Chicken De Pana – Easy Cheesecake Factory Copycat

This Chicken De Pana recipe is a buttery, pan-fried chicken dish with a tangy shallot-wine sauce — rich, crisp, and surprisingly doable on a low-energy night. All you need is a skillet and some pantry basics. It’s fast, cozy, and makes leftovers feel fancy.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: buttery, tangy, crispy
• Great for: tired weeknights, solo dinners, fake-fancy moments

Why I Like This Recipe

Honestly? I almost didn’t make anything. But I remembered this crispy chicken and buttery sauce combo and pulled it off with exactly one eye open. It tastes way fancier than it is — like, definitely “treat yourself” food but lazy-approved.

Ingredients

• 3 large chicken breasts (pounded flat to ¼ inch)
• 1 cup flour
• 1 tbsp dried parsley
• 1 egg, beaten
• Salt + pepper, to taste
• 3 tbsp butter (plus more for sauce)
• 3 tbsp white wine
• 3 tbsp white wine vinegar
• 3 tbsp chicken broth
• 1 shallot, diced

How To Make Chicken De Pana 

1. Pound the chicken: Lay it flat, cover with plastic, and hit it until it’s evenly thin. Aim for ¼ inch — helps it cook evenly and quickly.
2. Dredge: Whisk the egg. Mix flour and parsley in a shallow bowl. Dip the chicken into the egg, then coat it in flour. Press it in well.
3. Pan-fry the chicken: Melt 3 tbsp butter in a large skillet over medium-high. Cook chicken for 4 mins per side until golden. Lower the heat and cook 5–7 mins more till it’s cooked through.
4. Make the sauce: In a small saucepan, add wine, vinegar, broth, and shallots. Bring it to a boil and reduce by half. It should smell sharp and kinda fancy.
5. Whisk in butter: Turn off the heat and whisk in a few pats of butter — one at a time. Don’t rush this. The sauce should get smooth and silky.
6. Serve: Spoon sauce over the chicken and serve with mashed potatoes, rice, or whatever’s left in the fridge that needs love.

Tips for Success

• Don’t crowd the chicken — give it space to get crispy
• Use fresh shallots if you can, they really make the sauce
• Whisk the butter in off-heat so the sauce doesn’t break
• Use good-quality wine — you’re cooking with it and sipping it

Storage and Reheating

• Fridge: Airtight container for up to 3 days. Sauce gets a little thicker — not a bad thing.
• Freezer: Skip it if possible. The breading doesn’t hold well after thawing.
• Reheat: Use a skillet on low heat with a little broth. Sauce comes back to life, chicken stays crisp.

Frequently Asked Questions

• Can I use chicken thighs instead of breasts?
  Yep. Just trim and flatten them out first.
• What’s a good sub for wine?
  Apple cider vinegar or lemon juice plus more broth works in a pinch. Not the same but solid.
• Can I use regular onions instead of shallots?
  You can, but shallots are milder and sweeter. Worth getting if you can.
• Is this gluten-free?
  Not as-is, but you can use a 1:1 gluten-free flour blend.
• Can I make this ahead?
  You can cook the chicken and sauce separately, then reheat and plate when ready. Just don’t sauce it too early or the crust gets soft.

Common Mistakes and How to Dodge Them

• Skipping the chicken pounding: If it’s uneven, you’ll end up with burnt edges and raw centers. Flatten it out.
• Cooking too hot: Butter burns quick — medium-high is enough. Adjust down if things start browning too fast.
• Not seasoning the flour mix: Add salt and pepper to your flour. Otherwise, the crust tastes like… nothing.
• Breaking the sauce: Add butter slowly, off heat. If it separates, try whisking in a splash of cold broth to fix it.
• Microwaving leftovers dry: Use a skillet. A little broth or butter brings it back. Microwave = sad soggy chicken.

Nutrition Facts (Per Serving)

• Calories: 430 kcal
• Total Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 135mg
• Sodium: 320mg
• Potassium: 450mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 32g

You Might Also Like:

• Shrimp And Chicken Gumbo – Easy Cheesecake Factory  Copycat
• Chicken And Dumplings – Easy Cheesecake Factory  Copycat
• Bang-Bang Chicken and Shrimp – Easy Cheesecake Factory  Copycat
• Louisiana Chicken Pasta – Easy Cheesecake Factory  Copycat