The First Bite
I still remember my first taste of this dish. The bright lemon and rich butter sauce amazed me. It felt like a fancy restaurant meal at home. Ever wondered how to make a simple chicken dinner unforgettable? This recipe does just that. It turns basic ingredients into something special.
My Kitchen Mishap
My first try had a small disaster. I added the lemon juice way too early. The sauce became far too sharp and tangy. I learned to add it at the very end. This taught me that timing is everything in cooking and in life. Good things come to those who wait patiently.
Why It Tastes So Good
Two things make this dish a winner. The crispy chicken pairs perfectly with the creamy sauce. And the salty capers cut through the rich butter. Which flavor combo surprises you the most? Share your thoughts in the comments below. I love hearing from you all.
A Quick History Lesson
This dish has roots in Italian American cooking. It became popular in mid-century New York restaurants. Chefs loved its fast cooking time and big flavor. *Did you know capers are flower buds picked by hand?* That is a lot of work for a tiny ingredient. What is your favorite classic restaurant dish to make at home?
Ingredient Amount Note All-purpose flour 1/4 cup Sea or kosher salt 7/8 teaspoon divided use Fresh ground black pepper 3/8 teaspoon divided use Boneless, skinless chicken breast halves 4 (4 to 5 ounce) Butter 4 tablespoons divided use Olive oil 2 tablespoons divided use Shallot 1 medium finely chopped (2 to 3 tablespoons) Garlic 2 large cloves minced Fresh cremini (baby bella) mushrooms 8 ounces sliced Dry white wine 1/4 cup Chicken broth or stock 1/2 cup Freshly squeezed lemon juice 2 to 3 tablespoons Low-sodium soy sauce 1/2 teaspoon Capers 3 tablespoons drained Cooked butter pasta noodles or mashed potatoes As needed for serving Chopped fresh flat leaf (Italian) parsley As needed garnish
My Easy Lemon Chicken Piccata with Mushrooms
Step 1
Gather your flour, salt, and pepper. Mix them in a small, shallow bowl. This will be your coating. Set it aside for now.
Step 2
Prepare your chicken breasts. Pat them dry with a paper towel. Season them well on both sides. Then, coat them in the flour mixture. (A hard-learned tip: drying the chicken first helps the coating stick perfectly).
Step 3
Heat butter and oil in a large skillet. Cook the chicken until it is golden brown. This takes just a few minutes per side. Move the chicken to a clean plate.
Step 4
In the same pan, add more butter and oil. Cook the chopped shallot until it is soft. Then, add the garlic for a quick cook. Your kitchen will smell amazing now.
Step 5
Add your sliced mushrooms to the pan. Let them cook without moving them too much. They will get a beautiful golden color. Season them with a pinch of salt.
Step 6
Pour in the white wine. Scrape all the tasty bits from the pan’s bottom. Let it simmer for a minute. Then add the chicken broth and simmer again.
Step 7
Stir in the lemon juice, soy sauce, and capers. Place the chicken back into the skillet. Let everything simmer together until the chicken is cooked through.
Step 8
Take the chicken out and keep it warm. Swirl one last tablespoon of butter into the sauce. This makes it rich and glossy. Give the sauce a taste for seasoning.
Step 9
Serve the chicken over pasta or mashed potatoes. Spoon that delicious sauce right over the top. Finish with a sprinkle of fresh parsley for color. What is the secret to a golden, crispy chicken crust? Share below!
Cook Time: 25–30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner, Chicken
Three Fun Twists on a Classic
Try these creative spins next time you make this dish. They keep dinner exciting and new. Everyone will love the change of pace.Pork Piccata: Use thin pork chops instead of chicken. They cook up just as fast and are so tender.
Creamy Dream: Stir in a splash of heavy cream at the end. It creates a luxurious, velvety sauce your family will adore.
Extra Zing: Add a teaspoon of lemon zest with the juice. It gives the sauce an even bigger, brighter lemon flavor. Which twist are you most excited to try? Vote for your favorite in the comments!
