Chicken Piccata with Mushrooms
Elevate your dinner game with this flavorful Chicken Piccata with Mushrooms, a timeless Italian-American dish with a delicious twist. Tender, golden-brown chicken breasts meet earthy mushrooms and a zesty lemon-caper sauce, creating a perfect balance of bright and savory flavors. This one-pan recipe comes together in just 40 minutes, making it an ideal choice for busy weeknights or an impressive dinner party centerpiece. The addition of dry white wine and fresh garlic infuses the sauce with depth and aroma, while a buttery finish provides a velvety texture. Serve this dish over pasta, rice, or your favorite roasted vegetables for a restaurant-quality meal that’s sure to delight. Whether you’re cooking for family or entertaining guests, this Chicken Piccata with Mushrooms is a flavorful, satisfying crowd-pleaser.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 0.5 cup dry white wine
- 0.25 cup fresh lemon juice
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons parsley, chopped
- 1 piece lemon, sliced for garnish
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound them with a meat mallet until they are an even thickness, approximately 1/2 inch thick.
Season the chicken breasts with salt and black pepper on both sides.
Place the all-purpose flour on a shallow plate. Dredge each chicken breast in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they are softened and slightly browned.
Add the minced garlic to the skillet with the mushrooms and cook for another 30 seconds, stirring constantly, until fragrant.
Pour in the chicken broth and dry white wine, stirring to deglaze the skillet and scrape up any browned bits from the bottom.
Reduce the heat to medium and stir in the fresh lemon juice and capers. Let the sauce simmer for 3-4 minutes to allow the flavors to combine.
Return the cooked chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Simmer for another 2-3 minutes to reheat the chicken.
Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until melted and the sauce is silky.
Sprinkle the dish with chopped parsley and garnish with lemon slices before serving.
Plate the chicken with the mushrooms and sauce spooned over the top. Serve with your choice of pasta, rice, or vegetables.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 3661 mg | 159% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.1 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 137 mg | 11% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2162 mg | 46% | |
*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.
