This Chicken Piccata with Mushrooms recipe is a delicious, quick and easy weeknight dinner your family will love. It comes together quickly to give you a flavorful chicken dinner like no other.
This recipe is a little similar to my popular How to Fry Chicken Cutlets Without Breadcrumbs Recipe that uses flour instead of breadcrumbs. It’s a more basic chicken recipe.
Chicken Dinners
Chicken Piccata is a beloved Italian-American dish known for its bright lemony sauce, briny capers, and tender chicken. While the classic version is already full of flavor, adding mushrooms takes it to the next level!
The earthy richness of mushrooms pairs beautifully with the tangy piccata sauce, creating a dish that feels both comforting and elegant for special occasions. This Chicken Piccata with Mushrooms is a simple, yet impressive, recipe that will have everyone coming back for seconds.
The fresh lemon juice and zest with the addition of capers give this recipe a nice tangy flavor. Plus, the addition of the onions gives the piccata sauce more flavor.
What’s more is you can use just about any kind of mushrooms you find at grocery stores. You will love this delicious restaurant-style variation!
Being an Italian food blogger, you will find lots of Italian recipes here. I hope you’ll stay a while and check them out.
Disclosure: This may post contain Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
Ingredients
*The full, printable recipe is in the recipe card below where you can adjust the servings.
- boneless skinless chicken breasts
- extra virgin olive oil
- mushrooms (sliced baby bellas, white or cremini mushrooms)
- all purpose flour
- lemon
- capers
- chicken broth
- onions
- garlic
- black pepper
- dry white wine (optional) Sauvignon Blanc works very well.
- fresh parsley (for garnish)
Summary Instructions
First, cut the boneless skinless chicken breasts with a sharp knife (butcher knife works well) in half lengthwise to make them more like chicken cutlets. Then, cut them again in half width wise to allow the chicken to cook faster.
If you prefer to use a meat mallet to pound out the chicken, now is the time to do it. Season chicken with salt and black pepper to each side of the chicken pieces.
In a shallow dish, add flour and dredge the chicken in it. Allow the excess flour to fall off but ensure the chicken is adequately covered.
In a large nonstick skillet, on medium-high heat, add two tablespoons of butter and a tablespoon of olive oil. To the hot skillet, add the dredged pieces of chicken and cook them on each side for about 5 minutes.
Some of the edges will get golden brown. Take the chicken out of the pan and set aside. You will add it back later to finish cooking in with the juices.
Next, immediately add remaining butter to the pan along with the onions and garlic. Then, add the sliced mushrooms, chicken broth, capers, fresh lemon juice and lemon zest. Add a 1/4 cup of dry white wine if you want to at this point.
Then, with a wooden spoon, stir the browned bits from the bottom of the pan along with the juices and allow the juices to cook down for about 5 minutes.
Then, add the pieces of chicken back to the pan and cook another 5 minutes or so. Add a little salt if you think it needs bur, taste it first before adding it. This piccata sauce with thicken as it sits.
Before serving, spoon sauce over the chicken and add some lemon slices for a beautiful plating.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days for maximum freshness.
What to serve with Chicken Piccata with Mushrooms Recipe
- Crispy Garlic Parmesan Potatoes
- Air Fryer Parmesan Green Beans
- Roasted Garlic Mashed Potatoes
- angel hair pasta
- rice
This version of chicken piccata is a nice variation on a beloved chicken dish because the mushrooms take it to a new level. It’s a comforting meal you can enjoy any time of year. Your family is going to love this easy Chicken Piccata recipe.
You may also like
Fried Chicken Cutlets (without breadcrumbs)
Italian Sauteed Mushrooms with Garlic and Onions
I took this recipe to Weekend Potluck.
Chicken Piccata with Mushrooms Recipe
Ingredients
- 1 1/2 lbs boneless skinless chicken breast
- 1 tbsp extra virgin olive oil
- 8 oz sliced mushrooms (cleaned)
- 1/4 cup all purpose flour
- 4 tbsp butter, divided
- 3 garlic cloves
- 1/4 cup onions
- 1 tbsp capers
- 1/2 cup chicken broth
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- salt and black pepper to taste
Instructions
- First, cut the boneless skinless chicken breasts in half lengthwise to make them more like chicken cutlets. Then, cut them again in half width wise to allow the chicken to cook faster. Season chicken with salt and black pepper to taste to each side of the chicken pieces. In a shallow dish, add flour and dredge the chicken on both sides and allow excess flour to fall off.
- In a large nonstick skillet, on medium-high heat, add two tablespoons of butter and the tablespoon of olive oil. When the pan is hot, add the flour dredged pieces of chicken and cook them on each side for about 5 minutes. Take the chicken out of the pan and set aside. You will add it back later to finish cooking in with the juices.
- Next, immediately add remaining butter to the pan along with the onions and garlic. Then, add the sliced mushrooms, chicken broth, capers, fresh lemon juice and lemon zest. With a wooden spoon, stir the browned bits from the bottom of the pan along with the juices and allow the juices to cook down for about 5 minutes.
- Then, add the pieces of chicken back to the pan and cook another 5 minutes or so until the thickest part of the chicken is cooked. Add salt if you think it needs it.
Notes
Storage
Store leftovers in an airtight container in your refrigerator for up to three days for maximum freshness.Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Hi Diane. That’s great that everyone liked it. Thanks for the 5-star review.
rave reviews from my dinner guests
Hi Shannon. I’m glad it turned out so well. We love it in our house too! Thanks for the 5-star rating.
this might be the best piccata ive evee made. I kind of didnt measure but was very happy how it turned out!