Tuscan Grilled Chicken is a simple yet incredibly flavorful dish inspired by the rustic cuisine of Tuscany, Italy. This dish is well-known from Carrabba’s Italian Grill, where it’s loved for its perfect balance of fresh herbs, citrus, and smoky grilled flavor.
The secret to its deliciousness lies in the marinade—a combination of extra virgin olive oil, garlic, lemon juice, and classic Italian herbs like oregano, basil, and rosemary. These ingredients infuse the chicken with rich Mediterranean flavors, making it tender and juicy with every bite. Once grilled, the exterior develops a beautiful golden char while the inside remains moist and full of flavor.
This dish is perfect for weeknight dinners, summer cookouts, or even a special gathering. Serve it with a side of grilled vegetables, creamy mashed potatoes, or a fresh salad for a wholesome and satisfying meal.
With this easy Carrabba’s copycat recipe, you can bring the taste of authentic Tuscan-style cooking right to your home kitchen! 🍋🔥🍗
Estimated Calories per Serving (1 grilled chicken breast)
🔹 Calories: ~280-320 kcal
🔹 Protein: ~40g
🔹 Fat: ~14g (from olive oil)
🔹 Carbohydrates: ~1-2g (mostly from herbs & garlic)
If you add Parmesan cheese (~20 calories per tablespoon) or serve it with sides like pasta or mashed potatoes, the total calorie count will increase.
Best Side Dishes for Tuscan Grilled Chicken
Tuscan Grilled Chicken pairs beautifully with a variety of sides, from light and refreshing salads to hearty starches. Here are some delicious options to complete your meal:
🥗 Light & Fresh Sides
- Garlic Parmesan Roasted Vegetables – A mix of zucchini, bell peppers, and cherry tomatoes roasted with garlic, olive oil, and Parmesan.
- Caprese Salad – Fresh tomatoes, mozzarella, basil, and balsamic glaze for an authentic Italian touch.
- Lemon Garlic Asparagus – Sautéed with olive oil, lemon zest, and garlic for a zesty, crisp side.
- Arugula Salad with Balsamic Dressing – Peppery arugula with cherry tomatoes, shaved Parmesan, and balsamic vinaigrette.
- Grilled Artichokes – Brushed with lemon-garlic butter and grilled for a smoky, tender side.
🍚 Hearty & Comforting Sides
- Creamy Garlic Mashed Potatoes – Rich, buttery mashed potatoes with roasted garlic for extra depth.
- Parmesan Risotto – Creamy and cheesy, this classic Italian rice dish pairs perfectly with grilled chicken.
- Herbed Quinoa or Couscous – A lighter alternative to rice, packed with Mediterranean flavors.
- Rosemary Garlic Roasted Potatoes – Crispy and golden brown with fragrant herbs.
- Buttered Corn on the Cob – A sweet and juicy side with a touch of salt and butter.
🍝 Pasta & Bread Options
- Garlic Butter Pasta – Simple spaghetti tossed in garlic butter, olive oil, and parsley.
- Penne Alfredo – Creamy, cheesy, and indulgent, perfect for a comforting meal.
- Lemon Butter Orzo – A light and zesty pasta alternative that complements the citrusy chicken marinade.
- Homemade Focaccia Bread – Soft, fluffy, and infused with rosemary and olive oil.
- Bruschetta – Toasted bread topped with fresh tomatoes, basil, and balsamic glaze.
🔥 Cooking Tips & Common Mistakes to Avoid for the Best Tuscan Grilled Chicken
Cooking Tuscan Grilled Chicken sounds simple, but a few key techniques can make the difference between dry, bland chicken and a juicy, flavorful masterpiece. Here are essential tips and common mistakes to avoid when preparing this dish.
✅ Pro Tips for the Best Tuscan Grilled Chicken
1. Marinate for Maximum Flavor
- The longer the chicken marinates, the more flavorful it becomes. 2-4 hours is ideal, but at least 30 minutes is necessary.
- The marinade, made with olive oil, lemon juice, garlic, and Italian herbs, not only adds flavor but also keeps the chicken juicy.
