Okay, let’s talk about this Copycat Cheesecake Factory Chicken Piccata I tried to whip up. I saw it online, and it looked pretty darn good, so I thought, why not give it a shot?
Prepping the Chicken
First things first, I grabbed some chicken breasts. I think I got about four of them. I pounded them out until they were nice and thin. You know, just whacked them with a meat mallet. It’s kinda therapeutic, actually. Then, I seasoned them up with some salt, pepper, and a bit of garlic powder. Nothing too fancy, just enough to give them some flavor.
Getting the Breading Ready
Next, I set up my breading station. I had three bowls: one with some flour, another with a couple of beaten eggs, and the last one with some bread crumbs. I like to add a little bit of Parmesan cheese to my bread crumbs. Makes it a bit tastier, I think.

So, I dredged each chicken breast in the flour, dipped it in the egg, and then coated it in the bread crumb mixture. Made sure they were all evenly covered. I like to do this and then set them in the fridge for a few minutes while I got everything else together.
Cooking the Chicken
I heated up some olive oil in a large skillet over medium-high heat. Once it was hot, I carefully placed the chicken breasts in the pan. I didn’t want to overcrowd it, so I cooked them in batches. It took about 3-4 minutes per side, until they were golden brown and cooked through.
Once they were done, I took them out of the pan and set them aside on a plate lined with paper towels to absorb any excess oil.
Making the Sauce
Now, for the sauce. This is where the magic happens. In the same pan, I added a bit more olive oil, if needed, and sautéed some garlic until it was fragrant. Then, I poured in some white wine. I let that cook for a few minutes, scraping up any brown bits from the bottom of the pan. That’s where all the flavor is!
After that, I added some chicken broth and some heavy cream. I let that simmer for a bit, until it started to thicken up. Then, I stirred in a good amount of capers. I love capers, so I probably added more than I should have. Finally I added a squeeze of lemon juice for that signature tang. Oh, and a pat of butter at the end for some richness.
Putting It All Together
I made some pasta while the sauce was simmering. Just some simple spaghetti. Once the pasta was cooked, I drained it and added it to the pan with the sauce. I tossed it all together until the pasta was nicely coated.
Finally, I served the pasta with the chicken on top. I also added a bit more sauce and lemon wedges. If you want to get really fancy, I like to sprinkle a bit of parsley on top too.
Final Thoughts
It was pretty good! It took some time, but it was worth it. It’s a great dish for a special occasion or when you want to impress someone. Definitely a keeper in my recipe book.

- I did need to go to the store to buy a few things though.
- Also, I should have cleaned the kitchen first, as it was a bit messy by the end.
Next time, I might try adding some mushrooms to the sauce. I think that would be a nice addition. Also, make sure you have enough wine, both for cooking and for drinking. You know, for quality control purposes. Haha!
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