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.
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Cheesecake Factory Pasta with Chicken Piccata
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!
What makes this Chicken Piccata recipe 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.
Chicken Piccata Recipe Ingredients
Here’s a list of what you need:
- Boneless, skinless chicken breast
- Salt
- Ground black pepper
- Butter
- Vegetable oil
- Portobello mushrooms
- Dry white wine – i will use an inexpensive dry Chardonnay, or some Pino Grigio for this recipe
- Lemon juice
- Capers
- Heavy cream
- Fresh parsley
- Angel hair or other pasta for serving
How much chicken should you use?
It’s so easy to prepare this copycat 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.
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 mushrooms and chicken to the pan.
- Add parsely 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 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 is the best wine to use in Chicken Piccata?
Any dry white wine is great 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?
The best substitute for capers in chicken piccata is green olives. Use large green olives that are packed in brine and not stuffed.
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
Take a 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.
Nadine
Does the nutrition include the pasta. Also for the Chicken Madeira , does the calories include the potatoes
Stephanie
The nutrition is for every ingredient listed in the recipe.
Punny
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?
Stephanie
The rating system was implemented after some people left comments. You don’t need to rate a recipe to leave a comment.
Punny
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?
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 🙂
Jennifer
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!
Stephanie
I am glad you liked the recipe.
sue
Do you have the recipe for Chicken Piccata from Chicago’s Restaurant?
Sandra H
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, 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.
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
I hope you enjoyed the recipe.
Asif Lalani
Awesome!. Try it with mash potatoes
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!
Rebecca
I too doubled the sauce and replaced the wine with chicken broth. Turned out great!
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!
Claudia Luque
this is very good.
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!!
Cindy
I made this tonight and it was so easy and delicious! Thanks for the recipe!!
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!
Emily
Can you make this in a slow cooker?
Stephanie
I am not sure, this recipe comes together very quickly.
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.
bastisraul
This is great. What a nice flavor. I also doubled the sauce to serve with 16oz of angel hair pasta.
Joydee Mccorkle
Love this recipe! Thank you Stephanie…its dead ON!
Thickness Gill
Hi joyce did the recipe come out just as good as it look?
Joydee Mccorkle
My name is Joydee & the recipe looks as good on the platter as it does on the picture.
Thickness Gill
please excuse me joydee’ thank you
Joydee Mccorkle
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
The restaurant serves this with Angel hair, I tend to use what ever box I have open.
Stephanie Manley
I hope you give the recipe a try.
Stephanie Manley
Thank you very much!