Chicken Piccata Olive Garden
Recreate Olive Garden’s Chicken Piccata at home with tender chicken in a tangy lemon-butter sauce. Ready in 30 minutes!
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the Sauce:
- 2 tbsp unsalted butter
- 1 cup chicken broth
- ½ cup dry white wine optional, substitute with more broth
- Juice of 2 lemons about ⅓ cup
- 2 tbsp capers drained and rinsed
- 2 tbsp fresh parsley chopped (for garnish)
Optional Additions:
- ½ tsp garlic powder for extra flavor
- ¼ cup heavy cream for a richer sauce
Instructions
1. Prepare the Chicken
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about ½ inch. This ensures even cooking.
- Season the chicken with salt and pepper on both sides.
- Dredge each piece in flour, shaking off the excess.
2. Pan-Fry the Chicken
- Heat the olive oil and butter in a large skillet over medium heat. Once the butter melts and starts to foam, add the chicken.
- Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
3. Make the Sauce
- In the same skillet, melt the butter for the sauce.
- Add the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the pan.
- Stir in the lemon juice and capers. Let the sauce simmer for 3-5 minutes, allowing the flavors to meld.
- For a creamier sauce, whisk in the heavy cream at this stage.
4. Combine and Serve
- Return the chicken to the skillet, spooning the sauce over the top.
- Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.
- Garnish with chopped parsley and serve immediately.