Cheesecake Factory Chicken Piccata with Pasta

My first bite of Cheesecake Factory’s Chicken Piccata was a revelation. Unlike traditional versions, their unique twist includes earthy mushrooms and a luxuriously creamy sauce that elevates this classic Italian dish to new heights. After countless attempts to recreate this restaurant favorite, I’ve finally perfected a copycat recipe that captures all the magic of the original, right down to that signature sauce

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Why This Recipe Works

While traditional piccata relies solely on lemon and butter, this version incorporates heavy cream and mushrooms for added depth. The two-stage cooking process ensures perfectly tender chicken and a bright and rich sauce. Best of all, it comes together in under an hour, making it perfect for weeknight dinners and special occasions.

What makes this Chicken Piccata recipe so good?

One key ingredient that makes 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 that adds a pleasing flavor that reminds me of a tart, salty pickle. (You can use capers to add a little zest to various dishes.) Some fresh lemons and fresh parsley also make this chicken piccata dish special.

Chicken Piccata Recipe Ingredients

For the Chicken:

• Boneless, skinless chicken breasts – Provide the protein base and mild flavor that complements the sauce
• Salt and black pepper – Enhances overall flavor and seasons the meat
• Butter – Creates golden crust and adds richness
• Vegetable oil – Allows higher cooking temperature without burning

For the Sauce:

• Portobello mushrooms, sliced – Adds meaty texture and umami flavor
• Dry white wine – Deglazes pan and provides acidity and depth
• Butter – Creates silky texture and richness
• Fresh lemon juice – Adds brightness and traditional piccata flavor
• Capers – Provides salty, briny pop of flavor
• Heavy cream – Creates signature creamy texture
• Fresh parsley, chopped – Adds color and fresh flavor
• Angel hair pasta – Perfect base for capturing the sauce

How to Make Chicken Piccata like Cheesecake Factory

1. Slice chicken breasts in half and place the chicken breasts between plastic wrap and pound them until they are ¼-inch thick.
2. Season chicken breasts with salt and pepper.
3. Heat a large skillet over medium heat and add butter and vegetable oil.
4. Cook the chicken until brown on both sides. Remove them from the skillet.
5. Reduce the heat slightly and add mushrooms, butter, and a dash of salt.
6. Sauté the mushrooms until they are softened and just browned. Remove the mushrooms from the skillet.
7. Add dry white wine to the pan and scrape the browned bits off the bottom of the skillet with a wooden spoon.
8. Add 4 tablespoons butter, lemon juice, and capers to the skillet. Stir to combine.

9. Add heavy cream and increase the heat.
10. When the mixture begins to bubble, return the mushrooms and chicken to the pan.
11. Add parsley 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 more flavor than your traditional white button mushrooms.

This recipe also calls for 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 excellent 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?

Green olives are the best substitute for capers in chicken piccata. Use large, unstuffed green olives packed in brine.

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

Look at more of my easy chicken recipes and the best homemade Italian food.

Cheesecake Factory Chicken Piccata Pasta

Make Cheesecake Factory Chicken Piccata at home with this easy copycat recipe.

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Course: Main Course

Cuisine: American

Keyword: Cheesecake Factory Recipes, Chicken Piccata

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 422kcal

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.

Video

Notes

Pro Tips for Perfect Piccata

Chicken Success

• Choose uniformly sized chicken breasts
• Pound gently to avoid tears
• Don’t overcrowd the pan
• Let rest 5 minutes before serving

Sauce Mastery

• Use quality white wine (Chardonnay or Pinot Grigio)
• Don’t skip the mushroom browning step
• Add cream slowly to prevent curdling
• Adjust lemon to taste

Nutrition

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

Common Questions & Troubleshooting

Why is my sauce breaking?

• Heat too high when adding cream
• Lemon added too quickly
• Sauce overcooked

Wine Substitutions:

1. Dry vermouth
2. Chicken broth + one tablespoon white wine vinegar
3. Additional lemon juice + chicken broth

Dietary Modifications

• Gluten-free: Serve over gluten-free pasta or zucchini noodles
• Dairy-free: Substitute coconut cream for heavy cream
• Low-carb: Serve over cauliflower rice
• Alcohol-free: Use chicken broth instead of wine

Scaling the Recipe

• Half batch: Halve all ingredients but keep the same cooking time
• Double batch: Cook chicken in batches to avoid overcrowding
• Per person: Plan on 6 ounces of raw chicken per serving