Cheesecake Factory is known for more than just their desserts. Their main meals are worth noting, as the flavors are always delicious and the portions are often enough to save for leftovers. The Cheesecake Factory Piccata is one of those go-to choices when you want some savory Italian flavors without much complexity. The good news is that now you can save the drive time and the wait time by making your own version of the Piccata right from your own home. It’s a simple recipe with minimal prep and cook time, which means you can move on to dessert even quicker- your in-home Cheesecake Factory dinner experience.
The ingredients are simple, most of which you likely already have. I always have chicken breast on-hand for recipes just like this. I always have wine on-hand too, so this is a winner for me.
The sauce is simply made by blending butter, garlic, onion, and wine and sauteing it until the flavors combine and complement each other. The basil and sun-dried tomatoes give the meal an added depth without too much fuss. Both of these ingredients can be used in several other recipes, so they’re great to have.
You can feed a family of 4 using the recipe below, and I usually serve this chicken over a bowl of pasta. If you’re looking for a vegetarian option, you can omit the chicken and just make this delicious buttery sauce to pour over a bowl of pasta. Be sure to check our tips below for the best sauce outcome.
|Prep Time||Cook Time||Total Time|
|10 min||15 min||25 min|
- 1 1/2 pounds chicken breast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon oil
- 8 ounces portobello mushrooms sliced
- 2 teaspoons butter
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 2 tablespoons heavy cream
- 2 teaspoons fresh chopped parsley
- Serve with cooked angel hair pasta or other type of pasta
- Prepare the chicken by wrapping the breasts in plastic wrap and pounding them out until thinned evenly. Remove the chicken from the plastic wrap and pat dry with a paper towel. Next, season the chicken with salt and pepper and brush them with a light layer of olive oil.
- Cook the chicken breasts on a grill until they’re done – it should take about 3 to 4 minutes on each side. When chicken is cooked, place the breasts on a plate, and cover lightly with plastic wrap while you prepare the sauce.
- Sauté the onions and garlic in 2 tablespoons of butter until they are fragrant and the onions are translucent.
- Next, add the dry white wine and lemon juice to the pan and simmer gently until the liquid has reduced by half.
- When the wine has been reduced, add 3 tablespoons of cold butter and whisk it into the sauce until the butter has melted completely.
- Turn off the burner, add the remaining butter, and whisk it into the sauce. Now the sauce should be thickening. Pour the sauce through a strainer to separate the onions and garlic. Then return the sauce to the warm pan and stir in half of the basil and the sliced portabello mushrooms. Finally, add sun-dried tomatoes to complete the sauce.
Assembly of the final dish
- Place each chicken breast on to a plate. Slice the goat cheese into four slices and shape the cheese into disks, one for each piece of chicken. Place one piece on top of each chicken breast, and then spoon the buttery sauce over the chicken. Top each chicken breast with the remaining basil.
- You can also serve this chicken dish over a bowl of pasta.
- Be sure not to let the sauce cook too long on its own. You’ll want to continually whisk it so that the sauce doesn’t overcook or burn.
- We recommend using a dry white wine, instead of a sweet white wine or even a red.
- The sauce is the star of this recipe, so feel free to prepare it without the chicken as a vegetarian option.
- The sauce may not reheat well, so try to use it in one sitting. You can always sop up the extra sauce with a piece of toasted bread. Yum!