Okay, so today I tried to make that Chicken Piccata from Cheesecake Factory. You know, the one with the super tender chicken and that tangy lemon sauce? Yeah, that one. I love that dish, but eating out all the time gets expensive, so I thought, “Why not try making it myself?”
First, I got all my stuff together. I grabbed some chicken breasts, lemons, capers – those little salty things – flour, butter, and some other basic ingredients. I wanted to make sure I didn’t miss anything. Don’t you love dinners that you can make with chicken breasts?For me. This copycat Cheesecake Factory chicken piccata re-creates the favorite at home with chicken, lemon, cream, capers. So I was so excited about that.
Next, I pounded those chicken breasts until they were nice and thin. You just cover them with plastic wrap and whack them with a rolling pin or something heavy. It’s kind of fun, and it helps the chicken cook evenly. Then, I sprinkled some salt and pepper on the chicken and dredged them in flour. This gives them a nice crust when you cook them.

I heated some olive oil and butter in a big pan over medium-high heat. Once the butter was melted and bubbly, I put the chicken in the pan. Cooked them for a few minutes on each side until they were golden brown and cooked through. Took them out of the pan and set them aside.
Making the Sauce
Now for the sauce – the best part! I added some more butter to the pan, then some chicken broth and squeezed in the juice of a couple of lemons. Oh, and I tossed in those capers, too. Brought it to a simmer and let it cook for a few minutes until it thickened up a bit. I also whisked in a bit of heavy cream at the end to make it extra rich.
Then, I put the chicken back in the pan with the sauce. Spooned the sauce over the chicken and let it all simmer together for a minute or two. Just to make sure the chicken was heated through and coated in that delicious sauce.
- Pound chicken breasts thin.
- Dredge in flour, salt, and pepper.
- Cook in butter and oil until golden brown.
- Make sauce with butter, broth, lemon juice, and capers.
- Add cream to sauce.
- Return chicken to pan, coat with sauce.
Finally, I served it up! I put the chicken on a plate and spooned some extra sauce over it. Usually, they serve it with pasta at the restaurant, but I just had some steamed vegetables on the side. It looked pretty good, if I do say so myself!
And you know what? It tasted pretty darn close to the Cheesecake Factory version! The chicken was tender, and the sauce was lemony and flavorful. Those capers added a nice salty kick. I was pretty proud of myself, not gonna lie. It’s definitely a recipe I’ll be making again. It wasn’t even that hard, just a few steps. Recreate the Cheesecake Factory’s chicken piccata at home with this easy copycat recipe. Learn to make the perfect lemon butter sauce for a restaurant-quality dish.
Maybe next time I’ll try it with some pasta, like they do at the restaurant. But yeah, if you like Chicken Piccata, you should give this a try. It’s way cheaper than eating out, and it’s a fun little cooking project. I feel like I’ve just discovered a new superpower or something. This classic dish, characterized by its tender chicken, tangy lemon sauce, and aromatic capers, I think I made it successfully!
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