Chicken Piccata Cheesecake Factory Copycat Recipe
Chicken Piccata from Cheesecake Factory is a classic dish featuring juicy breaded chicken cutlets in a silky smooth lemon butter sauce.
Ingredients
- 3 boneless skinless chicken breasts butterflied and sliced into two cutlets per breast
- 1/2 teaspoon salt or as desired
- 1/2 teaspoon black pepper or as desired
- 1/2 cup all-purpose flour for dredging
- 4 tablespoons unsalted butter divided
- 4 tablespoons extra virgin olive oil divided
- 1/2 cup fresh lemon juice
- 1/2 cup low sodium chicken broth
- 1/4 cup capers drained
- 1/3 cup fresh parsley chopped
Instructions
- Place a piece of cling wrap large enough to cover your cutting board over the board. Place a piece of chicken on the plastic wrap, then another piece of cling wrap on top of the chicken.
- Using a meat mallet or rolling pin, pound chicken cutlets to about ¼ inch thick. Season both sides of each cutlet with salt and pepper.
- Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.
- When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side until browned. Remove and transfer to a plate.
- Add 1 more tablespoon butter and 1 tablespoon of olive oil to the pan. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown as directed in Step 4. Transfer cooked chicken to the plate, then repeat this step one more time for the remaining 2 cutlets. **NOTE: As the pan gets hot, the chicken will cook more quickly, only about 1 minute on each side for the second and third batches.
- Add the lemon juice and broth to the pan. Return to the stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Simmer to reduce the liquid by about half. Taste and add more salt and/or pepper if desired.
- Return all the chicken to the pan and cook just until the chicken heats through. Add capers to the pan and stir into the sauce.
- Remove chicken to a serving platter. Pour sauce over chicken and garnish with parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Pounding out the chicken to 1/4” thickness ensures a quick and even cook time, resulting in perfectly cooked chicken that is juicy and moist.
Reducing the sauce thickens it. You will know it is thick enough when the sauce coats the back of a spoon.
Nutrition
Serving: 1 | Calories: 525cal | Carbohydrates: 21g | Protein: 28g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 941mg | Sugar: 1g | Fiber: 1g | Calcium: 34mg | Iron: 2mg