Print

Chicken Piccata with Mushrooms

Chicken Piccata with Mushrooms - recipe card
Print Recipe
Print Recipe

Juicy, golden chicken cutlets are pan-seared and bathed in a bright, buttery lemon-caper sauce, studded with earthy sautéed mushrooms. The dish balances tangy, savory, and rich flavors with a silky, spoonable sauce that clings to each tender bite.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each), trimmed and pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons unsalted butter, divided
  • 8 ounces cremini mushrooms, sliced 1/4 inch thick
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup dry white wine (or substitute additional chicken broth)
  • 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Instructions

  1. Prepare the chicken: Place each breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. This ensures quick, uniform cooking. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread flour on a shallow plate; dredge each cutlet lightly, shaking off any excess flour to prevent a pasty crust.
  2. Sear the chicken in batches: Set a 12-inch stainless steel or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, foams, and the foam subsides, lay 2 cutlets in the pan without crowding. Cook until the bottom is deep golden brown, about 3 to 4 minutes; the edges will turn opaque white. Flip and cook until the second side is golden and the internal temperature registers 165°F (74°C) on an instant-read thermometer, about 2 to 3 minutes more. Transfer to a plate, tent loosely with foil, and repeat with the remaining 1 tablespoon oil, 1 tablespoon butter, and remaining cutlets.
  3. Cook the mushrooms: Immediately after removing the last cutlets, reduce the heat to medium. Add the sliced mushrooms to the hot skillet in a single layer. Let them sit undisturbed for 2 minutes to develop a deep brown sear on the bottom, then stir. Continue to cook, stirring occasionally, until the mushrooms release their moisture, it evaporates, and they turn rich brown, about 5 minutes total. If the pan dries out, you can add a tiny drizzle of oil.
  4. Build the sauce: Add the minced garlic to the mushrooms and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the white wine (if using) to deglaze, scraping up the browned fond from the bottom of the pan with a wooden spoon. Allow the wine to bubble and reduce by half, about 1 minute, concentrating the flavor.
  5. Finish the sauce: Stir in the chicken broth, lemon juice, and rinsed capers. Bring the mixture to a simmer over medium heat, then cook until the sauce slightly thickens and coats the back of a spoon, 3 to 4 minutes. Remove the skillet from the heat, add the remaining 1 tablespoon butter, and swirl or stir until it melts into the sauce, giving it a glossy, velvety finish. Taste and adjust seasoning with the remaining salt and pepper if needed.
  6. Combine and serve: Return the seared chicken cutlets and any accumulated juices to the skillet. Spoon the mushroom sauce over the chicken, and let everything warm through over low heat for 1 to 2 minutes — do not boil, or the chicken may toughen. Sprinkle with fresh parsley and serve immediately over buttered noodles, angel hair pasta, or creamy polenta to catch every drop of sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of chicken broth or water to loosen the sauce; cover and warm until the chicken reaches 165°F (74°C). Microwave reheating works in a pinch, but radiation can make the chicken dry — use 50% power and cover with a damp paper towel. Freezing is not recommended, as the delicate butter sauce can separate and the chicken texture will suffer upon thawing.

Nutrition

Keywords: chicken piccata with mushrooms, chicken piccata recipe, Italian chicken dish, lemon caper chicken, mushroom chicken, stovetop chicken, easy weeknight dinner, pan-seared chicken, piccata sauce, buttery lemon sauce, capers, creamy chicken

Find it online: https://inagartencooks.com/chicken-piccata-with-mushrooms/