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Copycat Carrabba’s Tuscan Grilled Chicken

Author: Laurie Fleming
Published: September 23, 2026

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If you’ve ever ordered the Tuscan Grilled Chicken at Carrabba’s and wondered how something so simple can taste so good, the answer comes down to two things: a bold grill seasoning and a buttery, garlicky herb baste brushed on while the chicken cooks. This copycat Carrabba’s Tuscan Grilled Chicken recipe recreates both at home with pantry ingredients, and it’s on the table in about 30 minutes.

Copycat Carrabba's Tuscan Grilled Chicken sliced on a white plate with fresh parsley and lemon wedges

No long marinade, no special equipment. Just juicy, smoky, herb-kissed chicken that tastes like you drove to the restaurant, without the wait for a table.

Start your meal the Carrabba’s way with a plate of Carrabba’s bread dipping oil and a warm loaf of this easy Carrabba’s bread recipe while the grill heats up.

What Is Carrabba’s Tuscan Grilled Chicken?

Tuscan Grilled Chicken is one of the simplest dishes on the Carrabba’s menu, and that’s exactly why people love it. The chicken is wood-grilled, seasoned with the restaurant’s signature grill seasoning, and finished with a baste of olive oil, butter, garlic, and herbs. It’s lighter than the pasta dishes but has just as much flavor, and it makes a great base for other favorites. In fact, it’s the same grilled chicken foundation you’ll find under the lemon butter sauce and goat cheese in Copycat Carrabba’s Chicken Bryan.

Juicy Tuscan grilled chicken breasts with char marks brushed with garlic herb butter baste

Why You’ll Love This Recipe

It’s fast enough for a weeknight but tastes like date night.
The seasoning blend makes extra, so you’ll have it ready for steak, pork chops, shrimp, and vegetables.
The baste keeps lean chicken breasts moist, which is the biggest struggle with grilled chicken.
And you can make it on an outdoor grill, a grill pan, or in the air fryer, so it works year-round.

Ingredients

Italian Grill Seasoning

Kosher salt and coarse black pepper: If using table salt, cut the amount in half.
Granulated garlic: Garlic powder works too.
Onion powder and dried oregano
Red pepper flakes: Optional, for mild heat.

Chicken

Boneless, skinless chicken breasts: Pound to ¾ inch for even cooking. Thighs work as well.
Olive oil: Helps the seasoning stick.

Tuscan Herb Baste

Unsalted butter and extra virgin olive oil
Fresh garlic and shallot: Yellow onion can replace the shallot.
Lemon juice and red wine vinegar: White wine vinegar is the best swap.
Dijon mustard: Keeps the baste from separating.
Dried basil, dried oregano, and fresh parsley: Italian seasoning can replace the dried herbs.

How to Make Copycat Carrabba’s Tuscan Grilled Chicken

Homemade Carrabba's copycat grill seasoning mixed in a small glass bowl

Step 1: Mix the seasoning. Stir together the salt, pepper, granulated garlic, onion powder, oregano, and red pepper flakes in a small bowl. You’ll use about 2 to 3 teaspoons for four chicken breasts; store the rest in an airtight jar.

Chicken breast between plastic wrap being pounded to an even thickness with a meat mallet

Step 2: Prep the chicken. Place the chicken breasts between two sheets of plastic wrap and pound them to an even ¾-inch thickness. This is the single most important step for juicy grilled chicken, because it keeps the thin end from drying out before the thick end is cooked. Pat dry, rub with olive oil, and season both sides generously with the grill seasoning.

Step 3: Make the baste. In a small saucepan over medium-low heat, melt the butter with the olive oil. Add the garlic and shallot and cook for 1 to 2 minutes, just until soft and fragrant (don’t let the garlic brown). Remove from the heat and whisk in the lemon juice, red wine vinegar, Dijon, basil, oregano, parsley, and a pinch of salt. Keep it warm.

Seasoned chicken breasts in a single layer in an air fryer basket

Step 4: Grill the chicken. Preheat your grill to medium-high (about 425–450°F) and oil the grates. Grill the chicken for 5 to 7 minutes per side, until you have good char marks and the internal temperature reaches 165°F.

Step 5: Baste and finish. During the last 2 to 3 minutes of cooking, brush the chicken generously with the Tuscan baste on both sides. The butter caramelizes slightly on the grates and gives you that restaurant-style finish.

