Cheesecake Factory Chicken Piccata Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
422 kcal
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Course
Main Course
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Cuisine
American
Cheesecake Factory Chicken Piccata Pasta
Description
This recipe begins by slicing chicken breasts thin and pounding them flat to about a quarter inch thickness for even cooking. The chicken is seasoned and brown-seared in a combination of butter and oil to build a golden crust. Mushrooms are then sautéed separately with butter until starting to brown and lightly salted. The pan is deglazed with dry white wine, scraping flavorful browned bits off the skillet. Adding lemon juice, capers, and additional butter creates a vibrant base for the sauce.
Heavy cream is incorporated near the end and briefly simmered to lightly thicken the sauce before returning chicken and mushrooms to combine, allowing flavors to meld. Fresh chopped parsley is stirred in just before serving, which is typically over angel hair pasta or similar thin pasta for delicate support. The dish balances the acidity of lemon and wine with richness from butter and cream, accented by the salty tang of capers and earthy mushrooms.
Key to this preparation is not overcrowding the pan during sautéing to preserve browning. The chicken is rested after cooking to maintain juiciness. Quality white wine such as Chardonnay or Pinot Grigio is recommended for deglazing. Adjusting lemon juice allows control over acidity levels to personal taste.
This recipe works well for a flavorful dinner with manageable prep steps and familiar ingredients. The creamy lemon sauce highlights tender, flavorful chicken paired with pasta to complete the meal.
Ingredients
- 1 1/2 pounds chicken breast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons butter divided
- 1 tablespoon oil
- 8 ounces portobello mushrooms sliced
- 1/4 teaspoon salt
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 2 tablespoons heavy cream
- 2 teaspoons parsley fresh, chopped
- angel hair pasta cooked, or another type of pasta
Instructions
- Slice chicken breasts in half, they should be about ⅜ to ½-inch thick after cutting.
- Place the chicken breasts between plastic wrap and pound them with a meat mallet until they are ¼-inch thick.
- Season chicken breasts with salt and pepper.
- Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil.
- Place chicken breasts in the skillet and cook them until brown on both sides. Remove them from the skillet.
- Reduce the heat slightly and add mushrooms, 1 tablespoon butter, and a sprinkle of salt.
- Sauté the mushrooms until they just begin to brown. Remove the mushrooms from the skillet.
- Add dry white wine to the pan and scrape the browned bits off the bottom of the skillet with a wooden spoon.
- Add 4 tablespoons butter, lemon juice, and capers to the skillet. Stir to combine.
- Add heavy cream. Increase heat until the mixture begins to bubble.
- Return mushrooms and chicken to the pan.
- Stir in fresh parsley and serve immediately with cooked angel hair pasta or other pasta of your choice.
Notes
- Choose uniformly sized chicken breasts to ensure even cooking.
- Pound chicken gently to avoid tearing and achieve consistent thickness.
- Avoid overcrowding the pan to maintain browning during sautéing.
- Let chicken rest for 5 minutes after cooking to retain juiciness.
- Use quality dry white wine like Chardonnay or Pinot Grigio for the sauce.
- Don’t skip browning mushrooms for flavor depth.
- Add heavy cream slowly to prevent curdling in the sauce.
- Adjust lemon juice to taste for balanced acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 3g | 1% |
| Protein | 37g | 74% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 162mg | 54% |
| Sodium | 841mg | 35% |
| Potassium | 846mg | 18% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 17mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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