Olive Garden Venetian Apricot Chicken

Olive Garden Venetian Apricot Chicken is from Olive Garden’s seasonal menu. Here is one of their most recent seasonal menu items.  This recipe combines many things you have in your kitchen:  preserves, chicken stock, basil, and chicken breasts. Don’t miss out on this flavorful dish. You can cook up a little pasta with this and have an entire meal.

Apricot is for recipes

Olive Garden Venetian Apricot Chicken

You can find more Olive Garden Recipes at CopyKat.com, the web’s most popular destination for copycat restaurant recipes.

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Olive Garden Venetian Apricot Chicken

Olive Garden served up this Venetian Apricot chicken a few years back, this item has been removed from their menu.
5 from 2 votes
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Course: Main Course
Cuisine: Italian
Keyword: Apricot, Chicken, Olive Garden Recipes
Servings: 4
Calories: 575kcal


Apricot Sauce

  • 1 cup chicken stock
  • 1 cup apricot preserves
  • salt and pepper to taste

Tomato Layer

  • 1 pound roma tomatoes 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 skinless chicken breasts
  • 1/4 cup chopped parsley


  • Combine garlic herb seasoning ingredients in a small mixing 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 mixing bowl and set aside.
  •  Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking. 
  • Coat saute pan with olive oil. Keeping ingredients separated in the pan, heat cooled asparagus, broccoli and tomato mixture until hot. Do not overcook. 
  • Grill chicken until internal temperature reaches 165 degrees F. Place grilled chicken on a platter next to hot 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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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Liz Nelson

    5 stars
    I love this recipe! It was a hit with my family too! I love using fruit with chicken it really reminds me of summer!

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