The Cheesecake Factory certainly offers a mountain of options on its menu, which spans over 20 pages and boasts over 250 items to choose from. And yet, with so many options, many tend to gravitate toward their favorites—like The Cheesecake Factory Chicken Piccata. Between the perfectly cooked thinly sliced chicken, the creamy lemon sauce and the magically swirled angel hair pasta, it’s no wonder this dish is such a popular choice.

Luckily, the recipe for Chicken Piccata isn’t one of The Cheesecake Factory’s well-kept secrets. So of course, we’ve put together our very own take on this copycat recipe—and it only takes 30 minutes to cook.

Chicken piccata is a traditional Italian dish where a thinly sliced piece of chicken is cooked in butter and lemon juice, then served with capers on top. You can also make “piccata” with thin slices of veal, and some have even attempted it with pork.

However, while chicken piccata is generally served with a brothy lemon sauce, The Cheesecake Factory’s version takes it up a notch with a creamy swap. Their take on chicken piccata includes a cream-based mushroom sauce that elevates the flavor. Our copycat version also includes white wine, helping to deglaze the pan and bring in extra acidity and flavor to the dish.

The Cheesecake Factory’s Chicken Piccata is also served with a swirl of freshly cooked angel hair pasta, making it a filling meal. Nevertheless, because chicken piccata is typically served alone, you could also enjoy the chicken dish sans pasta and enjoy a fresh green salad with a homemade vinaigrette on the side instead. Or swap the pasta with a side of rice or creamy risotto!

Here’s how to throw together a plate of The Cheesecake Factory’s unique take on chicken piccata.

Butterfly your chicken breasts carefully with a knife to make them wider and flatter. Cover each breast with plastic wrap and flatten out the chicken using a meat mallet.

Editor’s Tip: This process takes a little time, making it the perfect opportunity to cook the pasta so it’s ready at the right time.

In a large, shallow bowl, mix together the flour with 3/4 teaspoon of salt and 1/2 teaspoon of pepper.

With clean hands, dip the chicken into the flour mixture and coat it on both sides. It may be helpful to have a sheet pan or large serving tray nearby to easily place it on.

In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.

Once sufficiently heated, place the thin chicken slices in the pan and cook on one side for 3 to 5 minutes, or until the juices run clear. Do not move them! This will help create a nice, golden crust on the outside of the chicken.

Using tongs, flip each chicken slice and cook for another 3 to 5 minutes on the other side. Again, leave them as is for that golden crust.

Remove the cooked chicken to a clean plate. In that same skillet, heat the remaining 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once ready, toss in your mushrooms.

Let the mushrooms cook for 5 to 7 minutes, tossing occasionally. Once the mushrooms are tender, add in your white wine and lemon juice, stirring to loosen those browned bits on the bottom of the pan. Bring the liquid to a boil, then let it reduce by about half, which should take another 5 to 7 minutes. Once complete, reduce the heat to low and pour in the cream.

Add in the capers, as well as your remaining salt and pepper. Stir the sauce to combine until it is thoroughly heated, then turn off the burner.

Serve the chicken over cooked pasta drizzled with the mushroom sauce. If desired, serve each plate with fresh parsley, lemon wedges and freshly shredded Parmesan cheese.

Some experts say pairing a Sauvignon Blanc will best accent the lemon chicken piccata dish, thanks to its citrusy notes and high acidity. However, most white wines are highly acidic, so a Chardonnay or a Pinot Grigio you have on hand should also work.

If you don’t have any white wine on hand, you could also sub in chicken broth. While it won’t provide the same acidity as white wine, it will elevate the flavor of your dish and bring together the flavors of the chicken, mushrooms and lemon.

If you’re not a fan of capers, you don’t have to add them; why waste money buying them if you don’t like them? However, it is important to note that a traditional chicken piccata does include capers, so a version without capers wouldn’t be a “traditional” take.

Generally chicken piccata is served with long pasta, meaning pasta shapes that are thinner, longer and require a fork to swirl in order to capture and eat them. Angel hair pasta is typically a popular choice, but you could also enjoy your chicken piccata with spaghetti, linguini, fettuccine or bucatini.