This Creamy Chicken Piccata with Thighs tastes like something you’d order out, but it’s surprisingly easy to make. Rich, tangy, and packed with flavor, it hits all the right notes.
I use chicken thighs instead of breasts because they’re juicier and more flavorful, and a lot more forgiving.
Then there’s the sauce. It’s creamy and buttery, with the lemon and capers cutting through its richness. It’s the dreamiest coating for both the chicken and the pasta.
And while this dish looks and tastes elegant, it’s ready in about 30 minutes. Didn’t see that coming, did you?
Cheesecake Factory-Inspired Chicken Piccata
One of the first places I went after moving to LA was The Cheesecake Factory, and of course I ordered the famous chicken piccata. I loved it so much I had to recreate it at home, just with a few tweaks.
Like their version, this one has cream in the sauce, which I think is the best part. It doubles as a pasta sauce, making it perfect for angel hair.
I use chicken thighs because they’re juicier and more flavorful, and they’re much more forgiving in the pan. Just cook them a little longer than breasts and you’re set.
For the mushrooms, I went with Japanese white shimeji. They’re delicate, pretty, and I like adding an Asian touch to my recipes whenever I can.
But at its core, it’s still that delicious, rich, tangy, briny, creamy piccata, just made my way.
Ingredients You’ll Need
- Chicken thighs. I like using thighs because they’re juicy and have more flavor. But you can definitely use the classic chicken breast if that’s what you prefer. Just pound it to an even thickness so it cooks evenly and quicker.
- Mushrooms. I use white shimeji because they’re tender and cook quickly. I love the way they dress up the dish too. You can also use portobello mushrooms, which are the more traditional choice. Or skip the mushrooms altogether if you’re not a fan.
- Dry White Wine. Choose something crisp and dry like Sauvignon Blanc, Pinot Grigio, or Unoaked Chardonnay. Avoid sweet wines. If you prefer not to cook with wine, substitute chicken broth.
- Lemon juice. Fresh lemon juice is best. It brightens the entire dish and balances the butter and cream. I also like to slice up an extra lemon for garnish.
- Capers. They bring a salty, briny pop that makes piccata taste like piccata. If you don’t have capers, use chopped green olives.
- Heavy Cream. Traditional piccata does not include cream, but the Cheesecake Factory version does. I think they nailed it. It adds body and turns the sauce into the perfect coating for pasta.
- Cornstarch. Helps thicken the sauce quickly. You can use flour.
What are Capers?
Capers are small, pickled flower buds. They’re usually packed in brine and have a bold, salty, slightly tangy flavor.
They’re tiny but they make a big difference.
In chicken piccata, capers add that signature briny pop. The dish is rich from the butter and cream and bright from the lemon, so the capers cut through all that richness and balance everything out.
How to make Creamy Chicken Piccata
- Season and dredge the chicken. Pat chicken thighs dry with paper towels. Season with salt and pepper. Dredge in flour, shaking off any excess.
- Pan-sear the chicken. Cook the thighs in oil and butter until golden brown and cooked through, about 5 to 7 minutes per side. Remove and set aside.
- Saute the mushrooms. In the same skillet, saute the mushrooms until tender, about 2 minutes. Remove and set aside.
- Deglaze the pan. Pour white wine into the pan. Scrape up the browned bits from the bottom. Simmer for a few minutes to reduce slightly.
- Build the piccata sauce. Stir in the remaining butter, lemon juice, and capers. Mix well.
- Add cream and thicken the sauce. Increase the heat slightly and add heavy cream. Bring to a gentle boil. Stir in cornstarch and cook until the sauce thickens.
- Finish the dish. Return the chicken & mushrooms, and add parsley. Spoon sauce on top and simmer for a few minutes until everything is heated through.
- Serve and enjoy. Serve over the cooked angel hair pasta and garnish with lemon slices. Enjoy!
Pro Tips for Perfect Piccata
- You can use chicken breast. Chicken breasts are actually the classic choice for piccata. Pound them thin so they cook faster and more evenly.
- Cook in batches. The chicken browns better when it has room.
- Use fresh lemons. Bottled juice just doesn’t hit the same. That fresh squeeze is what gives piccata its bright, lemony flavor.
- Let the wine simmer. After adding the wine, let it bubble for a few minutes. This cooks off the strong alcohol taste and builds better flavor.
- No capers? Green olives are the best substitute. Use big, unstuffed ones packed in brine and chop them up. You’ll still get that salty, briny flavor.
- About the mushrooms… Portobello is more traditional. I just prefer shimeji, so that’s what I use. You can skip mushrooms completely if you’re not into them.
- Taste at the end. Before serving, taste the sauce. Sometimes it just needs a little more lemon or salt (or sugar) to bring everything together.
What wine should I use?
Use a dry white wine for chicken piccata. You want something crisp and bright, not sweet, since the wine helps balance the butter and cream in the sauce.
Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay are all great options.
But, feel free to experiment. If you enjoy drinking it and it’s on the dry side, it’ll likely work beautifully in the sauce.
What to Serve with Chicken Piccata
Classic Cheesecake Factory chicken piccata is served over angel hair pasta, and for good reason. The delicate, thin strands soak up that buttery lemon cream sauce perfectly, coating every forkful in bright, creamy goodness.
Not in the mood for pasta? Here are other great options:
- White Rice: Growing up on rice, this just makes sense to me. At the time of writing this, I have leftovers from making this recipe, and I just ate it with a bowl of warm white rice.
- Mashed potatoes: Creamy mashed potatoes pair well with the rich sauce.
- Roasted vegetables: Try roasted asparagus, green beans, or broccoli for a light meal.
- Garlic bread: Perfect for mopping up every last bit of sauce.
How to Store and Reheat
To Store: Place chicken piccata in an airtight container and refrigerate for up to 4 days. For best results, store the pasta in a separate container so it doesn’t soak up too much sauce and become soggy.
To Reheat: Warm piccata in a skillet over medium-low heat until heated through. If the sauce has thickened too much, add a splash of water, broth, or cream to loosen it.
You can also microwave chicken piccata, covered loosely to prevent splattering. Heat at reduced power until warmed through.
Can I Freeze Chicken Piccata?
No. This recipe contains cream in the sauce, which will separate or become grainy after thawing.
More Easy Dinners You’ll Love
Creamy Chicken Piccata with Thighs
Ingredients
- 6 boneless skinless chicken thighs
- Salt and pepper
- ½ cup flour
- 2 tablespoons oil
- ½ cup butter divided
- 250 grams white shimeji mushrooms or portobello
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon capers
- ½ cup heavy cream
- 1 teaspoon cornstarch
- 1 tablespoon parsley minced
- Lemon slices for garnish
- Cooked angel hair pasta
Instructions
- Pat chicken thighs dry with paper towels. Season with salt and pepper. Dredge in flour, shaking off any excess.
- Heat oil and 2 tablespoons of butter in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 5 to 7 minutes per side. Remove and set aside.
- In the same skillet, saute the mushrooms until tender, about 2 minutes. Remove and set aside.
- Add the white wine to deglaze the pan, scraping up the browned bits from the bottom. Simmer for a few minutes to reduce slightly.
- Stir in the remaining butter, lemon juice, and capers. Mix well.
- Increase the heat slightly and add heavy cream. Bring to a gentle boil. Stir in cornstarch and cook until the sauce thickens.
- Return the chicken & mushrooms, and add parsley. Spoon sauce on top and simmer for a few minutes until everything is heated through. Taste and season with salt and sugar, if needed.
- Serve over the cooked angel hair pasta and garnish with lemon slices. Enjoy!
