Chicken Piccata With Mushrooms Recipe Easy and Delicious

Chicken piccata with mushrooms is a delightful twist on the classic Italian-American dish that beautifully combines tender chicken breasts with the earthy richness of mushrooms. This recipe is perfect for those who love a bright, tangy sauce featuring lemon, capers, and white wine, complemented by the savory depth mushrooms add.

It’s a quick yet elegant meal that’s ideal for weeknight dinners or impressing guests at your next gathering. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and yields a restaurant-quality dish right at home.

The balance of flavors in chicken piccata is truly something special: the lemon provides a fresh zing, the capers add a salty pop, and the mushrooms offer a satisfying umami twist. Plus, it pairs wonderfully with pasta, rice, or crusty bread to soak up every last bit of the luscious sauce.

Get ready to savor a meal that’s both comforting and sophisticated, perfect for any occasion.

Why You’ll Love This Recipe

Chicken piccata with mushrooms offers a perfect combination of tangy, savory, and earthy flavors that will tantalize your taste buds. Here are some reasons why this recipe will become a favorite:

• Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
• Flavor-packed: The lemon-caper sauce delivers a burst of bright acidity balanced by the mushrooms’ richness.
• Versatile: Serve with pasta, rice, or roasted veggies for a complete meal.
• Elegant yet approachable: An impressive dish without complicated steps or hard-to-find ingredients.
• Healthy and satisfying: Lean chicken breasts and nutrient-rich mushrooms make it a wholesome option.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to even thickness
• 1 cup all-purpose flour, for dredging
• Salt and freshly ground black pepper, to taste
• 4 tablespoons olive oil or unsalted butter, divided
• 8 ounces cremini or white mushrooms, sliced
• 3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/4 cup capers, rinsed and drained
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fresh parsley, chopped
• 1 lemon, thinly sliced for garnish (optional)

Equipment

• Meat mallet or rolling pin (to pound chicken)
• Large shallow dish or plate (for dredging chicken)
• Large skillet or sauté pan
• Tongs or spatula
• Measuring cups and spoons
• Sharp knife and cutting board
• Serving platter or plates

Instructions

1. Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound each breast to about 1/2-inch thickness for even cooking.
2. Season and dredge: Season both sides of the chicken breasts with salt and pepper. In a shallow dish, add the flour. Dredge each chicken breast in the flour, shaking off excess.
3. Cook the chicken: Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden and cooked through. Remove chicken from skillet and set aside on a warm plate.
4. Sauté the mushrooms: In the same skillet, add the remaining 2 tablespoons of olive oil or butter. Add the sliced mushrooms and sauté for 5-6 minutes until they release their moisture and turn golden brown.
5. Make the sauce: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until the wine reduces slightly. Then add the lemon juice, chicken broth, and capers. Simmer for another 3-4 minutes to let the sauce thicken and flavors meld.
6. Return chicken to the pan: Place the cooked chicken breasts back into the skillet, spooning some sauce and mushrooms over each piece. Let everything warm together for 2 minutes to absorb flavors.
7. Finish and serve: Sprinkle fresh chopped parsley over the chicken. Garnish with lemon slices if desired. Serve immediately with your favorite side.

Tips & Variations

For extra flavor, try adding a splash of dry vermouth or a teaspoon of Dijon mustard to the sauce.

• Use different mushrooms: Shiitake, oyster, or portobello mushrooms can add unique textures and flavors.
• Gluten-free option: Substitute all-purpose flour with almond flour or a gluten-free flour blend for dredging.
• Make it dairy-free: Use olive oil instead of butter to keep the sauce dairy-free.
• For a creamier sauce: Stir in 2 tablespoons of heavy cream or coconut cream at the end of cooking.
• Double the sauce: If you love extra sauce, simply double the wine, broth, lemon juice, and capers.

Nutrition Facts

Serving Suggestions

Chicken piccata with mushrooms is incredibly versatile. Here are some delicious ways to serve this dish:

• Over pasta: Toss cooked linguine or spaghetti with olive oil and fresh herbs, then top with chicken piccata and mushrooms.
• With rice: Serve alongside fluffy white rice or a fragrant pilaf to soak up the tangy sauce.
• With roasted vegetables: Pair with roasted asparagus, green beans, or Brussels sprouts for a balanced meal.
• With mashed potatoes: Creamy mashed potatoes make a comforting base for this saucy dish.
• With crusty bread: A warm baguette or sourdough is perfect for mopping up every bit of that lemony sauce.

Conclusion

Chicken piccata with mushrooms is a fantastic recipe that brings together bright citrus notes and earthy mushroom flavors in a simple yet elegant dish. Its quick preparation and impressive taste make it a go-to for busy weeknights and special occasions alike.

By following this recipe, you’ll enjoy a perfectly cooked chicken breast smothered in a tangy, savory sauce that’s sure to become a family favorite.

Don’t hesitate to experiment with different mushroom varieties or serve it with your preferred sides to make it your own. For more inspiring recipes, check out our collection of Chicken Pot Pie Easy Recipe With Veg and Soup Included, Chard Pasta Recipe Vegetarian: Easy & Delicious Meal Ideas, and Baked Chicken and Veggies Recipe Copper Pan Delight for more flavorful meal ideas.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chicken Piccata with Mushrooms”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A classic Italian dish featuring tender chicken breasts in a tangy lemon-caper sauce with saut\u00e9ed mushrooms. Quick and flavorful, perfect for a weeknight dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 boneless, skinless chicken breasts”, “1 cup all-purpose flour”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “4 tablespoons olive oil”, “8 ounces cremini mushrooms, sliced”, “1/2 cup dry white wine”, “1/4 cup fresh lemon juice”, “1/4 cup chicken broth”, “2 tablespoons capers, drained”, “2 tablespoons unsalted butter”, “2 tablespoons chopped fresh parsley”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Pound chicken breasts to even thickness and season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Dredge chicken in flour, shaking off excess.”}, {“@type”: “HowToStep”, “text”: “Heat 2 tablespoons olive oil in a skillet over medium heat and cook chicken until golden, about 4 minutes per side. Remove and set aside.”}, {“@type”: “HowToStep”, “text”: “Add remaining olive oil and mushrooms to skillet; saut\u00e9 until tender.”}, {“@type”: “HowToStep”, “text”: “Pour in white wine, lemon juice, and chicken broth; bring to a simmer.”}, {“@type”: “HowToStep”, “text”: “Stir in capers and cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Return chicken to skillet and simmer in sauce for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and stir in butter and parsley.”}, {“@type”: “HowToStep”, “text”: “Serve chicken topped with mushroom piccata sauce.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “35 g”, “fatContent”: “15 g”, “carbohydrateContent”: “10 g”}}