Cheesecake Factory Chicken Piccata with Pasta
This delicious Chicken Piccata recipe combines tangy lemon, capers, and earthy mushrooms all cooked quickly in a pressure cooker. Served over pasta, it’s a perfect comfort meal that’s flavorful and easy for busy weeknights.
Ingredients
Main ingredients
- 1.5 pounds chicken breast pound it thin if you want even cooking
- 0.5 teaspoon salt for seasoning
- 0.5 teaspoon ground black pepper for seasoning
- 6 tablespoons butter divided, key to luscious sauce
- 1 tablespoon oil for initial browning
- 8 ounces portobello mushrooms sliced
- 0.25 teaspoon salt for mushrooms
- 0.25 cup dry white wine for deglazing
- 1 tablespoon lemon juice adds brightness
- 1 tablespoon capers adds tang
- 2 tablespoons heavy cream for creamy finish
- 2 teaspoons fresh chopped parsley for fresh pop
- angel hair pasta or any thin pasta cooked, to serve underneath
Instructions
Instructions
- Season the chicken breasts with salt and black pepper to ensure flavor penetrates before cooking.
- Set your pressure cooker to the sauté setting and melt 3 tablespoons of butter with 1 tablespoon oil. Brown chicken breasts about 5-7 minutes per side until golden.
- Remove chicken and set aside. Add remaining butter to the pot and sauté sliced mushrooms with ¼ teaspoon salt until tender and flavorful.
- Pour in dry white wine to deglaze the pot, scraping up browned bits to build broth depth.
- Stir in lemon juice and capers, then nestle the chicken back in the pot.
- Close lid with sealing ring in place and pressure cook on high for 7 minutes.
- Once cooking is done, allow natural pressure release for a bit, then perform quick release with steam cues to open safely.
- Add heavy cream and fresh chopped parsley. Spoon sauce over chicken.
- Serve chicken piccata over cooked angel hair pasta or preferred pasta and enjoy.
Notes
Use pre-sliced mushrooms to save chopping time. If out of white wine, substitute chicken broth with a splash of lemon juice. Swap heavy cream for half-and-half for a lighter sauce. Angel hair pasta can be replaced with linguine or spaghetti. Double the sauce by adding extra butter and mushrooms.
Store cooled chicken and sauce in an airtight container in the fridge for up to 3 days or freeze separately from pasta for up to 2 months. Reheat gently and serve with pasta tossed in olive oil to prevent mushiness.