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Carrabba’s-Style Tuscan Grilled Chicken

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time1 hour
Course: Lunch
Cuisine: American, Canada, Italian
Keyword: Tuscan Grilled Chicken
Servings: 4
Calories: 280kcal

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.