Cheesecake Factory Chicken Piccata

This Chicken Piccata is a simple and delicious restaurant-style meal you can make at home! Juicy, lightly breaded chicken is cooked until golden and served with angel hair pasta in a rich, buttery lemon sauce with mushrooms and capers. It’s creamy, tangy, and perfect for a comforting dinner.

Jump to Recipe

Ingredients Needed:

• 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

How To Make Chicken Piccata?

1. Cook the pasta: Boil angel hair pasta according to the package instructions. Drain and set aside.
2. Flatten the chicken: Place chicken breasts between two pieces of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
3. Coat the chicken: Mix flour, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a shallow dish. Dredge chicken in the mixture, shaking off the excess.
4. Cook the chicken: Heat 1 tablespoon olive oil and 2 tablespoons butter in a large pan over medium heat. Cook the chicken for 3-5 minutes per side until golden and fully cooked. Remove and keep warm.
5. Sauté the mushrooms: In the same pan, add remaining olive oil and 2 tablespoons butter. Add mushrooms and cook for 5-7 minutes until soft.
6. Make the sauce: Pour in white wine (or chicken broth) and lemon juice, scraping up any browned bits. Bring to a boil and let it reduce by half, about 5-7 minutes.
7. Finish the sauce: Lower the heat and stir in heavy cream, capers, remaining salt, and black pepper. Let it warm through.
8. Serve: Plate the pasta, top with chicken, and spoon the sauce over everything. Garnish with parsley, and if desired, serve with lemon slices and Parmesan cheese.

Recipe Tips:

• Pound the chicken evenly: Make sure the chicken is the same thickness so it cooks evenly and stays juicy. If some parts are thicker, they will take longer to cook, making the thinner parts dry.
• Shake off extra flour: Too much flour on the chicken can make it taste pasty instead of crispy. Lightly coat the chicken, then shake off any excess before cooking.
• Use medium heat for cooking chicken: Cooking on high heat can burn the outside while leaving the inside raw. Medium heat helps get a golden crust while keeping the inside tender.
• Reduce the sauce properly: Let the wine (or broth) and lemon juice simmer until it reduces by half. This step makes the sauce rich and flavorful instead of watery.
• Add cream last and don’t boil it: If you add cream too early or boil it, the sauce can separate and become grainy. Stir it in at the end and let it heat gently for a smooth and creamy texture.

How To Store & Reheat Leftovers?

• Refrigerate: Let Chicken Piccata cool down first. Then, put it in an airtight container and store it in the fridge for up to 3 days. If possible, keep the pasta separate so it doesn’t get too soft.
• Freeze: If you want to freeze it, store the chicken and sauce together in a sealed container for up to 2 months.
• Reheat: Heat a pan over low heat. Add the chicken and sauce, stirring gently while warming for 5-7 minutes. If the sauce thickens too much, add a little broth or cream to bring back the right texture.

Nutrition Facts:

• Calories: 865 kcal
• Total Fat: 35g
• Saturated Fat: 17g
• Cholesterol: 158mg
• Sodium: 998mg
• Potassium: 901mg
• Total Carbohydrate: 81g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 51g