Indulge in the irresistible flavors of Chicken di Pana with this mouthwatering recipe inspired by the renowned Cheesecake Factory.
This delectable dish features tender and pounded chicken breasts coated in a flavorful mixture of flour and parsley, then cooked to perfection in a buttery pan. The chicken is complemented by a rich and creamy sauce infused with white wine, vinegar, and fragrant shallots.
Every bite of this dish is a symphony of savory and tangy notes, creating a truly satisfying dining experience.
Prepare to savor the same delightful flavors found at the Cheesecake Factory right in the comfort of your own home.
Get ready to impress your loved ones with this copycat recipe that captures the essence of the restaurant’s culinary excellence.
Why you’ll love this recipe
- Deliciously Tender Chicken: The recipe calls for large chicken breasts pounded to a 1/4″ thickness, resulting in incredibly tender and juicy chicken. The thin chicken cutlets cook quickly and evenly, ensuring a moist and flavorful texture for every bite.
- Rich and Creamy Sauce: The sauce in this recipe is made by combining white wine, white wine vinegar, chicken broth, shallots, and butter. As the sauce simmers and the ingredients meld together, it develops a rich and creamy consistency that perfectly complements the chicken. The combination of flavors adds depth and indulgence to the dish.
- Easy-to-Follow Preparation: This recipe offers a straightforward preparation process that anyone can follow. The steps are simple and well-explained, from dipping the chicken in egg and flour to cooking it in a hot pan. Even those with minimal cooking experience can easily recreate the Cheesecake Factory experience at home.
These three factors combine to make the Chicken di Pana recipe a delightful choice for anyone seeking a flavorful and satisfying chicken dish.
What ingredients do you need to make this recipe
- Large chicken breasts: These are boneless and skinless chicken breasts flattened to a uniform thickness. Pounding them helps tenderize the meat and ensures even cooking.
- Flour: This is a pantry staple used for dredging chicken breasts. The flour helps create a crispy coating when the chicken is cooked.
- Parsley: Parsley is an aromatic herb that adds a fresh and slightly peppery flavor. It provides a touch of brightness and enhances the overall taste.
- Egg: The beaten egg is a binding agent. It helps the flour adhere to the chicken breasts, creating a coating that adds texture and flavor.
- Salt and pepper to taste: These common seasonings are used to enhance the flavors of the dish. Salt adds savory notes, while pepper adds a mild spiciness.
- Butter (cut into small pieces): Butter is a rich and creamy ingredient that adds flavor and richness to the sauce. It helps create a velvety texture and enhances the dish’s overall taste.
- White wine: White wine adds a subtle fruity and acidic flavor to the sauce. It helps balance the richness of the butter and adds depth to the dish.
- White wine vinegar: White wine vinegar contributes tanginess and a slightly acidic taste to the sauce. It helps brighten the flavors and adds complexity.
- Chicken broth: Chicken broth provides a savory base and adds depth of flavor to the sauce. It helps create a well-rounded taste profile.
- Shallot: Shallots are mild and slightly sweet onion family members. Diced shallots are added to the sauce for a delicate onion flavor and aromatic notes.
These ingredients combine to create a flavorful and well-balanced Chicken di Pana dish.
Customizations and substitutions
Here are some customizations and substitutions you can consider for the Chicken di Pana recipe:
- Protein: Instead of chicken breasts, you can use boneless chicken thighs or turkey cutlets for a different flavor and texture.
- Herbs and Spices: Feel free to experiment with different herbs and spices to suit your preferences. To enhance the flavor profile, you can add dried herbs like thyme, oregano, or rosemary.
- Sauce Variations: While the original recipe calls for a creamy butter sauce, you can customize it by adding other ingredients. Consider incorporating minced garlic, chopped mushrooms, or a splash of heavy cream for a more decadent sauce.
- Gluten-Free: To make the recipe gluten-free, substitute all-purpose flour with a gluten-free blend or almond flour. Ensure that the flour you choose has similar texture and binding properties.
- Dairy-Free: If you prefer a dairy-free option, substitute the butter with plant-based margarine or olive oil. You can also replace the sauce’s creaminess with coconut milk or a non-dairy cream alternative.
