15 Copycat Recipes For Your Favorite Chain Restaurants

Who doesn’t love indulging in a meal from their favorite chain restaurant? The perfect blend of flavors, the comforting familiarity, and that little thrill of treating yourself – it’s all part of the experience. But what if you could bring those iconic dishes right into your own kitchen? Roll up your sleeves and get your apron to recreate your favorite chain restaurants with these recipes.

Olive Garden’s Fettuccine Alfredo

The creamy goodness of Olive Garden’s Fettuccine Alfredo is easy to make. Just cook fettuccine noodles according to package instructions. In a saucepan, melt 1/2 cup of butter and add 1 cup of heavy cream. Simmer for 2-3 minutes, then whisk in 1 1/2 cups of grated Parmesan cheese until smooth. Add salt and pepper to taste. Toss the cooked noodles in the sauce and serve immediately. For an extra protein boost, top with grilled chicken or shrimp.

Chipotle’s Burrito Bowl

For a Chipotle-inspired burrito bowl, start by cooking 1 cup of cilantro-lime rice. In a bowl, combine 1 cup of cooked black beans, your choice of grilled chicken or steak, and 1/2 cup of corn. Add fresh salsa made from diced tomatoes, onions, cilantro, and lime juice. Top with guacamole, shredded cheese, and lettuce. Enjoy a customizable, fresh burrito bowl right at home.

Red Lobster’s Cheddar Bay Biscuits

These Cheddar Bay Biscuits are a perfect side, bringing that warm, cheesy goodness of Red Lobster straight to your home. They are easy to make, preheat your oven to 450°F. In a bowl, mix 2 cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Cut in 1/2 cup of cold butter until the mixture is crumbly. Stir in 1 cup of shredded cheddar cheese. Add 1 cup of milk and mix until just combined. Drop spoonfuls onto a baking sheet and bake for 10-12 minutes. Brush with melted butter mixed with garlic powder and parsley.

Starbucks’ Pumpkin Spice Latte

Recreate the fall favorite from Starbucks with this Pumpkin Spice Latte recipe. Brew a strong cup of espresso. In a saucepan, combine 2 tablespoons of pumpkin puree, 1 teaspoon of pumpkin pie spice, 2 tablespoons of sugar, and 1 cup of milk. Heat until steaming, then whisk vigorously until frothy. Pour the milk mixture over the espresso, top with whipped cream, and sprinkle with more pumpkin pie spice.

Panda Express’ Orange Chicken

Bring the tangy, sweet, and savory taste of Panda Express’ Orange Chicken to your dinner table with this simple recipe. Start by cutting chicken breasts into bite-sized pieces. In a bowl, mix 1/2 cup of cornstarch and 1/2 cup of flour. Dip the chicken pieces in a beaten egg, then coat with the cornstarch-flour mixture. Fry the chicken in hot oil until golden and crispy. In a separate pan, combine 1/2 cup of orange juice, 1/4 cup of sugar, 2 tablespoons of soy sauce, 1 tablespoon of white vinegar, and 1 teaspoon of grated ginger. Bring to a boil, then simmer and add a cornstarch slurry to thicken. Toss the chicken in the sauce and serve with steamed rice and broccoli.

IHOP’s Buttermilk Pancakes

For IHOP’s famous buttermilk pancakes, mix 1 1/4 cups of flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. In a separate bowl, whisk together 1 cup of buttermilk, 1 egg, and 2 tablespoons of melted butter. Combine the wet and dry ingredients until just mixed. Pour 1/4 cup of batter onto a hot griddle for each pancake and cook until bubbles form on the surface. Flip and cook until golden brown. Serve with syrup and your favorite toppings.

Texas Roadhouse’s Cinnamon Butter

To make Texas Roadhouse’s Cinnamon Butter, beat 1/2 cup of softened butter with 1/4 cup of powdered sugar, 1/4 cup of honey, and 1 teaspoon of ground cinnamon until smooth and creamy. Serve this sweet cinnamon butter with warm rolls or bread.

