Cheesecake Factory Chicken Piccata
If you love tangy and buttery chicken dishes, you will enjoy this Cheesecake Factory Chicken Piccata Recipe. It is full of flavor with lemon, capers and a light buttery sauce.
Ingredients
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- ½ cup all-purpose flour for dredging
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- ¼ cup capers drained
- 2 tablespoons fresh parsley chopped
- Lemon slices for garnish
Instructions
Prepare the Chicken
- Pound the chicken breasts to even thickness. Season both sides with salt and pepper. Lightly dredge in flour, shaking off the excess.
Heat the Pan
- Heat olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Let it melt and coat the pan evenly.
Cook the Chicken
- Add chicken breasts to the skillet. Cook 3–4 minutes on each side until golden brown. Remove from pan and place on a plate.
Make the Sauce
- In the same pan, add chicken broth, lemon juice and capers. Scrape the brown bits from the bottom. Stir and simmer for 3–4 minutes.
Finish the Sauce
- Add the remaining butter. Whisk until melted and sauce becomes smooth and slightly thickened. Taste and adjust seasoning if needed.
Return Chicken to Pan
- Place the chicken back in the sauce. Spoon sauce over chicken. Cook 2 more minutes to absorb flavors.
Garnish and Serve
- Transfer chicken to plates. Spoon extra sauce on top. Sprinkle chopped parsley and add lemon slices for decoration. Serve immediately.
Notes
- Use fresh lemon juice for the best tangy flavor.
- Do not overcook chicken; it will become dry.
- Let chicken rest for a few minutes before serving.
- For thicker sauce, simmer 1–2 more minutes.
- Brown the chicken well to add depth to the flavor.