Chicken Archives - The Food Hussy

Carrabba’s Chicken Bryan

Heather Johnson — Wed, 30 Sep 2026 09:30:00 +0000

Carrabba’s Chicken Bryan is one of their most iconic chicken dishes and it’s surprisingly easy to recreate at home! Tender seasoned chicken is topped with creamy goat cheese, sun-dried tomatoes and fresh basil, then finished with a rich lemon butter sauce. Carrabba’s cooks their chicken over a wood-fired grill, but my easy oven method for this copycat recipe gives you juicy chicken without having to fire up the grill!

Recipe at a Glance

Carrabba’s Chicken Bryan

Tender Italian-seasoned chicken topped with creamy goat cheese, sun-dried tomatoes and fresh basil, all finished with a buttery lemon-garlic sauce.

Total time: About 30 minutes

Difficulty: Intermediate

Best for: Date night, Sunday dinner & restaurant-style dinners at home

Best Tip: Butterfly large chicken breasts and cut them in half so you have four evenly sized pieces that cook quickly and stay juicy.

COPYCAT SECRETS UNCOVERED!

Carrabba’s Chicken Bryan looks fancy when it hits the table, but it’s really all about combining a few very specific flavors. Carrabba’s describes the original as wood-grilled chicken topped with goat cheese, sun-dried tomatoes, basil and lemon butter sauce.

Goat cheese is a MUST – Don’t swap in mozzarella just because it’s easier! The creamy, tangy goat cheese is one of the flavors that makes Chicken Bryan so distinctive.
- If goat cheese is a little too tangy for you – you could use Boursin, cream cheese or feta.
Use oil-packed sun-dried tomatoes – I like julienne-cut sun-dried tomatoes packed in oil. They’re softer and more flavorful than the dry-packed variety and there’s no chopping needed.
Fresh basil, not dried – We’re using dried Italian seasoning on the chicken, but fresh basil for the topping. It adds a completely different pop of flavor and freshness to the dish.
It’s all about the lemon butter sauce – Garlic, onion, lemon and white wine simmer with clarified butter before cold butter is swirled in at the end. That last bit of butter helps create a smooth, silky sauce rather than just melted butter on your plate.
Carrabba’s grills it, I bake it – Carrabba’s cooks their Chicken Bryan over a wood-fired grill. You can absolutely do grilled chicken breast at home, but I find baking it easier and more foolproof for a weeknight dinner.

Carrabba’s Chicken Bryan Ingredients

There are a few components to Carrabba’s Chicken Bryan, but nothing here is difficult to find. You’ll season and cook the chicken, add those signature toppings and then bring everything together with that luscious lemon butter sauce.

Chicken breasts – I use two large chicken breasts, butterfly them and slice them into four thinner pieces. You could also start with four smaller chicken breasts.
Italian seasoning – Adds oregano, basil and other Italian herbs to the chicken.
Salt, pepper & garlic seasoning (SPG) – My easy all-purpose seasoning for the chicken. If you don’t have an SPG blend, season with salt, black pepper and garlic powder separately.
Olive oil – Just enough to lightly coat the chicken and help the seasonings stick.
Goat cheese – You’ll need a 4-ounce goat cheese log. Slice it into rounds and place them on the hot chicken so they soften slightly without completely melting.
Sun-dried tomatoes – Use julienne-cut sun-dried tomatoes packed in oil. Drain off the excess oil before adding them to the chicken.
Fresh basil – Roughly chopped basil adds freshness and color right before serving.

For the Carrabba’s Lemon Butter Sauce

Butter – You’ll start with six tablespoons to make clarified butter and finish the sauce with another two tablespoons of cold butter.
Yellow onion – Chop it very finely so it almost disappears into the finished sauce.
Garlic – Fresh finely chopped garlic gives the sauce tons of savory flavor.
Lemon – Fresh lemon juice cuts through the richness of the butter and goat cheese.
Dry white wine – Chardonnay or Pinot Grigio both work well. You only need two tablespoons, so this isn’t the time to open anything expensive!
- You could substitute chicken broth as well. I’m not a wine drinker – but I always have mini-bottles on hand for cooking.
Kosher salt & white pepper – Just a pinch of each finishes the sauce without adding visible specks of black pepper.

How to Make Copycat Carrabba’s Chicken Bryan

There are a few moving parts here, but they all come together pretty quickly. Start the chicken first, then make your lemon butter sauce while it bakes.

PREHEAT the oven to 375ºF and line a rimmed baking sheet with parchment paper.
BUTTERFLY each large chicken breast, then slice it into two pieces so you have four pieces of chicken with a fairly even thickness.
SEASON the chicken liberally with Italian seasoning and SPG seasoning. Spritz or drizzle lightly with olive oil.
BAKE for about 20 minutes, or until the chicken reaches an internal temperature of 155ºF. Remove from the oven, cover loosely and allow it to rest. The temperature will continue to rise as the chicken rests.
CLARIFY THE BUTTER while the chicken cooks. Melt 6 tablespoons butter over low heat. Remove it from the heat and let it sit for several minutes so the milk solids settle to the bottom. Carefully skim or pour the clear butter from the top, leaving the sediment behind. (It doesn’t have to be perfect!)
SAUTÉ the finely chopped onion and garlic in the clarified butter until soft and translucent.
ADD the fresh lemon juice, white wine, kosher salt and white pepper. Stir & simmer for 2-3 minutes to reduce the liquid slightly.
FINISH THE SAUCE by removing the pan from the heat and swirling in 2 tablespoons of cold butter until the sauce is smooth and emulsified.
TOP the warm chicken with slices of goat cheese while it rests. The heat from the chicken will soften the cheese.
PLATE the chicken and top with sun-dried tomatoes and a sprinkle of fresh basil. Spoon the warm lemon butter sauce around and over the chicken and serve immediately.

What Is Chicken Bryan?

Chicken Bryan is one of Carrabba’s signature dishes. The restaurant serves wood-grilled chicken topped with goat cheese, sun-dried tomatoes, fresh basil and lemon butter sauce.

And despite the Italian flavors, Bryan isn’t an Italian word or cooking technique!

Carrabba’s Italian Grill founder Johnny Carrabba created the dish to honor his grandfather. The Carrabba family immigrated from Sicily and eventually settled in the town of Bryan, Texas, and Johnny named Chicken Bryan in his grandfather’s honor.

So basically, it’s an Italian-American chicken dish with a little Texas family history tucked underneath all that goat cheese and butter.

Can I Grill Chicken Bryan Like Carrabba’s?

Absolutely! In fact, grilling will get you even closer to Carrabba’s because the restaurant cooks Chicken Bryan over a wood-fired grill.

Season the chicken exactly as directed, then grill it over medium-high heat until cooked through. Add the goat cheese after removing the chicken from the grill, then finish with the sun-dried tomatoes, basil and lemon butter sauce.

I use the oven because it’s easy, hands-off and I can make Chicken Bryan year-round without caring what Mother Nature is doing outside!

What to Serve with Carrabba’s Chicken Bryan

Chicken Bryan is rich from the goat cheese and lemon butter sauce, so I like serving it with fairly simple sides.

Pasta is an obvious choice because it gives you something else to drag through that lemon butter sauce. Roasted or steamed broccoli, asparagus or green beans are great if you want something lighter.

You could also serve it with mashed potatoes, roasted potatoes or rice to soak up every last drop of sauce.

And if you’re going full Carrabba’s night at home, start dinner with my Carrabba’s Bread Dipping Oil and warm Italian bread! Add a bowl of their Spicy Sicilian Chicken Soup for even more Carrabba’s Night In fun!

Supplies Used

You don’t need anything unusual to make Chicken Bryan, but a few basics make the different components easier:

Rimmed baking sheet – Gives the chicken plenty of room to cook evenly.
Parchment paper – Makes cleanup ridiculously easy.
Instant-read meat thermometer – Especially helpful with thinner chicken breasts so you don’t overcook them.
Small saucepan – You’ll use this for the lemon butter sauce.
Glass measuring cup – Handy when you’re clarifying the butter because you can easily see the milk solids settle to the bottom.

Storage & Reheating

Store Carrabba’s Chicken Bryan leftovers in an airtight container in the refrigerator for 3-4 days.

For the best results, store any extra lemon butter sauce separately from the chicken. Reheat the chicken gently in the microwave or covered in a low oven just until warmed through. Overheating chicken breast is the express lane to Dry Chicken City.

Warm the lemon butter sauce gently over low heat. Because it’s an emulsified butter sauce, high heat can cause it to separate.

I don’t recommend freezing the fully assembled Chicken Bryan. The chicken itself freezes fine, but the goat cheese, fresh basil and butter sauce are all much better fresh.

More Italian Chicken Recipes

Carrabba’s Recipes

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Carrabba’s Chicken Bryan

Copycat Carrabba's Chicken Bryan features seasoned chicken topped with creamy goat cheese, sun-dried tomatoes, fresh basil and a homemade lemon butter sauce.

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Prep Time 5

Cook Time 25

Total Time 30

Course Entree, Main Course

Cuisine American, Italian

Servings

Calories 532 kcal

Equipment

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Ingredients

2 large chicken breasts 1 lb
1 tsp Italian seasoning
1 tsp spg (salt pepper garlic)
1 tbsp olive oil
4 oz goat cheese log
4 oz sun dried tomatoes julienne, in-oil
4-5 fresh basil leaves roughly chopped
6 tbsp butter
2 tbsp finely chopped yellow onion
2 tbsp finely chopped garlic
1 lemon juiced
2 tbsp dry white wine chardonnay or pinot Grigio
Pinch kosher salt
Pinch white pepper
2 tbsp cold butter

Instructions

Preheat oven to 375º and prepare rimmed baking sheet with a sheet of parchment paper. (You can grill the chicken as they do at Carrabba’s but oven is just easier for me.)
2 large chicken breasts
Butterfly large chicken breasts and slice each into two slices chicken so you’ll have 4 chicken breasts of a more even thickness (or use 4 small chicken breasts).
Season chicken breasts liberally with Italian seasoning, SPG (salt, pepper, garlic) and a spritz or sprinkle of olive oil.
1 tsp Italian seasoning, 1 tsp spg (salt pepper garlic), 1 tbsp olive oil
Place in oven and bake for 20 min until temp is 155º. Remove from oven. Cover and rest until ready to plate.
While chicken bakes, clarify 6 tbsp butter. Melt butter over low heat. When melted, remove from heat and pour in small bowl or glass measuring cup. Set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment.
6 tbsp butter
When there’s about 5 min left on the chicken, in a small sauce pan, add clarified butter, onion and garlic. Saute until transparent.
2 tbsp finely chopped yellow onion, 2 tbsp finely chopped garlic
Add lemon juice, wine, salt and pepper. Simmer 2 to 3 minutes to reduce liquid.
1 lemon, 2 tbsp dry white wine, Pinch kosher salt, Pinch white pepper
Remove from heat and swirl in remaining 2 tbsp cold butter until sauce is smooth and emulsified.
2 tbsp cold butter
While chicken rests, add goat cheese slices to top so it can melt slightly.
4 oz goat cheese log
Plate chicken with goat cheese and top with sun dried tomato slices and fresh basil. Pour lemon butter sauce around chicken breast and serve.
4 oz sun dried tomatoes, 4-5 fresh basil leaves

Nutrition

Serving: 1breast sliceCalories: 532kcalCarbohydrates: 21gProtein: 34gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 146mgSodium: 448mgPotassium: 1478mgFiber: 5gSugar: 12gVitamin A: 1310IUVitamin C: 28mgCalcium: 108mgIron: 4mg

Keyword chicken, copycat

Tried this recipe?Let us know how it was!

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Traeger Smoked Turkey

Heather Johnson — Mon, 28 Sep 2026 03:48:13 +0000

This Traeger Smoked Turkey is juicy, tender, slightly smoky and so easy to make! This Traeger turkey recipe will definitely make sure your dinner makes the holiday newsletter!

We start this whole turkey with an overnight apple cider and herb brine, then slather it with garlic herb butter before it hits the Traeger. It smokes low at 225°F to soak up that smoky flavor, then we crank the heat to 350°F to brown the outside while keeping the meat juicy.

Recipe at a Glance

Traeger Smoked Turkey

Juicy whole turkey brined overnight, coated with garlic herb butter and smoked low at 225°F before finishing at 350°F for a beautifully browned outside. Turkey size: 13-15 pounds Prep: Brine overnight

Total time: About 4-5 hours for a 13-15 lb turkey

Difficulty: Intermediate

Best for: Thanksgiving & holiday dinners

Best Tip: Start at 225°F for smoky flavor, then increase to 350°F to brown the outside.

★ Reader Review

“Have done this recipe 3x and prepping another for today’s Canadian Thanksgiving! Thank you so much for sharing. My entire family does not want the turkey done any other way ”

Tips for the Best Traeger Smoked Turkey

Brine overnight – You’ve already got the full method below. This is what helps flavor the turkey throughout and keeps it juicy while smoking.
Butter under AND over the skin – Getting that garlic herb butter directly against the meat adds more flavor than just rubbing the outside.
Start low, finish hot – We start at 225°F for smoke, then increase the smoker to 350°F to brown the outside.
Use a roasting rack – The turkey sits above the juices while the pan catches all those drippings for gravy.
Trust your thermometer – Cooking time changes with turkey size, weather and how often you open the Traeger. We pull ours at 155°F to 160°F in the thickest part of the breast and let it rest before carving.

Traeger Smoked Turkey Ingredients

It’s a big meal – so this takes quite a few ingredients – but all worth it!

Brine – cider, brown sugar, salt, bay leaves, allspice, fresh rosemary, fresh sage, fresh thyme, lemon, orange and water
Bird – this recipe uses a 13-15 lb turkey
Rub – butter, garlic, fresh rosemary, fresh sage, fresh thyme, salt, pepper, onion, lemon, apple

Why should you brine a turkey?

Brining your turkey is simply soaking it in salted water for many hours. Why do it? This is a great way to help the turkey absorb moisture while also soaking in any seasonings that are in your brining liquid, and the salt helps break down muscle proteins, which prevents the meat from losing moisture as it cooks.

How do you brine a turkey?

Heat cider, brown sugar, salt, herbs and citrus in stock pot, bring to a boil and let cool
Add cold water
Place turkey in bag and pour in brine
- If you don’t have a container big enough – try these Ziploc XL bags! I put the turkey/brine in the bag and then used the cheese drawer to hold the bag upright (took the drawer out and put it on a shelf in the fridge)
Refrigerate overnight

What seasoning do you put on the turkey after brining?

After brining, you’ll start the cooking process! I like to mix together a compound butter filled with herbs and seasonings and rub that bird! Here’s what you’ll need:

softened butter
garlic
fresh herbs: thyme, rosemary & sage
seasonings: black pepper, coarse sea salt

After the bird is coated – you’ll want to chop up an onion, a lemon and an apple and stuff the turkey with them and any extra fresh herbs. This helps add extra moisture which makes even more tender meat!

How do you smoke a turkey on a wood pellet grill?

After you’ve brined your turkey overnight, you’ll be ready to smoke the bird!

1. Prep the Turkey – Remove from brine, pat dry, make the herb butter, rub under and over skin, stuff cavity.
2. Preheat the Traeger – Set to 225°F and make sure that hopper is full.
3. Smoke at 225°F – Turkey goes onto a rack in the roasting pan. Smoke until it reaches 110°F internally.
4. Increase to 350°F – Finish at the higher temperature until your tested pull temperature.
5. Rest the Turkey – Tent and rest before carving.
6. EAT THAT TURKEY DINNER!

How Long to Smoke a Turkey on a Traeger

This is the question that has everybody sweating on Thanksgiving morning. Here’s our cheat sheet! These times are for our method: smoke at 225°F until the turkey hits 110°F inside, then crank it to 350°F to finish.

Turkey Weight	Total Cook Time
8 to 10 lbs	2.5 to 3.25 hours
10 to 12 lbs	3 to 4 hours
12 to 14 lbs	3.5 to 4.5 hours
14 to 16 lbs	4.25 to 5.33 hours
16 to 18 lbs	5 to 6 hours
18 to 20 lbs	5.5 to 6.75 hours

Now listen, HUSSY. These are estimates, not promises. Every bird is different, every grill runs a little different, and the weather outside matters more than you want it to. The thermometer is the boss, not the clock. We pull ours at 155°F to 160°F in the thickest part of the breast.

For a larger 18-20 pound turkey on the Traeger, plan on roughly 5½-6¾ hours with this method, but start checking the internal temperature early.

Pro tip from someone who has been there: give yourself a buffer. A turkey that finishes early can rest. A turkey that finishes late means everybody is eating rolls and staring at you.

How to Keep Smoked Turkey Moist

Dry turkey is the number one Thanksgiving fear, right up there with your uncle bringing up politics at the table. Here’s how we keep ours juicy:

Brine it overnight. The salt helps the meat hang on to its moisture while it cooks. (Full brine details are above.)
Butter under the skin. Our garlic herb butter goes under the skin AND over it. Don’t be shy.
Use a roasting pan with a rack. It catches all those drippings, and hello, gravy.
Pull it at 155°F to 160°F. Cooking it all the way to 165°F on the grill is how you end up with sawdust. The turkey keeps climbing while it rests, so take it off and let it sit for 15-20 min before you carve.

Should I put the bird directly on the grill or in a roasting pan?

I’ve seen this question all over Facebook – I put it in a pan for a couple of reasons: 1. To catch the drippings so I could use it for gravy 2. To not make a mess on my grill. The pan worked great – I did put it on a roasting rack so it wasn’t sitting in the juices. So I would say – 100% in a pan on a rack!

Best Pellets for Traeger Smoked Turkey

There are many flavors of pellets that work in your Traeger pellet grill. I keep it simple and always use the Traeger Signature Blend which is a blend of Maple and Cherry. That said if you’re looking for something specific for turkey – the best are Pecan, Apple and Cherry.

Tips, Tricks and FAQs for Traeger Smoked Turkey

How do I thaw a frozen turkey?

The best thing to do is put it in the refrigerator 3-4 days before you’re going to brine. Exact time really depends on the size of your bird – a smaller turkey – like a 12 pound turkey will take 3 days to thaw, a large turkey – say a 16 pound bird will take 4 days, etc. As a general rule of thumb, 4 pounds = 1 day.

Is It Better to Smoke a Turkey at 225 or 250

We don’t pick one and park it there. We start low at 225°F so the bird soaks up all that smoke, then bump it up to 350°F for the finish. That bump is what browns the outside. Smoke flavor is great, but nobody is taking pictures of a pale turkey!

Does smoked turkey have a pink smoke ring?

Kind of…the dark meat had a much more pinkish hue (Seinfeld throwback for us old folks) than the breast meat.

Do you have to brine turkey before smoking?

No – you don’t have to – if you use a good rub – with some moisture (butter) – you could go without. That said, this Traeger Smoked Turkey recipe does brine because it helps tenderize the meat.

What are the key ingredients to a brining liquid?

Salt, sugar, acid and herbs. You can create your own combo. For example, I used Kosher salt – be sure to check your recipe as the amounts for kosher vs. table are very different. Sugar – I used brown sugar and apple cider. Acid – I used apple cider (there’s some acid in there too) along with lemon and orange slices. Herbs/Seasonings – I used allspice berries (I bought a big bag super cheap for this Simmer Pot Gift Bag) and fresh sage, rosemary and thyme. Normally I go with dry spices but for this – I went the extra mile to use fresh.

Can I stuff the turkey (with stuffing) before I smoke it?

I would not put your stuffing in the turkey if you’re smoking it. You’re cooking at a lower temp and that doesn’t work great for stuffing. Keep them separate for this method.

What side dishes to serve with your holiday smoked turkey?

Other delicious ways to make your holiday turkey…

Smoked Turkey Breast – don’t miss this turkey breast recipe – if you’re just doing the breast – it’s the way to go!
Grilled Turkey Tenderloin
Air Fryer Turkey Breast
Pork Roulade with Cranberry, Pear & Spinach (ok – it’s not a turkey but it’s a great Thanksgiving option!)

Turkey Leftover Recipes

Leftover Turkey Casserole
Thanksgiving Leftover Sandwich
White Chicken Chili (just swap the chicken for turkey!)

This post may contain affiliate links. For more information, please see our disclosure policy.

Traeger Smoked Turkey

This Traeger Smoked Turkey is juicy, tender, slightly smoky and so easy to make! Your dinner will definitely make the holiday newsletter!

