Chicken Piccata with Mushrooms and Capers is a comforting yet elevated dish featuring tender chicken breasts simmered in a lemony butter sauce, brimming with earthy mushrooms and briny capers. It’s the perfect combination of rich and bright flavors, coming together in a single skillet for an easy weeknight meal that feels restaurant-worthy. Whether served over pasta, rice, or alongside roasted vegetables, this dish delivers bold flavors with minimal fuss. The juicy chicken soaks up the tangy sauce while the mushrooms add a meaty texture and the capers lend their signature zing. It’s one of those meals that feels fancy but comes together quickly—and it’s sure to impress.
What Makes This Dish Special?
The addition of mushrooms takes traditional chicken piccata to the next level. Their earthy flavor pairs beautifully with the citrusy sauce and the salty bite of capers. It’s a beautiful medley of umami, acid, and richness. Plus, the whole meal is cooked in one skillet—easy cleanup, big flavor. This recipe is adaptable, foolproof, and ideal for both casual dinners and special occasions.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 2 large boneless, skinless chicken breasts (halved horizontally into cutlets)
- Salt and pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms (cremini or button), sliced
- 3 garlic cloves, minced
- ⅓ cup dry white wine (or chicken broth)
- ⅓ cup fresh lemon juice (about 2 lemons)
- ¼ cup capers, drained
- ¾ cup chicken broth
- 2 tbsp chopped fresh parsley (optional garnish)
- Lemon slices, for garnish (optional)
Instructions
1. Prepare the Chicken
Slice each chicken breast horizontally to create 4 thin cutlets. Season both sides with salt and pepper. Dredge lightly in flour, shaking off any excess.
2. Sear the Chicken
In a large skillet over medium heat, heat olive oil and 1 tablespoon of butter. Add chicken and sear for 3–4 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
3. Cook the Mushrooms and Garlic
In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and sauté for 4–5 minutes until browned and softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Deglaze and Make the Sauce
Pour in the wine (or broth), scraping the bottom of the skillet to release the brown bits. Let it reduce by half, then add lemon juice, capers, and chicken broth. Simmer for 3–4 minutes to allow flavors to meld.
5. Return Chicken to the Skillet
Add the seared chicken back into the sauce. Spoon the sauce and mushrooms over the top and simmer for another 2–3 minutes to heat through.
6. Garnish and Serve
Sprinkle with chopped fresh parsley and garnish with lemon slices if desired. Serve hot over pasta, mashed potatoes, or rice.
Variations
- Creamy Piccata: Stir in ¼ cup heavy cream at the end for a richer sauce.
- Low-Carb Option: Skip the flour dredge and pan-sear the chicken with just seasoning.
- Add Spinach: Wilt in a handful of baby spinach right before serving for color and nutrients.
- Herb Boost: Mix in fresh thyme or rosemary for extra aromatic depth.
- Vegan Version: Use plant-based butter, veggie broth, and seared tofu instead of chicken.
Equipment You’ll Need
- Large skillet
- Tongs or spatula
- Cutting board and knife
- Measuring cups and spoons
- Citrus juicer (optional)
Nutritional Information (Approx. Per Serving)
- Calories: ~350
- Carbohydrates: 12g
- Fat: 20g
- Protein: 32g
- Sugar: 1g
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze cooled chicken and sauce in freezer-safe containers for up to 2 months.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
My Cooking Experience
I’ve made traditional chicken piccata for years, but adding mushrooms completely transformed it into something heartier and more flavorful. It’s now one of my top weeknight meals when I want something comforting but still fresh. The way the sauce clings to the mushrooms and chicken is just divine, and the briny pop from the capers cuts through the richness beautifully. Best of all, it feels gourmet without being complicated.
Conclusion
Chicken Piccata with Mushrooms and Capers is a skillet dinner that delivers bold flavor, satisfying texture, and a restaurant-quality finish. It’s quick enough for weeknights and elegant enough for company. Whether you serve it with pasta, veggies, or a fresh salad, it’s guaranteed to be a hit. Try it once, and it’ll earn a permanent place in your dinner rotation.
chicken piccata with mushrooms and capers
Ingredients
Method
- Slice each chicken breast horizontally to create 4 thin cutlets. Season both sides with salt and pepper. Dredge lightly in flour, shaking off any excess.
- In a large skillet over medium heat, heat olive oil and 1 tablespoon of butter. Add chicken and sear for 3–4 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
- In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and sauté for 4–5 minutes until browned and softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the wine (or broth), scraping the bottom of the skillet to release the brown bits. Let it reduce by half, then add lemon juice, capers, and chicken broth. Simmer for 3–4 minutes to allow flavors to meld.
- Add the seared chicken back into the sauce. Spoon the sauce and mushrooms over the top and simmer for another 2–3 minutes to heat through.
- Sprinkle with chopped fresh parsley and garnish with lemon slices if desired. Serve hot over pasta, mashed potatoes, or rice.
Notes
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze cooled chicken and sauce in freezer-safe containers for up to 2 months.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
