Carrie’s Experimental Kitchen

Tuscan Chicken {The Cheesecake Factory Copycat}

 

 

 

Just because The Cheesecake Factory has this Tuscan Chicken on their Skinnylicious menu, it is loaded with so many fresh, Mediterranean flavors you will not miss all of the extra calories. Learn how to make this popular restaurant entree at home.

Just because The Cheesecake Factory has this Tuscan Chicken on their Skinnylicious menu, it is loaded with so many fresh, Mediterranean flavors you will not miss all of the extra calories. Learn how to make this popular restaurant entree at home.

As you can probably tell by now, I’m partial to certain restaurant chains; mainly due to their proximity. The Cheesecake Factory is one of them; though the closest chain is about 30 minutes from where I live in New Jersey so we don’t go there very often. Oddly enough, the last few times we have eaten at that particular restaurant was when we were vacationing in Florida and I ordered Tuscan Chicken off of their Skinnylicious menu.

Tuscan Chicken (The Cheesecake Factory Copycat)

Tuscan Chicken is grilled chicken topped with tomatoes, artichokes, capers and basil; then placed on top of farro and served with a vegetable (usually asparagus).  I couldn’t wait to try to replicate this recipe myself. The grilled chicken was extremely moist on it’s own, but add the marinated vegetables on top of it and this chicken was fantastic!

For this recipe, you will need boneless chicken breasts, grape tomatoes, marinated artichoke hearts, capers, and fresh basil. The Cheesecake Factory serves their Tuscan Chicken over farro, but I improvised and used brown rice instead because I had that in my pantry.

Tuscan Chicken {The Cheesecake Factory Copycat}

Grilled chicken can sometimes be a little dry so I started off by marinating the chicken for 2 hours in a brine of water, sugar and Kosher salt. This really helps to keep moisture in the meat and once grilled, the chicken maintained it’s juicy flavor. While the chicken was marinating, I combined Italian marinated artichokes (with the juice), grape tomatoes, capers and basil.

I wanted the tomatoes to take on the tart flavor of the artichokes. You can brine the chicken and the vegetables up to 24 hours so you can do this step the night before you’re ready to serve.

Tuscan Chicken Vegetables

Here is what you have to do:

  1. In a small bowl, combine the water, sugar and salt and mix until it dissolves. Add your chicken to a resealable plastic bag; then add the liquid. Refrigerate for at least 2 hours.
  2. Combine the tomatoes, full jar of artichoke hearts and liquid, vinegar, capers and basil in a small bowl. Cover and allow to marinate for 2 hours (just like the chicken).
  3. Preheat your oven to 425 degrees F and heat your grill or grill pan. Place the vegetables on a baking sheet and roast for about 20 minutes or until the tomatoes blister and start to burst.
  4. Prepare a vegetable; then the farro or rice according to package directions.
  5. Next, grill your chicken until the internal temperature reaches a minimum of 165 degrees F. This can take approximately 8-12 minutes depending on the thickness of the chicken breast.
  6. Place your farro (or rice) on a dinner plate, then the chicken; then top with a spoonful of the roasted vegetables.
Make The Cheesecake Factory's Tuscan Chicken at home. Click To Tweet

This Tuscan Chicken was delicious and tasted exactly like the restaurant version. Trust me when I tell you that even though they call it “Skinnylicious”, it has so many Mediterranean flavors with the combination of lemony capers, tart marinated artichoke hearts and sweet grape tomatoes, you would never know this recipe is a healthier option than most. ~Enjoy!

Just because The Cheesecake Factory has this Tuscan Chicken on their Skinnylicious menu, it is loaded with so many fresh, Mediterranean flavors you will not miss all of the extra calories. Learn how to make this popular restaurant entree at home.

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4.5 from 2 votes
Tuscan Chicken (The Cheesecake Factory Copycat)
Print
Tuscan Chicken {The Cheesecake Factory Copycat}
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
 
Just because The Cheesecake Factory has this Tuscan Chicken on their Skinnylicious menu, it is loaded with so many fresh, Mediterranean flavors you will not miss all of the extra calories. Learn how to make this popular restaurant entree at home.
Course: Main Entree
Servings: 4
Calories: 183 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 4 Boneless Skinless Chicken Breasts
  • 2 c . Water
  • 1/4 c . Sugar
  • 1/4 c . Kosher Salt
  • 2 c . Grape Tomatoes
  • 1-12 ounce Jar Marinated Artichoke Hearts, quartered
  • 1/4 c . Balsamic Vinegar
  • 2 tbsp . Capers
  • 1 tbsp . Fresh Basil, chopped
  • Farro or Brown Rice
  • Vegetable
Instructions
  1. In a small bowl, combine the water, sugar and salt and mix until it dissolves. Add your chicken to a resealable plastic bag; then add the liquid. Refrigerate for at least 2 hours.
  2. Combine the tomatoes, full jar of artichoke hearts and liquid, vinegar, capers and basil in a small bowl. Cover and allow to marinate for 2 hours (just like the chicken).
  3. Preheat your oven to 425 degrees F and heat your grill or grill pan.
  4. Place the vegetables and all liquid on a baking sheet and roast for about 20 minutes or until the tomatoes blister and start to burst.
  5. Prepare a vegetable; then the farro or rice according to package directions.
  6. Next, grill your chicken until the internal temperature reaches a minimum of 165 degrees F. This can take approximately 8-12 minutes depending on the thickness of the chicken breast.
  7. Place your farro (or rice) on a dinner plate, then the chicken; then top with a spoonful of the roasted vegetables.
Recipe Notes

