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5 from 1 vote

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.
Course Main Course
Cuisine Italian
Keyword Apricot, Chicken, Olive Garden Recipes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 575kcal
Author Stephanie Manley


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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