My first bite of Cheesecake Factory’s Chicken Piccata was a revelation. Unlike traditional versions, their unique twist includes earthy mushrooms and a luxuriously creamy sauce that elevates this classic Italian dish to new heights. After countless attempts to recreate this restaurant favorite, I’ve finally perfected a copycat recipe that captures all the magic of the original, right down to that signature sauce
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Table of Contents
Why This Recipe Works
While traditional piccata relies solely on lemon and butter, this version incorporates heavy cream and mushrooms for added depth. The two-stage cooking process ensures perfectly tender chicken and a bright and rich sauce. Best of all, it comes together in under an hour, making it perfect for weeknight dinners and special occasions.
What makes this Chicken Piccata recipe so good?
One key ingredient that makes this dish stand out is the capers. I love capers, and I use them in my copycat tartar sauce recipe. Capers are a type of juniper berry that adds a pleasing flavor that reminds me of a tart, salty pickle. (You can use capers to add a little zest to various dishes.) Some fresh lemons and fresh parsley also make this chicken piccata dish special.
Chicken Piccata Recipe Ingredients
For the Chicken:
- Boneless, skinless chicken breasts – Provide the protein base and mild flavor that complements the sauce
- Salt and black pepper – Enhances overall flavor and seasons the meat
- Butter – Creates golden crust and adds richness
- Vegetable oil – Allows higher cooking temperature without burning
For the Sauce:
- Portobello mushrooms, sliced – Adds meaty texture and umami flavor
- Dry white wine – Deglazes pan and provides acidity and depth
- Butter – Creates silky texture and richness
- Fresh lemon juice – Adds brightness and traditional piccata flavor
- Capers – Provides salty, briny pop of flavor
- Heavy cream – Creates signature creamy texture
- Fresh parsley, chopped – Adds color and fresh flavor
- Angel hair pasta – Perfect base for capturing the sauce
How to Make Chicken Piccata like Cheesecake Factory
- Slice chicken breasts in half and place the chicken breasts between plastic wrap and pound them until they are ¼-inch thick.
- Season chicken breasts with salt and pepper.
- Heat a large skillet over medium heat and add butter and vegetable oil.
- Cook the chicken until brown on both sides. Remove them from the skillet.
- Reduce the heat slightly and add mushrooms, butter, and a dash of salt.
- Sauté the mushrooms until they are softened and just browned. Remove the mushrooms from the skillet.
- Add dry white wine to the pan and scrape the browned bits off the bottom of the skillet with a wooden spoon.
- Add 4 tablespoons butter, lemon juice, and capers to the skillet. Stir to combine.
- Add heavy cream and increase the heat.
- When the mixture begins to bubble, return the mushrooms and chicken to the pan.
- Add parsley and serve with angel hair or other pasta of your choice.
Alternatives in making the Piccata Sauce recipe
Most chicken piccata recipes do not have mushrooms, which is one reason you will love this copycat take on The Cheesecake Factory Chicken Piccata. I prefer baby portobello mushrooms in this dish because they offer more flavor than your traditional white button mushrooms.
This recipe also calls for dry white wine. If you don’t have any dry white wine on hand, you can use dry vermouth, which works well as a substitute. If you are not an alcohol drinker, you could substitute chicken broth—your piccata won’t taste quite as good, but chicken broth will do nicely.
What is the best wine to use in Chicken Piccata?
Any dry white wine is excellent for making chicken piccata. Sauvignon Blanc, Pinot Blanc, Pinot Grigio, and Chardonnay are great options. Use the one you would prefer to enjoy drinking with the meal.
What can be used instead of capers in Chicken Piccata?
Green olives are the best substitute for capers in chicken piccata. Use large, unstuffed green olives packed in brine.
Or can the capers be left out of the recipe altogether?
Yes, you can omit the capers. Note it will change the flavor of the dish slightly.
What is the best pasta to serve with Chicken Piccata?
Angel hair pasta is recommended to serve with this copycat Cheesecake Factory chicken piccata since that is how it is served at the restaurant. Other types of long pasta great for serving with this dish are:
- Bucatini
- Capellini
- Fettuccine
- Linguine
- Spaghetti
- Vermicelli
Or any pasta you have on hand is great!
