Chicken Piccata (Cheesecake Factory Copycat)
This Chicken Piccata, a Cheesecake Factory Copycat, is loaded with juicy chicken, mushrooms, and tender pasta in creamy white wine and caper sauce.
Servings: 6
Calories: 616kcal
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups cremini mushrooms sliced
- ½ cup dry white wine
- 1 lemon, squeeze the juice from one half of the lemon and slice the other half
- 2 tablespoons capers
- 1 cup heavy cream
- salt and pepper, to taste
- 14 ounces cooked spaghetti or angel hair pasta
- 2 teaspoons fresh chopped parsley, for garnish
- 1 tablespoon parmesan cheese, for garnish
Instructions
- Slice the chicken breasts into thin strips. Season them with garlic powder, sea salt, and black pepper.
- In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken strips and cook until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add remaining olive oil and butter over medium heat. Add the sliced mushrooms and sauté until they are tender and lightly browned. Remove from the skillet and set aside.
- Pour in the white wine and scrape the browned bits from the bottom of the skillet with a wooden spoon. Add lemon juice and lemon slices, and simmer for 2 minutes to reduce slightly.
- Stir in the capers and heavy cream. Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce thickens.
- Season the sauce with salt and pepper to taste. If desired, you can add more lemon juice for extra tanginess.
- Add the cooked pasta to the skillet with the sauce and toss to coat the pasta evenly.
- Return the chicken strips to the skillet and gently stir to combine with the pasta and sauce.
- Remove the skillet from the heat and garnish with fresh chopped parsley and grated Parmesan cheese.
- Serve the creamy Chicken Piccata pasta hot, and enjoy!
Notes
- Storing and Freezing: Leftover chicken piccata can be stored in an airtight container in the refrigerator for up to three days. To reheat it, place the desired amount in a covered skillet over low heat and gently warm it until it’s heated through. If it seems dry, add a splash of chicken broth or cream to thin it out. Stir occasionally, and enjoy.
- Pounding the Chicken: For extra tenderness, you can pound the chicken breasts to an even thickness before slicing and cooking.
- Don’t Overcook: Be careful not to overcook the chicken! Remove it from the heat when it’s cooked through but still juicy.
- Pasta Is Optional: While this is often served with pasta, you can also serve it with rice, cauliflower rice, mashed potatoes, or even some crusty bread.
Nutrition
Calories: 616kcal | Carbohydrates: 54g | Protein: 35g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 625mg | Potassium: 760mg | Fiber: 3g | Sugar: 4g | Vitamin A: 752IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 2mg