Name: Chicken Piccata with Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Cup Flour, Divided; set aside 2Tbsp.; 2 Cups Chicken Broth; 1 small Juice from Lemon; 1 Pound Chicken Breast; 2 tsp Italian Seasoning; 1 tsp Salt; 1/2 tsp Pepper; 2 Tbsp Olive Oil; 8 oz Sliced Mushrooms; 2 T White Wine Vinegar, or 1/4 cup white wine (if using white wine, omit water); 2 T Water; 3 tsp Minced Garlic, or 2 cloves, finely chopped; 2 T Capers, rinsed

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Chicken piccata with mushrooms is made with tender, seasoned chicken, paired with sautéed mushrooms, and simmered in a savory sauce of garlic, lemon, broth, white wine, and capers.

Easy Weeknight Meal with Chicken

Chicken Piccata with Mushrooms sounds like one of those meals that is super fancy and difficult to make, but that couldn’t be farther from the truth.

This is one of the easiest weeknight meals you can make, and once you see just how easy, you’ll want to add it to your weeknight meal rotation! If you have a picky eater in the house, this is a great option to introduce them to mushrooms; I bet they will love my version of chicken piccata.

What is Chicken Piccata?

Chicken Piccata is tender chicken breast, pounded thin into chicken cutlets, then simmered in a light buttery lemon caper sauce.

For this recipe, I added mushrooms because I think it adds the perfect flavor to the dish…and I had some mushrooms to use up…necessity is the mother of invention! This is one of my most favorite delicious recipes to have over angel hair pasta or rice and veggies. I like to top my pasta or rice with the remaining sauce.

What is Chicken Piccata Sauce Made of?

The sauce is the star of the show in my opinion and it is SO easy! It’s just lemon juice, white wine or chicken broth, water and some capers.

What is the Best Wine to Make Chicken Piccata?

Generally, higher acidic wines pair well with higher acidic foods.

In this recipe, we are essentially browning the butter; this gives the piccata a rich, buttery flavor. Then we add lemon which balances the buttery richness with some tartness and acidity. We also add capers which give it a briny, salty layer.

Finally, the addition of garlic brings a little bit of heat. Fresh parsley, if you are using it, adds some herby flavor. Altogether, these flavors create a complex profile that pairs well with many different wines.

You will want to use any type of dry wine in this recipe, however I would stay away from oaky wines. You also don’t want to use a sweet wine as it would not compliment the savoriness of the sauce. Best to stick with:

Chardonnay that leans to lemony flavors
Sauvignon Blanc
Rose – YES, you can use a rose here – just make sure it’s on the dry side
Pino blanc or grigio

What can I use Instead of White Wine in Chicken Piccata?

Believe it or not, apple cider vinegar would be a great option in this dish – substitute 1:1. You can also use chicken broth or vegetable broth with a bit of lemon juice for the bite.

What Kind of Mushrooms Do you Use in Chicken Piccata with Mushrooms?

Any mushrooms will do for this chicken piccata recipe. If you have leftover mushrooms, this is the perfect way to use them.

White mushrooms
Cremini mushrooms
Portabella mushrooms

What do you serve with Chicken Piccata?

Because we end up with a delicious savory sauce, I think Chicken Piccata with Mushrooms pairs really well with a thin pasta or rice, which is what I had on hand.

I added some sautéed spinach and it was beauty on a plate! Some ideas to serve as side dishes:

Angel hair pasta
White rice or brown rice
Roasted broccoli and cauliflower
Mashed Potatoes
Zucchini Noodles
Side salad
Asparagus
Zucchini and Squash

What are the Ingredients in Chicken Piccata

All purpose flour, you can also use whole wheat
Chicken Broth, Chicken Stock or vegetable stock/broth
Fresh Lemon Juice
Boneless Skinless Chicken Breasts
Italian Seasoning
Kosher Salt or Sea Salt
Black Pepper
Extra-Virgin Olive Oil
Sliced Mushrooms
White Wine Vinegar, or white wine (if using white wine, omit water)
Water
Fresh Garlic, or garlic powder
A few tablespoons capers, rinsed
Optional: top with lemon zest or fresh parsley

