Easy Lemon Chicken Piccata with Mushrooms
This Easy Lemon Chicken Piccata with Mushrooms isn’t your average chicken piccata. My recipe keeps the classic lemon-caper magic in the sauce, but adds golden sautéed mushrooms for earthy richness and a splash of soy sauce for subtle umami. The result is a silky, bright sauce with surprising depth, that's quick enough for a weeknight yet elegant enough for company.
Servings: 4 servings
Calories: 260kcal
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon + 1/4 teaspoon sea or kosher salt divided use
- 3/8 teaspoon fresh ground black pepper divided use
- 4 - 5 ounces boneless, skinless chicken breast halves
- 4 tablespoons butter divided use
- 2 tablespoons olive oil divided use
- 1 medium shallot finely chopped (2 to 3 tablespoons)
- 2 large garlic cloves minced
- 8 ounces fresh cremini/baby bella mushrooms sliced
- 1/4 cup dry white wine
- 1/2 cup chicken broth or stock
- 2 to 3 tablespoons lemon juice freshly squeezed
- 1/2 teaspoon low-sodium soy sauce
- 3 tablespoons capers drained
- Cooked butter pasta noodles or mashed potatoes for serving
- Chopped flat leaf (Italian) parsley for garnish
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
Make ahead: You can prepare the chicken and sauce up to one day in advance. I recommend storing them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce in a skillet over low heat until warmed through, then add the chicken and simmer just until heated. Add a splash or two of chicken broth if needed. Leftovers will keep in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing, as the sauce can separate and/or become watery.
Substitutions:
- Chicken breasts. Can use tenders or boneless, skinless thighs.
- Cremini mushrooms. Can use white, but the flavor will be milder.
- White wine. Double the chicken broth.
- Soy sauce. Use tamari, anchovy paste, or Worcestershire sauce.
- Chicken breasts. Can use tenders or boneless, skinless thighs.
- Cremini mushrooms. Can use white, but the flavor will be milder.
- White wine. Double the chicken broth.
- Soy sauce. Use tamari, anchovy paste, or Worcestershire sauce.
Nutrition
Calories: 260kcal | Carbohydrates: 11g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 426mg | Potassium: 428mg | Fiber: 1g | Sugar: 2g | Vitamin A: 369IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg