Savory chicken and mushrooms in a lemony sauce.

This Chicken Piccata is a delicious twist on the classic Italian dish. Tender chicken breasts are pounded thin, seasoned, and dredged in flour before being pan-fried until golden brown. Sliced mushrooms are sautéed to perfection, adding rich, earthy flavors. A tangy sauce made with chicken broth, fresh lemon juice, and brined capers brings brightness to the dish. After simmering to reduce, the mushrooms and chicken are combined in the sauce for a quick warm-up. Garnished with fresh parsley and lemon slices, this delightful recipe pairs well with pasta or rice, making it a perfect meal for any occasion. I really like the creamy variation for this recipe as well.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• ½ cup all-purpose flour (for dredging)
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 8 oz mushrooms (such as cremini or button), sliced
• ½ cup chicken broth
• ⅓ cup fresh lemon juice (about 2 lemons)
• ¼ cup brined capers, drained and rinsed
• ¼ cup fresh parsley, chopped (optional for garnish)
• Lemon slices, for garnish (optional)

Creamy Variation Ingredient

• ½ cup heavy cream

Directions

1. Prepare the Chicken
   • Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to an even thickness, about ½ inch.
   • Season both sides of the chicken with salt and pepper. Dredge the chicken in the flour, shaking off any excess.
2. Cook the Chicken
   • Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
   • Add the chicken breasts to the pan, cooking for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Mushrooms
   • In the same skillet, add the sliced mushrooms, cooking them over medium heat for 5-6 minutes until they’re browned and tender. You can add an extra tablespoon of butter if needed.
   • Remove the mushrooms from the skillet and set aside with the chicken.
4. Make the Sauce
   • In the same skillet, reduce heat to medium and add the chicken broth, lemon juice, and capers.
   • Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let the sauce cook for 3-4 minutes, reducing slightly.
   • Stir in the remaining 2 tablespoons of butter and allow it to melt into the sauce.
5. Combine
   • Return the mushrooms and chicken to the skillet, spooning some of the sauce over everything. Let it all warm for 1-2 minutes.
6. Serve
   • Garnish with fresh parsley and lemon slices, if desired.

Creamy Variation

4. Make the Sauce

• In the same skillet, reduce heat to medium and add the chicken broth, lemon juice, and capers. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
• Stir in the heavy cream, letting the sauce simmer for 3-4 minutes until slightly thickened.