Chicken Piccata Olive Garden copycat Recipe

by Alyona's Cooking
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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. 

 

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4.17 from 54 votes

Chicken Piccata Olive Garden copycat Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5
Calories: 451kcal
Author: Alyona's Cooking
This Olive Garden Chicken Piccata copycat tastes as same as the original if not better.
Print Recipe Review

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

Calories: 451kcal | Carbohydrates: 6g | Protein: 40g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 155mg | Sodium: 788mg | Potassium: 921mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 16.9mg | Calcium: 44mg | Iron: 1.5mg
Nutrition Facts
Chicken Piccata Olive Garden copycat Recipe
Amount Per Serving
Calories 451 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 10g63%
Cholesterol 155mg52%
Sodium 788mg34%
Potassium 921mg26%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 40g80%
Vitamin A 545IU11%
Vitamin C 16.9mg20%
Calcium 44mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

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73 comments

Katrinka September 19, 2019 - 5:39 pm

5 stars
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.

Reply
Alyona's Cooking September 20, 2019 - 3:43 pm

I’m glad you liked it, Katrinka!

Reply
Kelly November 7, 2019 - 8:30 pm

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!

Reply
Alyona's Cooking November 7, 2019 - 9:08 pm

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

Reply
Lillian December 10, 2019 - 8:01 am

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

Reply
Jeanne July 10, 2019 - 7:28 pm

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

Reply
Alyona's Cooking July 11, 2019 - 10:06 am

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

Reply
Jozi April 9, 2019 - 2:20 pm

5 stars
Love it !! Great recipe

Reply
Gisela Padula February 12, 2019 - 8:42 am

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

Reply
Alyona's Cooking February 12, 2019 - 11:56 am

I’m glad to hear, Gisela:)

Reply
America February 10, 2019 - 9:31 am

5 stars
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!

Reply
Kirk Christensen January 5, 2019 - 8:26 pm

5 stars
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.

Reply
Alyona's Cooking January 7, 2019 - 10:48 am

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

Reply
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