How to Make Chicken Piccata with Mushrooms

In a small bowl, add broth and 2T flour, stir to dissolve flour, add in the lemon juice, set aside – You can also use corn starch instead of flour here.
In a sealed plastic bag, place chicken breast in a single layer, and using a mallet or rolling pin, pound chicken to thin cutlets. Depending on how big the chicken breasts are, you may have to do this one or two at a time. Remove from bag to platter to season chicken.
Season cutlets with Italian seasoning, salt & pepper
Place the remaining flour into a shallow bowl or shallow dish
Dredge the chicken in the flour.
Meanwhile, in a large nonstick skillet, heat olive oil over medium-high heat and when hot, add chicken.
Cook each side of the chicken for 2 minutes – flipping after 2 minutes. Remove from pan and set aside to a warm plate or warm platter
To the same pan, in the remaining oil, add the mushrooms, scraping up the browned bits left in the bottom of the pan, and sauté until browned – about 7-8 minutes. Remove and set aside.
To the hot skillet, add the white wine wine vinegar (or white wine), water and garlic.
Simmer until the pan sauce is reduced by half – about 1 minute
Add the chicken and mushrooms back to the pan.
Give the reserved broth-flour mixture a quick stir if the flour has settled, then add it to the pan. Simmer over medium heat until beginning to thicken – about 2-3 minutes.
Add the rinsed capers.
Remove from heat and serve with your favorite side dish!
Don’t forget to add a ladle / cup of the mushroom sauce to your chicken!

Recipe updated June 22, 2022

Chicken Piccata with Mushrooms

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Chicken piccata with mushrooms is made with tender, seasoned chicken, paired with sautéed mushrooms, and simmered in a savory sauce of garlic, lemon, broth, white wine vinegar, and capers.

Ingredients

1 Cup Flour, Divided; set aside 2Tbsp.
2 Cups Chicken Broth
1 small Juice from Lemon
1 Pound Chicken Breast
2 tsp Italian Seasoning
1 tsp Salt
1/2 tsp Pepper
2 Tbsp Olive Oil
8 oz Sliced Mushrooms
2 T White Wine Vinegar, or 1/4 cup white wine (if using white wine, omit water)
2 T Water
3 tsp Minced Garlic, or 2 cloves, finely chopped
2 T Capers, rinsed

Instructions

In a small bowl, add broth and 2T flour, stir to dissolve flour, add in the lemon juice, set aside
In a sealed plastic bag, place chicken breast in a single layer, and using a mallet or rolling pin, pound chicken to thin cutlets. Depending on how big the chicken breasts are, you may have to do this one or two at a time. Remove from bag to platter to season chicken.
Season cutlets with Italian seasoning, salt & pepper
Place the remaining flour into a shallow bowl or shallow dish
Dredge the chicken in the flour.
Meanwhile, in a large nonstick skillet, heat olive oil over medium-high heat and when hot, add chicken.
Cook each side of the chicken for 2 minutes - flipping after 2 minutes. Remove from pan and set aside to a warm plate or warm platter
To the same pan, in the remaining oil, add the mushrooms, scraping up the browned bits left in the bottom of the pan, and sauté until browned - about 7-8 minutes. Remove and set aside.
To the hot skillet, add the white wine wine vinegar (or white wine), water and garlic.
Simmer until the pan sauce is reduced by half - about 1 minute
Add the chicken and mushrooms back to the pan.
Give the reserved broth-flour mixture a quick stir if the flour has settled, then add it to the pan. Simmer over medium heat until beginning to thicken - about 2-3 minutes.
Add the rinsed capers.
Remove from heat and serve with your favorite side dish!
Don't forget to add a ladle the mushroom sauce to your chicken!