How to Make a Copycat Version of The Cheesecake Factory’s Chicken Piccata
When the craving hits, indulge in a saucy plate of The Cheesecake Factory Chicken Piccata right at home thanks to this easy step-by-step guide for a copycat recipe.
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.
- 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
Step 1: Flatten the chicken
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.