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Copycat Olive Garden Chicken Piccata Warm Satisfying Real Restaurant Flavor at Home

Olive Garden Chicken Piccata recipe, served and ready to eat, easy homemade dish
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Copycat Olive Garden Chicken Piccata is a delicious and easy dinner that brings restaurant style chicken piccata to your table. Perfect for a weeknight dinner or family dinner, this lemon caper chicken offers vibrant flavors that satisfy every palate.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts
  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 6 cups fresh spinach
  • 3 tbsp butter
  • 1/4 tsp salt
  • 1/4 cup white wine
  • 1 cup chicken stock
  • 3 tbsp butter
  • 1 tsp minced garlic
  • 1 tbsp lemon juice 1/2 lemon
  • 1/2 lemon sliced
  • 3 tsp capers
  • 1/4 cup fresh parsley
  • 1/2 lb spaghetti
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/8 tsp crushed red pepper flakes
  • 1/2 cup Parmesan cheese grated

Instructions

  1. Set your oven to 250 degrees to keep warm while you prepare the meal and cook the spaghetti as the package directs.
  2. Cut the chicken breasts in half lengthwise to about 3/8 to 1/2 inch thickness and gently pound them thinner with a meat tenderizer in a sealed bag.
  3. Combine the flour, salt, and pepper, rinse the chicken briefly under water, then thoroughly coat each piece with the flour mixture.
  4. Warm a non-stick pan over medium heat, melt 1 tablespoon butter and add 1 tablespoon olive oil, then cook the chicken on each side for about three to four minutes until golden brown; transfer to a foil-covered baking sheet to keep warm in the oven.
  5. Lower the heat slightly and sauté the spinach with 3 tablespoons butter and a pinch of salt until wilted, set aside off the heat.
  6. Pour white wine into the pan, scraping the bottom to loosen browned bits, then add chicken stock, 3 tablespoons butter, garlic, and lemon juice, stirring until the butter dissolves.
  7. Stir in parsley, capers, and lemon slices, increase the heat until the sauce bubbles and thickens slightly, then remove from heat.
  8. Drain the pasta and toss it in a large bowl with olive oil, red pepper flakes, minced garlic, and Parmesan cheese.
  9. Plate the dish by arranging 1 cup of the pasta, adding 1/2 cup of the sautéed spinach, then placing two chicken cutlets beside the spinach; drizzle the lemon caper sauce over the chicken and serve immediately.

Notes

  • We are not dietitians and recommend you seek a nutritionist for exact nutritional information
  • The information in the nutrition box are calculated through a program and there is room for error
  • If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator

Nutrition

Find it online: https://www.amgroyal.com/copycat-olive-garden-chicken-piccata/