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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 Olive Gardens version, by leaving a comment below. Enjoy.

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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 skillet add 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.

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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Leave a comment






77 comments

    • 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

    • Gisela Padula

    Amazing! Absolutely delicious! Definitely will make again, especially easy to follow receipe!

      • Alyona’s Cooking

      I’m glad to hear, Gisela:)

    • America

    It was very good. It’s a keeper in this house. Added more sundried tomatoes and garlic. I didn’t let it simmer for too long because I wanted to extra juice to use over our mashed potatoes. I also didn’t cook the chicken all the way through in the beginning. I browned it then added it back in to simmer in the sauce. It was perfect.
    Thank you for sharing!

    • Kirk Christensen

    Fabulous recipe!!!!! I have to admit I did put in some mushrooms and artichoke hearts and it turned out great. Thank you for allowing me to see and use your recipe my wife and daughter loved it and we will use it again.

      • Alyona’s Cooking

      Hi Kirk, thank you for the feedback! Never tried this with mushrooms or artichokes before.

    • Dave W.

    Delicious! I promised to make her an Olive Garden menu item after being unable to stop at one of their restaurant outlets in Maine on a recent trip. This was the item I chose, and it was the first time I’d ever used capers in a recipe. I used one large boneless chicken breast and once pounded flat, it was enough for the two of us. For the other ingredients, I halved the amounts shown in the recipe. The only ingredient I substituted was coffee cream (aka “half and half”), instead of heavy cream. I will definitely make this recipe again.

      • Alyona’s Cooking

      Thank you for the feedback, Dave. Nice to know you liked the recipe and that you’ll be making again!

    • Kelly

    Can you make this ahead of time? And heat up?

      • Alyona’s Cooking

      You possibly could. Store the cooked meat separately and either make the sauce in advance or right before serving. If making the sauce in advance try to be careful not to boil the sauce as the butter can separate.

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