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This Olive Garden Chicken Piccata copycat tastes as same as the original if not better.  Seared chicken breasts are topped with a lemon garlic butter sauce, sun-dried tomatoes, and capers. Serve with some green vegetables and a side of mashed potatoes for one seriously delicious meal. 

After enjoying the chicken piccata at Olive garden, I decided to recreate the restaurant version. This recipe is simple (one-skillet kinda dish) and delicious. If you’re not familiar with capers they are pickled flower buds that are the size of peas. The ones I purchased (from Costco) were marinated in vinegar.

If you like tangy and semi-sweet (sweet–from the cream) kind of flavor than this recipe is a total must make. It definitely takes the chicken to another level.  Let me know if you think this tastes like the Olive Gardens version, by leaving a comment below. Enjoy.

chicken-piccata-olive-garden-copycat-

Ingredients for Chicken Piccata:

  • 4 chicken breasts, pounded to 1/4″ thickness
  • 1 small onion
  • 10 sun-dried tomatoes, cut into strips
  • 1 tbsp garlic, minced
  • 1 1/2 cups chicken broth
  • 1/2 lemon, juiced (about 2 tbsp)
  • 1/4 cup capers, rinsed
  • 3 tbsp butter
  • 1/3 cup heavy cream
  • salt & pepper
  • 4 tbsp olive oil for frying

How to make Chicken Piccata Recipe:

1. Season breasts with salt & pepper and cook over med-high heat on both sides until golden and cooked through. (about 5-8 minutes on each side.) Remove chicken and set aside.

2. In the same

3. When sauce has thickened, remove from the heat and whisk in the butter until it melts then add in the cream. Heat through on the heat for about 30 seconds then remove completely from heat. Add in the chicken breasts to coat in sauce and serve.

Tip: Use 1-2 tbsp of the sun-dried tomato oil for some of the olive oil for extra flavor. 

chicken-piccata-olive-garden-copycat-

Chicken Piccata Olive Garden copycat Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5
Author: Alyona's Cooking
This Olive Garden Chicken Piccata copycat tastes as same as the original if not better.

Ingredients

  • 4 chicken breasts pounded to 1/4" thickness (2lbs)
  • 1 onion small
  • 10 sun-dried tomatoes cut into strips
  • 1 tbsp garlic minced
  • 1 1/2 cups chicken broth
  • 1/2 lemon juiced (about 2 tbsp)
  • 1/4 cup capers rinsed
  • 3 tbsp butter
  • 1/3 cup heavy cream
  • salt & pepper
  • 4 tbsp olive oil for frying

Instructions

  • Season breasts with salt & pepper and cook over med-high heat in olive oil, on both sides until golden and cooked through (about 5-8 minutes on each side.) Remove chicken and set aside.
  • In the same skillet add in the onion, sun-dried tomatoes and garlic. Sauté until lightly browned (1-2 min) and then whisk in the chicken broth, lemon juice, and capers, scraping up bits from the pan. Let the sauce simmer over med-low heat for 10-15 min to reduce in size by about half the amount.
  • When sauce has thickened, remove from the heat and whisk in the butter until it melts then add in the cream. Heat through back on the heat for about 30 seconds then remove completely from heat. Add in the chicken breasts to coat in sauce and serve.
  • Tip: Use 1-2 tbsp of the sun-dried tomato oil for some of the olive oil for extra flavor.

Nutrition per serving

Calories: 451kcalCarbohydrates: 6gProtein: 40gFat: 29gSaturated Fat: 10gCholesterol: 155mgSodium: 788mgPotassium: 921mgFiber: 1gSugar: 2gVitamin A: 545IUVitamin C: 16.9mgCalcium: 44mgIron: 1.5mg

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Recipe Rating




79 comments

    • Sue

    Hi! I just forget your site and I wanted you to know that I appreciate that you visually show the ingredients. It’s a small thing, but it helps.

    I also like your easy to follow instructions.

      • Alyona’s Cooking

      Hi Sue, I’m glad those little things can be helpful! Thanks for the kind comment.

    • Terri Russell

    It was really good…will make again!

      • Alyona’s Cooking

      Thank you, Terri! That’s wonderful to hear!

    • Debra Timmerman

    Love this recipe!! I add extra capers and tomatos, garlic and onions….fantastic dish, truly a copycat!!

      • Alyona’s Cooking

      Hi Debra, I’m glad to hear!

    • Katrinka

    Loved this recipe! I am a lover of tangy food therefore, I doubled the capers and lemon juice.
    This made enough for two meals. This first night I served it with riced cauliflower. The second night I served it with zoodles. We really liked both equally.

      • Alyona’s Cooking

      I’m glad you liked it, Katrinka!

      • Kelly

      Made this last night and it was delicious! I think that next time I will add a little more to the sauce recipe only to have MORE to eat 🙂 It was delicious! I made it with zucchini noodles and salad!

        • Alyona’s Cooking

        Hi Kelly! Zucchini noodles sound healthy! Thank you for the feedback;) Olive Garden served there Chicken piccata with parmesan zucchini so good match!

        • Lillian

        Hello:
        Where did you get the zucchini noodles or did you made them. Do you have a recipe?
        Thanks
        Lillian
        [email protected]

    • Jeanne

    Made this recipe for my daughter and son in law. They loved it!! Will definately Make again!

      • Alyona’s Cooking

      Thank you, Jeanne! It’s nice to know this chicken piccata is a remake for you!

    • Jozi

    Love it !! Great recipe

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