The Cheesecake Factory certainly offers a mountain of options on its menu, which spans over 20 pages and boasts over 250 items to choose from. And yet, with so many options, many tend to gravitate toward their favorites—like The Cheesecake Factory Chicken Piccata. Between the perfectly cooked thinly sliced chicken, the creamy lemon sauce and the magically swirled angel hair pasta, it’s no wonder this dish is such a popular choice.
Luckily, the recipe for Chicken Piccata isn’t one of The Cheesecake Factory’s well-kept secrets. So of course, we’ve put together our very own take on this copycat recipe—and it only takes 30 minutes to cook.
What Makes The Cheesecake Factory’s Chicken Piccata So Good?
Chicken piccata is a traditional Italian dish where a thinly sliced piece of chicken is cooked in butter and lemon juice, then served with capers on top. You can also make “piccata” with thin slices of veal, and some have even attempted it with pork.
However, while chicken piccata is generally served with a brothy lemon sauce, The Cheesecake Factory’s version takes it up a notch with a creamy swap. Their take on chicken piccata includes a cream-based mushroom sauce that elevates the flavor. Our copycat version also includes white wine, helping to deglaze the pan and bring in extra acidity and flavor to the dish.
The Cheesecake Factory’s Chicken Piccata is also served with a swirl of freshly cooked angel hair pasta, making it a filling meal. Nevertheless, because chicken piccata is typically served alone, you could also enjoy the chicken dish sans pasta and enjoy a fresh green salad with a homemade vinaigrette on the side instead. Or swap the pasta with a side of rice or creamy risotto!
How to Make The Cheesecake Factory Chicken Piccata Copycat Recipe
Here’s how to throw together a plate of The Cheesecake Factory’s unique take on chicken piccata.
Ingredients
- 12 ounces uncooked angel hair pasta
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/2 cup all-purpose flour
- 1-1/4 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 2 tablespoons olive oil, divided
- 4 tablespoons butter, divided
- 3/4 pound sliced fresh mushrooms
- 1 cup dry white wine or chicken broth
- 2 tablespoons lemon juice
- 1/2 cup heavy whipping cream
- 4 teaspoons capers, drained
- 1 tablespoon minced fresh parsley
- Optional: Lemon slices and Parmesan cheese
Directions
Step 1: Flatten the chicken
Butterfly your chicken breasts carefully with a knife to make them wider and flatter. Cover each breast with plastic wrap and flatten out the chicken using a meat mallet.
Editor’s Tip: This process takes a little time, making it the perfect opportunity to cook the pasta so it’s ready at the right time.
Step 2: Mix flour coating
In a large, shallow bowl, mix together the flour with 3/4 teaspoon of salt and 1/2 teaspoon of pepper.
Step 3: Dip chicken
With clean hands, dip the chicken into the flour mixture and coat it on both sides. It may be helpful to have a sheet pan or large serving tray nearby to easily place it on.
Step 4: Prep the pan
In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Step 5: Cook the chicken
Once sufficiently heated, place the thin chicken slices in the pan and cook on one side for 3 to 5 minutes, or until the juices run clear. Do not move them! This will help create a nice, golden crust on the outside of the chicken.
Step 6: Flip the chicken
Using tongs, flip each chicken slice and cook for another 3 to 5 minutes on the other side. Again, leave them as is for that golden crust.
Step 7: Remove, then prep pan for mushrooms
Remove the cooked chicken to a clean plate. In that same skillet, heat the remaining 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once ready, toss in your mushrooms.
Step 8: Simmer in wine sauce, then pour the cream
Let the mushrooms cook for 5 to 7 minutes, tossing occasionally. Once the mushrooms are tender, add in your white wine and lemon juice, stirring to loosen those browned bits on the bottom of the pan. Bring the liquid to a boil, then let it reduce by about half, which should take another 5 to 7 minutes. Once complete, reduce the heat to low and pour in the cream.
Step 9: Stir in capers, salt and pepper
Add in the capers, as well as your remaining salt and pepper. Stir the sauce to combine until it is thoroughly heated, then turn off the burner.