- Vegetable Variation: Add more vegetables to the dish, including sliced bell peppers, zucchini, or cherry tomatoes. These additions will enhance the flavor and provide extra nutrients and color to the dish.
- Wine Substitution: If you prefer not to use wine, replace it with additional chicken or vegetable broth. This modification will alter the flavor profile slightly but yield a delicious result.
Customization and substitution options allow you to adapt the recipe to your dietary preferences and experiment with different flavors. Feel free to get creative and tailor the recipe to your liking!
How to refrigerate, freeze and thaw chicken di pana
- Allow the cooked chicken to cool completely at room temperature before refrigerating.
- Place the chicken in an airtight container or wrap it tightly with plastic.
- Store it in the refrigerator for up to 3-4 days.
- If you want to freeze the chicken for more extended storage, it’s best to freeze it without the sauce.
- Allow the cooked chicken to cool completely at room temperature.
- Place the chicken in a freezer-safe container or wrap it tightly with freezer-grade plastic wrap.
- Label the container with the date and contents.
- Freeze the chicken for up to 3 months.
- Transfer the frozen chicken from the freezer to the refrigerator to thaw it.
- Allow the chicken to thaw slowly in the fridge overnight or for approximately 24 hours.
- Once thawed, reheat the chicken in a pan on the stovetop over low heat until warmed.
- Ensure the chicken reaches the desired serving temperature before enjoying it.
Note: It’s essential to follow proper food safety guidelines when refrigerating, freezing, and thawing to maintain the quality and safety of the dish. Always check for any signs of spoilage or freezer burn before consuming refrigerated or frozen chicken.
What you can serve with chicken di pana (side dish ideas!)
- Mashed potatoes: Creamy and fluffy potatoes mashed with butter and milk or cream until smooth and seasoned with salt and pepper.
- Steamed broccoli: Fresh broccoli florets steamed until tender-crisp and lightly seasoned with salt and pepper.
- Roasted vegetables: Assorted vegetables such as carrots or asparagus roasted in the oven until caramelized and tender, enhancing their natural flavors.
- Garlic bread: Slices of bread spread with a mixture of butter, minced garlic, and herbs, then toasted or baked until golden and fragrant.
- Caesar salad: Crisp romaine lettuce tossed with Caesar dressing, grated Parmesan cheese, and crunchy croutons, creating a classic and refreshing salad.
- Rice pilaf: Fragrant rice cooked with aromatic ingredients like onions, garlic, and herbs, resulting in a flavorful and fluffy side dish.
- Grilled zucchini or squash: Slices of zucchini or squash are grilled until tender and lightly charred, adding a smoky and slightly sweet element to the meal.
- Creamed spinach: Tender spinach cooked in a creamy sauce made with butter, garlic, cream, and Parmesan cheese, providing a rich and indulgent side dish.
- Roasted sweet potatoes: Sweet potatoes are cut into chunks or wedges and roasted until caramelized and soft on the inside, offering a sweet and savory accompaniment to the chicken.
Chicken Di Pana: Copycat Recipe
- 3 large chicken breasts pounded to 1/4″ thickness
- 1 1/3 cup all-purpose flour
- 1 tablespoon dried parsley
- 1 beaten egg
- Salt and pepper to taste
- 4 tablespoons unsalted butter cut into small pieces
- 3 1/2 tablespoons white wine
- 3 tablespoons white wine vinegar
- 4 tablespoons chicken broth
- 1 shallot diced
- On a plate, combine the flour and parsley. Dip each chicken breast in beaten egg, then dredge in the flour mixture.
- Melt 3 tablespoons of butter in a medium-high heat pan. Cook each chicken breast for about 4 minutes on each side, until golden brown and fully cooked. Season with salt and pepper.
- In a separate saucepan, bring the chicken broth, white wine vinegar, and diced shallots to a boil. Let it simmer for about 3 minutes until the mixture is reduced by half.
- Remove the saucepan from heat and gradually add the small pieces of butter, whisking constantly, until the sauce becomes creamy. Season with salt and pepper to taste.
- Place a few spoonfuls of the sauce on a plate and arrange the cooked chicken breasts on top. Serve with mashed potatoes and steamed broccoli for a complete and delicious meal. Enjoy!