- For the best flavor, use freshly squeezed lemon juice and add it right at the end of cooking to keep the sauce bright and tangy. And don’t skip deglazing the pan—those browned bits stuck to the bottom add incredible depth to your piccata sauce!
Chicken Piccata Cheesecake Factory
Make this chicken piccata Cheesecake Factory at home! Tangy, lemony, and delicious—try this chicken piccata Cheesecake Factory copycat now.
Servings: 4 servings
Calories: 325kcal
Equipment
- skillet
- platter
- sheet of aluminum foil
- tongs
Ingredients
- 4 boneless thinly sliced chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons diced onion
- 1 teaspoon minced garlic
- 1 lemon juiced
- grated lemon zest from the rind of the lemon
- ⅓ cup chicken broth low sodium
- 1 tablespoon capers rinsed well and dried
- 2 tablespoons unsalted butter or ghee or coconut oil
- 1 lemon, very thinly sliced optional, for garnish
Instructions
- In a large skillet on medium-high heat, heat olive oil until simmering. Add the breasts and sauté for 4 minutes on each side. For the best sear, do not flip more than once.
- Remove breasts to a plate or platter, tenting loosely with foil. Add onion and garlic to skillet and cook 1 minute. Add lemon juice, lemon zest, and chicken broth, stirring until smooth. Simmer until bubbly.
- Remove skillet from heat and add butter and capers. Using tongs, dip each breast into the sauce, coating both sides. Serve with slices of lemon as garnish (optional).
Video
Notes
Recipe Variations:
Storing Instructions
- Creamy twist: Stir in a splash of heavy cream to the sauce for a richer, creamier version.
- Mushroom lover’s version: Add sautéed portobello mushrooms for a hearty and earthy depth of flavor.
- Olive addition: Mix in a few sliced green olives for a briny contrast that pairs beautifully with capers.
- Herbaceous upgrade: Finish with chopped fresh herbs like basil or thyme alongside the traditional fresh parsley.
- Low-carb option: Skip the flour dredge and serve over spiralized zucchini or cauliflower mash.
- Leftover lemon chicken with capers can be refrigerated for up to 3 days. Store with the sauce and lemons so that the meat can stay moist and continue to soak up those flavors. Sometimes it’s even better the next day, especially if you’ve added pasta to the dish.
- Reheat leftovers on the stovetop, sauce and all, over medium until warmed through. Because of the butter in the sauce, we don’t recommend microwaving to reheat – it’s best to slowly bring it to temperature to prevent the sauce from separating.
Nutrition
Serving: 1chicken breast | Calories: 325kcal | Carbohydrates: 2g | Protein: 48g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 161mg | Sodium: 495mg | Potassium: 868mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg