Craving that restaurant-quality Cheesecake Factory chicken piccata but don’t want to leave your kitchen? This copycat Cheesecake Factory chicken piccata recipe brings the iconic Italian-American dish straight to your dinner table.
Featuring tender, floured chicken breasts bathed in a luxurious lemon-cream sauce with savory capers and earthy mushrooms, this dish rivals the original in every way.
Whether you’re planning a special date night or treating your family to an upscale meal, this Cheesecake Factory chicken piccata pasta delivers restaurant elegance without the hefty price tag. The combination of white wine, heavy cream, and Parmesan creates that signature creamy piccata sauce that made the original so beloved.
What Does It Taste Like?
The Cheesecake Factory chicken piccata offers a sophisticated flavor profile that balances bright, tangy lemon with rich, creamy decadence. Each bite delivers tender chicken coated in a velvety sauce where the sharpness of capers meets the earthiness of sautéed mushrooms.
The white wine adds depth and complexity, while Parmesan brings a subtle nuttiness that rounds out the acidity. Unlike traditional piccata recipes, this copycat Cheesecake Factory chicken piccata sauce recipe incorporates heavy cream, creating a luscious texture that clings beautifully to angel hair pasta.
The garlic and butter base provides warmth, while fresh lemon juice keeps everything bright and restaurant-fresh.
Cheesecake Factory Chicken Piccata Recipe Ingredients
Cheesecake Factory Chicken Piccata Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking and Sauce:
- 2 tablespoons extra virgin olive oil (divided)
- 5–6 tablespoons unsalted butter (divided)
- 8–10 oz mushrooms (button or cremini), sliced
- ½–¾ cup dry white wine (for deglazing)
- 3–4 garlic cloves, minced
- Juice of 1 large lemon (about ¼ cup)
- 2–3 tablespoons capers, drained
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
For Serving:
- Cooked angel hair pasta (or your preferred pasta)
- Chopped fresh parsley or cilantro (for garnish)
- Lemon slices or wedges (for garnish)
Essential Kitchen Utensils
- Large skillet or sauté pan (12-inch recommended)
- Meat tenderizer or rolling pin
- Plastic wrap
- Shallow dishes for dredging
- Sharp knife for butterflying chicken
- Wooden spoon or spatula
- Measuring cups and spoons
- Large pot for cooking pasta
- Tongs or kitchen fork
- Cutting board
Preparation and Cooking Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cheesecake Factory Chicken Piccata Recipe Instructions
Step 1: Prepare the Chicken
Butterfly each chicken breast by placing your hand on top and carefully slicing horizontally through the middle to create two thinner pieces. Cover the chicken with plastic wrap and use a meat tenderizer to pound each piece to an even ¼–½ inch thickness. This butterflying technique ensures your Cheesecake Factory chicken piccata cooks evenly and stays incredibly tender while preventing messy splatters.
Step 2: Coat the Chicken
In a shallow dish, combine the all-purpose flour with ½ teaspoon salt and ½ teaspoon black pepper. Dredge each chicken piece in the seasoned flour mixture, pressing lightly to help it adhere, then shake off any excess coating. The natural moisture of the chicken allows the flour to stick perfectly without needing an egg wash, creating that signature light crust.
Step 3: Sear the Chicken
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in your large skillet over medium heat until the butter melts and begins to shimmer. Add the floured chicken pieces in a single layer (work in batches if your pan isn’t large enough) and cook for 3 minutes per side until golden brown. Transfer the seared chicken to a clean plate and set aside.
Step 4: Sauté the Mushrooms
In the same skillet with those flavorful browned bits, add 2 tablespoons of butter. Once melted, add your sliced mushrooms and sauté over medium-low heat for 5-7 minutes until they’re beautifully browned and their moisture has evaporated. The mushrooms will first release liquid, then caramelize as that liquid cooks off. Remove the mushrooms to a separate plate.
Step 5: Make the Sauce
Add the remaining 2 tablespoons of butter to your skillet. Toss in the minced garlic and cook for just 30 seconds until fragrant. Pour in the white wine to deglaze the pan, using your wooden spoon to scrape up all those delicious browned bits from the bottom. Add the fresh lemon juice and drained capers, then stir in the heavy cream and grated Parmesan cheese. Let this copycat Cheesecake Factory chicken piccata sauce simmer gently for 3-4 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper.
Step 6: Combine and Finish
Return the seared chicken and sautéed mushrooms to the creamy sauce. Let everything simmer together for another 3-5 minutes, allowing the chicken to warm through and absorb those incredible flavors. The sauce will continue to thicken as it reduces, coating the chicken beautifully. If the sauce becomes too thick, add a splash of pasta water or wine to reach your desired consistency.