Your Perfect Piccata Plate
This dish deserves the perfect partners. Buttered egg noodles are my go-to side. They soak up the wonderful sauce so well. Creamy mashed potatoes are another fantastic choice. For a drink, a crisp glass of Sauvignon Blanc pairs beautifully. Its citrus notes match the lemon in the sauce. For a non-alcoholic option, try sparkling water with a lemon twist. Which would you choose tonight: buttery noodles or creamy potatoes?
Keeping Your Piccata Perfect
Store leftovers in a sealed container in the fridge. They will keep for up to three days. Reheat gently in a pan on the stove. Add a splash of broth to keep it saucy. You can also freeze the chicken and sauce for a month.
Thaw it overnight in your refrigerator before reheating. This dish is great for batch cooking. Make a double portion of the sauce. Then just cook fresh chicken when you are ready. What is your favorite meal to make ahead?
Simple Fixes for Common Hiccups
Is your sauce too thin? Let it simmer a bit longer. It will thicken up nicely. Too thick? Just stir in a little more chicken broth. If your chicken is browning too fast, turn down the heat. My grandkids always remind me to be patient.
This matters because good heat control makes tender chicken. If the sauce is too sharp, add one more tablespoon of butter. That will make it smooth and rich. Cooking is all about tasting and adjusting as you go.
Your Piccata Questions Answered
Can I make this gluten-free?
Yes! Just use your favorite gluten-free flour blend. It works just as well for dredging.
Can I prepare it ahead of time?
You can make the sauce a day in advance. Keep it separate from the cooked chicken.
What can I use instead of wine?
Use more chicken broth with a teaspoon of lemon juice. It will still taste great.
Can I double this recipe?
Absolutely. Use a very large skillet so everything cooks evenly. Or cook in two batches.
What if I don’t have cremini mushrooms?
White button mushrooms will work perfectly fine here. Use what you have available.
Share Your Kitchen Success
I hope you love this cozy, lemony dish. It always feels like a special treat. It turns a simple weeknight into something wonderful. Did you serve it with pasta or mashed potatoes? I would love to hear about your meal.
Happy cooking!
Tag @AmeliaHartwell on Pinterest with your photos!
—Amelia Hartwell.
Easy Lemon Chicken Piccata with Mushrooms Recipe
Description
A classic, tangy chicken piccata gets even better with the addition of savory mushrooms, all served over pasta or mashed potatoes.
Ingredients
Instructions
- In a small shallow bowl, whisk together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
- If needed, pound the chicken breasts to an even thickness. Pat chicken dry with paper towel and season on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge the breasts in the flour mixture (dip each breast in the flour to coat on both sides). Shake off any excess flour. Set aside.
- In a large skillet over medium-high heat, heat 1 tablespoon butter and 1 tablespoon oil. When butter is melted and foaming subsides, place floured breasts in pan in one layer and sauté until golden brown, around 2-3 minutes per side. Transfer to a plate; do not clean the skillet.
- In the same skillet over medium heat, heat 2 tablespoons butter and 1 tablespoon oil. When butter is melted and foaming subsides, add shallot and sauté until soft, around 2 minutes.
- Add garlic and cook for 30 seconds more, then add mushrooms and cook without stirring too much, until golden brown, 5-7 minutes. Season with 1/8 teaspoon salt after they’ve started turning brown (around 3-4 minutes).
- Stir in white wine, bring to a boil then immediately reduce to a simmer for 1-2 minutes, stirring and scraping any browned bits off the bottom of the pan. Stir in chicken broth and simmer for an additional 2-3 minutes.
- Stir in 2 tablespoons lemon juice, soy sauce, and capers. Nestle the chicken breasts in the sauce and add any chicken juices that have accumulated on the plate. Simmer gently for approximately 5-7 minutes or until the chicken reaches 165 degrees F on an instant-read thermometer inserted into the middle of the thickest portion of the breast.
- Transfer chicken to a plate and tent with foil to keep warm. Remove sauce from heat and stir in 1 tablespoon butter. Taste and adjust seasonings as needed (additional lemon juice, more salt or pepper, more soy sauce).
- To serve, place chicken atop cooked buttered pasta noodles or mashed potatoes, either on individual serving plates or a serving platter. Spoon sauce on top of chicken. Garnish with parsley.
Notes
- For the best flavor, use freshly squeezed lemon juice. If the sauce is too thin after cooking, you can thicken it with a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water).
