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.
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.
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 Recipe
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
