HomeRecipesChicken Piccata Cheesecake Factory Recipe

Chicken Piccata Cheesecake Factory Recipe

If you’re looking for a great chicken dinner, this recipe is sure to please! You can easily make it in just 30 minutes.

Chicken piccata is an American Italian favorite that is pounded flat and cooked in a sauce of lemon, butter, and parsley. It can be served with pasta, but it is also great over a salad.


Lemon Chicken Piccata is one of the most popular dishes at Cheesecake Factory. It’s quick, delicious and perfect for any meal. This recipe is sure to become a family favorite. It takes only 30 minutes to make and is perfect for a weeknight dinner.

This recipe is also a great choice for those trying to cut back on calories. It’s low in fat and high in protein, so it’s a great meal for a healthy diet.

To start the recipe, you’ll need to slice up some chicken breasts and pound them flat using a meat pounder or a sharp knife. The pounding helps ensure that the chicken pieces will cook evenly, which is crucial for this dish.

The next step in the recipe is to saute mushrooms with butter and a bit of salt. This adds flavor to the sauce and makes it a more well-rounded dish.

You can use fresh mushrooms or canned sliced ones. Either works for this recipe, but the fresher the better. You can also sprinkle a little parsley on top before serving to give the dish more flavor.

When making this recipe, you’ll want to have the following ingredients on hand:

Lemon juice – I like to use freshly squeezed lemons for this dish, but you can also substitute with bottled lemon juice if you prefer. White wine – this is optional, but it adds flavor to the dish.

Garlic cloves – minced garlic is recommended, but you can also use fresh. Capers – I recommend adding these because they add a lot of salt to the sauce, but you can also omit them altogether and still enjoy the flavor.

The final step is to combine the chicken, mushrooms, and capers in a skillet and cook them until they are warm and the chicken is fully cooked through. You can serve this dish with pasta, but you can also plate it over brown rice or mashed potatoes for a more traditional Italian-inspired meal.


Mushrooms are a great addition to chicken piccata, adding more texture and a creamy sauce that makes this dish hard to beat. You can add fresh or canned mushrooms to this recipe, depending on your preference.

To start, you’ll want to season your chicken breasts with salt and pepper. Using a meat pounder, pound the chicken slices into thin cutlets about 1/4 inch thick.

Once the chicken is browned, transfer it to a plate while you saute your mushrooms. In the same pan, heat 2 tablespoons butter and 1 tablespoon oil over medium heat. When the butter starts to foam, add your chicken slices and cook for 3 to 4 minutes on each side or until golden brown and cooked through.

After removing the chicken, return the mushrooms to the pan and continue to cook for 5 to 7 minutes or until they become tender. Once they are soft, stir in your dry white wine and scrape up any browned bits on the bottom of the pan with a wooden spoon.

Next, add the lemon juice and heavy cream to the skillet. Once the liquid has come to a boil, lower the heat and let it simmer until the sauce is thickened.

Finally, you’ll want to add your capers and give the mixture a quick stir. Once everything is combined, raise the heat to medium-high and cook the mixture until it becomes bubbly.

This creamy mushroom sauce is delicious on its own, but it also makes a fantastic topping for angel hair pasta or any other type of pasta you prefer. You can even use some of the sauce as a base for a pasta salad! Serve this dish with a garnish of parsley and parmesan cheese for extra flavor.


Capers are a delicious, salty ingredient that can add a wonderful lemony flavor to any dish. You can find these little flower buds in small jars at the grocery store in the pickle aisle. They are picked, dried and then cured in salt or pickle brine so they are very tangy and salty. They add a great pop of salty, lemony flavor to the chicken piccata cheesecake factory recipe and are a must have!

You can make the chicken piccata cheesecake factory recipe without capers but they are necessary to give it that tangy, lemony, salty flavor. You can also use green olives instead of capers if you are not a fan of them or if they are difficult to find.

For the pasta sauce, you will need garlic, butter and lemon juice. You can either buy a bottle of lemon juice or use fresh lemons from the garden.

If you are using fresh lemons, you will need to peel them and cut them up into pieces. I also suggest adding the zest of a whole lemon because it makes a big difference in flavor.

Next, you will need to cook the mushrooms in the same pan that you cooked the chicken in. Saute them until they are soft and browned. When the mushrooms are cooked, you will want to remove them from the pan.

Now that the chicken and mushrooms are done, it is time to prepare the pasta for the sauce. I like to serve this dish with angel hair pasta but you can also use spaghetti, bowtie or penne.

When you are ready to serve, top each serving of pasta with the chicken piccata sauce. You can also garnish with Italian parsley to add a touch of color.

This is a quick and easy dinner that is sure to please the entire family. It’s also very nutritious and can be served with a side of mashed potatoes or a crusty roll for a complete meal. Depending on how many people you are making it for, you can easily double this recipe and still have enough leftovers to enjoy later.


Piccata is an Italian dish that consists of thinly sliced meat, usually chicken or veal, that has been dredged in flour and cooked in a sauce made with lemon, butter and capers. It is a simple dish that can be prepared in just 30 minutes, making it the perfect quick dinner recipe.

It is a very popular dish in the United States and is often served with pasta, like angel hair pasta. However, you can use any type of pasta you have on hand to make this dish.

You can cook up this chicken piccata recipe in less than 30 minutes, so it is a great meal to prepare on busy weeknights. It is also super easy to reheat leftovers, and you can store it in the refrigerator for up to 3-4 days.

This chicken piccata recipe is a classic appetizer and a delicious dinner that can be made for up to four people. It is best served with a salad or other vegetables to balance out the sweet and tart flavors of the dish.

To make the sauce, you will need fresh lemons and white wine. You can also use bottled lemon juice, but be careful not to add too much as it will change the flavor of the dish.

Next, you will need heavy cream, mushrooms and capers. You can use fresh mushrooms if you have them on hand, or canned sliced mushrooms will work as well.

Once you have all of the ingredients, you will need to add them to a pan over medium heat. This will create the lemon caper sauce that is so popular in chicken piccata.

After the sauce is created, you will need to add in the chicken. It will take about 3-4 minutes to cook the chicken.

You can serve the chicken with the sauce or over the pasta. If you serve it over the pasta, you will need to swirl the pasta in the sauce so it will absorb all of the sauce.

The cheesecake factory uses angel hair pasta for their chicken piccata, but you can use any type of pasta you have available. You can even use gluten free pasta if you want to make this recipe a little bit healthier.

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