Chick-fil-A’s Chicken Sandwich

Create Chick-fil-A’s famous chicken sandwich by marinating chicken breasts in pickle juice for 30 minutes. In a bowl, whisk together 1 cup of flour, 1 tablespoon of powdered sugar, and a pinch of salt and pepper. Dredge the chicken in the flour mixture and fry in hot oil until crispy and cooked through. Serve the chicken on a toasted, buttered bun with dill pickle slices. Pair with waffle fries for the full experience.

Olive Garden’s Zuppa Toscana

For Olive Garden’s Zuppa Toscana, brown 1 pound of Italian sausage in a large pot. Add 1 diced onion and 3 minced garlic cloves, and cook until softened. Stir in 4 cups of chicken broth and 2 cups of water, then add 3 large, thinly sliced potatoes. Simmer until the potatoes are tender. Add 1 cup of heavy cream and 2 cups of chopped kale. Season with salt and pepper, and simmer for an additional 10 minutes. Serve hot with garlic breadsticks.

Panera Bread’s Broccoli Cheddar Soup

To make Panera Bread’s Broccoli Cheddar Soup, sauté 1 chopped onion in 1/4 cup of butter until soft. Stir in 1/4 cup of flour to make a roux, then gradually whisk in 2 cups of half-and-half and 2 cups of chicken broth. Simmer until thickened. Add 2 cups of chopped broccoli, 1 cup of shredded carrots, and 1 stalk of chopped celery. Cook until vegetables are tender. Stir in 2 cups of grated sharp cheddar cheese until melted. Serve in a crusty bread bowl for an authentic touch.

The Cheesecake Factory’s Avocado Egg Rolls

For The Cheesecake Factory’s Avocado Egg Rolls, mash 3 avocados and mix with 1/4 cup of chopped sun-dried tomatoes, 1/4 cup of chopped red onion, and 1 tablespoon of cilantro. Place a spoonful of the mixture in the center of each egg roll wrapper, fold in the sides, and roll up tightly. Fry in hot oil until golden brown and crispy. Serve with a tamarind-cashew dipping sauce made from tamarind paste, soy sauce, vinegar, and chopped cashews.

Taco Bell’s Crunchwrap Supreme

To make Taco Bell’s Crunchwrap Supreme, cook 1 pound of seasoned ground beef. Place a large flour tortilla on a flat surface, spread a layer of nacho cheese in the center, add a layer of beef, a crunchy tostada shell, sour cream, shredded lettuce, diced tomatoes, and shredded cheese. Fold the edges of the tortilla over the center to form a hexagon. Grill until crispy on both sides. Enjoy your homemade Crunchwrap Supreme!

P.F. Chang’s Lettuce Wraps

For P.F. Chang’s Lettuce Wraps, cook 1 pound of ground chicken in a skillet. Add 1 can of diced water chestnuts, 1/2 cup of chopped mushrooms, and 1/4 cup of chopped green onions. Stir in 1/4 cup of hoisin sauce, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Cook until heated through. Serve the mixture in large lettuce leaves for a delicious, low-carb appetizer.

Applebee’s Spinach Artichoke Dip

To make Applebee’s Spinach Artichoke Dip, combine 1 cup of chopped spinach, 1 cup of chopped artichoke hearts, 1/2 cup of sour cream, 1/2 cup of mayonnaise, 1 cup of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese in a bowl. Mix well and transfer to a baking dish. Bake at 350°F for 25-30 minutes until bubbly and golden. Serve with tortilla chips or bread.

Outback Steakhouse’s Bloomin’ Onion

For Outback Steakhouse’s Bloomin’ Onion, cut a large onion into petals but leave the base intact. In a bowl, mix 2 cups of flour, 1 tablespoon of paprika, 1 tablespoon of cayenne pepper, and salt. Dip the onion in a beaten egg, then coat with the flour mixture. Fry in hot oil until golden brown. Serve with a dipping sauce made from mayonnaise, horseradish, ketchup, and spices.

This article originally appeared on RetailShout.

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