Copycat Cheesecake Factory Chicken Piccata
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Cheesecake Factory Chicken Piccata is one of my favorite dishes! Chicken Piccata is a sweet, garlic-lemon chicken dish with a creamy sauce. Made with lemon and white wine sauce and served over pasta – it’s a perfect dinner for any special night.
What’s in Chicken Piccata?
My favorite part of this copycat recipe for Chicken Piccata is definitely the mushroom and capers. I could eat mushrooms in pretty much everything – and I’m on a bit of an olive kick right now – and capers taste a lot like little mini green olives.
Here’s are a few of the main ingredients you might have questions on:
- Chicken Breasts – be sure to use boneless skinless chicken breasts
- Button mushrooms – nothing fancy here unless you want to – just be sure you’re using fresh mushrooms.
- White Wine – go with a simple white like sauvignon blanc, chardonnay pinot grigio – or use chicken broth if you want no alcohol
- Capers – you need these little tangy olive-like gems for the flavor!
- Pasta – Cheesecake Factory uses angel hair pasta but any long pasta (spaghetti, fettuccine) will work as well. You could also serve over mashed potatoes.
How do you make Chicken Piccata?
This copycat version of Cheesecake Factory Chicken Piccata is simple to make – here are the high points (with full details in the recipe card below):
- Be sure chicken breasts are either thinly sliced or pounded to be the same thickness
- Dredge in flour, salt and pepper. While that’s going – get your pasta water started.
- Sear chicken breast tenders for 3-4 min until golden brown on both sides. Remove from pan and keep warm.
- In the same pan, add mushrooms, butter and salt. Saute and set aside.
- Add wine and scrape up any brown bits (FLAVOR BOMBS!)
- Add butter, garlic and lemon juice to the pan. Stir until butter melts then add cream, cheese and capers.
- Simmer and return mushrooms and chicken to the pan. Toss together in creamy lemon sauce.
- Serve immediately over angel hair pasta with sliced lemon slices and parsley.
Can Chicken Piccata be made ahead of time or frozen?
I wouldn’t make Chicken Piccata ahead of time – it only takes 25 minutes or so to make. It does reheat well though. You could freeze your leftovers – but I wouldn’t make the whole thing ahead of time and freeze it as dairy doesn’t love to be frozen.
How many calories are in the Cheesecake Factory Chicken Piccata recipe?
There are 1300 calories in the lunch portion of Cheesecake Factory’s Chicken Piccata and 1470 calories in the dinner portion. My recipe has 641 calories per serving and the recipe makes four servings.
What to serve with Cheesecake Factory Chicken Piccata recipe?
More Cheesecake Factory Copycat Recipes
Copycat Cheesecake Factory Chicken Piccata
Ingredients
- 2-3 chicken breasts boneless, skinless
- 1/3 cup flour
- 1/2 tsp Kosher sea salt
- 1/2 tsp pepper
- 1 tbsp butter
- 1 tbsp olive oil
- 4 oz mushrooms sliced
- 3 tbsp butter
- 1/4 tsp Kosher sea salt
- 1/4 cup white wine
- 6 tbsp butter
- 1 tsp minced garlic
- 1 tbsp lemon juice (1/2 lemon)
- 3 tsp capers
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese grated
- 1/2 lb angel hair pasta
- 1/4 cup fresh parsley
Instructions
- If using full size chicken breasts, slice chicken breasts in half to 3/8 to 1/2 inch thick. Place chicken breast in a ziplock bag or cover with plastic wrap and pound thin with a meat tenderizer2-3 chicken breasts
- If using thinly sliced chicken breast slices – you can go right to the breading!
- Mix together the flour, salt and pepper . Rinse the chicken pieces in water. Season chicken breasts by Dredging them thoroughly in the flour mixture.1/3 cup flour, 1/2 tsp Kosher sea salt, 1/2 tsp pepper
- Boil water for pasta
- Heat non-stick large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil1 tbsp butter, 1 tbsp olive oil
- Cook chicken breast until brown on both sides and remove from the pan. Cover with foil to keep warm. (about 3-4 min per side)
- Reduce heat slightly and add mushrooms, 3 Tbsp butter, and salt4 oz mushrooms, 3 tbsp butter, 1/4 tsp Kosher sea salt
- Saute mushrooms until they begin to brown and remove from pan and set aside with the chicken.
- Add wine to the pan and scrape up any brown bits to mix with the wine1/4 cup white wine
- Add butter, garlic and lemon juice to the pan. Stir until butter melts then add cream, cheese and capers6 tbsp butter, 1 tsp minced garlic, 1 tbsp lemon juice, 1/2 cup heavy cream, 1/4 cup Parmesan cheese, 3 tsp capers
- Raise heat until the mixture begins to bubble and thicken slightly. Then return the mushrooms and chicken to the pan
- Stir in fresh parsley and serve immediately over angel hair pasta with sliced lemons1/2 lb angel hair pasta, 1/4 cup fresh parsley
I am definitely going to make this recipe for Lila and we will both love it !
Love your mushroom version for the sauce. They look amazing!
whatever it is, if it has chicken in it; it’s my favorite xD. and now i have another chicken recipe to try. thanks for sharing it.
glad you liked it!!!
i made this recipe and it turned out to be great. everybody at my place loved it.