mushroom chicken piccata recipe

Written ByJenny Smyth Posted on
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The Best mushroom chicken piccata recipe

I’ve been making this mushroom chicken piccata recipe for years, and it’s a staple in our household. It’s a classic Italian dish that’s been around for centuries, and I love how it combines the tender flavor of chicken with the earthy taste of mushrooms.

The key to this recipe is in the way the chicken is pounded thin and then dredged in flour, which gives it a nice texture. The sauce is made with butter, garlic, and herbs, which adds a richness that complements the chicken perfectly.

I first learned about this recipe from my mother-in-law, who is an avid cook. She taught me how to make it when I was just starting out in the kitchen, and I’ve been perfecting it ever since.

My kids love it because it’s easy to eat and tastes great, and my husband appreciates how healthy it is – we use lean chicken breasts and lots of vegetables. The best part about this recipe is that it’s incredibly versatile – you can serve it as a main course or as a side dish, depending on your preference.

One of the things I love about this recipe is that it’s so easy to customize. You can add different types of mushrooms, change up the herbs, or even add some red pepper flakes for an extra kick.

My kids like to help me make this recipe because they can get creative with their own toppings – my daughter loves adding sliced olives and my son likes to sprinkle on some grated Parmesan cheese.

Mushroom Chicken Piccata

4.6 from 529 votes

Tender chicken cutlets are pan-seared and then simmered in a tangy lemon caper sauce with earthy mushrooms. This quick and elegant dish is perfect for a weeknight dinner or a special occasion.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 1.5 lbs)
Salt and black pepper to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Sauce

8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 tablespoons unsalted butter, cold and cubed
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
2Season both sides generously with salt and black pepper.
3Place the flour in a shallow dish.
4Dredge each chicken cutlet in the flour, shaking off any excess, and set aside on a plate.
5Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is foaming.
6Add the chicken cutlets to the skillet in a single layer, working in batches if necessary.
7Cook for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F).
8Transfer the cooked chicken to a plate and tent with foil to keep warm.
9Reduce the heat to medium and add the sliced mushrooms to the same skillet.
10Cook, stirring occasionally, for 4 to 5 minutes until they release their liquid and begin to brown.
11Add the minced garlic and cook for 30 seconds until fragrant.
12Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon.
13Let the wine simmer for 2 minutes until reduced by half.
14Add the chicken broth, lemon juice, and capers, then bring the sauce to a gentle simmer.
15Return the chicken cutlets to the skillet, nestling them into the sauce.
16Simmer for 2 to 3 minutes, turning once, until the chicken is heated through and the sauce has slightly thickened.
17Remove the skillet from the heat and swirl in the cold butter cubes until melted and the sauce is glossy.
18Sprinkle the chopped parsley over the chicken and sauce.
19Serve immediately, spooning the mushroom caper sauce over the chicken.
20Pair with pasta, rice, or crusty bread to soak up the delicious sauce.

🔧Equipment

Large skillet
Meat mallet or rolling pin
Shallow dish
Tongs
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 620mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 38g

📝Notes

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. You can also use thinly sliced chicken cutlets from the store to save time.

This mushroom chicken piccata recipe is always a good idea for any occasion because it feels fancy but is simple to make. It works well for family gatherings because everyone loves the tangy sauce and tender chicken.

I usually make extra sauce because people want to pour it over their sides. Leftovers store well in an airtight container in the fridge for up to three days.

To reheat, warm it gently in a skillet over low heat with a splash of broth or water to loosen the sauce. You can also reheat it in the microwave but the sauce may separate a bit.

Serve it over fresh pasta or rice for a quick lunch the next day. This recipe has become a staple in my kitchen and I hope it becomes one in yours too.

❓ Frequently Asked Questions About Mushroom Chicken Piccata

Q: What type of mushrooms should I use for this recipe?

You can use any type of mushroom you like for this recipe – button mushrooms are classic, but you can also use cremini or shiitake for a more intense flavor.

Q: Can I make this recipe with beef instead of chicken?

Yes, you can make this recipe with beef instead of chicken – just be sure to pound the beef thin so that it cooks evenly.

Q: How do I store leftover piccata?

You can store leftover piccata in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: Can I reheat piccata in the microwave?

No, you should never reheat piccata in the microwave – instead, reheat it gently over low heat on the stovetop or in a toaster oven.

Q: What is piccata sauce made from?

Piccata sauce is typically made from butter, garlic, white wine, and herbs – you can also add some lemon juice or zest for extra flavor.

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