Tuscan Grilled Chicken (Carrabba's Copycat)

This Tuscan Grilled Chicken (Carrabba’s Copycat) brings that bold, restaurant-style flavor right to your table with a simple Italian seasoning and a buttery herb baste that keeps the chicken tender and juicy. Instead of a traditional marinade, the baste is brushed on as the chicken cooks, building layers of flavor in every bite. It’s easy enough for weeknights, flexible for grilling, stovetop, or oven, and perfect for serving with your favorite sides.

Servings: 6 servings

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

▢ 1 ½ to 2 pounds boneless skinless chicken breasts 4-6 chicken breasts or 6–8 boneless chicken thighs

Italian Grill Seasoning (makes about 1 ½ cups)

▢ 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

Instructions

Make the Seasoning:

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.

Make the Italian Grill Baste:

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

Grilling Instructions

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.

Stovetop Instructions

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.

Oven Instructions

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.