Chicken Piccata is a classic Italian-American favorite that’s beloved for its bright lemony sauce and tender chicken breasts. Olive Garden’s version has become a go-to for many who crave a restaurant-quality meal at home without the fuss. We love how the combination of capers, lemon, and white wine creates a tangy and savory flavor that’s simply irresistible.
Ingredients
To create an authentic Chicken Piccata experience inspired by Olive Garden, we carefully select ingredients that balance bright citrus flavors with savory richness. Below are the essentials broken down for clarity and ease.
For the Chicken
- 2 boneless skinless chicken breasts, halved horizontally to create 4 thin cutlets
- ½ cup all-purpose flour, for dredging
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons olive oil, for sautéing
- 2 tablespoons unsalted butter, for richness in cooking
For the Piccata Sauce
- ¼ cup fresh lemon juice, providing that signature tang
- ½ cup dry white wine (such as Sauvignon Blanc), to deglaze the pan and add depth
- ⅓ cup chicken broth, to create the sauce base
- 2 tablespoons capers, drained and rinsed for that briny punch
- 2 tablespoons unsalted butter, to finish and thicken the sauce
- 2 cloves garlic, minced for subtle aromatic notes
| Ingredient | Quantity | Purpose |
|---|---|---|
| Lemon juice | ¼ cup | Signature tang |
| Dry white wine | ½ cup | Deglazing and depth |
| Chicken broth | ⅓ cup | Sauce base |
| Capers | 2 tablespoons | Briny flavor |
| Butter (sauce) | 2 tablespoons | Sauce richness and texture |
| Garlic | 2 cloves, minced | Aroma |
Optional Garnishes
- Fresh parsley, finely chopped, to add color and fresh herbaceous notes
- Lemon slices or wedges, for extra citrus brightness at serving
- Grated Parmesan cheese, lightly sprinkled for an extra savory touch
By assembling these ingredients precisely, we ensure that our Chicken Piccata Olive Garden style will be vibrant, balanced, and restaurant-worthy at home.
Equipment Needed
To perfectly recreate the Chicken Piccata Recipe Olive Garden style at home, having the right equipment is essential. Here is what we recommend for a seamless cooking experience:
- Large skillet or sauté pan: Choose a heavy-bottomed skillet around 10 to 12 inches. This ensures even heating when searing the chicken and reducing the delicious lemon-caper sauce.
- Meat mallet or rolling pin: We use this to pound the boneless skinless chicken breasts into an even thickness for quick, uniform cooking.
- Shallow dish or plate: Ideal for dredging the chicken breasts in flour before cooking.
- Tongs or spatula: For carefully flipping the chicken without breaking the delicate crust.
- Measuring spoons and cups: Accuracy matters for the white wine, lemon juice, and broth to balance the signature tangy sauce.
- Whisk: Important for blending the sauce smoothly after deglazing the pan.
- Citrus juicer: Extract fresh lemon juice efficiently to capture vibrant, fresh flavor.
- Serving platter or plates: Present your finished Chicken Piccata with garnishes like parsley and lemon slices for an inviting look.
| Equipment | Purpose |
|---|---|
| Large skillet (10–12″) | Searing chicken and reducing sauce |
| Meat mallet / rolling pin | Pounding chicken breasts evenly |
| Shallow dish / plate | Dredging chicken in flour |
| Tongs / spatula | Flipping chicken gently |
| Measuring spoons & cups | Measuring precise liquid and dry ingredients |
| Whisk | Blending sauce smoothly |
| Citrus juicer | Extracting fresh lemon juice |
| Serving platter / plates | Attractive presentation and serving |
By gathering these tools upfront, we ensure a smooth process and recreate the classic Olive Garden Chicken Piccata with ease and precision in our own kitchen.
Prep Work
Before we start cooking our Chicken Piccata inspired by Olive Garden, it’s essential to thoroughly prepare both the chicken and sauce ingredients. This ensures a smooth cooking process and that every element shines perfectly in the final dish.
Preparing the Chicken Breasts
- Trim and Clean: Begin by trimming any excess fat or connective tissue from the boneless skinless chicken breasts. Pat them dry using paper towels to help the flour adhere better.
- Slice and Pound: Slice each chicken breast horizontally to create thinner cutlets about 1/2 inch thick. Place each piece between two sheets of plastic wrap or parchment paper.
- Pound to Even Thickness: Using a meat mallet, gently pound the chicken to an even thickness. This step is crucial for even cooking and tender results.
