Healthy Chicken Abruzzi

Olive Garden’s Chicken Abruzzi copycat recipe – chicken breast in a savoury broth of cannellini beans, kale and garden vegetables.

  • Author:
  • Prep Time: 7 minutes
  • Cook Time: 23 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  • 4 chicken cutlets, 6 oz each
  • 3 garlic cloves, crushed & divided
  • 1 small onion, minced
  • 9 oz zucchini, cubed
  • 1 small bell pepper, cubed
  • 2 cups chicken broth, low sodium
  • 1 tbsp cornstarch or 2 tbsp whole wheat flour
  • 14 oz can (2 cups) cannellini beans, rinsed & drained
  • 3 cups (3 – 4 oz) kale, coarsely chopped
  • 1 tsp olive oil, extra virgin
  • 1/4 tsp + a pinch salt*
  • 1/2 tsp + a pinch ground black pepper
  • 1 tsp thyme, dried
  • Cooking spray (I use Misto)


  1. In a medium bowl, combine chicken, 1 crushed garlic clove, a pinch of salt and black pepper. Mix to coat the chicken. Preheat large non-stick skillet on medium heat and spray with cooking spray. Add chicken and cook for 7-9 minutes per side or until cooked through. Transfer to a plate and set aside.*
  2. Return skillet to medium heat (wash if necessary), add olive oil, remaining garlic, onion and saute for 1 minute, stirring once. Add zucchini and bell pepper, and saute for 3 more minutes, stirring once. In the meanwhile, make a slurry by whisking together, in a medium bowl, chicken broth, cornstarch or flour, remaining salt and ground black pepper, and thyme. Pour over vegetables in a skillet and add the beans. Stir, bring to a boil, reduce heat to low-medium and cook for 5 minutes. Remove from heat, add kale and stir again. To serve, spoon 1.25 vegetable mixture in a soup or deep plate and place sliced chicken breast on top. Serve hot.

Store: Refrigerate vegetables and chicken separately for up to 3 days.


*You can use any cooked chicken, grilled or boiled works great. *Adjust salt to taste. If using canned beans, you might need to add less salt. I used homemade cooked beans.

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