Step 10: Serve with pasta, parsley, lemon and Parmesan cheese
Serve the chicken over cooked pasta drizzled with the mushroom sauce. If desired, serve each plate with fresh parsley, lemon wedges and freshly shredded Parmesan cheese.
Tips for Making The Cheesecake Factory Chicken Piccata Copycat
What kind of wine should you use to make The Cheesecake Factory copycat chicken piccata?
Some experts say pairing a Sauvignon Blanc will best accent the lemon chicken piccata dish, thanks to its citrusy notes and high acidity. However, most white wines are highly acidic, so a Chardonnay or a Pinot Grigio you have on hand should also work.
If you don’t have any white wine on hand, you could also sub in chicken broth. While it won’t provide the same acidity as white wine, it will elevate the flavor of your dish and bring together the flavors of the chicken, mushrooms and lemon.
Can you make The Cheesecake Factory copycat chicken piccata without capers?
If you’re not a fan of capers, you don’t have to add them; why waste money buying them if you don’t like them? However, it is important to note that a traditional chicken piccata does include capers, so a version without capers wouldn’t be a “traditional” take.
What other pasta shapes can you serve with The Cheesecake Factory copycat chicken piccata?
Generally chicken piccata is served with long pasta, meaning pasta shapes that are thinner, longer and require a fork to swirl in order to capture and eat them. Angel hair pasta is typically a popular choice, but you could also enjoy your chicken piccata with spaghetti, linguini, fettuccine or bucatini.
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My husband loves chicken piccata. I tried it in a puff pastry pocket with a bit of cream cheese; it tasted sensational. When he took leftovers to work, everyone asked what smelled so great. —Arlene Erlbach, Morton Grove, Illinois
Easy Chicken Piccata
Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. —Hannah Williams, Malibu, California
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Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia
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I couldn’t say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia
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Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington
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This easy and attractive meal is bound to become a staple with your family. It's made with everyday ingredients, there's nothing complicated or fancy about this delicious recipe. —Elizabeth Hokanson, Arborg, Manitoba
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My husband and our sons like to have meat with their meals, but I prefer more veggies. This combo with rotini pasta is colorful and healthy, and it keeps everyone happy. —Anna-Marie Williams, League City, Texas
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While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I experimented with many versions before landing on this one. —Brenda Tollett, San Antonio, Texas
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Garlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix—just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. —Walter Powell, Wilmington, Delaware
Italian Chicken Salad Cups
Everyone loves chicken salad, but this mayo-free version always stands out. Cooking the chicken in the crockpot gives it so much more flavor! For parties and showers, you can serve it on croissants or in lettuce cups. —Andria Lint, Flowery Branch, Georgia
Parmesan Chicken with Lemon Rice
I like the challenge of inventing recipes with ingredients I have on hand. This easy-peasy meal fits the bill. —Colleen Doucette, Truro, Nova Scotia
Chicken Piccata with Lemon Sauce
Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
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I needed an easy way to prepare my family's favorite meal, lemon chicken, and this recipe is it! My entire family loves this rich slow-cooker dish, and everyone who eats it asks for the recipe—it's a keeper. I serve the chicken over a bed of rice or couscous and spoon some of the creamy sauce over the top.—Nan Slaughter, Sammamish, Washington
Mediterranean Baked Chicken with Lemon
While visiting our daughters in Ohio, we celebrated by cooking a wonderful Lebanese dinner. I showed my daughters how to bake chicken with garlic roasted potatoes. We finished with our homemade baklava. —Shirley Glaab, Hattiesburg, Mississippi
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My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. —Aileen Rivera, Bronx, New York
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This is my go-to soup when I'm under the weather. It always makes me feel better. This filling dish is also delicious for lunch or dinner, even when you're feeling great. —Angie Pitts, Charleston, South Carolina
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This chicken dish makes a nice change of pace for my husband and me when our three boys stay with their grandparents. —Mary Linda King, Florence, South CarolinaThe post How to Make a Copycat Version of The Cheesecake Factory’s Chicken Piccata appeared first on Taste of Home.
source https://www.tasteofhome.com/article/copycat-chicken-piccata-the-cheesecake-factory/
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