- Dredge in Flour: Lightly coat each chicken cutlet in all-purpose flour seasoned with salt and pepper. Shake off any excess flour to prevent clumping during cooking.
| Step | Action | Purpose |
|---|---|---|
| Trim and Clean | Remove fat and pat dry | Better flour adhesion |
| Slice and Pound | Cut to 1/2 inch thickness | Ensures even cooking |
| Dredge in Flour | Light, seasoned coating | Creates a light crust and thickens sauce later |
Preparing the Sauce Ingredients
- Juice the Lemons: Use a citrus juicer to extract fresh lemon juice. Avoid bottled lemon juice for a brighter, fresher flavor.
- Measure White Wine and Broth: Accurately measure the dry white wine and low-sodium chicken broth to maintain balance in the acidity and richness of the sauce.
- Rinse the Capers: Quickly rinse capers under cold water to reduce excess salt while keeping their tangy bite.
- Mince Garlic: Finely mince fresh garlic cloves to infuse the sauce with robust aromatic notes, crucial to the authentic Chicken Piccata flavor.
- Chop Fresh Parsley: Prepare fresh parsley for garnish by finely chopping it. This adds a burst of color and a fresh herbal aroma.
| Ingredient | Prep Action | Purpose |
|---|---|---|
| Fresh Lemon Juice | Juice fresh lemons | Ensures vibrant acidity |
| Dry White Wine | Measure precisely | Adds depth and complexity |
| Chicken Broth | Measure precisely | Balances sauce richness |
| Capers | Rinse lightly | Controls saltiness |
| Garlic | Mince finely | Boosts aroma and flavor |
| Fresh Parsley | Chop finely | Garnish and flavor enhancement |
Directions
Let’s walk through the step-by-step process of creating our Chicken Piccata Recipe Olive Garden style. Each phase is crafted to ensure a flavorful and tender result.
Cooking the Chicken
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering.
- Carefully add the dredged chicken breasts to the skillet, making sure not to crowd the pan.
- Cook each side for 3 to 4 minutes until golden brown and cooked through. The chicken should register an internal temperature of 165°F (74°C).
- Remove the chicken breasts from the skillet and place them on a warm plate. Tent loosely with foil to keep warm.
Making the Piccata Sauce
- Reduce heat to medium. Add 3 cloves of minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.
- Pour in 1/2 cup dry white wine and scrape the browned bits from the skillet bottom using a wooden spoon. This process enhances flavor.
- Stir in 3/4 cup chicken broth, 1/4 cup fresh lemon juice, and 2 tablespoons rinsed capers.
- Let the sauce simmer and reduce by about half, approximately 5 minutes, until it thickens slightly and intensifies in flavor.
- Remove the skillet from heat and stir in 2 tablespoons cold butter to finish the sauce with a silky texture.
Combining Chicken and Sauce
- Return the cooked chicken breasts to the skillet, spooning the piccata sauce generously over each piece.
- Heat everything together on low for 1 to 2 minutes, ensuring the chicken absorbs the tangy flavors.
- Garnish with chopped fresh parsley and optional lemon slices for a bright and inviting presentation.
- Serve immediately with your choice of sides such as pasta or sautéed vegetables.
| Step | Key Details | Time | Temperature |
|---|---|---|---|
| Cooking Chicken | Olive oil & butter, golden brown | 3-4 min per side | Medium-high |
| Garlic Sauté | Minced garlic, fragrant | 30 seconds | Medium |
| Sauce Simmer | White wine, broth, lemon, capers | 5 minutes | Medium |
| Sauce Finish | Butter for texture | 1-2 minutes | Off heat for butter stir-in |
| Reheat Combined | Chicken with sauce | 1-2 minutes | Low |
By following these directions carefully, we bring the authentic flavors of Olive Garden’s Chicken Piccata straight to our table—tender chicken and a zesty lemon-caper sauce that sings with every bite.
Serving Suggestions
To complement our Chicken Piccata Recipe Olive Garden style, pairing it with the right sides and beverages elevates the entire meal experience. Let’s explore some classic and flavorful accompaniments that perfectly balance the tangy lemon-caper sauce and tender chicken.
Recommended Side Dishes
We suggest light yet savory side dishes that enhance the brightness of the chicken piccata sauce without overpowering it. Consider these options:
- Angel Hair Pasta or Spaghetti: Tossed lightly in olive oil or butter with a sprinkle of Parmesan, these pasta types soak up the delicious sauce beautifully.
- Garlic Mashed Potatoes: Creamy with a hint of roasted garlic, they add comfort and richness alongside the zesty chicken.
- Steamed or Roasted Asparagus: Adds a crisp, slightly bitter contrast that complements the citrus notes.
- Sauteed Spinach or Green Beans: Lightly cooked vegetables maintain freshness and provide vibrant color on the plate.