Course Entree

Cuisine American, holiday

Keyword christmas, grilling, holiday, smoker, thanksgiving, traeger, turkey

Prep Time 13

Cook Time 5

Total Time 18

Servings people

Calories 974kcal

Cost $30

Equipment

Ingredients

Brine

2 quarts apple cider
1/2 cup brown sugar
1 1/4 cups Morton Kosher Salt
3 bay leaves
3 tbsp Whole allspice berries
1 sprig Fresh Rosemary
2 sprigs Fresh Sage
5 sprigs Fresh Thyme
1 lemon sliced
1 orange sliced
4 qts cold water

Turkey

13-15 lb turkey
1/2 lb butter softened
6 cloves garlic minced
5-10 sprigs fresh Thyme
1 sprig fresh Rosemary
1 sprig fresh Sage
1 tbsp black pepper
1 tbsp coarse sea salt
1 onion
1 lemon
1 apple
extra fresh herbs

Instructions

Brine the Turkey

Heat cider, brown sugar, salt, bay leaves, allspice berries, fresh rosemary, sage, thyme, lemon and orange in stock pot, bring to a boil and let cool
2 quarts apple cider, 1/2 cup brown sugar, 1 1/4 cups Morton Kosher Salt, 3 bay leaves, 3 tbsp Whole allspice berries, 1 sprig Fresh Rosemary, 2 sprigs Fresh Sage, 5 sprigs Fresh Thyme, 1 lemon, 1 orange
Add cold water
4 qts cold water
Remove turkey from packaging and rinse. Be sure to remove neck and bag of innerds (check both ends of the bird) and discard
Place turkey into brining container (I used a Ziploc XL bag)
13-15 lb turkey
Pour in brine mixture and be sure turkey is covered
Refrigerate the turkey in bring between 12-24 hours (at least overnight)
Remove turkey from brine and set on counter in roasting rack

Smoke the Turkey

Mix together softened butter, garlic, fresh thyme, rosemary, sage, pepper and salt with a spatula
1/2 lb butter, 6 cloves garlic, 5-10 sprigs fresh Thyme, 1 sprig fresh Rosemary, 1 sprig fresh Sage, 1 tbsp black pepper, 1 tbsp coarse sea salt
Create a pocket between skin and meat on turkey breast and as much around the bird as you can
Rub softened butter mixture into the pocket – once inside the pocket – push further into the skin by pressing on the outside
Rub remaining butter mixture on outside of bird
Chop apple, onion and lemon into quarters and stuff inside bird with extra fresh herbs
1 onion, 1 lemon, extra fresh herbs, 1 apple
Place turkey in refrigerator for 1 hour to chill
Turn Traeger to smoke. Once smoke dissipates (about 5 min) – change temp to 225 and bring to temp.
Place turkey in roasting pan onto Traeger
Smoke turkey (be sure the hopper is full) until the internal temp is 110 degrees. This will take approximately 2 hours – but always check with your instant read thermometer or temp probe on Traeger
Increase the temp to 350 degrees on the Traeger.
Continue to cook until internal temp registers at 160 (or the red plastic thing pops!). Be sure to check temp in the thickest part of the breast. Check the temp every 30 minutes or so. This will take approximately 2 hours. But be sure to check yourself as things can vary depending on outside temp, size of bird, etc.
Remove turkey from the grill and let rest for at least 30 minutes before carving

Notes

Cooking Time for Turkey on a Traeger

This timetable is based on directions in this recipe. Changing the temp and opening the grill frequently can also alter the time. Always temp check your turkey and don’t rely solely on a timer.

With that – here are approximate times for turkeys based on pounds:

8 to 10 pounds = 2-1/2 to 3-1/4 hours
10 to 12 pounds = 3 to 4 hours
12 to 14 pounds = 3-1/2 to 4-1/2 hours
14 to 16 pounds = 4-1/4 to 5-1/3 hours
16 to 18 pounds = 5 to 6 hours
18 to 20 pounds = 5-1/2 to 6-3/4 hours

Cooking in a smoker will take longer than the oven – but it’s worth it!

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

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Chicken Salad Chick Lauryn’s Lemon Basil

Heather Johnson — Wed, 26 Aug 2026 09:30:00 +0000

Chicken Salad Chick Lauryn’s Lemon Basil is a fresh and flavorful chicken salad filled with bright lemon, fresh basil and crunchy pecans! This easy copycat recipe combines finely shredded chicken with creamy mayonnaise and those light, summery flavors for a Chicken Salad Chick favorite you can make right at home.

Recipe at a Glance

Chicken Salad Chick Lauryn’s Lemon Basil

Creamy shredded chicken with fresh basil, bright lemon flavor and crunchy pecans for a light and fresh twist on classic chicken salad.

Total time: 15 minutes

Difficulty: Easy

Best for: Lunch, brunch, meal prep & summer gatherings

Best Tip: Use fresh basil and finely shredded chicken for the closest Chicken Salad Chick flavor and texture.

COPYCAT SECRETS UNCOVERED!

If you want your Lauryn’s Lemon Basil to taste like the Chicken Salad Chick version, it’s all about getting the texture and those fresh flavors right.

Get the chicken texture right – Chicken Salad Chick has a super-fine, tender chicken texture that you won’t get from simply chopping chicken breast. I use a stand mixer with the paddle attachment to shred the cooked chicken first, then give it a quick chop to make the pieces even finer.
Use fresh basil – This isn’t the place for dried basil! Fresh basil gives Lauryn’s Lemon Basil its distinctive light, herby flavor and aroma. Finely chop it so you get a little basil throughout every bite. (I love adding slices of tomato to the sandwich – gives it that Caprese salad taste!)
Don’t forget the pecans – Chopped pecans give this flavor its signature crunch and balance all that creamy chicken salad. Chicken Salad Chick specifically includes pecans in its description of Lauryn’s Lemon Basil.
Bring on the lemon – Lemon is what keeps this chicken salad tasting bright rather than heavy. Chicken Salad Chick actually uses lemon pepper instead of lemon juice – so that’s another key to getting the flavor just right!

Chicken Salad Chick Lauryn’s Lemon Basil Ingredients

Lauryn’s Lemon Basil starts with a creamy Chicken Salad Chick-style chicken salad base, then fresh basil, lemon pepper and crunchy pecans give this flavor its signature bright, fresh taste.

Chicken breast tenderloins – Tenderloins are my favorite for recreating that soft Chicken Salad Chick texture, but regular boneless skinless chicken breasts work too.
- Cooking the chicken: You can use precooked chicken or poach the tenderloins yourself. I bring mine to a boil, reduce the heat to low and simmer for about 10 minutes or until the chicken reaches 165°F.
Mayonnaise – I use Duke’s for that rich, slightly tangy flavor and it’s a Southern favorite.
Celery – Finely mince the celery so it adds just a subtle crunch without disrupting that signature fine texture.
Fresh basil – Fresh is a must here! Finely chop the leaves so the basil flavor gets distributed throughout the chicken salad. If you want to get fancy, you can chiffonade the basil first, then give it a quick chop.
Lemon Pepper – Here’s where the lemon comes in! One teaspoon adds bright citrus flavor along with a little peppery bite.
Pecans – Finely chopped pecans add the crunch that sets Lauryn’s Lemon Basil apart from Classic Carol.
Onion powder – Just 1/8 teaspoon rounds out the flavor without adding noticeable onion pieces.

How to Make Chicken Salad Chick Lauryn’s Lemon Basil

This copycat Lauryn’s Lemon Basil comes together in just a few minutes once the chicken is cooked. The key is finely shredding the chicken and chopping the celery, basil and pecans small enough that you get a little of everything in every bite.

SHRED the cooked chicken with your stand mixer until finely shredded, then give it a quick chop if needed to get that signature Chicken Salad Chick texture.
CHOP the fresh basil and pecans into small pieces and finely mince the celery.
MIX the shredded chicken, Duke’s mayonnaise, celery, onion powder, fresh basil, lemon pepper and pecans in a large bowl until everything is evenly combined.
CHILL for at least 1 hour before serving. This gives the basil and lemon pepper time to flavor the creamy chicken salad.
SERVE Lauryn’s Lemon Basil on a croissant, with Club crackers or over a bed of lettuce for a lighter lunch.

Tools That Help You Get That Chicken Salad Chick Texture

Batter bowl – Handy for mixing everything together without making a mess.
Stand mixer with paddle attachment – The easiest way I’ve found to get chicken into those super-fine, tender pieces.
Sharp knife – You’ll use it to finely chop the chicken after shredding plus mince the basil and pecans.

What Does Lauryn’s Lemon Basil Taste Like?

Lauryn’s Lemon Basil is one of Chicken Salad Chick’s brighter, fresher chicken salad flavors. Fresh basil adds an herby flavor, lemon pepper adds a bright citrusy bite and chopped pecans bring a little nuttiness and crunch. It’s lighter-tasting than many of their richer chicken salad varieties without sacrificing that creamy Chicken Salad Chick texture.

What to Serve with Lauryn’s Lemon Basil

I love Lauryn’s Lemon Basil on a buttery croissant with lettuce and tomato, but it’s also perfect with Club crackers or served over lettuce. For a full Chicken Salad Chick-style lunch, pair it with my Chicken Salad Chick Grape Salad, Broccoli Salad or Pasta Salad.

How to Store Lemon Basil Chicken Salad

Store leftover Lauryn’s Lemon Basil in an airtight container in the refrigerator for 3-4 days. Give it a quick stir before serving again.

I don’t recommend freezing mayonnaise-based chicken salad because the mayonnaise can separate after thawing and change that creamy texture.

More Chicken Salad Chick Chicken Salad Recipes

I’ve now recreated all of the classic Chicken Salad Chick chicken salad flavors so you can make your favorite scoop at home! From classic and fruity to spicy and savory, check out all my Chicken Salad Chick copycat recipes or pick your favorite flavor below.

Classic Carol Chicken Salad – just the basics: mayo, celery, onion powder…and chicken
Barbie-Q – with hickory bbq flavor
Buffalo Barclay – with buffalo sauce
Cranberry Kelli – Carol with dried cranberries and slivered almonds
Dixie Chick – like the Carol but add minced onions
Fancy Nancy – it sure is fancy when you add fruit like fuji apples, grapes and crushed pecans
Fruity Fran – similar to the Nancy but replace the pecans with pineapple (and I liked it much better!)
Jalapeño Holly – pickled jalapenos
Kickin’ Kay Lynne – bacon, cheese, jalapeños, buffalo sauce, sriracha and ranch
Olivia’s Old South – adds eggs and sweet pickles
Sassy Scotty – cheddar, bacon & ranch
Greek Goddess – Kalamata olives & feta cheese
Jill Pickle – dill pickles
Maui Mama – with bacon, jalapeno & pineapple!
Southwest Senorita – roasted corn & poblano

Free party cheat sheet

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Chicken Salad Chick Lauryn’s Lemon Basil

Copycat Chicken Salad Chick Lauryn's Lemon Basil combines finely shredded chicken with creamy Duke's mayonnaise, fresh basil, lemon pepper and crunchy pecans for a bright and flavorful chicken salad.

Course Entree, Main Course

Cuisine American

Keyword chicken salad

Prep Time 15

Total Time 15

Servings servings

Calories 376kcal

Cost $5

Equipment

Ingredients

2 cups chicken breast cooked & shredded
2/3 cup Dukes mayonnaise
2 tbsp celery finely minced
1/8 tsp onion powder
3 tbsp basil fresh, finely chopped
1 tsp lemon pepper
2 tbsp pecans finely chopped

Instructions

Place cooked chicken tenderloins or breasts into a mixer with the dough hook to shred chicken. This is the KEY to getting the texture that Chicken Salad has! After shredding, chop roughly.
2 cups chicken breast
In a large bowl, add chicken, celery, mayonnaise, basil, lemon pepper, pecans and onion powder and stir well.
2/3 cup Dukes mayonnaise, 2 tbsp celery, 1/8 tsp onion powder, 3 tbsp basil, 1 tsp lemon pepper, 2 tbsp pecans
Serve with bread, crackers or on a salad.