Step 7: Serve
Cook your angel hair pasta according to package directions until al dente, then drain. Plate a generous portion of pasta on each dish, top with a piece (or two) of the piccata chicken, then spoon plenty of that luscious sauce, mushrooms, and capers over everything. Garnish with fresh lemon slices and a sprinkle of chopped parsley or cilantro for that authentic Cheesecake Factory chicken piccata lunch presentation.
Customization and Pairing Ideas for Serving
1. Pasta Variations Beyond Angel Hair
While the Cheesecake Factory chicken piccata pasta traditionally features delicate angel hair, you can customize your base with fettuccine for a heartier texture, linguine for more surface area to capture sauce, or even pappardelle ribbons for an elegant presentation. For a low-carb alternative, serve over zucchini noodles, spaghetti squash, or cauliflower rice. Each pasta shape changes how the creamy piccata sauce clings and creates different dining experiences.
2. Vegetable Additions and Enhancements
Boost the nutritional profile and add color by incorporating spinach, sun-dried tomatoes, artichoke hearts, or roasted red peppers into your Cheesecake Factory chicken piccata sauce recipe. Blanched asparagus spears make an elegant addition during spring, while roasted cherry tomatoes add bursts of sweetness that complement the tangy lemon-caper sauce beautifully. Sauté these vegetables along with the mushrooms or fold them into the sauce just before serving.
3. Protein Substitutions
Transform this copycat Cheesecake Factory chicken piccata into a seafood spectacular by substituting the chicken with firm white fish like halibut, cod, or even jumbo shrimp. For vegetarian diners, use thick slices of firm tofu or portobello mushroom caps that have been pressed to remove excess moisture. Veal or pork cutlets also work wonderfully with this preparation method, offering different flavor profiles while maintaining that signature piccata treatment.
4. Wine Pairing Suggestions
Complement your Cheesecake Factory chicken piccata with wines that echo the dish’s bright acidity and creamy richness. A crisp Pinot Grigio or Sauvignon Blanc mirrors the lemon notes, while a lightly oaked Chardonnay embraces the cream sauce. For red wine lovers, a light-bodied Pinot Noir won’t overpower the delicate flavors. The same white wine you use for cooking makes an excellent drinking companion, creating flavor harmony between food and beverage.
5. Side Dish Companions
Round out your meal with sides that complement without competing. Garlic bread or crusty Italian bread is perfect for soaking up every drop of that incredible sauce. A simple arugula salad with lemon vinaigrette adds peppery freshness, while roasted vegetables like broccolini, green beans, or Brussels sprouts provide textural contrast. Creamy polenta or garlic mashed potatoes offer comforting alternatives to pasta for a heartier presentation.
6. Spice Level and Flavor Adjustments
Personalize your copycat Cheesecake Factory chicken piccata by adding red pepper flakes for subtle heat, or incorporate fresh herbs like basil, oregano, or thyme into the sauce for Mediterranean flair. A teaspoon of Dijon mustard adds tang and depth, while a splash of cognac or brandy creates sophisticated complexity. For those who prefer more pronounced lemon flavor, add freshly grated lemon zest to the sauce alongside the juice.
7. Portion Control and Meal Prep Options
This recipe scales beautifully for entertaining or meal preparation. For smaller portions perfect for a Cheesecake Factory chicken piccata lunch, use chicken tenders or cutlets that require less cooking time. Prepare the sauce separately and store it alongside pre-cooked chicken for easy weeknight assembly. The recipe also doubles easily for dinner parties-just work in batches and keep finished chicken warm in a low oven while you complete the remaining portions.
Essential Tips for Perfect Chicken Piccata
1. Mastering the Butterflying Technique
The secret to tender Cheesecake Factory chicken piccata starts with properly butterflying your chicken breasts. Place each breast on a stable cutting board and use a sharp knife to slice horizontally through the thickest part, keeping the blade parallel to the cutting surface. Work slowly and deliberately, letting the knife do the work rather than sawing aggressively. This technique not only reduces cooking time but ensures even browning and prevents the dreaded scenario of burnt exteriors with raw centers.
2. Temperature Control for Golden Chicken
Getting that perfect golden crust on your chicken requires precise heat management. If your pan is too hot, the flour coating will burn before the chicken cooks through; too cool, and you’ll end up with soggy, greasy chicken. Medium heat with a butter-oil combination provides the ideal cooking environment-the oil raises butter’s smoke point while butter contributes incredible flavor. Wait until the butter stops foaming before adding chicken, signaling it’s reached the right temperature for proper searing.