- Cauliflower Rice or Zucchini Noodles: Great low-carb alternatives that keep the dish balanced and satisfying.
| Side Dish | Description | Why It Works |
|---|---|---|
| Angel Hair Pasta | Thin, delicate pasta | Absorbs the sauce, adds texture |
| Garlic Mashed Potatoes | Creamy, buttery, with roasted garlic flavor | Adds richness, balances acidity |
| Roasted Asparagus | Tender, slightly caramelized | Offers crispness and slight bitterness |
| Sauteed Spinach | Lightly wilted, flavored with garlic | Provides freshness and vibrant color |
| Cauliflower Rice | Low-carb, fluffy alternative to grains | Keeps dish light and healthy |
Wine Pairing
Pairing the right wine with Chicken Piccata Olive Garden style is essential to enhance the dish’s lemon and caper flavors.
- Sauvignon Blanc: Its high acidity, citrus notes, and herbaceous undertones marry exquisitely with the lemony piccata sauce.
- Pinot Grigio: A crisp and light white wine that complements the delicate chicken and bright capers.
- Chardonnay (unoaked): Offers a clean, fresh profile with subtle fruitiness that matches the sauce without overwhelming it.
- Vermentino: A less common but exceptional choice with floral and citrus hints echoing the dish’s brightness.
| Wine Variety | Flavor Profile | Why It Works with Chicken Piccata |
|---|---|---|
| Sauvignon Blanc | High acidity, citrus, herbaceous | Enhances lemon and caper brightness |
| Pinot Grigio | Crisp, light, fruity | Matches delicate chicken texture |
| Chardonnay (unoaked) | Fresh, subtle fruit notes | Balanced and non-overpowering |
| Vermentino | Floral, citrus hints | Complements the dish’s fresh flavors |
We recommend serving the wine chilled between 45-50°F (7-10°C) to bring out its crispness and brighten every bite of our Chicken Piccata Recipe Olive Garden inspired meal.
Tips and Tricks
Here we share essential tips to ensure Chicken Piccata Recipe Olive Garden style turns out perfect every time. Master these techniques for crispy chicken and explore delightful variations to keep this classic dish exciting.
How to Get the Perfect Crispy Chicken
Achieving perfectly crispy chicken is key to replicating the signature taste and texture of Olive Garden’s Chicken Piccata. Follow these precise steps to get that golden crust with tender juicy meat inside:
- Pound the chicken breasts evenly to about ¼-inch thickness. This ensures fast, even cooking and a consistent texture.
- Dredge chicken generously in seasoned flour. Use a mixture of all-purpose flour, salt, and pepper to coat the chicken well. Shake off excess to avoid clumpy batter.
- Use a combination of olive oil and butter in a preheated skillet. The butter adds flavor while olive oil raises the smoke point for crispiness.
- Do not overcrowd the pan. Cook chicken in batches if needed. Crowding causes steaming instead of frying, leading to sogginess.
- Allow the chicken to cook undisturbed for 3 to 4 minutes per side until it turns golden brown. Flip carefully using tongs to keep the crust intact.
- Rest the cooked chicken briefly on a paper towel-lined plate. This removes excess oil and preserves crispness.
| Step | Tip | Result |
|---|---|---|
| Pound evenly | ¼-inch thickness | Uniform cooking |
| Seasoned flour dredging | Shake off excess | Crispy coating |
| Olive oil + butter in skillet | Preheat skillet | Flavorful crunchy crust |
| No overcrowding | Cook in batches if necessary | Prevents soggy texture |
| Cook undisturbed | 3-4 minutes per side | Golden brown surface |
| Rest on paper towels | Drain excess oil | Maintains crispiness |
Variations on Chicken Piccata Recipe Olive Garden Style
To keep the Chicken Piccata Recipe Olive Garden fresh and suited to different tastes or dietary needs, here are popular variations to try:
- Gluten-Free Version: Swap regular flour for gluten-free all-purpose flour or almond flour for dredging. Ensure broth and wine are gluten-free.
- Low-Carb/Keto-Friendly: Skip the flour dredging altogether. Sear the chicken in oil and butter, then rely on the sauce’s lemon and caper flavors.
- Creamy Piccata Sauce: Add 2 tablespoons of heavy cream or crème fraîche to the sauce just before serving for a richer texture without overpowering lemon tang.
- Herb-Enhanced: Incorporate fresh thyme or rosemary while simmering the sauce to add herbal complexity.
- Spicy Kick: Add a pinch of red pepper flakes to the garlic sauté step to introduce a subtle heat that complements the tangy sauce.
- Vegetarian Version: Substitute chicken with thick slices of eggplant or portobello mushrooms. Sear until golden before adding the Piccata sauce.
| Variation | Description | Key Ingredient Changes |
|---|---|---|
| Gluten-Free | Flour swap to gluten-free | Gluten-free flour |
| Low-Carb/Keto | No flour dredging | Skip flour |
| Creamy | Add dairy for richness | Heavy cream or crème fraîche |
| Herb-Enhanced | Add fresh herbs during sauce simmering | Thyme or rosemary |
| Spicy Kick | Add red pepper flakes to garlic sauté | Red pepper flakes |
| Vegetarian | Swap meat for vegetables | Eggplant or portobello mushrooms |
Using these tips and tricks will help us faithfully recreate and even personalize Olive Garden’s iconic Chicken Piccata, ensuring each bite bursts with classic Italian-American flavors and textures.
Make-Ahead Instructions
To enjoy Chicken Piccata at its freshest while saving time, follow these Make-Ahead Instructions to prepare components without sacrificing flavor or texture.
Preparing the Chicken in Advance
- Pound and Dredge: We recommend pounding the chicken breasts to an even ½-inch thickness and dredging them in seasoned flour as directed in the recipe.
- Storage: Place the dredged chicken on a parchment-lined tray. Cover tightly with plastic wrap and refrigerate for up to 24 hours.
- Avoid Pre-Cooking: Do not cook the chicken ahead, as it may lose the signature crispy golden crust when reheated.
Sauce Preparation Ahead of Time
- Make the Piccata Sauce: Prepare the lemon-caper sauce by sautéing garlic, adding white wine, chicken broth, lemon juice, and capers, then simmering until slightly reduced.
- Cool and Store: Let the sauce cool to room temperature, then pour into an airtight container. Refrigerate for up to 48 hours.
- Reheating: Gently reheat the sauce on low heat to avoid curdling the butter and maintain smooth texture.
Combining and Finishing
When ready to serve:
- Cook the prepared chicken in olive oil and butter until golden and heated through, about 3-4 minutes per side.
- Warm the sauce separately and then pour it over the chicken in the skillet to meld flavors for 1-2 minutes before plating.
This approach keeps the tenderness of the chicken and the zesty brightness of the lemon-caper sauce intact.
| Make-Ahead Step | Storage Time | Temperature | Notes |
|---|---|---|---|
| Dredged Chicken | Up to 24 hours | Refrigerate (35°F – 40°F) | Do not cook early |
| Piccata Sauce | Up to 48 hours | Refrigerate (35°F – 40°F) | Reheat gently over low heat |
Pro Tips for Make-Ahead Success
- Use a shallow dish for dredging to evenly coat the chicken.
- Cover ingredients tightly to prevent absorption of refrigerator odors.
- Reheat sauce slowly, stirring frequently, to maintain the silky sauce consistency.
- If needed, bring chicken to room temperature for 10-15 minutes before cooking to ensure even cooking.
Conclusion
Bringing Olive Garden’s Chicken Piccata into our kitchens is easier than ever with the right ingredients and techniques. By mastering the balance of tangy lemon, briny capers, and tender chicken, we can enjoy a vibrant, restaurant-quality meal anytime. Whether we stick to the classic recipe or try one of the delicious variations, this dish offers a perfect blend of flavors that never disappoint.
With simple prep, thoughtful cooking, and smart make-ahead tips, Chicken Piccata becomes a go-to favorite for weeknights or special occasions. Pairing it with the right sides and wine elevates the experience even further. Let’s embrace this timeless recipe and savor every bite together.
Frequently Asked Questions
What is Chicken Piccata?
Chicken Piccata is an Italian-American dish featuring tender chicken breasts cooked in a tangy lemon, caper, and white wine sauce. It’s known for its bright, savory flavors and is often served with pasta or vegetables.
How can I make Olive Garden-style Chicken Piccata at home?
Use boneless skinless chicken breasts, flour, olive oil, and butter for cooking. For the sauce, combine fresh lemon juice, dry white wine, chicken broth, garlic, and capers. Cook chicken until golden, then simmer the sauce and combine before serving.
What equipment do I need to cook Chicken Piccata?
Essential tools are a large skillet, meat mallet, shallow dish for dredging, tongs, measuring spoons, whisk, citrus juicer, and a serving platter.
What are good side dishes for Chicken Piccata?
Angel hair pasta, garlic mashed potatoes, steamed asparagus, sautéed spinach, or cauliflower rice work well to complement the dish.
Which wines pair best with Chicken Piccata?
Sauvignon Blanc, Pinot Grigio, unoaked Chardonnay, and Vermentino are excellent choices. Serve the wine chilled for the best experience.
How do I prepare the chicken for Chicken Piccata?
Trim and slice chicken breasts, then pound them to an even thickness. Dredge in seasoned flour before cooking for a crispy golden crust.
Can I make Chicken Piccata ahead of time?
Yes, prepare the chicken and sauce in advance. Store them separately in airtight containers and reheat gently to preserve texture and flavor.
Are there variations of Chicken Piccata?
Yes, options include gluten-free, low-carb, creamy, herb-enhanced, spicy, and vegetarian versions to fit different dietary preferences.