Cheesecake Factory Chicken Piccata

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.

Homemade copycat Cheesecake Factory Chicken Piccata with pasta on a plate with a fork.

Don’t you love dinners that you can make with chicken breasts? For me, this Cheesecake Factory Chicken Piccata is a go-to staple for a weeknight meal – it means you can have dinner on the table in a flash. Who doesn’t want to have a great tasting meal without a lot of time and effort?

Even a picky eater will clean up his or her plate and this will decide you to add this recipe to your dinner rotation. Dining at The Cheesecake Factory is perfect for a special night out, and one of my favorite dishes is The Cheesecake Factory Chicken Piccata.

It’s unlike chicken piccata choices at other restaurants because it contains mushrooms. It also has a rich, creamy sauce that is hard to beat. You can recreate this dish just like they prepare it in the restaurant. If you’ve had chicken piccata at The Cheesecake Factory, you’ll be so excited to try making this!

Alternatives in the sauce making

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 a little more flavor than your traditional white button mushrooms.

This recipe also calls for a 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 makes the Cheesecake Factory Chicken Piccata so good?

One of the key ingredients that make 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 and add a pleasing pop of flavor that reminds me of a tart salty pickle. (You can use capers to add a little zest to all kinds of dishes.) Some fresh lemons and fresh parsley also make this chicken piccata dish special.

Homemade copycat Cheesecake Factory Chicken Piccata on a plate next to a fork.

How much chicken should you use?

It’s so easy to prepare this copykat chicken breast recipe at home. This dish calls for 1 to 1-1/2 pounds of chicken breasts. This could be 3 smaller breasts or 2 larger ones.

You need to slice each chicken breast horizontally and then pound it out thin. This helps your cooking time to be very short.

Quite a few of my readers say that they doubled the sauce, so if you like more sauce with your pasta that is a choice. This is a winner recipe all around – super quick and easy and a totally awesome flavor. I would love to hear
back on how your family enjoyed your chicken piccata.

Homemade copycat Cheesecake Factory Chicken Piccata and pasta on a plate.

Looking for more Copycat Cheesecake Factory Recipes? Try these

Love chicken recipes? Check out these great chicken dinner recipes

Take a look at more of my easy chicken recipes and the best homemade Italian food.

Homemade copycat Cheesecake Factory Chicken Piccata and pasta on a light blue plate.

Cheesecake Factory Chicken Piccata

Make Cheesecake Factory Chicken Piccata at home, it's so easy to prepare this chicken breast recipe. 
4.84 from 18 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Cheesecake Factory Recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 422kcal


  • 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


  • 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.



Calories: 422kcal | Carbohydrates: 3g | Protein: 37g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 162mg | Sodium: 841mg | Potassium: 846mg | Fiber: 0g | Sugar: 1g | Vitamin A: 665IU | Vitamin C: 3.5mg | Calcium: 17mg | Iron: 0.8mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Punny

    5 stars
    I’ve tried other CF copycat chicken piccata recipes and this is the best! I used whole wheat spaghetti and it was fabulous! It certainly deserves 5 stars!

    An always perplexing aside:
    How can ppl award/withhold stars when they 1) change the recipe or 2) haven’t even tried it?

  2. Punny

    5 stars
    I’ve tried other CF copycat chicken piccata recipes and this is the best! I used whole wheat spaghetti and it was fabulous! It certainly deserves 5 stars!

    An always perplexing aside:
    How can ppl award stars when they 1) change the recipe or 2) haven’t even tried it?

  3. Ashley

    The picatta from Cheesecake Factory is my absolute favorite… I haven’t found a recipe as close as this one yet. SO good! I floured the chicken first, that was my only change. Made more for the family and tripled the sauce. So good I shared it with all my friends 🙂

  4. Jennifer

    5 stars
    Cheesecake Factory chicken piccata is my absolute fave from the restaurant. I’ve tried several chicken piccata recipes trying to replicate the dish with no success. This recipe was hands down EXCELLENT. Even my pickiest eater ate his whole plate. The only change I made was doubling the sauce. I can honestly say I’ll be adding this recipe to my dinner rotation. Thank you!

  5. Sandra H

    4 stars
    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

      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, 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.

  6. Lisa U.

    5 stars
    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!

  7. JJ

    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!

  8. Meryll

    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!

  9. Brandon C. Beane

    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!!

  10. Rachel

    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!

  11. Kevlar

    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

      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.

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