Copycat Cheesecake Factory Chicken Piccata Recipe (Crockpot, Slow Cooker)

The thing about Cheesecake Factory Chicken Piccata that I enjoy is it has mushrooms and a delicious creamy lemon sauce. Most piccata recipes don’t include mushrooms which is what makes this version of piccata stand out from the others.

These days I like whipping up my own chicken piccata at home. While you can make this recipe in a large skillet I like the ease of making it in my crockpot. Just layer the ingredients in and a few hours later you’ve got a delicious meal.

Copycat Cheesecake Factory Chicken Piccata Recipe

Ingredients for copycat Cheesecake Factor Chicken Piccata:

Here’s what you’ll need to make this recipe.

Boneless skinless chicken breast – I use chicken breasts for this recipe but it takes delicious even with boneless skinless chicken thighs.

Butter – you’ll want to use butter for this recipe for its flavor

Lemon juice – use fresh lemons or bottled lemon juice. I usually add a few slices of lemon on top of the chicken while it cooks. You don’t have to add them if you don’t have fresh lemons available.

White wine – wine adds flavor to the sauce. Don’t worry about the alcohol as it evaporates while this dish cooks. Don’t want to use white wine or don’t have any available? You can swap this out for chicken broth or chicken stock.

Garlic cloves, minced – use fresh or jarred garlic. Fresh garlic usually has a stronger flavor but either one works.

Capers – don’t skip on adding capers. You’ll miss out on the salty flavor that they add to this piccata.

Salt and Black Pepper

Heavy cream – this makes the sauce nice and creamy.

Mushrooms – mushrooms is what sets this Copycat Cheesecake Factor Chicken Piccata apart for most other piccata recipes. You can use fresh mushrooms, such as white button or portobello mushrooms, but I like to use canned sliced mushrooms.

Fresh parsley – sprinkle a bit of parsley on the dish as you serve it.

Cooked pasta – try using angel hair or another type of thin pasta for this recipe.

How to make Copycat Cheesecake Chicken Piccata:

This recipe is so easy to make but it tastes like you’ve spent hours cooking.

Start by slicing the butter and placing it in the crockpot.

Place the chicken breasts on top of the butter.

Season chicken breast with salt and pepper. Divide the minced garlic, capers and sliced mushrooms over the top of the chicken.

Pour in the white wine and lemon juice.

If you are adding fresh lemon slices just lay them on top of the chicken.

Cook on high for 4 to 5 hours or on low for 6 to 8 hours.

Once the chicken is tender shut off the crockpot. Stir in the heavy cream into the broth. Serve over a bed of pasta.

What to serve with this chicken piccata:

You’ll find that chicken piccata is usually served over pasta. It’s also equally delicious served over mashed potatoes or white rice.

We like to have it with a side of broccoli or a simple salad. Don’t forget to include a slice of garlic bread to help soak up the creamy sauce.

On a keto diet? Try serving this with some of the following side dishes:

Cauliflower rice

Cauliflower mashed “potatoes”

Keto Cheddar Biscuits

Don’t forget to add a bit of garlic herb butter to your biscuits.

How to store this chicken piccata:

Store any leftover chicken piccata in an airtight container in the refrigerator for 3 to 4 days.

Can I freeze this chicken piccata?

Yes you can! This dish freezes well. If you find that the sauce separates a little you will find that it can be mixed together as you heat it up.

You can even freeze the pasta you want to serve it over! I like to freeze them separately with the chicken piccata and sauce in an air tight container and I use a freezer bag for the pasta. It takes a much shorter time to reheat the pasta and I don’t want to over cook it. I’ve found that when I freeze them together that the pasta can get a bit chewy as it takes longer to heat the chicken through.

You can easily freeze them together but I like to point out the methods that I’ve found to get the best taste and texture from your frozen meals.

How much chicken should you use?

The recipe calls for about 1 1/2 pounds of chicken breasts. Depending upon the size of your chicken breast this might be anywhere from 3 to 4 smaller breasts or just 2 larger sized breasts.

If you have large sized chicken breasts I like to cut them in half to make at least 4 pieces. This makes a more reasonable sized portion to serve to each person as well as cuts down on the cooking time needed.

This recipe can easily be doubled or tripled if you need to cook enough for a larger family or if you want to have leftovers or if you want to create meal prep meals.

What is piccata sauce made of?

Piccata sauce is created from the butter, white wine, lemon juice and heavy cream that has added flavor from the capers. As these ingredients cook in the crockpot the broth from the cooking chicken combines with them to create a delicious sauce.

Do you enjoy having a lot of sauce with your piccata? Then you can always double the sauce ingredients (butter, white wine, lemon juice, capers and heavy cream) to create extra sauce to enjoy over pasta or any other sides you might enjoy.

Mushroom lovers? You can easily double the amount of mushrooms in this dish if you enjoy them.

What is the best wine to use in Chicken Piccata?

Any brand of dry white wine is great for making chicken piccata. Try a Pinot Blanc, Pinot Grigio, Chardonnay or even a Sauvignon Blanc.

You can also try other types of white wines that might have citrus or herbal notes as these blend well with the other ingredients in the recipe.

What can be used instead of capers in Chicken Piccata?

If you’re unsure about using capers because you aren’t familiar with their flavor I would suggest purchasing a small jar of them.

Capers are small, unripened green flower buds of a prickly bush found in the Mediterranean and in parts of Asia. They are picked, dried and then cured in salt or a pickle brine. They have a bright, lemony, salty flavor. Their flavor blends so well with this dish. You won’t want to leave them out. The dish will taste a bit flat without them.

What happens if you can’t find capers or perhaps don’t like them?

You’ll want to replace some of that bright salty flavor that they add to the dish. Try using green olives that have been packed in brine (not the kind that are stuffed). Dice the green olives up and use them in the dish in place of the capers.

What is the best pasta to serve with Chicken Piccata?

Our favorite pasta to serve with this classic dish is Angel hair pasta. We love it because it holds the sauce so well. That’s probably why this type of pasta is served with the piccata at the Cheesecake Factory.

Don’t have Angel hair pasta? Why not try vermicelli, capellini or spaghetti. Of course you can easily use any shape of pasta to serve with this recipe.

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If you enjoyed this copycat recipe here are some other recipes you might enjoy:

Copycat Air Fryer Chipotle Chicken

Cheesy Pesto Chicken

Candied Twisted Bacon

Copycat Starbucks Iced Guava Black Tea

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