Notes

Nutrition

The post Chicken Salad Chick Lauryn’s Lemon Basil appeared first on The Food Hussy.

Chicken Salad Chick Jalapeno Holly

Heather Johnson — Wed, 19 Aug 2026 09:33:00 +0000

Chicken Salad Chick Jalapeño Holly is the perfect chicken salad when you want a little kick! This easy copycat recipe combines tender shredded chicken, creamy Duke’s mayonnaise, crunchy celery and tangy pickled jalapeños for just the right amount of heat. It’s creamy, spicy and ready for your next lunch, brunch or anytime you’re craving Chicken Salad Chick!

Recipe at a Glance

Chicken Salad Chick Jalapeño Holly

Creamy shredded chicken with finely minced celery and tangy pickled jalapeños for a little kick in every bite.

Total time: 15 minutes

Difficulty: Easy

Best for: Lunch, meal prep, brunch

COPYCAT SECRETS UNCOVERED!

I tried Jalapeño Holly at Chicken Salad Chick before recreating it at home, and the biggest things I noticed were the super-fine chicken texture and the tangy jalapeño flavor.

Get the chicken texture right
- Chicken Salad Chick has a super-fine, tender texture, so simply chopping the chicken won’t quite get you there.
- I use a stand mixer with the paddle attachment to shred the chicken first, then give it a quick chop to create those smaller pieces.
Use Duke’s Mayonnaise
- Duke’s Mayo gives the chicken salad that rich, slightly tangy flavor that makes a big difference in the finished recipe.
- I’ve tried other mayos, but if you’re going for the closest Chicken Salad Chick copycat, Duke’s is the one I’d use.

Chicken Salad Chick Jalapeno Holly Ingredients

Jalapeño Holly starts with the same simple, creamy chicken salad base Chicken Salad Chick is known for, then adds pickled jalapeños for a little heat and tang. You only need a handful of ingredients to make this copycat at home!

Chicken breast tenderloins – Chicken Salad Chick uses tenderloins, which are smaller and naturally tender, but regular chicken breasts work too.
- Cooking the chicken – you can use precooked chicken, rotisserie chicken or poach your chicken. I bring mine to a boil, reduce the heat to low and simmer for about 10 minutes or until the chicken reaches 165°F.
Mayonnaise – Duke’s is my go-to for recreating that rich, tangy Chicken Salad Chick flavor.
Celery – Finely mince it so you get a little crunch without big chunks taking over the creamy texture.
Pickled jalapeño slices – The star of Jalapeño Holly! They add a spicy, tangy kick, but this isn’t an overly hot chicken salad because the jalapenos are pickled. Want more heat? Add an extra spoonful of chopped raw jalapeños or a splash of the pickled jalapeño brine.
Seasonings – A simple combination of salt and onion powder rounds out the flavor.

How to Make Chicken Salad Chick Jalapeño Holly

Making this Chicken Salad Chick favorite at home couldn’t be easier! Once your chicken is shredded to that signature fine texture, everything gets mixed together in one bowl. I like to pair Jalapeño Holly with the Chicken Salad Chick Grape Salad (cools down the heat!) for the full restaurant-style lunch at home.

SHRED the cooked chicken using the paddle attachment on your stand mixer, then chop it a little finer if needed to get that signature Chicken Salad Chick texture.
MIX the chicken, Duke’s mayonnaise, onion powder, salt, celery and jalapeños in a large bowl until well combined.
CHILL for at least 1 hour before serving if possible. This gives the jalapeño, celery and seasonings time to flavor the chicken and makes the copycat taste even closer to Chicken Salad Chick.
SERVE Jalapeño Holly on a croissant or in a sandwich, with Club crackers or over a bed of lettuce for a lighter lunch. I love to top with lettuce, red onion and tomato slices.

Tools That Help You Get That Chicken Salad Chick Texture

Stand mixer and a paddle attachment – this is the easiest way to shred chicken into fine, tender pieces (this is key for getting that signature texture)
Batter Bowl – for combining everything evenly without overmixing
Sharp knife – helps you finely chop the chicken after shredding and get that celery minced

Chicken Salad Chick Favorites

Chicken Salad Chick has 12 varieties of chicken salad plus a variety of seasonal favorites – I bet you’ll find your favorite combo!

Classic Carol Chicken Salad – just the basics: mayo, celery, onion powder…and chicken
Barbie-Q – with hickory bbq flavor
Buffalo Barclay – with buffalo sauce
Cranberry Kelli – Carol with dried cranberries and slivered almonds
Dixie Chick – like the Carol but add minced onions
Fancy Nancy – it sure is fancy when you add fruit like fuji apples, grapes and crushed pecans
Fruity Fran – similar to the Nancy but replace the pecans with pineapple (and I liked it much better!)
Lauryn’s Lemon Basil – fresh basil, lemon pepper, pecans
Kickin’ Kay Lynne – bacon, cheese, jalapeños, buffalo sauce, sriracha and ranch
Olivia’s Old South – adds eggs and sweet pickles
Sassy Scotty – cheddar, bacon & ranch
Greek Goddess – Kalamata olives & feta cheese
Jill Pickle – dill pickles
Maui Mama – with bacon, jalapeno & pineapple!
Southwest Senorita – roasted corn & poblano

How to Store Chicken Salad

Store leftover Jalapeño Holly in an airtight container in the refrigerator for 3-4 days. Give it a quick stir before serving, as a little moisture can separate while it sits.

I don’t recommend freezing chicken salad. Mayonnaise can separate after freezing and thawing, which changes the creamy texture.

What to Serve with Jalapeño Holly

My favorite way to serve Jalapeño Holly is on a croissant with lettuce and tomato, but it’s also delicious with Club crackers or over lettuce. For the full Chicken Salad Chick lunch, pair it with my Grape Salad, Broccoli Salad or Pasta Salad.

This post may contain affiliate links. For more information, please see our disclosure policy.

Chicken Salad Chick Jalapeno Holly

5 from 2 votes

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Prep Time 15

Total Time 15

Course Entree, Main Course

Cuisine American

Servings servings

Calories 342 kcal

Equipment

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Ingredients

2 cups chicken breast cooked & shredded
2/3 cup Dukes mayonnaise
2 tbsp celery finely minced
2 tbsp pickled jalapeno pepper slices finely chopped
1/4 tsp coarse sea salt
1/8 tsp onion powder

Instructions

Place cooked chicken tenderloins or breasts into a mixer with the dough hook to shred chicken. This is the KEY to getting the texture that Chicken Salad has! After shredding, chop roughly.
2 cups chicken breast
In a large bowl, add chicken, celery, jalapeno, mayonnaise, salt and onion powder and stir well.
2/3 cup Dukes mayonnaise, 2 tbsp celery, 2 tbsp pickled jalapeno pepper slices, 1/8 tsp onion powder, 1/4 tsp coarse sea salt
Serve with bread, crackers or on a salad.

Notes

Nutrition

Serving: 0.5cupCalories: 342kcalCarbohydrates: 1gProtein: 16gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 64mgSodium: 592mgPotassium: 313mgFiber: 0.2gSugar: 0.5gVitamin A: 92IUVitamin C: 1mgCalcium: 17mgIron: 0.4mg

Keyword chicken salad

Tried this recipe?Let us know how it was!

The post Chicken Salad Chick Jalapeno Holly appeared first on The Food Hussy.

Olive Garden Creamy Garlic Fettuccine with Chicken (Copycat Recipe)

Heather Johnson — Wed, 12 Aug 2026 09:30:00 +0000

Olive Garden Creamy Garlic Fettuccine is their delicious new pasta dish with a light garlic cream sauce, grilled chicken, fresh spinach and cherry tomatoes. Skip the restaurant and make this easy copycat recipe at home in less than 30 minutes!

Recipe at a Glance

Olive Garden Creamy Garlic Fettuccine

A light and creamy garlic pasta topped with Italian-marinated grilled chicken, fresh spinach and cherry tomatoes.

Total time: Less than 30 minutes

Difficulty: Easy

Best for: Weeknight dinner, date night, Olive Garden cravings

COPYCAT SECRETS UNCOVERED!

As soon as Olive Garden releases a new dish, you know I’m making a stop to try it! I taste the restaurant version first, figure out what makes it work and then head home to recreate it for you. Don’t miss these tips to be sure your Creamy Garlic sauce is identical to Olive Garden:

Garlic and lots of it! I went to Olive Garden to try the new Creamy Garlic Fettuccine as soon as it launched and the first thing I noticed was the waft of garlic was heavy and I loved it! So go heavy on the garlic when you’re making the sauce. I usually use fresh but used frozen garlic cubes (which are frozen from fresh) and they were great!
Italian Dressing marinade – this was obvious as well with one bite of the chicken! You can make your own Olive Garden dressing – or just buy a bottle!
Fresh Spinach is key – frozen is just too limp and mushy. Throwing fresh in when the dish is done gives just the right texture!

Olive Garden Creamy Garlic Fettuccine Ingredients

The ingredients for this are super simple, light and fresh! After tasting it – I couldn’t wait to make it for you!

Pasta – fettuccine is what Olive Garden is using but this sauce is light and would work with any pasta – long or shapes!
Chicken – boneless skinless chicken breasts – the ones in the store are so large now – you can slice in half and make four chicken slices out of two large chicken breasts
- Olive Garden also offers Creamy Garlic Fettuccine with sautéed shrimp or Herb Grilled Salmon. Simply swap the chicken for your favorite seafood and prepare the pasta and sauce exactly the same way.
Marinade – the chicken is marinated in the Olive Garden Italian Dressing which you can make or buy
Dairy – butter (salted) and half and half
- You could use heavy cream but it will make for a slightly thicker sauce.
- Resist the urge to add cheese – it’s delicious but it quickly becomes fettuccine alfredo rather than a lighter cream sauce.
Seasonings – flour, garlic cloves, coarse sea salt, ground black pepper, garlic powder
- Be sure to use fresh or frozen garlic cloves as that is the main flavor profile – so you want it to be fresh and strong. I found these frozen garlic cubes and they worked great!
- I swapped the salt/pepper/garlic for Dan O’s SPG – so handy!!! I’m telling you!
Veggies – spinach & cherry tomatoes
- You do want to use FRESH spinach not frozen as it’s barely limp in the OG dish – so it still has texture to it vs. the green mush of frozen.

What Is Olive Garden Creamy Garlic Sauce?

Unlike Olive Garden Alfredo Sauce, the Creamy Garlic Sauce is lighter and doesn’t contain Parmesan cheese. It’s made with butter, plenty of fresh garlic, half and half and a little flour to thicken it. The result is creamy without being overly rich, which lets the garlic really shine.

How to make Olive Garden Creamy Garlic Fettuccine

This is a quick dish – you are juggling a couple things at once – but nothing is difficult. Cook the chicken while the pasta is boiling and then make your sauce and put it all together! The sauce comes together in about five minutes – which is always a dinner win!

SLICE chicken breasts horizontally so you have four thinner, even slices of chicken breast. Place chicken in a ziplock bag and pour in Italian dressing. Marinate in the refrigerator for 2-3 hours (or overnight).
BOIL a large pot of water on the stove. Add fettuccine and cook according to package directions.
SAUTE – Heat a large nonstick skillet with olive oil. When oil is hot, remove chicken from marinade and add to skillet and cook for 3-4 minutes on each side until golden. Remove chicken to a covered plate to keep warm.
DRAIN – When pasta is finished and drained, in the same pot, melt butter, over medium low heat. (You do NOT want the butter to BROWN.) Add in garlic and cook for 1 minute (no more!).
WHISK in flour. Quickly add half and half, salt, pepper and garlic powder. Stir frequently until the sauce begins to simmer. Turn to medium low and let sauce thicken slightly.
ADD in spinach and cherry tomatoes and stir until spinach is wilted. Add in drained fettuccine pasta and toss to coat.
SLICE chicken breasts and serve over top of pasta.

Supplies Used

Stock Pot – I love my HexClad stock pot – but this version is nonstick and affordable. It’s great for boiling pasta, making sauces and even deep frying!
Pasta Bowls – I love these beautiful colored pasta bowls – but there’s also something to be said for simple and white!
Nonstick Skillet – I love my Caraway nonstick skillet – it’s beautiful and functional!
Silicone Whisk – when you’re making a sauce – you need a good whisk!

How to Store & Reheat Creamy Garlic Fettuccine

Store in an airtight container in the fridge for 3-4 days
Reheat in microwave for 60 seconds or in a sauce pan with a splash of milk for 3-5 minutes.
I don’t recommend freezing this pasta. Cream-based sauces can separate when thawed and reheated, which changes the smooth texture of the sauce.

Make It an Olive Garden Dinner

Here are other delicious recipes to make it an Olive Garden dinner night! But no breadsticks recipe – just buy the frozen ones!

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Olive Garden Creamy Garlic Fettuccine with Chicken

Olive Garden Creamy Garlic Fettuccine is their delicious new pasta dish with a light garlic cream sauce, grilled chicken, fresh spinach and cherry tomatoes. Skip the restaurant and make this easy copycat recipe at home in less than 30 minutes!

No ratings yet

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Prep Time 10

Cook Time 20

Total Time 30

Course Entree, Main Course

Cuisine Italian

Servings people

Calories 1217 kcal

Equipment

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Ingredients

1 lb fettuccine
1 lb chicken breast sliced into four
1 cup Olive Garden Italian Dressing
6 tbsp butter
5 garlic cloves minced
3 tbsp flour
4 cups half and half
1/2 tsp coarse sea salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
2 cups spinach roughly chopped
10 oz cherry tomatoes in half

Instructions

Slice 2 large chicken breasts horizontally so you have four thinner, even slices of chicken breast. If slices aren’t even, use a mallet and parchment paper to pound them to an even thickness. Place chicken in a ziplock bag and pour in Italian dressing. Marinate in the refrigerator for 2-3 hours (or overnight).
1 lb chicken breast, 1 cup Olive Garden Italian Dressing
Boil a large pot of water on the stove. Add fettuccine and cook according to package directions.
1 lb fettuccine
While water is starting to boil, remove chicken from marinade. Heat a large nonstick skillet with 2 tbsp olive oil. When oil is hot, add chicken breasts and cook for 3-4 minutes on each side until golden. Remove chicken to a covered plate to keep warm.
When pasta is finished and drained, in the same pot, melt butter, over medium low heat. (You do NOT want the butter to BROWN.) Add in garlic. Cook for only about one minute. You want the garlic fragrant but not browned, which can make the sauce bitter.
6 tbsp butter, 5 garlic cloves
Whisk in flour and cook for about 30 seconds before slowly whisking in the half and half. This cooks out the raw flour taste and helps prevent lumps in your creamy garlic sauce. Add salt, pepper and garlic powder. Stir frequently until the sauce begins to simmer. Turn to medium low and let sauce thicken slightly.
3 tbsp flour, 4 cups half and half, 1/2 tsp coarse sea salt, 1/4 tsp ground black pepper, 1/4 tsp garlic powder
Add in spinach and cherry tomatoes and stir until spinach is wilted. Add in drained fettuccine pasta and toss to coat.
2 cups spinach, 10 oz cherry tomatoes
Slice chicken breasts and serve over top of pasta.

Nutrition

Serving: 1chicken breast sliceCalories: 1217kcalCarbohydrates: 107gProtein: 50gFat: 65gSaturated Fat: 32gPolyunsaturated Fat: 10gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 298mgSodium: 1333mgPotassium: 1333mgFiber: 5gSugar: 20gVitamin A: 3261IUVitamin C: 25mgCalcium: 348mgIron: 4mg

Keyword chicken, copycat, olive garden, pasta

Tried this recipe?Let us know how it was!

The post Olive Garden Creamy Garlic Fettuccine with Chicken (Copycat Recipe) appeared first on The Food Hussy.

Olive Garden Chicken Pasta

Heather Johnson — Thu, 30 Jul 2026 02:51:40 +0000

This Olive Garden Chicken Pasta with cream cheese has taken over the internet – with good reason! This recipe is the best of all worlds: it’s super easy, it goes in your crockpot, it’s creamy and comforting and – best of all – it involves Olive Garden!

Recipe at a Glance

Olive Garden Chicken Pasta

This is NOT from the Olive Garden menu – but it does use their signature Italian Dressing! Grab your crock pots for this delicious comfort food chicken dinner.

Total time: About 4 hours 5 minutes

Difficulty: Easy

Best for: Weekend, Family Dinner

COPYCAT SECRETS UNCOVERED!

Don’t miss these tips to get that authentic Olive Garden flavor at home:

Don’t Skimp on the Dressing
- The Italian Dressing works as a marinade and a sauce base so it’s important to make sure that your chicken is fully coated while it cooks in your crockpot.
Freshly Grate your Parmesan
- Pre-shredded cheese is coated in a starch that keeps it from melting like we’d like it so I’m always an advocate for shredding your own cheese. I recommend using a Rotary Cheese Grater as it will make your life way easier when grating your cheese!

What’s in Olive Garden Dressing Chicken Pasta?

1.5-2 lbs Boneless, Skinless Chicken Breast – I used 3 chicken breasts – because it’s cooking in Italian dressing it has all the tenderness you want!
- You could also use a combination of boneless chicken breasts & boneless chicken thighs if you’d like!
1 bottle of Olive Garden Italian Dressing – or MAKE YOUR OWN (it’s super easy!)
- No real need to add salt & black pepper as the dressing has plenty
1 block of Cream Cheese
1/2 cup Parmesan Cheese – I always use fresh! It’s so much more flavorful than the pre-shredded!! Trust me on this!
1 lb. Pasta of your choice – the viral video used Penne pasta but I used a curly pasta because that’s what was in my pantry
OPTIONAL – you could definitely add vegetables to this as well! Mushrooms would be good and could be added at the beginning. With broccoli, you would want to steam it and add when you stir in the pasta at the end.

How to make Slow Cooker Olive Garden Chicken Pasta

PLACE your chicken (frozen or thawed) into the slow cooker
POUR in your bottle of Olive Garden salad dressing (or my whole recipe)
TOP with a block of cream cheese and 1/4 cup of shredded Parmesan
COOK on high for 4 hours or low for 6 hours
COOK pasta of your choice according to package directions
WHILE pasta is boiling, remove slow cooker lid and shred chicken breasts – stir to mix
DRAIN pasta and add to slow cooker with other 1/4 cup of shredded Parmesan
SERVE with a sprinkle of Parmesan cheese and an Olive Garden Salad

How to make Olive Garden Chicken Pasta on the Stove Top

For the stove top – I would poach your chicken breasts in water for 20 min or use a cooked rotisserie chicken and shred. Then, in a saucepan over medium high heat, whisk together Italian Dressing, cream cheese and 1/4 cup shredded Parmesan. Add your shredded chicken and heat through. Then add your cooked pasta and remaining cheese.

Supplies Used

Slow Cooker – this is the most important tool for this recipe! This is the exact crockpot that I use and I couldn’t recommend it more!
Pasta Pot – this is the best pot that I have used when it comes to cooking pasta! The built-in strainer is awesome because there’s nothing worse than dirtying up another dish when cooking!
Meat Shredders – these are so helpful when shredding chicken in your crockpot, I recommend that everyone have a pair of these on hand!

FAQs

Do I need to use cream cheese? I would stick with cream cheese – if you want an alternative you could use 1/2 cup heavy cream and 1/2 cup sour cream.
Can I serve with something other than pasta? Of course! This would be great over rice, cauliflower rice or mash or just served with an Olive Garden salad (and more dressing!)
Does this taste like chicken alfredo? No – not really. The cream cheese and Italian Dressing bring out totally different flavors than alfredo sauce. There’s also no butter or cream and just a bit of cheese. The Italian dressing is much zingier!
How do you shred chicken in slow cooker? I have a pretty small slow cooker – so I take each piece of chicken out and put it in a bowl and shred with two forks.
Can you make Olive Garden chicken pasta on the stove top? Yes! For the stove top – I would poach your chicken breasts in water for 20 min or use a cooked rotisserie chicken and shred. Then, in a saucepan, mix together the Italian Dressing, cream cheese and 1/4 cup shredded Parm. Add your shredded chicken and heat through. Then add your cooked pasta and remaining 1/4 cup cheese.
Can you make Olive Garden chicken pasta in the oven? For the oven, you can use the raw chicken and place it in a baking dish with cream cheese, dressing and cheese – just like the slow cooker directions. After cooking for 30-40 minutes at 350 – remove baking dish from the oven and shred the chicken. Stir in cooked pasta and remaining cheese and serve!
How do you store and reheat leftover OG chicken pasta? I parsed the leftovers out into an airtight container and popped them in the freezer! I would thaw in the fridge and reheat in the microwave for 2 minutes.

What should I serve with Olive Garden Dressing Chicken Pasta?

Other Yummy Olive Garden Pasta Recipes

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Olive Garden Chicken Pasta

This Olive Garden Chicken Pasta with cream cheese has taken over the internet – with good reason! This recipe is the best of all worlds: it's super easy, it goes in your slow cooker, it's creamy and comforting and – best of all – it involves Olive Garden!

Course Entree

Cuisine American, Italian

Keyword chicken, crock pot, italian, olive garden, slow cooker

Prep Time 5

Cook Time 4

Total Time 4 5

Servings people

Calories 664kcal

Cost $10

Equipment

Ingredients

1.5-2 lbs chicken breast
16 oz Olive Garden Italian Dressing or my recipe!
1 block cream cheese
1/4 cup shredded Parmesan or Romano cheese
1 lb pasta reco: penne or spiral
1/4 cup shredded Parmesan or Romano cheese

Instructions

Start by placing your chicken (frozen or thawed) into the slow cooker
Pour in your bottle of Olive Garden dressing (or my whole recipe)
Top with a block of cream cheese and 1/4 cup of shredded Parmesan
Cook on high for 4 hours or low for 6 hours
Cook pasta of your choice
While pasta is boiling, remove slow cooker lid and shred chicken breasts – stir to mix
Drain pasta and add to slow cooker with other 1/4 cup of shredded Parmesan
Serve

Notes

Do I need to use cream cheese?

I would stick with cream cheese – if you want an alternative you could use 1/2 cup heavy cream and 1/2 cup sour cream.

Can I serve with something other than pasta?

Of course! This would be great over rice, cauliflower rice or mash or just served with an Olive Garden salad (and more dressing!)

Does this taste like chicken alfredo?

No – not really. The cream cheese and Italian Dressing bring out totally different flavors than alfredo. There’s also no butter or cream and just a bit of cheese. The Italian dressing is much zingier!

How do you shred chicken in slow cooker?

I have a pretty small slow cooker – so I take each piece of chicken out and put it in a bowl and shred with two forks. You can also do it in the pot – but be careful to not burn yourself. I’ve also seen handy tricks of using a hand mixer – but that seems like overkill!

Can you make Olive Garden chicken pasta on the stove top?

Yes! For the stove top – I would poach your chicken breasts in water for 20 min or use a cooked rotisserie chicken and shred. Then, in a saucepan, mix together the Italian Dressing, cream cheese and 1/4 cup shredded Parm. Add your shredded chicken and heat through. Then add your cooked pasta and remaining 1/4 cup cheese.

Can you make Olive Garden chicken pasta in the oven?

For the oven, you can use the raw chicken and place it in a baking dish with cream cheese, dressing and cheese – just like the slow cooker directions. After cooking for 30-40 minutes at 350 – remove baking dish from the oven and shred the chicken. Stir in cooked pasta and remaining cheese and serve!

Can you freeze Olive Garden chicken pasta?

Yes! I’m a single (right now) and there’s no way I could finish that whole crock pot alone so I parsed it out into glass containers and popped in the freezer!

Nutrition

The post Olive Garden Chicken Pasta appeared first on The Food Hussy.

PF Chang’s Lettuce Wraps Copycat Recipe

Heather Johnson — Thu, 30 Jul 2026 02:04:14 +0000

This copycat PF Chang’s Lettuce Wrap is one of my favorite items on the menu. This savory and slightly garlicky filling combined with the crunchy and refreshing lettuce is a combination that is so good you’ll skip takeout and make it instead!

Recipe at a Glance

PF Changs Lettuce Wraps

PF Chang’s Lettuce Wraps are iconic on the menu and fun to make at home. Ground chicken with Asian seasonings and sauce together in lettuce leaves deliver crunch and flavor!

Total time: 20 minutes

Difficulty: Medium

Best for: Main Dish, Appetizer

COPYCAT SECRETS UNCOVERED!

Don’t miss these tips to be sure your Lettuce Wrap is identical to PF Chang’s:

Cold Lettuce, Hot Filling
- For the best and most authentic experience, you’re going to want to make sure that your lettuce stays in the fridge until the absolute last second. The contrast between the cold lettuce and the hot filling is going to be the best part of this dish that keeps you coming back for more!
Make your Sauces Ahead of Time
- The best thing about the special sugar sauce and the mustard sauce is that they only get better the longer they sit. I would mix the two sauces up before you make the chicken so you can get the best flavor possible.
- Mirin and Gochujang are the two must-have ingredients to make these sauces perfectly authentic!
Small Pieces of Chicken
- This recipe is going to taste more authentic if you get your chicken as small as you can – a meat chopper makes this super easy. This will allow you to get a balanced bite of lettuce and chicken within every bite.

Chicken Lettuce Wraps Ingredients

Here’s everything you’ll need to make these delightful lettuce wraps:

Chicken Mixture
- Olive Oil
- Ground Chicken – you can also do ground pork if you’d prefer it!
  - I used ground pork in these Thai Lettuce Wraps – so good!
- Water Chestnuts – these add that crunch you love!
- Diced Mushrooms – straw, shitake, oyster
- Diced Green Onion – again, adds a nice crunch
- Minced Garlic – you can use fresh garlic cloves or jarred garlic
- Iceberg Lettuce – mini Romaine leaves are also great for a handheld lettuce wrap
Sauce Ingredients
- Sugar
- Soy Sauce
- Mirin – Mirin is a sweet rice wine – if you don’t have that you can use rice wine vinegar
- Ketchup
- Lemon Juice
- Sesame Oil – this is one of my favorite ingredients – it adds so much flavor with just a TINY bit!
- Hot Mustard – you don’t have to use a Chinese hot mustard but it’s so tasty I ended up using it for a lot of things in the kitchen
- Gochujang – or red thai chili paste – this is another sauce that I ended up using so many times – even in a steak recipe!
- Worcestershire Sauce – probably the most used sauce in my house!

How to Make the Lettuce Wrap Recipe?

The PF Chang’s Lettuce Wrap recipe is easy to make:

DISSOLVE sugar in a small bowl with water. Add soy sauce, mirin, ketchup, lemon juice and sesame oil to the mixture. Mix well and refrigerate until ready to serve. This will make your special sugar sauce.
COMBINE hot water, hot mustard and gochujang in a separate bowl. Whisk and set aside. This is your mustard sauce.
BRING oil to high heat in a skillet. Saute ground chicken and diced onions for 4-5 minutes, being sure to break up the chicken into small pieces.
ADD more oil, crunchy water chestnuts, mushrooms and garlic to chicken.
PREPARE the stir fry sauce in a boil by mixing the soy sauce, Worcestershire sauce and mirin.
ADD stir fry sauce to the pan and saute mixture. Transfer chicken mixture to a serving platter.
REMOVE your special sugar sauce and your mustard sauce and whisk them together.
SERVE chicken mixture in lettuce leaves and spoon the mixed sauce on top and fold it taco style or serve on the side for dipping! No need for any salt or pepper!

Supplies Used

Non-Stick Fry Pan – this Caraway ceramic pan is my absolute favorite in the kitchen! The non-stick surface makes it a breeze to clean and it works on every type of stovetop!
Meat Chopper – this is essential for making sure that you get the right texture on your meat!
Silicone Whisk – lots of sauces means lots of mixing. This silicone whisk is perfect for making sure that I’m not losing sauce by it sticking to my mixing utensil!

Tips, Tricks & FAQs

What do you think is the best lettuce for lettuce wraps? I like to use Boston lettuce but to stay true to the original dish – I used iceberg lettuce. Romaine lettuce would also work. You really just want a firm leaf that can hold some substance.
Do PF Chang’s Lettuce Wraps have nuts? No! The crunch comes from water chestnuts (which are not actually nuts!). They do have onions and mushrooms though – so yummy!
Can I use ground turkey instead of chicken? Absolutely, ground turkey, ground pork or ground beef would be great protein substitutes for the chicken that would still allow for that same great, savory flavor!
Is this recipe gluten-free? Not with the soy sauce and Worcestershire sauce I used since both typically contain gluten. However, swapping the soy sauce for tamari or another GF alternative and checking your Worcestershire sauce for the GF label could make it GF-friendly!
How do I store leftovers? Store the chicken mixture in an airtight container in the fridge for 3-4 days, keeping the lettuce separate so that they can stay crisp. Reheat the fillingf in a skillet before serving again!

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Copycat PF Chang's Lettuce Wraps Recipe

I love the Lettuce Wraps at PF Chang’s and had them over the holidays – then I got home and wanted them again!!! So I made my own! They’re pretty simple and make a great main dish too!

Course Appetizer

Cuisine chinese

Keyword appetizer, copycat, lettuce wraps, side

Prep Time 10

Cook Time 10

Servings

Calories 335kcal

Cost $10

Equipment

Ingredients

Chicken Mixture

3 tbsp olive oil
1 lb ground chicken (or pork)
1 oz can of water chestnuts
4 oz mushrooms straw, shitake, oyster - diced
1/3 cup green onion diced
1 tsp minced garlic
12 leaves iceberg lettuce

Special Sugar Sauce

1/8 cup sugar
1/4 cup warm water
1 tbsp soy sauce
1 tbsp mirin (or rice wine vinegar)
1 tbsp ketchup
1/2 tbsp lemon juice
1/8 tsp sesame oil

Mustard Sauce

1 tsp hot mustard
1 tbsp gochujang or red thai chili paste
1 tsp water

Stir Fry Sauce

2 tbsp soy sauce
2 tbsp Worcestershire sauce
1 tsp mirin (or rice wine vinegar)

Instructions

Make the special sauce-sugar sauce by dissolving sugar in water in a small bowl. Add the soy sauce, mirin, ketchup, lemon juice and sesame oil
Mix well and refrigerate sauce until ready to serve
In a separate bowl, for the mustard sauce combine hot water, mustard and gochujang – whisk this and set aside
Bring oil to high heat in a skillet. Saute ground chicken and onions for 4-5 minutes. Break up the chicken into small pieces.
Add a bit more oil, water chestnuts, mushrooms and garlic to chicken
Prepare the stir fry sauce in a bowl by mixing the soy sauce, Worcestershire sauce and mirin
Add stir fry sauce to the pan and saute mixture a couple of minutes and transfer chicken mixture to a serving platter.
Remove two sauces you set aside earlier (sugar sauce/mustard sauce) and whisk them together
Serve chicken mixture in lettuce leaves and spoon mixed sauce on top or serve on side for dipping

Video

Nutrition

The post PF Chang’s Lettuce Wraps Copycat Recipe appeared first on The Food Hussy.

Longhorn Steakhouse Garlic Parmesan Crusted Chicken

Heather Johnson — Fri, 17 Jul 2026 20:40:44 +0000

Longhorn Steakhouse Parmesan Crusted Chicken is one of my favorite restaurant dishes! Fresh, juicy, grilled chicken becomes irresistible when it’s topped with a creamy, crunchy Parmesan and garlic cheese crust. This easy copycat recipe is definitely DROOL-WORTHY and tastes better than the restaurant version!

This chicken recipe has been around a while but I took a couple of short cuts and am sharing a way to make it in your air fryer – if you have one! Don’t worry though – no air fryer? No problem! I’ve got you covered either way.

COPYCAT SECRETS UNCOVERED!

Don’t miss these tips to be sure your Parmesan Crusted Chicken is identical to Longhorn Steakhouse:

Don’t skip the Marinade
- Allow your chicken to sit in the Italian Dressing for 2-3 hours (or overnight, if you’ve got the time!) This will give a major flavor boost and make all the difference.
Undercook your Chicken on the First Pass
- Since you need to put the chicken in the broiler or the air fryer with all the toppings, slightly undercooking it on the first pass will allow for the perfect cook on the chicken!
Watch it Under the Broiler
- If you choose to broil your Parmesan Crusted Chicken, watch it like a hawk! It only takes looking away for a second to burn your crumb topping!

What’s in Longhorn Garlic Parmesan Crusted Chicken?

The parmesan crust on this chicken is so juicy and cheesy – this easy recipe is a favorite for us! Serve it with a side of their sweet & spicy Brussels sprouts.

Boneless Skinless Chicken Breasts
Italian Salad Dressing – I like to make my own from my Olive Garden Italian Dressing recipe but you can also use any bottled dressing
Parmesan Cheese – I always recommend freshly grated Parmesan vs. the pre-grated kind! It’s got so much more flavor!
Ranch Dressing – I like to make this from scratch too – it’s always in my fridge – I use the HVR packet and mix with buttermilk & mayo into a creamy ranch sauce.
Panko Breadcrumbs – I like Kikkoman panko bread crumbs over regular because they’re crunchier
Minced Garlic – I take the shortcut here and buy the jarred kind mainly because I use soooooo much!
Melted Butter – I usually use salted but unsalted butter is fine as well
Provolone Cheese – you could also use mozzarella, white cheddar or even a cheese blend
Salt & Pepper

How do you make Copycat Longhorn Parmesan Crusted Chicken?

Parmesan Crusted Chicken is a pretty simple dish to make! While the chicken is cooking, you’ve got prep time to get your toppings ready! There’s a little mixing and you top a chicken breast with the mixture – that’s it! Here’s how you make it:

PLACE boneless chicken breasts in a gallon freezer bag and add Italian dressing as a flavorful marinade. Place in refrigerator for 2-3 hours of marinade time or overnight if possible
THE NEXT DAY, prepare chicken to your preference – you’ll want to slightly undercook the chicken because you’re going to cook it a little longer once the toppings are on it. Place chicken on a baking sheet or an oven safe dish and sprinkle with olive oil, salt, pepper & garlic powder. Check the internal temperature with an instant read thermometer.
- Oven: 350º for 25 min
- Air Fryer: 350º for 10 minutes
WHILE the chicken is cooking, prepare topping ingredients:
- Ranch Spread: in a small bowl, mix together ranch dressing and 1/4 cup grated Parmesan.
- Parmesan Crumb Topping: mix bread crumbs, garlic, 1/3 cup Parmesan and butter. Combine ingredients and set aside.
THEN put it all together:
- Oven instructions: Preheat broiler. Remove chicken from oven and top with ranch spread, then crumb topping and finally put the shredded provolone on top of the chicken. Broil on low for 3-5 minutes until cheese melts and topping is a light brown.
- Air fryer instructions: Open air fryer and top each piece of chicken with ranch spread, then crumb topping and finally a layer of cheese. Air fry at 375º for 3 minutes until cheese melts and topping begins to golden brown.
- Using an instant-read thermometer, check to be sure internal temperature is 160-165º
REMOVE and serve!

AS SEEN ON THE HUSSY

Rimmed Baking Sheet

I use my rimmed baking sheets almost every time I cook! They’re perfection for roasting and sheet pan dinners. I have 3 of them!

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Supplies Used

Air Fryer – this is my favorite air fryer that I’ve tried! It has so many settings and a huge drawer that can fit so much. It’s my go to in the kitchen!
Rimmed Baking Sheet – this is my favorite non-stick baking sheet that’s perfect for boiling your chicken!

FAQs

Can I use chicken thighs instead of chicken breasts? Absolutely! Boneless, skinless chicken thighs stay juicier than chicken breasts. Just keep your eye on how long you’re cooking it because they can cook faster than breasts!
Can I substitute the provolone cheese? Yes! Mozzarella, white cheddar, or an Italian cheese blend are all swaps that you can make if provolone isn’t your favorite!
Can I freeze the leftovers? While it’s best fresh you can definitely store it in an airtight container in the fridge for up to 3 days. Instead of reheating in the microwave, I’d reheat in the oven or the air fryer to make the topping crispy again!

What to serve with Longhorn Steakhouse Parmesan Crusted Chicken?

You’ve got options when it comes to this cheesy chicken dinner with a delicious parmesan crust – it goes with so many things!

Steakhouse-Style Veggies

Potato Side Dish Recipes

More Copycat Chicken Recipes

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Copycat Longhorn Garlic Parmesan Chicken

Fresh, juicy, grilled chicken becomes irresistible when it's topped with a creamy, crunchy Parmesan and garlic cheese crust. This is definitely DROOL-WORTHY!

4.91 from 10 votes

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Prep Time 3

Cook Time 15

Total Time 3 15

Course Entree, Main Course

Cuisine American

Servings

Calories 944 kcal

Equipment

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Ingredients

2 boneless skinless chicken breasts
1 cup Italian dressing
1/4 cup grated Parmesan
1/4 cup Ranch dressing
1/2 cup panko breadcrumbs
1 tbsp minced garlic
1/3 cup grated Parmesan
2 tbsp melted butter
1/2 cup shredded Provolone
pinch salt & pepper

Instructions

Place chicken in a ziploc bag and add Italian dressing
2 boneless skinless chicken breasts, 1 cup Italian dressing
Let marinate in refrigerator for 2-3 hours or overnight.
Prepare chicken to your preference.
Oven: On a rimmed baking sheet, lined with parchment paper on a baking rack at 350º for 20 min, until chicken is 155º internal temp
Air fryer at 350 for 10 minutes, until chicken is 155º internal temp
While the chicken is cooking, prepare toppings. For the toppings – in one bowl mix together ranch dressing and 1/4 cup grated Parmesan. In a separate bowl – mix together your panko, garlic, 1/3 cup Parmesan and butter.
1/4 cup grated Parmesan, 1/4 cup Ranch dressing, 1/2 cup panko breadcrumbs, 1 tbsp minced garlic, 1/3 cup grated Parmesan, 2 tbsp melted butter
Oven instructions: Preheat broiler. Place chicken breasts in baking dish and top with ranch mixture, then top with crumb mixture and finally shredded provolone. Broil on low for 3-5 minutes until cheese melts and topping begins to brown.
1/2 cup shredded Provolone, pinch salt & pepper
Air fryer instructions: Place chicken breasts in air fryer and top with ranch mixture, then top with crumb mixture and finally shredded provolone. Air fry at 375 for 3 minutes until cheese melts and topping begins to brown.

Nutrition

Serving: 1chicken breastCalories: 944kcalCarbohydrates: 32gProtein: 44gFat: 70gSaturated Fat: 24gPolyunsaturated Fat: 22gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 158mgSodium: 2519mgPotassium: 684mgFiber: 1gSugar: 15gVitamin A: 981IUVitamin C: 3mgCalcium: 575mgIron: 2mg

Keyword chicken, copycat

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Cheesecake Factory Baja Chicken Tacos

Heather Johnson — Wed, 15 Jul 2026 09:30:00 +0000

Cheesecake Factory Baja Chicken Tacos are one of my favorite! These light little bites are full of sweet & spicy chipotle chicken then topped with cheese, pickled onions and more! You get crunch, spicy and sweet in every bite of Baja Chicken Tacos! Definitely a favorite – and you’ll still have room for cheesecake!

What’s in Cheesecake Factory Baja Chicken Tacos?

Cheesecake Factory serves up four mini corn tortillas filled with mildly spicy chicken, Mexican crumble cheese, pickled red onion and thin slices of radish. Then it’s topped with cilantro and a lime wedge. Served with Rice and Beans making it a delicious entree!

COPYCAT SECRETS UNCOVERED!

Baja flavor refers to an area of Mexico – the food is citrus-y, frequently uses chipotle peppers and has fresh veggies – that’s why these copycat tacos are perfectly Baja! Don’t miss these tips to be sure your copycat Baja Chicken Tacos are identical to Cheesecake Factory:

Using Chipotle Sauce is perfect for this dish – I don’t love the canned ones with the actual peppers – they’re too spicy. The cans of just the sauce are my fav! Sweet & a little spicy and so much flavor in every bite! This is the key to making them like Cheesecake Factory!
Crunchy Red Onions are the best topping – they’re sweet, tangy & crunchy! You could skip the radishes – they don’t offer much – and double up on the onions!
Additionally – using the Mojo Criollo marinade helps keep the chicken juicy and add a citrus zing!

Cheesecake Factory Baja Chicken Tacos Ingredients

Copycat Cheesecake Factory Baja Chicken Tacos are so easy to make – we’re going to marinate them and use a sauce to cook them. This adds so much dimension to the flavor (and no extra work!). Here’s what you need for the best taco night of the month:

Chicken – boneless skinless chicken breasts for this one
Marinade – I only use Mojo Criollo marinade – it’s a light citrus marinade and is my fav! 1 big bottle can do 2-3 meals!
Chipotle – The key to this is using chipotle sauce – this is the best part – but none of those pesky peppers to contend with. It adds a sweet and spicy sauce to your tacos!
Corn Tortillas – 9x out of 10 – I’ll choose flour but Cheesecake uses corn – so I did too! They do fall apart more quickly – but 100% toasting them helps!
Toppings – Pickled Red Onion (buy here or make your own), Queso Fresco cheese, radish slices, cilantro & a lime wedge
- Don’t want to buy special cheese? If you want a melty style cheese – go with mozzarella or monterey jack. If you want a crumbly cheese like I used – you might surprised at how great feta cheese is! That salty texture works really well!
- Next time, I would add some avocado as well – adds a cool creaminess!
- No pickled onions? Use a fresh pico de gallo for that vinegary crunch!

How to make Copycat Baja Chicken Tacos

These easy Cheesecake Factory Baja Chicken Tacos are made better when you cook the chicken breasts whole to keep them juicy! Then chop and toss in the sauce! This gets you the juiciest chicken in your tacos! Which means – EVERYBODY WILL RAVE ABOUT HOW GREAT THEY ARE!

In a large zipper bag, marinate chicken breasts overnight in Mojo Criollo marinade.
Heat oven to 375º. In a rimmed baking sheet, lay out chicken breasts and bake for 20 minutes until internal temp is 150-155º. (We’re going to finish them in the skillet – so they’ll be up to temp.)
Roughly chop chicken into bite-sized pieces.
Heat large skillet and add 1 tbsp oil. Add chopped chicken and chipotle sauce to skillet. Heat for 3-4 minutes until chicken is warmed and coated.
While chicken is heating through, in a separate skillet sprayed with nonstick spray or olive oil. Heat tortillas for 1 min per side.
Place warm tortillas in taco holder. Add chicken and top with cheese, red onion, radish slices and cilantro.
Serve with a squeeze of lime juice and side of black beans and rice.

AS SEEN ON THE HUSSY

Taco Holder

Make filling your soft shell tacos so much easier! This holder is just like the restaurants use!

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Supplies Used

There’s a few tools in this recipe that come in handy – most you probably have – but one – well – you might have to hit “add to cart”!