Looking for more Copycat Cheesecake Factory Recipes? Try these
Love chicken recipes? Check out these great chicken dinner recipes
- Chicken Dijon
- Chicken Francese
- Chili’s Margarita Grilled Chicken
- Chick Fil A Nugget Recipe
- Italian Chicken Breast
- Oven Baked Chicken Quarters
- PF Chang Lettuce Wrap Recipe
- Chilis Chicken Crispers
- Chicken Cream Cheese Enchiladas
- Chicken Black Beans Crock Pot
- Crispy Chicken Fritte Piada
Look at more of my easy chicken recipes and the best homemade Italian food.
Cheesecake Factory Chicken Piccata Pasta
Ingredients
- 1 1/2 pounds chicken breast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons butter divided
- 1 tablespoon oil
- 8 ounces portobello mushrooms sliced
- 1/4 teaspoon salt
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 2 tablespoons heavy cream
- 2 teaspoons fresh chopped parsley
- Cooked angel hair pasta or another type of pasta.
Instructions
- Slice chicken breasts in half, they should be about ⅜ to ½-inch thick after cutting.
- Place the chicken breasts between plastic wrap and pound them with a meat mallet until they are ¼-inch thick.
- Season chicken breasts with salt and pepper.
- Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil.
- Place chicken breasts in the skillet and cook them until brown on both sides. Remove them from the skillet.
- Reduce the heat slightly and add mushrooms, 1 tablespoon butter, and a sprinkle of salt.
- Sauté the mushrooms until they just begin to brown. Remove the mushrooms from the skillet.
- Add dry white wine to the pan and scrape the browned bits off the bottom of the skillet with a wooden spoon.
- Add 4 tablespoons butter, lemon juice, and capers to the skillet. Stir to combine.
- Add heavy cream. Increase heat until the mixture begins to bubble.
- Return mushrooms and chicken to the pan.
- Stir in fresh parsley and serve immediately with cooked angel hair pasta or other pasta of your choice.
Video
Notes
Pro Tips for Perfect Piccata
Chicken Success
- Choose uniformly sized chicken breasts
- Pound gently to avoid tears
- Don’t overcrowd the pan
- Let rest 5 minutes before serving
Sauce Mastery
- Use quality white wine (Chardonnay or Pinot Grigio)
- Don’t skip the mushroom browning step
- Add cream slowly to prevent curdling
- Adjust lemon to taste
Nutrition
Common Questions & Troubleshooting
Why is my sauce breaking?
- Heat too high when adding cream
- Lemon added too quickly
- Sauce overcooked
Wine Substitutions:
- Dry vermouth
- Chicken broth + one tablespoon white wine vinegar
- Additional lemon juice + chicken broth
Dietary Modifications
- Gluten-free: Serve over gluten-free pasta or zucchini noodles
- Dairy-free: Substitute coconut cream for heavy cream
- Low-carb: Serve over cauliflower rice
- Alcohol-free: Use chicken broth instead of wine
Scaling the Recipe
- Half batch: Halve all ingredients but keep the same cooking time
- Double batch: Cook chicken in batches to avoid overcrowding
- Per person: Plan on 6 ounces of raw chicken per serving
barbara alcorn
made this tonight, was so good!!! tasted just like the cheesecake factory chicken piccata! thank you for the recipe!
Traci Ford
Chicken piccata has been a favorite of mine for many years. But I was scared to death to make it, for some reason. Tried a different recipe last week and wasn’t wowed at all. Figured I’d try this one since you absolutely nailed the Olive Garden Chicken Scampi recipe… this recipe is perfect! This came out exactly how I was hoping it would. We love it – thank you!!!
Stephanie Manley
I am glad you liked it! This is a favorite of mine too!
Angie
May I ask, do you use salted or unsalted buttter? I want to prepare this dish for my family for Valentine’s. Thanks!
Stephanie Manley
You can use either.
Emy
I normally don’t comment but I must for this! My husband I both love Chicken piccata at The Cheesecake Factory and when I found this recipe, II knee I had to try it!! Oh wow! Right on the spot! We loved it and it’s now my go to recipe since we have all of the ingredients all the time!
