Copycat Cheesecake Factory Chicken Piccata
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Chicken Piccata is one of my favorite dishes at The Cheesecake Factory! 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.
This creamy chicken piccata starts with sautéed chicken breast with a light and creamy lemon sauce, with mushrooms and capers, served with angel hair pasta.
This chicken piccata recipe can be for 2-4 people. It’s 4 slices of chicken – but if you serve it with a salad – you could definitely have it serve four people.
What’s in Chicken Piccata?
My favorite part of the 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 what you’ll need for your shopping lists:
- boneless skinless chicken breasts
- flour
- salt & black pepper
- butter & olive oil
- mushrooms
- white wine – you can use chicken broth in place of wine if you’d like
- garlic
- lemon
- capers
- heavy cream
- Parmesan cheese
- angel hair pasta – or the pasta of your choice
- fresh parsley
How do you make Chicken Piccata?
It’s really easy to make!
- 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 chicken thin with a meat tenderizer or meat pounder
- If using thinly sliced chicken breast slices – you can go right to the breading!
- Mix together the flour, salt and pepper. Season chicken breasts by dredging thoroughly in the flour mixture.
- Boil water for pasta
- Heat non-stick skillet over medium heat and add butter & vegetable oil
- Cook chicken breast until brown on both sides and remove from the hot pan. Cover with foil to keep warm. (about 3-4 min per side)
- Reduce heat slightly and add mushrooms, butter and salt
- Saute mushrooms until they begin to brown. Remove from pan and set aside with the chicken.
- Add wine to the pan and scrape up any brown bits to mix with the wine
- Add butter, garlic and lemon juice to the pan. Stir until butter melts then add cream, cheese and capers
- Raise heat until the mixture begins to bubble and thicken slightly.
- Return the mushrooms and chicken to the pan
- Stir in fresh parsley and serve immediately over angel hair pasta with sliced lemons
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 salt
- 1/2 tsp pepper
- 1 tbsp butter
- 1 tbsp olive oil
- 4 oz mushrooms sliced
- 3 tbsp butter
- 1/4 tsp 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 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. Dredge them thoroughly in the flour mixture.1/3 cup flour, 1/2 tsp salt, 1/2 tsp pepper
- Boil water for pasta
- Heat non-stick skillet over medium and add 1 tbsp of butter and 1 tbsp 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 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.