3. Deglazing for Maximum Flavor
Those browned bits stuck to your skillet after searing chicken aren’t mess-they’re concentrated flavor gold called fond. When making your copycat Cheesecake Factory chicken piccata sauce recipe, the white wine deglazing step is crucial for incorporating these caramelized proteins and sugars into your sauce. Pour the wine into the hot pan and scrape vigorously with a wooden spoon, watching as the fond dissolves and creates a flavorful base that no amount of added ingredients can replicate.
4. Caper Selection and Preparation
Capers come in various sizes, from tiny nonpareil to large caper berries, and your choice impacts the final dish’s texture and brine distribution. For this Cheesecake Factory chicken piccata recipe, medium-sized capers work best, providing bursts of tangy flavor without overwhelming. Always drain capers thoroughly and give them a quick rinse if they’re particularly salty. For even more sophisticated flavor, try using salt-packed capers that you’ve soaked and rinsed-they offer superior taste compared to brine-packed varieties.
5. Cream Sauce Consistency Secrets
Achieving that perfect velvety consistency in your sauce requires patience and attention. After adding heavy cream to your pan, resist the urge to crank up the heat-high temperatures can cause dairy to separate and create an unappetizing texture. Let the sauce simmer gently, allowing natural reduction to thicken it while the Parmesan melts completely. If your sauce becomes too thick, thin it gradually with reserved pasta water, which contains starch that helps the sauce cling to noodles. If it’s too thin, let it reduce further or whisk in a bit more grated Parmesan.
6. Mushroom Cooking Technique
Many home cooks struggle with mushrooms that steam rather than brown, resulting in rubbery texture instead of caramelized perfection. The key is giving mushrooms space-overcrowding the pan traps moisture and prevents proper browning. Cook them in a single layer over medium-low heat, resisting the temptation to stir constantly. Let them develop deep color on one side before flipping. This patient approach rewards you with concentrated umami flavor that elevates your Cheesecake Factory chicken piccata ingredients to restaurant quality.
7. Timing the Pasta Perfectly
The difference between good and great Cheesecake Factory chicken piccata pasta often comes down to timing. Start your pasta water when you begin searing the chicken, aiming for the pasta to be ready just as your sauce reaches the perfect consistency. Angel hair cooks quickly-usually 3-4 minutes-so don’t start it too early or it’ll become gummy. Reserve at least a cup of starchy pasta water before draining; this liquid gold can adjust sauce consistency and helps it cling to noodles. Toss hot pasta with a small amount of sauce before plating to ensure every strand is coated.
Storage and Reheating Guidance
Store leftover Cheesecake Factory chicken piccata in an airtight container in the refrigerator for up to 3 days. Keep pasta separate from the chicken and sauce if possible to prevent sogginess. Reheat gently in a covered skillet over low heat with a splash of cream or chicken broth to revive the sauce’s creamy consistency.
Common Queries and FAQs
Here, we’ve got you covered with some common questions that people often ask.
Can I make Cheesecake Factory chicken piccata without wine?
Yes! Replace the white wine with an equal amount of chicken broth mixed with 1 tablespoon of white wine vinegar or lemon juice. This substitution maintains the sauce’s acidity and depth while keeping it alcohol-free. The piccata sauce recipe will still be delicious, though slightly less complex in flavor.
What’s the best type of white wine for chicken piccata?
Choose a dry white wine that you’d enjoy drinking, such as Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. Avoid sweet wines or cooking wines, which contain added salt and can make your sauce overly sweet or unbalanced. Remember, the wine’s flavor concentrates during cooking, so quality matters.
Can I prepare the Cheesecake Factory chicken piccata ahead of time?
You can prepare components in advance-butterfly and flour the chicken up to 4 hours ahead, or make the sauce a day before and refrigerate. However, for optimal texture, cook the chicken fresh just before serving. The piccata lunch reheats reasonably well but is always best served immediately after preparation.
Why is my chicken piccata sauce too thin or too thick?
Sauce consistency depends on reduction time and heat level. If too thin, simmer uncovered a few minutes longer or add more grated Parmesan. If too thick, whisk in pasta water, cream, or white wine gradually until you reach the desired coating consistency. Remember that the sauce thickens as it cools.
What can I substitute for heavy cream in the copycat Cheesecake Factory chicken piccata?
