The Cheesecake Factory Chicken Piccata has to be one of my favorite ways to enjoy this classic dish. Unlike other chicken piccata dishes this one contains mushrooms, and has a creamy sauce that is hard to beat. Soon you can be recreating this dish just they prepare this recipe in the restaurant.
I personally love dishes that you can make from a chicken breast. For me, this is a go to stable for a weeknight meal. This means you can have dinner on the table in a flash. Who doesn’t want to have dinner on the table without a lot of time and effort?
What makes this recipe from the Cheesecake Factory different? Most chicken piccata recipes do not have mushrooms. I know you will love the Cheesecake Factory Chicken Piccata. We will use baby Portobello mushrooms in this recipe. They offer a little more flavor than your traditional white button mushrooms. This recipe also calls for a big of dry white wine. If you don’t have any dry white wine on hand, you can use a dry Vermouth. Dry Vermouth works as a nice substitute for white wine. If you do not drink alcohol, I would use some chicken broth, it won’t taste as well, but it will do nicely.
I think one of the key ingredients that makes this dish extra special are the capers. I love capers, I have used them in my Tartar sauce recipe. Capers are a type of juniper berry, these add so much flavor. These add a nice pop of flavor that reminds me of a tart salty pickle. You will also need some fresh lemons and some fresh parsley to make this dish special.
We are going to prepare this dish with 1 to 1 and 1/2 pounds of chicken breast. This could be 3 smaller breasts or 2 larger ones. We are going to slice the chicken breast horizontally and then we will pound them out thin. This helps your cooking time take just a flash.
Cheesecake Factory Chicken Piccata
Make Cheesecake Factory Chicken Piccata at home, it's so easy to prepare this chicken breast recipe.
Ingredients
- 1 1/2 pounds chicken breast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon oil
- 8 ounces portobello mushrooms sliced
- 2 teaspoons butter
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 2 tablespoons heavy cream
- 2 teaspoons fresh chopped parsley
- Serve with cooked angel hair pasta or other type of pasta
Instructions
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Slice chicken breasts in half, they should be about 3/8 to 1/2 inch thick after cutting. Place the chicken breast between plastic wrap and pound thin with a meat pounder. Pound chicken carefully until it reaches about 1/4 inch thick. Season chicken breast with salt and pepper. Heat a skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil.
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Cook chicken breast until brown on both sides, remove from the pan. Reduce the heat slightly and mushrooms, 1 tablespoon butter, and a sprinkle of salt. Saute the mushrooms until they just begin to brown. Remove the mushrooms from the pan. Add dry white wine to the pan, and scrape the browned bits off the pan with a wooden spoon. Add butter and lemon juice to the pan, and stir in capers and add heavy cream. Raise heat until the the mixture begins to bubble. Return mushrooms and chicken to the pan. Stir in fresh parsley and serve immediately. Serve with cooked angel hair pasta or other pasta of your choice.
Excellent copy, flavor was true and I used dry vermouth as I didn’t have any dry white wine at home. I would double the sauce the next time as I served over angel hair pasta and would have
Inked a bit more sauce on the pasta. Thanks!
I hope you enjoyed the recipe.
Awesome!. Try it with mash potatoes
Thanks for creating this recipe for us. It’s the best chicken picatta dish I’ve ever had. I couldn’t figure out how they did it and now I can’t wait to make it at home!
I too doubled the sauce and replaced the wine with chicken broth. Turned out great!
Glad I watched your wonderful video as the measurements you use for the sauce does not match what you use in the videos! I can’t wait to try this!
this is very good.
I have made a couple of other copycat recipes for CF’s chicken picatta. This one is the BEST and tastes most like CF! I doubled the ingredients for the sauce (wine/butter) and thank goodness I did. Excellent recipe and I HIGHLY recommend it. Thank you!!
I made this tonight and it was so easy and delicious! Thanks for the recipe!!
Oh I am so excited to try making this! I had it at Cheesecake Factory back in Februry for my birthday and it was heavenly!
Can you make this in a slow cooker?
I am not sure, this recipe comes together very quickly.
Wow – totally awesome! Hubby said definitely a restaurant quality meal. I did make a few minor changes – added herbs de Provence to chicken with the salt and pepper, and I floured the chicken before browning just to get a nice brown color and to thicken sauce a bit. And I had to add minced garlic to the mushroom just because I love garlic on everything and I was kind of surprised none was called for in the recipe. I doubled the sauce – glad I did because my family of 4 with two girls age 9 and 14 finished every last bite. And I topped with fresh parmesan. Picky Kids went back for seconds. This is a winner recipe all around – super quick and easy, totally awesome flavor, and everyone loved it. Thank you for this wonderful recipe. (Next time I make it, I’m also going to double the mushrooms and add even more capers)
Your recipe looks yummy. However, you didn’t have chicken piccata when you finished. The sauce isn’t thick in piccata and it doesn’t have herbs de Provence in it. Also the chicken isn’t floured.
This is great. What a nice flavor. I also doubled the sauce to serve with 16oz of angel hair pasta.
Love this recipe! Thank you Stephanie…its dead ON!
Hi joyce did the recipe come out just as good as it look?
My name is Joydee & the recipe looks as good on the platter as it does on the picture.
please excuse me joydee’ thank you
I always double the sauce & use either bow tie or angel hair pasta. This recipe does not lend itself to heavy pastas. Enjoy!!!
The restaurant serves this with Angel hair, I tend to use what ever box I have open.
I hope you give the recipe a try.
Thank you very much!