Chicken Mushroom Piccata
Elevate your weeknight dinner game with this irresistible Chicken Mushroom Piccata—a fresh twist on the classic Italian favorite! Tender, golden chicken cutlets are paired with sautéed cremini mushrooms, bright lemon juice, and briny capers, all simmered in a luscious buttery sauce that perfectly balances richness and tang. Quick and easy to make in just 40 minutes, this recipe is ideal for both busy weeknights and entertaining guests. Garnished with fresh parsley and optional lemon slices for a vibrant finish, this dish pairs beautifully with pasta, creamy mashed potatoes, or steamed vegetables. Bursting with flavor and texture, Chicken Mushroom Piccata is a crowd-pleaser you'll want to make again and again.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms
- 3 cloves Garlic cloves, minced
- 1.25 cups Chicken broth
- 0.25 cup Fresh lemon juice
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh parsley, chopped
- 4 slices Lemon slices (optional, for garnish)
Instructions
Slice each chicken breast horizontally to create two thin cutlets from each. Place the cutlets between two sheets of plastic wrap and pound to an even thickness, about 1/2 inch.
Season both sides of the chicken cutlets with salt and black pepper.
Dredge the chicken in the flour, shaking off the excess, and set aside.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Sear the chicken cutlets in the skillet, working in batches if necessary, until golden brown and fully cooked, about 4 minutes per side. Transfer to a plate and keep warm.
In the same skillet, add the remaining tablespoon of olive oil and sauté the cremini mushrooms until softened and lightly browned, about 6-8 minutes.
Add the garlic to the mushrooms and sauté for an additional 1 minute until fragrant.
Pour in the chicken broth, lemon juice, and capers, scraping up any browned bits from the bottom of the skillet to deglaze. Bring the mixture to a simmer.
Whisk in the remaining 2 tablespoons of butter to enrich the sauce.
Return the chicken cutlets to the skillet and spoon the sauce over them. Simmer for 3-4 minutes to heat through and allow the flavors to meld.
Garnish with chopped parsley and optional lemon slices before serving.
Serve hot with your choice of pasta, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3759 mg | 163% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.8 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 178 mg | 14% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2460 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