For a lighter version, use half-and-half mixed with a tablespoon of cream cheese to maintain richness, though the sauce will be less luscious. Greek yogurt stirred in off heat creates tanginess but changes the flavor profile. For dairy-free options, try full-fat coconut cream or cashew cream, though these alter the authentic taste.
How do I prevent my chicken from becoming tough or dry?
The key to tender chicken is not overcooking. Pounded thin cutlets cook quickly-just 3 minutes per side. Use a meat thermometer to check for 165°F internal temperature. The chicken continues cooking when returned to the sauce, so slightly undercooking during searing prevents dryness. Let chicken rest briefly before slicing to retain juices.
Can I freeze chicken piccata for meal prep?
The cooked chicken and sauce freeze reasonably well for up to 2 months in airtight containers, though the cream sauce may separate slightly upon thawing. Freeze pasta separately. Thaw overnight in the refrigerator and reheat gently, whisking in a bit of fresh cream to restore smooth texture. The Cheesecake Factory chicken piccata ingredients maintain most of their quality through freezing.
What mushrooms work best in this recipe?
Button mushrooms and cremini (baby bella) mushrooms are ideal for this copycat Cheesecake Factory chicken piccata, offering mild, earthy flavor that doesn’t overpower the delicate lemon-cream sauce. Cremini provide slightly deeper flavor than white button mushrooms. Avoid strongly flavored varieties like shiitake or porcini, which can dominate the dish’s balanced profile.
Cheesecake Factory Chicken Piccata Recipe
Ingredients
Equipment
Method
- Butterfly each chicken breast by placing your hand on top and carefully slicing horizontally through the middle to create two thinner pieces. Cover the chicken with plastic wrap and use a meat tenderizer to pound each piece to an even ¼–½ inch thickness. This butterflying technique ensures your Cheesecake Factory chicken piccata cooks evenly and stays incredibly tender while preventing messy splatters.
- In a shallow dish, combine the all-purpose flour with ½ teaspoon salt and ½ teaspoon black pepper. Dredge each chicken piece in the seasoned flour mixture, pressing lightly to help it adhere, then shake off any excess coating. The natural moisture of the chicken allows the flour to stick perfectly without needing an egg wash, creating that signature light crust.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in your large skillet over medium heat until the butter melts and begins to shimmer. Add the floured chicken pieces in a single layer (work in batches if your pan isn’t large enough) and cook for 3 minutes per side until golden brown. Transfer the seared chicken to a clean plate and set aside.
- In the same skillet with those flavorful browned bits, add 2 tablespoons of butter. Once melted, add your sliced mushrooms and sauté over medium-low heat for 5-7 minutes until they’re beautifully browned and their moisture has evaporated. The mushrooms will first release liquid, then caramelize as that liquid cooks off. Remove the mushrooms to a separate plate.
- Add the remaining 2 tablespoons of butter to your skillet. Toss in the minced garlic and cook for just 30 seconds until fragrant. Pour in the white wine to deglaze the pan, using your wooden spoon to scrape up all those delicious browned bits from the bottom. Add the fresh lemon juice and drained capers, then stir in the heavy cream and grated Parmesan cheese. Let this copycat Cheesecake Factory chicken piccata sauce simmer gently for 3-4 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper.
- Return the seared chicken and sautéed mushrooms to the creamy sauce. Let everything simmer together for another 3-5 minutes, allowing the chicken to warm through and absorb those incredible flavors. The sauce will continue to thicken as it reduces, coating the chicken beautifully. If the sauce becomes too thick, add a splash of pasta water or wine to reach your desired consistency.
- Cook your angel hair pasta according to package directions until al dente, then drain. Plate a generous portion of pasta on each dish, top with a piece (or two) of the piccata chicken, then spoon plenty of that luscious sauce, mushrooms, and capers over everything. Garnish with fresh lemon slices and a sprinkle of chopped parsley or cilantro for that authentic Cheesecake Factory chicken piccata lunch presentation.
Video
Notes
This copycat Cheesecake Factory chicken piccata recipe proves that restaurant-quality Italian-American cuisine is absolutely achievable in your home kitchen. By following these detailed steps and incorporating the customization ideas and expert tips, you’ll create a dish that rivals-and may even surpass-the original.
The combination of tender chicken, luxurious cream sauce, tangy capers, and earthy mushrooms over delicate angel hair pasta delivers an unforgettable dining experience.
Whether you’re recreating a favorite Cheesecake Factory chicken piccata lunch memory or introducing your family to this elegant classic, this recipe guarantees impressive results every single time.
We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us. Also, follow along on Pinterest and Youtube for more tasty updates. Your support and thoughts mean the world!
Thanks for the delicious recipe