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 make 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.
Lookingfor more Copycat Cheesecake Factory Recipes? Try thse
Cheesecake Factory Red Velvet Cheesecake
Cheesecake Factory Chicken Maderia
Cheesecake Factory Romano Chicken
We are going to prepare this dish for 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.
Love chicken recipes? Check out these great chicken breast dinner recipes
Texas Cheesy Stuffed Chicken
Piada Chicken Tenders
Peanut Butter Chicken Stir Fry
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
- 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.
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.
Sandra H says
CF Chicken Piccata is my favorite. I have a couple of thoughts….I’m not trying to disagree with your recipe as I am sure it is delicious but I have questions. I love CF chicken piccata because it’s not an entire size of a breast. So it seems they do more of something like scalloped pieces. This allows the smaller pieces to be coated with sauce- less dry chicken breast meat. (I know yours is thin but still a large plank of meat). Additionally, the chicken does not seem to be browned or sautéed. It’s more velvety and super moist. Do you think they use a velvet chicken type process like the Chinese do? I would appreciate your input. These are my barriers to perfecting this copycat recipe. Thanks!
Stephanie says
So I think the variation in the preparation may be dependent upon the cook. I made mine the way it was served to me. So I would need to try a different location, or perhaps a different cook there. I often find there are slight variations in food when it is prepared made to order. So my experience wasn’t the same as yours. I would think that the Chinese velvet style of cooking for others, https://www.seriouseats.com/2014/07/chinese-velveting-101-introduction-water-velveting.html may be a way I would try this. I don’t think you would have enough good flavor using a poaching method or that of a sous vide. I personally hate meat that isn’t browned after preparing in a sous vide. Not sure I was helpful or not.
Lisa U. says
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!
Stephanie says
I hope you enjoyed the recipe.
Asif Lalani says
Awesome!. Try it with mash potatoes
JJ says
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!
Rebecca says
I too doubled the sauce and replaced the wine with chicken broth. Turned out great!
Meryll says
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!
Claudia Luque says
this is very good.
Brandon C. Beane says
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!!
Cindy says
I made this tonight and it was so easy and delicious! Thanks for the recipe!!
Rachel says
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!
Emily says
Can you make this in a slow cooker?
Stephanie says
I am not sure, this recipe comes together very quickly.
Kevlar says
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)
Margaret says
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.
bastisraul says
This is great. What a nice flavor. I also doubled the sauce to serve with 16oz of angel hair pasta.
Joydee Mccorkle says
Love this recipe! Thank you Stephanie…its dead ON!
Thickness Gill says
Hi joyce did the recipe come out just as good as it look?
Joydee Mccorkle says
My name is Joydee & the recipe looks as good on the platter as it does on the picture.
Thickness Gill says
please excuse me joydee’ thank you
Joydee Mccorkle says
I always double the sauce & use either bow tie or angel hair pasta. This recipe does not lend itself to heavy pastas. Enjoy!!!
Stephanie Manley says
The restaurant serves this with Angel hair, I tend to use what ever box I have open.
Stephanie Manley says
I hope you give the recipe a try.
Stephanie Manley says
Thank you very much!