Nutrition Facts
Tuscan Chicken {The Cheesecake Factory Copycat}
Amount Per Serving (1 g)
Calories 183 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 65mg 22%
Sodium 496mg 21%
Potassium 24mg 1%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 24g 48%
Vitamin A 4%
Vitamin C 15%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

 

*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate. The brine is not factored into this recipe as it's discarded before cooking. 

©2017 Carrie's Experimental Kitchen. Unauthorized use and/or duplication of this material without express and written permission from this blog’s owner is strictly prohibited. Please contact the owner for any licensing inquiries for commercial use, publication and/or general distribution.

Original recipe can be found at www.carriesexperimentalkitchen.com

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Try these other copycat recipes from The Cheesecake Factory:

Chicken Costoletta {The Cheesecake Factory Copycat}

Chicken Costoletta

Santorini Farro Salad

Santorini Farro Salad


19 Comments

  1. Beverley
    February 6, 2016 at 7:12 am - Reply

    this recipe is made for me !!! I love all the ingredients and thank you for posting this. Hope you are feeling better and got through the rest of the week xoxo

    • Carrie's Experimental Kitchen
      February 6, 2016 at 11:12 am - Reply

      Thanks Beverley, I hope you enjoy it. It’s one of my new favorites! I’ll get through it, thanks for your concern I really appreciate it. One day at a time! xoxo

  2. Gabriela
    February 7, 2016 at 11:04 am - Reply

    Congratulations for the recipe, I think it’s very flavorful, but also light 🙂 ++ ++

  3. Jude
    February 21, 2016 at 7:00 am - Reply

    This sounds great! I can’t wait to try it. You don’t say how much sugar, salt & water you used in your brine. Thanks for sharing this.

    • Carrie's Experimental Kitchen
      February 21, 2016 at 7:40 am - Reply

      Hi Jude, I’m so sorry about that. I’ve adjusted the recipe so it’s correct now. For this brine I used 2 cups of water and equal parts of sugar and kosher salt (1/4 cup). Thank you for catching my error and I hope you enjoy it as much as we did!

  4. Kirsten
    February 22, 2016 at 8:28 pm - Reply

    I love this recipe in the restaurant and so thankful for a copycat version. I remember there was a lot of balsamic vinegar in this dish though, and your recipe doesn’t call for it. Wondering about that?

    • Carrie's Experimental Kitchen
      February 23, 2016 at 6:59 am - Reply

      Hi Kirsten and you’re absolutely right about the balsamic. I forgot to include balsamic vinegar to the recipe card. I’ve adjusted it now, thank you so much for catching my error!

      • Deb
        June 13, 2016 at 9:35 am - Reply

        Carrie,

        You added the balsamic to the ingredients list, but I’m not sure what to do with it? Drizzle it over the finished dish? Thanks!

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    January 31, 2017 at 6:02 am - Reply

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  6. Cindy
    March 16, 2017 at 12:40 pm - Reply

    Didn’t think it tasted the same. I think the type or brand of balsamic vinegar makes it taste different. Nice try but not the same.

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    March 16, 2017 at 2:22 pm - Reply

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  8. Angelina
    August 22, 2017 at 10:54 am - Reply

    This looks lovely and sounds delicious, but what is the sodium content per serving? I imagine that it’s pretty high. My mom lives with us, and she needs to watch her sodium intake.

    • Carrie's Experimental Kitchen
      August 24, 2017 at 2:28 pm - Reply

      Hi Angelina, I just added the nutritional information to the recipe card. According to My Fitness Pal, this recipe has 496g Sodium; but the brine was not factored in since it’s discarded so it may be a bit more. I hope that helps!

  9. Bea
    September 24, 2017 at 4:14 pm - Reply

    Does the brine get rinsed off the chicken.
    I love this recipe.
    Its tastes identical to the CheeseCake Tuscany Chicken entree.
    Thank You!

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    October 3, 2017 at 4:28 pm - Reply

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