Ste 6: Rest and serve. Transfer the chicken to a plate, brush with a little more baste, and let it rest for 5 minutes before slicing. Spoon any remaining baste over the top right before serving.

Air fryer Tuscan grilled chicken brushed with herb butter baste in the basket

Air Fryer Method

Preheat the air fryer to 380°F. Season the chicken as directed and place it in a single layer in the basket. Air fry for 16 to 20 minutes, flipping halfway through, until the chicken reaches 165°F. Brush with the baste during the last 3 minutes and again after cooking. You won’t get grill marks, but the flavor is spot on.

Grill Pan or Stovetop Method

Heat a cast iron grill pan over medium-high heat until very hot. Cook the chicken for 5 to 6 minutes per side, basting during the final few minutes. Crack a window, because the butter will smoke a little. That’s where the flavor comes from.

Tips for the Best Tuscan Grilled Chicken

Don’t skip pounding the chicken. Even thickness means even cooking, and it’s the difference between juicy and chalky.
Baste at the end, not the beginning. The butter and garlic in the baste can burn over high heat, so save it for the last few minutes.
Use a thermometer. Pull the chicken at 165°F. Guessing is how grilled chicken gets overcooked.
Let it rest. Five minutes lets the juices redistribute instead of running all over your cutting board.
Make extra seasoning. It keeps for months in a sealed jar and works on nearly everything you grill.

Grilled chicken breasts resting on a plate brushed with extra Tuscan herb baste

What to Serve With Carrabba’s Tuscan Grilled Chicken

At the restaurant, this chicken comes with your choice of side, so you can build the plate however you like. For a classic pairing, serve it next to a bowl of creamy pasta tossed in Copycat Carrabba’s Alfredo. For something lighter, crispy Copycat Carrabba’s Zucchini is a perfect crunchy side, and it cooks beautifully in the air fryer while the chicken rests.

If you like a little heat, spoon some Carrabba’s Ricardo Sauce over the sliced chicken. That spicy, lemony cream sauce turns simple grilled chicken into something special.

And on cooler nights, start with a cup of soup the way many Carrabba’s regulars do. Carrabba’s Spicy Sicilian Chicken Soup and Instant Pot Copycat Carrabba’s Sausage Lentil Soup both pair perfectly with this chicken.

Ways to Use Leftovers

Leftover Tuscan grilled chicken is incredibly versatile. Slice it over a Caesar or Italian salad, tuck it into a panini with provolone and roasted peppers, toss it with penne and pesto, or turn it into a quick homemade Chicken Bryan by topping it with goat cheese, sun-dried tomatoes, and lemon butter sauce.

Italian salad topped with sliced leftover Tuscan grilled chicken

Storage and Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F for 3 to 5 minutes, or in a skillet over medium heat with a splash of broth to keep it moist. Leftover baste can be refrigerated for up to a week; warm it gently before using, since the butter will firm up when cold.

To freeze, wrap cooled chicken tightly and store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Grilled chicken panini with provolone and roasted red peppers

Frequently Asked Questions

Is this the exact Carrabba’s recipe? No, this is a copycat recipe. Carrabba’s doesn’t publish its exact seasoning or baste formula, but this version is built to capture the same bold, garlicky, herby flavor.

Can I use chicken thighs instead of breasts? Yes. Boneless, skinless thighs are even more forgiving on the grill. Cook them to an internal temperature of 175°F for the most tender texture.

Can I make the baste ahead of time? Absolutely. Make it up to a week ahead and refrigerate it. Rewarm it over low heat before grilling.

Is Carrabba’s Tuscan Grilled Chicken gluten-free? The ingredients in this homemade version are naturally gluten-free. Just double-check your spice labels if you’re cooking for someone with celiac disease.

Can I use this seasoning on other meats? Definitely. The grill seasoning and baste are fantastic on steak, pork chops, shrimp, salmon, and grilled vegetables.

Bring Carrabba’s Home Tonight

This Copycat Carrabba’s Tuscan Grilled Chicken proves that restaurant-quality dinners don’t have to be complicated. A good seasoning, a buttery herb baste, and a hot grill are all it takes to make a meal your family will ask for again and again. Once you’ve made it, try building on it with the Chicken Bryan next time for an extra-special dinner.

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