Copycat Olive Garden Chicken Piccata

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Chicken Piccata is a favorite Italian dish. In my opinion, this Olive Garden version is an even better take on the classic dish! The lemon garlic butter sauce is the key to this dish. It is so good it will surely win over any picky eater!

What Is Chicken Piccata?

Piccata is an Italian dish that usually uses chicken or veal. The meat is sliced and dredged in flour and browned. It is then served in a sauce with butter, lemon juice, and capers. It is almost like a rustic Italian version of chicken schnitzel with a lemon butter sauce.

This is one of my favorite variations of chicken piccata, because it also includes sundried tomatoes and a little bit of cream. The flavors come together to make a dish that is even better than the restaurant version!

Chicken Piccata on white plate
Chicken piccata on plate

What Do I Need to Make Copycat Olive Garden Chicken Piccata?

While the full recipe instructions are available below, here is what you will need to make Olive Garden's chicken piccata.

  • Boneless skinless chicken breasts which have been halved into chicken cutlets
  • Salt and black pepper
  • All purpose flour
  • Olive oil
  • Butter, at room temperature
  • Garlic
  • Shallots
  • Chicken broth
  • Dry white wine
  • Lemon juice
  • Sundried tomatoes
  • Capers
  • Heavy cream
  • Fresh parsley and parmesan cheese for serving
chicken piccata in serving bowl
chicken piccata in serving bowl

How To Prepare Olive Garden's Chicken Piccata

While the full recipe instructions are available in the recipe card below, here are some pro tips to make this easy chicken piccata recipe.

  • First, we will prepare our chicken for cooking. Slice your large chicken breasts in half lengthwise and pound the thicker ends into thinner pieces. This is important, because the thinner chicken will cook quicker. Once you've prepared the chicken, we will prepare our flour mixture. In a shallow bowl, whisk together the salt and pepper, and flour. Pat each piece of chicken dry and dredge it in the flour mixture.
  • Now, we are ready to get cooking! Heat a large skillet over medium-high heat. Melt a couple tablespoons of butter and add olive oil in the pan. Once the butter has melted in with the oil, place chicken in the pan. Fry until golden brown on each side. Once the chicken is cooked through, remove from the pan and transfer chicken to a paper towel lined plate.
  • Next, it is time to prepare our lemon butter sauce! Reduce the skillet to medium heat and add the garlic and shallots to the skillet. Cook, stirring occasionally until the shallots are softened and garlic is fragrant. Add your chicken broth, white wine, and lemon juice to deglaze the pan. Once the sauce starts to reduce, add your sundried tomatoes, raw capers, and cream. Once the sauce has reduced and is thickened, return chicken to the pan and cook until the chicken has heated through. Remove the skillet from the heat and serve!

This is a delicious meal  served over your favorite pasta or white rice with a side of green vegetables. Top with shredded parmesan, parsley, and lemon slices. Serving with rice or pasta will soak up the piccata sauce wonderfully! Leftover chicken piccata would also be great to reheat for lunch the next day.

Olive Garden chicken piccata in serving bowl
Copycat Olive Garden Chicken Piccata

Other Chicken Recipes You Will Love

Here are some other original recipes of mine that have great flavor!

Copycat Olive Garden Chicken Piccata

Chicken Piccata is a favorite Italian dish. In my opinion, this Olive Garden version is an even better take on the classic dish! The lemon garlic butter sauce is the key to this dish. It is so good it will surely win over any picky eater!

Author:
Kirsten

Ingredients

  • 1lb boneless skinless chicken breasts, cut in half lengthwise and pounded to even thickness
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup all purpose flour
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 cloves garlic, diced
  • 1/2 cup shallots, diced
  • 3/4 cup low sodium chicken broth
  • 1/4 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1/2 cup chopped sundried tomatoes
  • 1/4 cup capers, drained and rinsed
  • 1/4 cup heavy cream
  • parsley, shredded parmesan, and lemon slices for serving (optional)

Instructions

  1. In a shallow bowl, whisk together the flour, salt, and pepper until well combined. Dredge chicken in the flour mixture. Heat a large non-stick skillet over medium-high heat. Add olive oil and butter to the pan. Once butter is melted and olive oil is shimmering, ad the chicken to the pan. Cook until golden brown on each side. Once the chicken is cooked through, transfer to a paper towel lined plate and reduce heat to medium.
  2. Add garlic and shallots to the pan and cook, stirring occasionally until the shallots are soft and garlic is fragrant, approximately 2 to 3 minutes. Add chicken broth, white wine, and lemon to the pan to deglaze. Stir up the browned bits on the bottom of the pan. Once the sauce starts to reduce, add the sundried tomatoes, capers, and heavy cream and stir to combine.
  3. Once the sauce reduces and thickens, add the chicken back to the pan and heat through. Remove from heat and serve over rice or your favorite pasta. Top with shredded parmesan, parsley, and lemon slices and enjoy!

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