Okay, here’s my attempt at recreating that Cheesecake Factory Chicken Piccata, just like the way I made it.
My Chicken Piccata Journey
So, I’ve always been a sucker for Cheesecake Factory’s chicken piccata. Seriously, it’s my go-to every time I’m there. The other day, I got this wild craving for it, but I just couldn’t bring myself to drive all the way out there. Then it hit me – why not just make it myself?
I looked up a bunch of recipes online, and most of them seemed pretty similar. I gathered my ingredients, you know, the usual suspects:

- Chicken breasts (boneless, skinless, of course)
- Flour, for dredging
- Butter and olive oil, for that golden-brown goodness
- Garlic, because everything’s better with garlic
- White wine – I used a cheap pinot grigio I had lying around
- Chicken broth
- Lemon juice, lots of it!
- Capers, for that salty tang
- Heavy cream, to make it all rich and delicious
- Mushrooms – which I didn’t have, so I skipped them
- Salt and pepper, naturally
First, I pounded those chicken breasts out until they were nice and thin. This helps them cook evenly and quickly. Then I seasoned them with some salt and pepper and dredged them in flour. I heated up some butter and olive oil in a big skillet, and pan-fried the chicken until it was golden brown on both sides, about 4-5 minutes per side. The smell was already amazing.
Once the chicken was cooked through, I took it out of the pan and set it aside. Then I tossed in some minced garlic and cooked it for like, 30 seconds, just until it was fragrant. I poured in the white wine, and scraped up all those brown bits from the bottom of the pan. I let that simmer for a few minutes until it reduced a little.
Next, I added the chicken broth, lemon juice, and capers. I let that simmer for another 5 minutes or so, until the sauce started to thicken up a bit. Then came the best part – I stirred in the heavy cream, and let it all simmer together for a couple more minutes. The sauce was so creamy and dreamy.
Finally, I added the chicken back to the pan, just to coat it in the sauce and heat it through. I served it over some angel hair pasta, because that’s how Cheesecake Factory does it, right? I gotta say, it was pretty darn close to the real thing! Maybe even better, because I made it myself. I skipped the mushrooms because I didn’t have any, but honestly, it was great without them. I’m not missing them.
This was a fun cooking experience, and it totally satisfied my craving. Plus, now I know I can make this whenever I want, which could be dangerous! Definitely giving this one a thumbs up.
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