Cheesecake Factory Chicken Piccata

The Chicken Piccata at The Cheesecake Factory is a popular Italian-inspired dish known for its bright, tangy flavor. Here’s what you can expect if you’re thinking about ordering it.

This dish is pan-fried chicken served with a tasty piccata sauce made from butter, oil, fresh lemon juice, and capers. Sounds easy, right? The key to making the best chicken piccata is getting the lemon flavor just right — and this easy recipe does exactly that.

Chicken Piccata Cheesecake Factory

The Cheesecake Factory Chicken Piccata is a tasty dish made with sautéed chicken breasts cooked in a rich lemon sauce with mushrooms and capers. It’s full of bright, tangy flavor and served over a bed of light angel hair pasta. The sauce adds a zesty kick, while the capers and mushrooms give it a unique touch. It’s a great choice if you’re looking for something fresh, filling, and full of flavor.

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Nutrition Facts
1 chicken breast half with 1/2 cup sauce and 1-1/2 cups pasta: 865 calories, 35g fat (17g saturated fat), 158mg cholesterol, 998mg sodium, 81g carbohydrate (5g sugars, 4g fiber), 51g protein.

Chicken Piccata Recipe Ingredients

To create a delicious Chicken Piccata, you’ll need a variety of ingredients to build both flavor and texture. Here’s a breakdown of what you’ll need:

Cheesecake factory Chicken Piccata — Chicken Piccata Cheesecake Factory

For the Chicken:

Boneless, skinless chicken breasts: These provide a lean, tender protein base with a mild flavor that pairs beautifully with the sauce.
Salt and black pepper: These simple seasonings are essential to enhance the overall flavor of the chicken.
Butter: Butter is key for creating a golden, crispy crust on the chicken, adding richness to every bite.
Vegetable oil: This allows you to cook the chicken at a higher temperature without the risk of burning, ensuring a perfect sear.

For the Sauce:

Portobello mushrooms, sliced: These mushrooms contribute a meaty texture and earthy umami flavor to the sauce.
Dry white wine: Used to deglaze the pan, the wine adds acidity and depth to the sauce, balancing the richness.
Butter: Like with the chicken, butter in the sauce gives it a silky, velvety texture that makes the dish indulgent.
Fresh lemon juice: Lemon juice provides that essential bright and zesty flavor, giving the Piccata its signature tang.
Capers: These little briny gems bring a salty pop to the sauce, complementing the tang of the lemon perfectly.
Heavy cream: For that luxurious, creamy texture that coats the chicken and pasta beautifully.
Fresh parsley, chopped: This fresh herb not only adds a vibrant pop of color but also a burst of freshness to round out the flavors.

For the Pasta:

Angel hair pasta: This delicate pasta is the perfect base to capture and hold the rich, flavorful sauce, offering a light yet satisfying accompaniment to the dish.

This combination of ingredients makes Chicken Piccata a wonderfully balanced dish—light yet creamy, with a perfect balance of savory, tangy, and umami flavors.

Cheesecake Factory Chicken Piccata Nutrition

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

Cheesecake Factory Chicken Piccata Recipe

Prepare the Chicken:
- First, slice the chicken breasts in half horizontally to create thinner pieces.
- Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them until they are about ¼-inch thick.
- Season both sides of the chicken breasts with salt and pepper.
Cook the Chicken:
- Heat a large skillet over medium heat and add a tablespoon of butter and a tablespoon of vegetable oil.
- Once the butter has melted, add the chicken breasts to the skillet.
- Cook the chicken for about 3-4 minutes per side, or until golden brown and fully cooked through.
- Remove the chicken from the skillet and set it aside.
Prepare the Sauce:
- Reduce the heat slightly and add the sliced mushrooms to the same skillet.
- Add a tablespoon of butter and a pinch of salt.
- Sauté the mushrooms for about 5 minutes, or until they become soft and browned. Then, remove the mushrooms from the skillet and set them aside.
Make the Piccata Sauce:
- Pour the dry white wine into the skillet and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
- Add 4 tablespoons of butter, fresh lemon juice, and capers to the pan. Stir everything together until well combined.
Finish the Dish:
- Pour in the heavy cream and raise the heat slightly.
- Once the mixture starts to bubble, return the cooked mushrooms and chicken breasts to the pan.
- Stir everything together and cook for another few minutes to heat through and allow the sauce to thicken.
Serve:
- Sprinkle fresh chopped parsley over the chicken.
- Serve your Chicken Piccata with angel hair pasta or any pasta of your choice, and enjoy!

This method will give you a rich, creamy Chicken Piccata with a bright, tangy sauce that’s just like what you’d find at the Cheesecake Factory.

FAQs

Chicken Piccata is a classic Italian-American dish made with boneless chicken breasts that are pan-fried and served with a rich, tangy lemon-butter sauce. It often includes capers and mushrooms, and is commonly served with pasta.

Yes, you can use boneless, skinless chicken thighs as an alternative to chicken breasts. Thighs tend to be juicier and more flavorful, but the cooking method remains the same.

If you don’t want to use wine, you can substitute with chicken broth or vegetable broth for a similar savory depth of flavor. A little splash of white vinegar or lemon juice can provide the necessary acidity.

To make the sauce creamier, you can increase the amount of heavy cream, or add a bit more butter. Just be sure to adjust the seasoning as you go to maintain the balance of flavors.

While the chicken and sauce are best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator. Reheat it gently before serving, and cook the chicken just before serving for optimal texture.

Yes! To make this recipe gluten-free, you can skip the flour used for dredging the chicken, or use a gluten-free flour blend. Additionally, serve the chicken with gluten-free pasta or even rice for a different base.

Angel hair pasta is a classic choice because it’s delicate and light, making it perfect for soaking up the flavorful sauce. However, you can also use spaghetti, linguine, or even rice if you prefer.

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat or in the microwave, adding a splash of water or broth to loosen the sauce if necessary.