chicken piccata with mushrooms recipe

Written BySheba G Updated On
chicken piccata with mushrooms recipe
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The Best chicken piccata with mushrooms recipe

Chicken Piccata with Mushrooms is a classic Italian-inspired dish that has become a staple in my family’s meal rotation. It combines tender chicken breasts with a tangy lemon-butter sauce and earthy mushrooms, creating a harmonious blend of flavors that everyone loves.

This dish is not only delicious but also relatively easy to prepare, making it perfect for weeknight dinners or special occasions. My kids especially enjoy the lemony sauce, and I love that it adds a healthy dose of vitamin C to our meal.

The dish is also versatile; you can serve it over pasta, rice, or even mashed potatoes, depending on your preference. The key technique in this recipe is the breading and pan-frying of the chicken, which gives it a crispy exterior while keeping the inside moist and juicy.

The mushrooms add a rich, savory element to the dish, and the lemon-butter sauce ties everything together with its bright, zesty notes. I often double the recipe when we have guests over, as it always receives rave reviews and is a hit with both kids and adults.

Plus, it’s a great way to introduce mushrooms to picky eaters, as the sauce and chicken complement them perfectly, making the mushrooms more palatable.

Chicken Piccata with Mushrooms

Chicken Piccata with Mushrooms

4.8 from 1515 votes

A classic Italian-inspired dish featuring tender chicken breasts in a tangy lemon-butter sauce with earthy mushrooms. It combines the best of Italian flavors and is a perfect dish for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 eggs
2 cups panko breadcrumbs

For the Mushrooms

1 lb mushrooms, sliced
2 tbsp olive oil
2 cloves garlic, minced

For the Sauce

1/4 cup butter
1/4 cup white wine
1/4 cup chicken broth
1/4 cup lemon juice
1 tbsp lemon zest
1 tbsp capers
Salt and pepper to taste

👨‍🍳Directions

1Preheat your oven to 200°F to keep the cooked chicken warm.
2Season the chicken breasts with salt and pepper.
3Set up a breading station with three shallow bowls.
4Place flour in the first bowl, beat the eggs in the second bowl, and place the panko breadcrumbs in the third bowl.
5Dip each chicken breast in the flour, shaking off any excess, then dip in the beaten eggs, and finally press into the breadcrumbs to coat completely.
6Set the breaded chicken aside.
7Add 2 tablespoons of olive oil to a large skillet over medium heat.
8Once the oil is hot, add the sliced mushrooms and minced garlic.
9Cook, stirring occasionally, until the mushrooms are golden brown and have released their moisture, about 5-7 minutes.
10Remove the mushrooms from the skillet and set aside.
11In the same skillet, add 1 tablespoon of olive oil over medium heat.
12Once hot, add the breaded chicken breasts.
13Cook for 4-5 minutes on each side, or until the chicken is golden brown and crispy.
14Remove the chicken from the skillet and place it in the preheated oven to keep warm.
15In the same skillet, add the butter and melt it over medium heat.
16Once the butter is melted, add the white wine and scrape the bottom of the skillet to deglaze, releasing any browned bits.
17Cook for 2-3 minutes, until the wine has reduced by half.
18Add the chicken broth, lemon juice, lemon zest, and capers.
19Stir well to combine and bring the mixture to a simmer.
20Cook for an additional 5 minutes, until the sauce has thickened slightly.
21Return the cooked mushrooms to the skillet and stir to combine with the sauce.
22Taste and adjust the seasoning with salt and pepper if needed.
23Remove the skillet from the heat.
24To serve, place each chicken breast on a plate and spoon the mushroom and lemon-butter sauce over the top.
Enjoy immediately.

🔧Equipment

Large skillet
Mixing bowls
Tongs
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 130mg🧂Sodium: 700mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: You can use whole wheat flour and panko breadcrumbs for a healthier option. You can also add some chopped fresh parsley to the sauce for extra flavor and color.

Watch Video Of How Chicken Piccata with Mushrooms Works

Chicken Piccata with Mushrooms is a versatile dish that works well for any occasion, from a quick weeknight dinner to a special family gathering. The combination of tender chicken, earthy mushrooms, and tangy lemon-butter sauce makes it a crowd-pleaser.

Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or on the stovetop. This dish is also freezer-friendly, making it a great option for meal prepping.

The crispy breading and juicy chicken, along with the rich, savory mushrooms and bright lemon sauce, create a harmonious blend of flavors that everyone will enjoy. It’s a perfect dish for family gatherings or holiday meals, and can be easily doubled or tripled to feed a larger crowd.

❓ Frequently Asked Questions About Chicken Piccata with Mushrooms

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. They may take a bit longer to cook, so ensure they reach an internal temperature of 165°F. Also, adjust the breading and cooking time accordingly, as thighs are typically juicier and have more fat content.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce ahead of time. Store the cooked chicken and sauce separately in the refrigerator for up to 2 days. Reheat the chicken in the oven at 350°F for 10-15 minutes, or until heated through. Warm the sauce on the stovetop over medium heat, adding a splash of water or broth if it becomes too thick. Combine the chicken and sauce before serving.

Can I freeze this dish?

Yes, you can freeze the cooked chicken and sauce separately for up to 3 months. Thaw overnight in the refrigerator and reheat as described above. The texture of the chicken may change slightly after freezing, but it will still be delicious.

Can I use a different type of mushroom?

Yes, you can use a different type of mushroom, such as cremini, shiitake, or oyster mushrooms. Each type will bring a slightly different flavor and texture to the dish. If you prefer, you can also use a mix of mushrooms.

Can I make this dish gluten-free?

To make this dish gluten-free, use gluten-free all-purpose flour and gluten-free panko breadcrumbs. Ensure that your chicken broth and capers are also gluten-free. The rest of the ingredients are naturally gluten-free.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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