g | Protein: 48g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 363mg | Fiber: 1g | Sugar: 1g |
SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3