Cheesecake Factory Chicken Piccata

Copykat's picture

Apr. 20, 2015

You can make the Cheesecake Factory Chicken Piccata with this copycat recipe. This chicken breast is served with a creamy sauce that contains lemon, capers, wine, and more. This is served with pasta, and is completely delicious.


For the chicken
Boneless skinless chicken breast 1 1/2 Pound (1 to 1 1/2 pounds)
Salt 1/2 Teaspoon
Ground black pepper 1/2 Teaspoon
Butter 1 Tablespoon
Oil 1 Tablespoon
For sauce
Portobello mushrooms 8 Ounce , sliced
Butter 2 Teaspoon
Salt 1/4 Teaspoon
Butter 1/4 Cup (4 tbs) , divided
Dry white wine 1/4 Cup (4 tbs)
Fresh lemon juice 1 Tablespoon
Capers 1 Tablespoon
Heavy cream 2 Tablespoon
Fresh chopped parsley 2 Teaspoon



Slice chicken breasts in half and place between plastic wrap and pound thin with a meat pounder.

Season chicken breast with salt and pepper.


In a skillet, heat butter and oil over medium heat.

Cook chicken breast until brown on both sides, remove from the pan and set aside.

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 pan and set aside.

Pour dry white wine to the pan, and scrape the browned bits off the pan with a wooden spoon.

Add butter and lemon juice to the pan, and stir in capers and heavy cream. Raise heat until the mixture begins to bubble.

Return mushrooms and chicken to the pan. Stir in fresh parsley.



Serve with cooked angel hair pasta or other pasta of your choice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 424Calories from Fat 223

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 515 mg21.46%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 41 g82%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet