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If you’ve ever had that perfectly seasoned, juicy grilled chicken at Carrabba’s, you know how flavorful and simple it tastes at the same time. This homemade version brings those same flavors together using pantry spices and a quick stovetop baste. No complicated stJuicy Tuscan grilled chicken with Italian seasoning and a buttery herb baste. Easy Carrabba’s copycat recipe for grill, oven, or stovetop.eps, just a few simple layers that come together into something really delicious.
I’ve always loved recreating those restaurant-quality dishes at home — the ones that feel a little special but are actually simple enough to make anytime. This is one of those recipes. You get that bold, flavorful chicken you’d expect when dining out, but with easy ingredients and a method that just works.
This is the kind of chicken you can throw on the grill for a weeknight dinner, but it’s just as perfect when you’re feeding family or having people over. And if grilling isn’t an option, you can easily make it on the stovetop or in the oven, which makes it even more doable on busy days.
Why You’ll Love This Tuscan Chicken Recipe
This Tuscan Grilled Chicken is everything we want in a weeknight dinner—simple, flavorful, and reliably juicy.
- Big, bold Italian flavor without complicated steps
- A solid method that actually keeps chicken juicy and tender
- Perfect for meal prep, salads, pasta, or sandwiches
- Family-friendly and picky-eater approved
And friend, this is one of those recipes you’ll come back to again and again
Ingredients
- Chicken: Boneless, skinless breasts or thighs both work great. Thighs are a little more forgiving and stay extra juicy, while breasts are leaner and cook a bit faster.
- Butter: This is the base of your grill baste and adds that rich, restaurant-style flavor. Don’t skip it—it’s part of what makes this taste like a true copycat.
- Olive Oil: Used in the baste to help carry all that flavor and keep the chicken moist while cooking.
- Red Wine Vinegar & Lemon Juice: These bring that signature tangy, Tuscan-style flavor. Fresh lemon juice really brightens everything up.
- Dijon Mustard: Helps bring the baste together and adds a subtle depth of flavor without being overpowering.
- Onion & Garlic: Fresh is best here and builds a rich, savory base for the baste.
- Seasonings (Used in Both the Baste & Seasoning Blend): Garlic, onion, and herbs are layered throughout this recipe for maximum flavor. The Italian Grill Seasoning is used to coat the chicken, while the baste adds even more flavor as it cooks.
- Italian Grill Seasoning Blend:A simple mix of kosher salt, coarse black pepper, garlic, onion, oregano, and a touch of red pepper flakes for a little kick. It’s bold, savory, and really brings that grilled Italian chicken flavor to life.
- Parsley: Stirred in at the end of the baste for a fresh, herby finish.
How To Make Italian Grilled Chicken (Carrabba’s Copycat You Can Make at Home)
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Make the Italian Grill Seasoning
In a small bowl, combine the kosher salt, coarse black pepper, granulated garlic, granulated onion, dried oregano, and crushed red pepper.
Stir until everything is well blended.
Use the seasoning right away to coat your chicken, or store the extra in an airtight container for later. This makes about ½ cup, so you’ll have plenty for another meal.
Step 2: Make the Italian Grill Baste
In a skillet over medium heat, melt the butter. Add the finely chopped onion and cook until soft and translucent.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Sprinkle in the flour and cook for 1 minute, stirring constantly.
Slowly whisk in the olive oil, red wine vinegar, and fresh lemon juice until smooth.
Add the Dijon mustard and sugar, whisking until everything is well combined. Remove from the heat and stir in the chopped parsley.
Let the baste cool slightly, then divide it into two portions. One will be used for brushing the chicken while it cooks, and the other for serving.
Step 3: Prepare the Chicken
Preheat your grill to medium heat, about 375 to 400°F.
Pat the chicken dry with paper towels. This helps the seasoning stick and gives you a better finish.
Sprinkle both sides of the chicken generously with the Italian Grill Seasoning, then lightly brush the chicken with the Italian Grill Baste.
Step 4: Grill the Chicken
Place the chicken on the grill and cook for 5 to 7 minutes per side, depending on thickness.
As it cooks, brush lightly with additional baste to build flavor and keep the chicken juicy.
Continue grilling until the chicken reaches the proper internal temperature: Chicken breasts: 165°F Chicken thighs: 180 to 185°F for the most tender texture
Step 5: Rest and Serve
Transfer the chicken to a plate and let it rest for 5 minutes before serving.
