Mushroom Chicken Piccata
Elevate your weeknight dinner game with this flavorful Mushroom Chicken Piccata, a delicate blend of tender pan-seared chicken breasts, earthy mushrooms, and a bright, tangy lemon-caper sauce. This quick and easy recipe comes together in just 40 minutes, making it perfect for busy evenings without compromising on elegance or taste. The golden-browned chicken is simmered in a rich broth-based sauce enhanced by the umami of sautéed mushrooms and the zing of freshly squeezed lemon juice, creating a restaurant-quality dish right in your kitchen. Garnished with fresh parsley, this versatile meal pairs beautifully with pasta, rice, or roasted vegetables, making it a standout choice for both casual family dinners and sophisticated entertaining.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) Chicken breasts
- 1 teaspoon (divided) Salt
- 1 teaspoon (divided) Black pepper
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 3 tablespoons (divided) Butter
- 8 ounces (sliced) Crimini or button mushrooms
- 3 cloves (minced) Garlic
- 1.5 cups Chicken broth
- 0.25 cup (freshly squeezed) Lemon juice
- 2 tablespoons (drained) Capers
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Place each chicken breast between two sheets of plastic wrap and gently pound to about 1/2-inch thickness using a meat mallet or rolling pin.
Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Dredge the chicken breasts in the all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet 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. Transfer the chicken to a plate and cover to keep warm.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter.
Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until softened and browned.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Pour in the chicken broth, lemon juice, and capers, scraping the bottom of the skillet to deglaze and incorporate fond. Simmer for 5 minutes to slightly reduce the sauce.
Stir in the remaining 1 tablespoon of butter to enrich the sauce.
Return the cooked chicken breasts to the skillet, spooning some sauce over them. Simmer for 2-3 minutes to heat through.
Garnish with freshly chopped parsley and serve warm with your choice of side dishes, such as pasta, rice, or vegetables.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 4344 mg | 189% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.5 g | ||
| Protein | 233.7 g | 467% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 164 mg | 13% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1298 mg | 28% | |
*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.