Ashley
Hello! I was excited to prepare this recipe after trying many others that included chicken stock as a main ingredient… and I could never get that fresh, vibrant, zingy flavor that I associated with a yummy chicken piccata.
This recipe was absolutely delicious and everything that I was looking for!!! I did add some fresh garlic at the end when I was reducing the sauce, but the consistency and flavor of the sauce was absolutely delicious, and would have been so even without my experimenting. I just really feel I hit the piccata jackpot!! Thank you so much for sharing. I will now be looking at your other recipes for sure. Cheers!!!
Stephanie Manley
I am happy you felt you hit the piccata jackpot.
fran
very good i am a professional chef and am always checking out anything new this was a very good blend of all ingredients good job
Stephanie Manley
Thank you!
Tracy Engeriser
Perfect!! Thank you!!
Kalpana Shyam
Hi There,
I love your simple directions on the video. Not too long, not too short! Thank you.
I want to make this ahead of time. Can I make it 4 hours ahead and reheat before serving? A day ahead? How do I keep the chicken moist on a do ahead? Keep them soaked in chicken stock?
Best,
Kalpana
Lynn Beam
Oh, Lord! We had just gone to Cheesecake and had ordered the piccata. The next evening I followed your recipe. Perfect! Now it’s a standard request. Thank you so much!
Kathy
I’m not old enough to buy white wine could I use chicken stock ?
Stephanie Manley
Yes, it would work, honestly you could buy cooking wine from the grocery store as well.
jenni
what kind of wine did you use?
Lynn
Delish! This was my first time making a “copykat” recipe, and it was a hit! The grocery store was out of heavy cream, so after confirming with Google 😊, I substituted with whipping cream. Based on the recommendations from others, I doubled the sauce. It was the perfect amount. My entire family asked for seconds – including my finicky eater. Can’t wait to try more of your recipes. Thank you!
brad E. kessler
Literally tasted exactly the same. I did make extra sauce using the second half of the recipe only. It was the perfect amount of sauce (added extra after the dish was made).
Dawn
I cant wait to try this… my ultimate favorite that I order anytime I go there! But, one question… the recipe says 1/4 c dry white wine… but in the video it looks like you use a cup. Can you confirm please????
Stephanie
Please use the 1/4 cup. You can use more if you want, but you should reduce the sauce for longer.
Tim Early
Who provides the great music for your videos?
Stephanie
I bought it online, I think it is called Count Bassie Comes to Town
A
Hoping to try the recipe tomorrow! I have one question, though—the recipe says 1tbsp lemon juice but the video says 1/4-1/3c lemon juice. Is the discrepancy because the video used freshly-squeezed, or is there a typo somewhere? Thank you!
Stephanie
Please use the written recipe.
Steven Wms
FABULOUS recipe that deserves 5 Stars ….minus 2 Stars for waaaaaay too many Ads per page. i get that site Ads provide the juice to pay your bills but when there are DOZENS of intrusive Ads per page (to the point you can barely see the recipe!!) ….3 Stars is a GIFT… and a generous gift at that. (not to mention you can’t even fill out the forms without the intrusive side/bottom tabs pumping for posting and ways to share it…. at least put them on the right side of the screen so you can see the information).
Stephanie
Steven, I am very sorry you have had this experience, I appreciate your very generous 3 stars. I don’t believe I have dozens of ads on the web page, I believe I have six. Are you using a phone or a desktop?
Julie
Hi Stepanine,
How do I double the sauce for the Cheese Cake Factory Chicken Picatta??
Thanks,
Julie
Stephanie
I would double the ingredients for the sauce, and prepare it the same way.
Becky
This was a great recipe! I’ve been wanting to try cooking my own piccata after visiting the Cheesecake Factory. My husband and daughter seemed to like it as well. I did double the sauce.
Ema
Which ingredients did you double? Thanks!
Chonna
Thank you so much for this recipe the chicken piccata is my favorite dish that I order at cheesecake ALL the time ! I made this for my hubby and kids the other day and OMG let me tell you they Loooved this recipe. This is by far the best ! My kids are picky eaters and they went back for seconds. This is in my favorites on my phone so I will be making this recipe Atleast once a week lol. The only thing I changed up was that I added shallots to the recipe and doubled the recipe for the sauce and it was a big hit. Thanks again for this yummy recipe.