Right before serving, drizzle with a little of the reserved baste for that final boost of flavor.
Stovetop Instructions
Heat a large skillet over medium heat. A cast-iron skillet works especially well.
Pat the chicken dry, season both sides generously with the Italian Grill Seasoning, and lightly brush with the Italian Grill Baste.
Add a small amount of baste to the skillet, then place the chicken in the pan.
Cook chicken breasts for 5 to 7 minutes per side or chicken thighs for 6 to 8 minutes per side, brushing lightly with more baste as they cook.
Continue cooking until the chicken reaches the proper internal temperature, then let rest for 5 minutes before serving.
Oven Instructions
Preheat the oven to 400°F.
Season the chicken with the Italian Grill Seasoning and place it in a baking dish. Brush with the Italian Grill Baste on both sides.
Bake chicken breasts for 20 to 25 minutes or chicken thighs for 25 to 35 minutes, depending on size.
If desired, brush with additional baste during the last 5 minutes of cooking.
Cook until the chicken reaches the proper internal temperature, then let rest for 5 minutes before serving.
Easy Variations and Substitutions
- Add a cheesy finish:
Sprinkle freshly grated Parmesan over the chicken right before serving for a delicious Tuscan-style twist. - Make it dairy-free:
Swap the butter in the baste for a plant-based butter or use a little extra olive oil. - Adjust the heat:
Like a little kick? Add more crushed red pepper. Prefer it mild? You can leave it out completely.
How to Make This Tuscan Chicken Gluten-Free
The only ingredient you need to adjust is the flour in the baste. Simply substitute with a gluten-free 1:1 all-purpose flour blend or cornstarch (use about 2 teaspoons cornstarch instead of 1 tablespoon).
Everything else in this recipe is naturally gluten-free. Just be sure to double-check your Dijon mustard and any packaged ingredients to ensure they are certified gluten-free with no hidden sources of gluten.
Expert Tips for Juicy Italian Grilled Chicken
- Don’t skip drying the chicken: Patting the chicken dry helps the seasoning stick better and gives you a nicer sear, whether you’re grilling or using a skillet.
- Pound for even cooking: If your chicken breasts are thick on one end, gently pound them to an even thickness. This helps them cook evenly and stay juicy.
- Use the baste as you cook, not just before: Brushing the chicken while it cooks builds layers of flavor and keeps it from drying out. That’s what gives it that restaurant-style finish.
- Don’t overcook (this is the #1 reason chicken turns dry)
- Keep the heat at medium, not too high: Too much heat can dry the chicken out before the inside is done. Medium heat gives you that perfect balance of char and juicy inside.
- Cook thighs a little longer than you think: Chicken thighs are best at 180–185°F. That’s when they become tender and really juicy, not chewy.
- Let it rest before slicing: Just 5 minutes makes a big difference. It helps the juices settle back into the chicken instead of running out.
- Finish with fresh baste: Reserve some of the baste before using on the raw chicken.
That final drizzle right before serving adds so much flavor. It’s a small step that really makes this feel special.
What to Serve With Tuscan Grilled Chicken
If you want to turn this into a full restaurant-style meal at home, it comes together so easily with a few simple sides. Add a cozy bowl of your Carrabba’s-inspired lentil soup on the side to really set the tone.
Serve it alongside a easy fettuccini alfredo—or keep it extra easy with buttered noodles for the kids. Add a fresh Caesar salad or Italian garden salad for a little crunch, and don’t forget some warm, crusty bread with a homemade Italian bread dipping oil
👉 Keep it simple, mix in a few shortcuts where you need to, and focus on the chicken—that’s what brings everything together into a meal that feels a little special without a lot of extra work.
Storage Instructions
Store any leftover Tuscan grilled chicken in an airtight container in the refrigerator for up to 4 days.
When reheating, warm gently in the microwave or in a skillet over medium-low heat with a splash of water or a little extra baste to help keep the chicken moist.
💡 Nikki’s Tip: If you know you’ll have leftovers, save a little extra baste to drizzle over the chicken when reheating—it really helps bring that fresh-off-the-grill flavor back to life.
Commonly Asked Questions
Using the baste while the chicken cooks is key. It adds moisture and builds flavor as it grills. Also, be sure not to overcook and always let the chicken rest before slicing.
This recipe doesn’t use a traditional marinade. Instead, the baste is brushed on as the chicken cooks, which keeps it juicy and adds layers of flavor.
Yes! This recipe is inspired by that signature flavor, with a bold Italian seasoning and a buttery, tangy baste that gives it that restaurant-style finish.
Yes! You can cook the chicken on the stovetop or in the oven. I have included all each cooking methods in this post and in the recipe card. Both methods turn out delicious and are great options year-round.
Absolutely. It’s delicious on steak, shrimp, pork, or even brushed over roasted vegetables.
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Tuscan Grilled Chicken (Carrabba’s Copycat)
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Ingredients
- 1 ½ to 2 pounds boneless skinless chicken breasts - 4-6 chicken breasts or 6–8 boneless chicken thighs
- ¼ cup kosher salt
- 2 tablespoons freshly coarse cracked black pepper
- 1 ½ teaspoons granulated garlic
- 1 ½ teaspoons granulated onion
- 1 ½ teaspoons dried oregano leaves
- ¼ teaspoon crushed red pepper
- 2 tablespoon butter
- 1 small yellow onion - finely chopped
- 4 cloves garlic - minced
- 1 tablespoon all-purpose flour - or use 1:1 gluten-free all-purpose
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice - freshly squeezed
- 1 tablespoon Dijon mustard
- 1 ½ tablespoon sugar
- 2 tablespoon fresh flat leave parsley - finely chopped
Instructions
- In a small bowl, mix together all seasoning ingredients.¼ cup kosher salt, 2 tablespoons freshly coarse cracked black pepper, 1 ½ teaspoons granulated garlic, 1 ½ teaspoons granulated onion, 1 ½ teaspoons dried oregano leaves, ¼ teaspoon crushed red pepper
- Store any extra in an airtight container.
- Melt butter in a skillet over medium heat.2 tablespoon butter
- Add chopped onion and cook until soft and translucent.1 small yellow onion
- Stir in garlic and cook for about 30 seconds.4 cloves garlic
- Sprinkle in flour and cook for 1 minute.1 tablespoon all-purpose flour
- Slowly whisk in olive oil, red wine vinegar, and lemon juice.½ cup olive oil, ¼ cup red wine vinegar, 2 tablespoons lemon juice
- Add Dijon mustard and sugar, whisking until smooth.1 tablespoon Dijon mustard, 1 ½ tablespoon sugar
- Remove from heat and stir in parsley.2 tablespoon fresh flat leave parsley
- Preheat grill to medium heat (350–375°F).
- Pat chicken dry with paper towels.
- Season both sides of the chicken generously with Italian Grill Seasoning.1 ½ to 2 pounds boneless skinless chicken breasts
- Lightly brush chicken with Italian Grill Baste.
- Place chicken on the grill.
- Cook for 5–7 minutes per side, brushing lightly with more baste as it cooks.
- Cook until internal temperature reaches 165°F for chicken breasts or 180–185°F for chicken thighs
- Let rest for 5 minutes and then serve.
- Heat a large skillet over medium heat (cast iron works great).
- Add a small amount of baste to the pan or spray the pan with avocado oil.
- Season the chicken on both sides with Italian grill seasoning.
- Place the chicken in the hot skillet, basting as it cooks. Cook Breasts: 5–7 minutes per side and Thighs: 6–8 m. Cook to proper internal temperature, 165°F for chicken breasts or 180–185°F for chicken thighs.
- Brush with additional baste while cooking.
- Rest 5 minutes before serving.
- Preheat oven to 400°F. Line a sheet pan with foil for easy clean up.
- Season the chicken and place it on the baking sheet.
- Brush with Italian Grill Baste.
- Bake: Breasts: 20–25 minutes, and Thighs: 25–35 minutes
- Brush with more baste during the last 5 minutes if desired.
- Cook until the proper internal temperature is reached.
Notes
How to Make This Tuscan Chicken Gluten-Free
The only ingredient you need to adjust is the flour in the baste. Simply substitute it with a 1:1 gluten-free all-purpose flour blend or cornstarch (use about 2 teaspoons instead of 1 tablespoon). Everything else in this recipe is naturally gluten-free. Just be sure to double-check your Dijon mustard and any packaged ingredients to ensure they are certified gluten-free and contain no hidden sources of gluten.Want to Save this Recipe?
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