2. Even Out the Thickness of the Chicken
- If your chicken breasts are thick on one side and thin on the other, they will cook unevenly.
- Use a meat mallet or rolling pin to pound the chicken to an even thickness (about ½ to ¾ inch thick).
3. Preheat the Grill or Pan
- Always preheat your grill (or grill pan) to medium-high heat (375-400°F / 190-205°C) before adding the chicken.
- A hot grill ensures proper searing and prevents sticking.
4. Don’t Move the Chicken Too Soon
- Place the chicken on the grill and let it cook undisturbed for 5-6 minutes per side.
- If you try to flip it too early, it might stick to the grill. Wait until it releases naturally before flipping.
5. Use a Meat Thermometer
- Chicken is perfectly cooked when it reaches an internal temperature of 165°F (75°C).
- Insert a meat thermometer into the thickest part to check.
6. Let the Chicken Rest Before Slicing
- After removing it from the grill, let the chicken rest for at least 5 minutes before slicing.
- This allows the juices to redistribute, keeping the meat moist.
7. Enhance the Flavor Before Serving
- Right before serving, drizzle a little extra virgin olive oil and fresh lemon juice for extra brightness.
- Sprinkle with grated Parmesan or fresh herbs for a restaurant-style finish.
❌ Common Mistakes to Avoid
1. Overcooking the Chicken
🚫 Mistake: Cooking too long makes the chicken dry and tough.
✅ Solution: Remove from the grill as soon as it hits 165°F (75°C).
2. Not Marinating Long Enough
🚫 Mistake: A quick 10-minute marinade won’t add much flavor.
✅ Solution: Marinate for at least 30 minutes, but 2-4 hours (or overnight) is best.
3. Using Too Much Lemon Juice in the Marinade
🚫 Mistake: Too much lemon can “cook” the chicken, making it tough.
✅ Solution: Stick to 2 tbsp of lemon juice per 2 chicken breasts and balance it with olive oil.
4. Flipping the Chicken Too Often
🚫 Mistake: Flipping the chicken multiple times prevents proper browning.
✅ Solution: Flip only once after the first 5-6 minutes.
5. Not Preheating the Grill or Pan
🚫 Mistake: A cold grill causes the chicken to stick and cook unevenly.
✅ Solution: Always preheat the grill for at least 5-10 minutes before cooking.
6. Cutting the Chicken Too Soon
🚫 Mistake: Slicing immediately causes the juices to run out, making it dry.
✅ Solution: Let it rest for 5 minutes before cutting.
7. Using Too Much or Too Little Oil
🚫 Mistake:
- Too little oil = dry chicken.
- Too much oil = flare-ups on the grill.
✅ Solution: Use just enough olive oil to coat the chicken without making it greasy.
Frequently Asked Questions (FAQs) – Tuscan Grilled Chicken
Here are some common questions people have when making Tuscan Grilled Chicken, along with answers to help you cook it to perfection!
1. Can I use bone-in chicken instead of boneless?
Yes, you can! Bone-in chicken will work, but you’ll need to adjust the cooking time. Bone-in chicken typically takes longer to cook, so grill it for 7-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Make sure to check the thickest part of the meat near the bone for doneness.
2. Can I cook Tuscan Grilled Chicken in the oven?
Yes, you can bake the chicken if you don’t have a grill. Here’s how:
- Preheat the oven to 400°F (200°C).
- Place the marinated chicken on a baking sheet lined with parchment paper.
- Bake for about 20-25 minutes (depending on thickness), or until the chicken reaches 165°F (75°C) internally.
- For a grill-like effect, you can broil the chicken for the last 2-3 minutes to get a nice, golden finish.
3. Can I make this recipe without lemon?
Yes, if you don’t have lemons or prefer not to use them, you can substitute with balsamic vinegar (for a tangy, sweet flavor) or apple cider vinegar for acidity. You could also increase the amount of garlic and herbs for extra flavor.
4. How do I store leftover Tuscan Grilled Chicken?
Store leftover grilled chicken in an airtight container in the fridge for up to 3-4 days. For best results, reheat it in the oven at 350°F (175°C) for 10-15 minutes or in a skillet with a little olive oil to preserve moisture.
5. Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade a day or two ahead and store it in an airtight container in the fridge. This allows the flavors to develop even more before you use it.
6. How can I make the chicken spicier?
If you like a bit of heat, you can:
- Increase the amount of red pepper flakes in the marinade.
- Add a pinch of cayenne pepper or chili powder to the marinade.
- Serve with a spicy dipping sauce on the side, such as sriracha mayo or hot sauce.
7. What can I serve with Tuscan Grilled Chicken?
Tuscan Grilled Chicken pairs well with a variety of sides. Here are some ideas:
- Grilled vegetables like zucchini, bell peppers, or asparagus.
- A fresh Caprese salad (tomatoes, mozzarella, basil).
- Garlic mashed potatoes or creamy risotto.
- Fresh bread like focaccia or a crisp arugula salad.
8. Can I make Tuscan Grilled Chicken in a grill pan?
Yes, a grill pan works great if you don’t have an outdoor grill. Simply preheat the grill pan over medium-high heat, add the marinated chicken, and cook it for 5-6 minutes per side. The ridges on the grill pan will give the chicken beautiful grill marks and a slightly smoky flavor.
9. What is the best way to serve Tuscan Grilled Chicken?
For a family-style meal, you can slice the grilled chicken into strips and serve it alongside your favorite sides. Alternatively, serve it whole, drizzled with olive oil and lemon, and garnish with fresh parsley or grated Parmesan for a restaurant-style presentation.
10. Can I freeze leftover Tuscan Grilled Chicken?
Yes! To freeze, place the cooked chicken in an airtight container or freezer-safe bag. It will last for up to 3 months in the freezer. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or on the stovetop.
Carrabba’s-Style Tuscan Grilled Chicken
Ingredients
For the Chicken & Marinade
- 2 boneless skinless chicken breasts
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice about half a lemon
- 2 garlic cloves minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried rosemary or fresh, finely chopped
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp crushed red pepper flakes optional, for a bit of heat
For Garnishing
- ¼ cup grated Parmesan cheese optional
- Chopped fresh parsley
- Lemon slices for serving
Instructions
Step 1: Prepare and Marinate the Chicken
- First, rinse the chicken breasts with cold water and pat them dry with a paper towel.
- If the chicken breasts are too thick, pound them slightly with a meat mallet to even out the thickness. This helps them cook more evenly.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, basil, rosemary, salt, black pepper, and red pepper flakes.
- Place the chicken in a ziplock bag or a shallow dish and pour the marinade over it. Rub the marinade all over the chicken to coat it evenly.
- Cover and refrigerate for at least 30 minutes, but ideally 2-4 hours for better flavor.
Step 2: Grill the Chicken
- Preheat your grill (or grill pan) to medium-high heat. If using a grill pan, lightly grease it with a little olive oil.
- Remove the chicken from the marinade, letting excess marinade drip off.
- Place the chicken on the grill and cook for 5-6 minutes per side, depending on thickness.
- Use a meat thermometer to check the internal temperature—165°F (75°C) means it's fully cooked.
- If you don’t have a thermometer, slice the thickest part of the chicken to check. The juices should run clear, and the meat should be white inside (not pink).
- For extra flavor, drizzle a little olive oil or squeeze fresh lemon juice over the chicken while grilling.
Step 3: Serve and Enjoy
- Let the grilled chicken rest for 5 minutes before slicing. This helps retain its juices.
- Transfer the chicken to a plate and sprinkle with grated Parmesan cheese and fresh parsley.
- Serve with lemon slices for added brightness.
- This dish pairs well with grilled vegetables, pasta, garlic butter rice, or a fresh salad.
Notes
Tips for the Best Tuscan Grilled Chicken:
- Marinate longer for deeper flavor – If you have time, let the chicken marinate for at least 2 hours, or even overnight.
- Don’t overcook – Overcooked chicken turns dry. Use a thermometer to ensure it stays juicy.
- Use a charcoal or wood grill – If available, grilling over charcoal or wood enhances the smoky Tuscan flavor.
- Customize the marinade – Add a bit of balsamic vinegar or Dijon mustard for extra depth.