Taco Holders – ok – they seem silly – but they’re so helpful – especially with soft shell tacos!
Rimmed Baking Sheet – I use this all the time for making chicken – with the rack and parchment paper – for easy cleanup!
Caraway Nonstick Skillet – this is SOOOOOO nonstick! I don’t use anything else!
Go-to Meat Thermometer – there are many cheaper but this is what the chefs use and I love it! (I also use it as a cake tester because I can never find toothpicks!)

How to Store & Reheat

Store chicken filling in an airtight container in the fridge for up to 5 days
- I used leftovers and added rice & beans to make Baja Chicken Bowls with the leftovers!
Reheat in the microwave for 90 seconds
Just make enough tortillas for your dinner – they aren’t going to reheat well.
The Baja Chicken would freeze fine as well if you have a lot left over. I like to use these glass storage containers.

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Cheesecake Factory Baja Chicken Tacos

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Prep Time 1

Cook Time 30

Total Time 1 30

Course Entree, Main Course

Cuisine American, Mexican

Servings tacos

Calories 301 kcal

Equipment

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Ingredients

1 lb Chicken breasts
2 cups Mojo Criollo marinade
1 tbsp oil
4 oz chipotle sauce
8-12 Corn tortillas
1/8 cup pickled Red onion thinly sliced (link to make own)
1/4 cup queso fresco cheese grated
2-3 Radish sliced
2 tbsp Cilantro minced
1 Lime cut into wedges

Instructions

In a large zipper bag, marinate chicken breasts overnight in Mojo Criollo marinade.
1 lb Chicken breasts, 2 cups Mojo Criollo marinade
Heat oven to 375º. In a rimmed baking sheet, lay out chicken breasts and bake for 20 minutes until internal temp is 155º.
Remove chicken from oven and let rest for 5 min. Roughly chop chicken into bite-sized pieces.
Heat large skillet and add 1 tbsp oil. Add chopped chicken and chipotle sauce to skillet. Heat for 3-4 minutes until chicken is warmed and coated.
1 tbsp oil, 4 oz chipotle sauce
While chicken is heating through, in a separate skillet sprayed with nonstick spray or olive oil. Heat tortillas for 1 min per side.
8-12 Corn tortillas
Place heated tortillas in taco holder. Add chicken and top with cheese, red onion, radish slices and cilantro.
1/8 cup pickled Red onion, 1/4 cup queso fresco cheese, 2-3 Radish, 2 tbsp Cilantro
Serve with lime wedge and side of black beans and rice.
1 Lime

Nutrition

Serving: 2tacosCalories: 301kcalCarbohydrates: 22gProtein: 15gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 39mgSodium: 690mgPotassium: 324mgFiber: 3gSugar: 8gVitamin A: 81IUVitamin C: 4mgCalcium: 56mgIron: 1mg

Keyword chicken, chipotle, tacos

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The post Cheesecake Factory Baja Chicken Tacos appeared first on The Food Hussy.

Cracker Barrel Broccoli Cheddar Chicken

Heather Johnson — Wed, 08 Jul 2026 09:30:00 +0000

Cracker Barrel Broccoli Cheddar Chicken is comfort food at its best! Tender and juicy chicken breasts topped with broccoli, then absolutely drowned in cheese! A scratch-made cheese sauce (super easy, I promise) plus shredded cheese on top AND a crunchy buttery topping to finish it off!

COPYCAT SECRETS UNCOVERED!

I’ve eaten this dish a few times but then I took to the interweb to do research and found out exactly how they make this comfort food favorite! Don’t miss these tips to be sure your Broccoli Cheddar Chicken is identical to Cracker Barrel:

Make your own cheese sauce – every other recipe out there is using canned soup to make their sauce! That is their big mistake! Making your own sauce is really easy (and only takes 5 minutes) – you just need cheese and milk! I used Velveeta & Cheddar cheese. And – double up on the cheese – after the creamy sauce – we’re adding shredded cheese!
- I like using the combo of Velveeta and Cheddar – it melts super quickly and gives it the same creamy texture as Cracker Barrel.
Frozen broccoli – yup – that’s what they use! I bought a 12 oz bag – and hey – spring for the expensive brand without the stems!
Quick baking time – 30 minutes is all you need — most recipes overcook chicken because they’re paranoid. Pull it at 160°F internal temp and it’ll be juicy every time. (it comes up to 165º in the time it takes you to serve it!)

Broccoli Cheddar Chicken Casserole Ingredients

Super simple ingredients here – and you’ll be shocked at how EASY it is to make a creamy cheesy sauce for this casserole! (You could even use it to make your own mac & cheese – I used it on these Trash Can Nachos!) Here’s what you’ll need:

Chicken – boneless skinless chicken breasts are great for this – if you buy the big ones from the store – you can butterfly them and then cut to make 2 “normal” size chicken breasts
Dairy – 2% milk (or half & half), Velveeta and Cheddar Cheese
Broccoli – based on research, Cracker Barrel uses frozen so I did too – but fresh would work
Ritz Crackers – gotta have those buttery Ritz for a tasty crunch on top!
Seasonings – butter, Worcestershire sauce, Tabasco sauce, salt, pepper, garlic

How to make Cracker Barrel Broccoli Cheddar Chicken

Making cheese sauce for this fabulous copycat recipe is so easy – grab a pan, some milk and some cheese – boom done! After that – it’s just layering in a baking dish! Can’t get any easier! Let’s make some cheesy broccoli chicken!

SIMMER milk in a sauce pan over medium heat
WHISK in Velveeta until melted – low and slow – so it doesn’t burn.
ADD in 1/2 cheddar, Worcestershire and Tabasco. Whisk until all cheese is melted!
SEASON chicken on both sides with salt, pepper and garlic.
LAY chicken in 9×13” baking dish & Top with frozen broccoli florets
POUR on 3/4 of the cheese sauce, set aside remainder for serving
MELT butter in microwave. Remove and add crushed crackers to butter and stir until coated.
SPRINKLE crackers over top of cheese sauce
BAKE for 30 minutes at 350º. Remove from oven and top with remaining cheese.
BROIL on low for 2-3 minutes until cheese is melted. Be sure to check chicken with an instant read thermometer and be sure it’s 160º. Serve with the famous Hash Brown Casserole.

AS SEEN ON THE HUSSY

Salt Pepper Garlic

This is my new favorite in the kitchen! This all-in-one seasoning is so easy – I’m always using salt, pepper and garlic – now – IT’S ALL IN ONE JAR!!!!

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Supplies Used

9×13″ Baking Dish – I only have one true 9×13 – my others are all strange (but similar) sizes
Silicone Whisk – you need a good whisk to make your cheese sauce
Nonstick Sauce Pan – I love my little HexClad sauce pan – it’s nonstick so the cheese sauce won’t burn!

How to Store & Reheat

Store in an airtight container in the fridge for up to 5 days
Reheat in the microwave for 60 seconds
For best texture, cut chicken into bite-size pieces before reheating.

Freezer Tips

Because we have a cheese sauce and frozen broccoli – you could freeze leftovers but – it might not reheat as well and the broccoli will get rubbery.

If you wanted to freeze BEFORE baking – that would definitely work as a make-ahead casserole. Thaw overnight in the refrigerator and bake as directed in the recipe.

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Cracker Barrel Broccoli Cheddar Chicken

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine American

Servings

Calories 863 kcal

Equipment

Join Our Facebook Group!Check out Copycat Recipes Galore!!

Ingredients

1 cup 2% milk
8 oz Velveeta cubed
8 oz Medium Cheddar cheese block, shredded & divided
1/4 tsp Worcestershire sauce
1/4 tsp Tabasco sauce
4 chicken breasts 5 oz
1/2 tsp coarse sea salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
12 oz frozen broccoli florets
1 sleeve Ritz crackers
4 tbsp butter

Instructions

Preheat oven to 350º
Place a small sauce pan on medium heat and bring the milk to a simmer. Reduce heat to low and whisk in Velveeta until melted – low and slow – so it doesn’t burn. Add in 1/2 shredded cheddar, Worcestershire and Tabasco.  Whisk until all cheese is melted!
1 cup 2% milk, 8 oz Velveeta, 8 oz Medium Cheddar cheese, 1/4 tsp Worcestershire sauce, 1/4 tsp Tabasco sauce
Season chicken on both sides with salt, pepper and garlic.
4 chicken breasts, 1/2 tsp coarse sea salt, 1/4 tsp ground black pepper, 1/4 tsp garlic powder
Spray 9×13" baking dish with nonstick spray. Lay seasoned chicken into dish.
Top with frozen broccoli florets
12 oz frozen broccoli florets
Pour on 3/4 of the cheese sauce, set aside remainder for serving
In a medium microwave safe bowl, melt butter in microwave. Remove and add crushed crackers to butter and stir until coated.
4 tbsp butter, 1 sleeve Ritz crackers
Sprinkle crackers over top of cheese sauce
Bake for 30 minutes at 350º
Remove from oven and top with remaining cheese. Broil on low for 2-3 minutes until cheese is melted. Be sure to check chicken with an instant read thermometer and be sure it's 160º.

Nutrition

Serving: 1breastCalories: 863kcalCarbohydrates: 28gProtein: 78gFat: 48gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 260mgSodium: 2139mgPotassium: 1459mgFiber: 3gSugar: 11gVitamin A: 2134IUVitamin C: 79mgCalcium: 881mgIron: 2mg

Keyword broccoli, chicken, copycat

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Chicken Archives - The Food Hussy

Carrabba’s Chicken Bryan

COPYCAT SECRETS UNCOVERED!

Carrabba’s Chicken Bryan Ingredients

How to Make Copycat Carrabba’s Chicken Bryan

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What to Serve with Carrabba’s Chicken Bryan

Supplies Used

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Traeger Smoked Turkey

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How do you brine a turkey?

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How do you smoke a turkey on a wood pellet grill?

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Should I put the bird directly on the grill or in a roasting pan?

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Other delicious ways to make your holiday turkey…

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Traeger Smoked Turkey

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Ingredients

Brine

Turkey

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Brine the Turkey

Smoke the Turkey

Notes

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Chicken Salad Chick Lauryn’s Lemon Basil

COPYCAT SECRETS UNCOVERED!

Chicken Salad Chick Lauryn’s Lemon Basil Ingredients

How to Make Chicken Salad Chick Lauryn’s Lemon Basil

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Chicken Salad Chick Jalapeno Holly

COPYCAT SECRETS UNCOVERED!

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Chicken Salad Chick Jalapeno Holly

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Olive Garden Creamy Garlic Fettuccine with Chicken (Copycat Recipe)

COPYCAT SECRETS UNCOVERED!

Olive Garden Creamy Garlic Fettuccine Ingredients

What Is Olive Garden Creamy Garlic Sauce?

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Supplies Used

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Olive Garden Creamy Garlic Fettuccine with Chicken

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