Chicken Piccata (Olive Garden Copycat) Recipe

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Nellie Hopkins Modified: March 23, 2022
Chicken Piccata (Olive Garden Copycat) Recipe

How To Make Chicken Piccata (Olive Garden Copycat)

Have a filling zesty meal with Olive Garden’s chicken piccata. It comes with chicken cutlets cooked in lemon and broth with sundried tomatoes and capers.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 2chicken breasts,halved into thinner cutlets
  • ½tspkosher salt
  • ¼tspcoarse ground black pepper
  • ¼cupflour
  • 2tbspextra virgin olive oil
  • 6tbspbutter,divided
  • 2clovesgarlic,minced
  • 1shallot,minced
  • 1cupchicken broth
  • ¼cupfresh lemon juice
  • ¼cupsun dried tomatoes,chopped
  • ¼cupcapers,rinsed
  • ¼cupheavy cream
  • parsley,chopped, optional


  1. Season the chicken with salt and pepper and coat in the flour.

  2. Add the olive oil and 2 tablespoons of butter to the skillet on medium heat.

  3. Add the chicken and cook for 5 to 7 minutes on each side.

  4. Remove the chicken from the pan and add in the garlic and shallots and cook for 1 minute or until it gets aromatic.

  5. Add in the chicken broth and lemon juice and reduce the heat to medium, whisking well and cooking for 5 to 7 minutes until thickened (and can coat a spoon).

  6. Add the remaining butter, sun-dried tomatoes, capers, and heavy cream to the pan and whisk well.

  7. Add the chicken back to the pan and coat with the sauce, letting it thicken for just 1 to 2 minutes before removing from the heat.

  8. Garnish with parsley if desired before serving.


  • Calories: 491.53kcal
  • Fat: 38.63g
  • Saturated Fat: 17.87g
  • Trans Fat: 0.79g
  • Monounsaturated Fat: 14.70g
  • Polyunsaturated Fat: 3.51g
  • Carbohydrates: 15.09g
  • Fiber: 1.57g
  • Sugar: 4.28g
  • Protein: 22.23g
  • Cholesterol: 123.65mg
  • Sodium: 566.96mg
  • Calcium: 47.74mg
  • Potassium: 484.64mg
  • Iron: 1.74mg
  • Vitamin A: 240.62µg
  • Vitamin C: 12.67mg
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