Chicken Piccata With Mushrooms

Last Updated: March 22, 2024

5 from 1 vote
This chicken piccata with mushrooms recipe uses lemon, white wine, garlic and capers to create a delicious but surprisingly easy dish that's just as well suited for a dinner party as it is for a weeknight meal.
Jump to Recipe
chicken piccata with mushrooms

Indulge your taste buds and elevate your dinner party game with a dish that’s as impressive as it is deceptively simple to master—chicken piccata with mushrooms.

This variation on a classic favorite marries boneless, skinless chicken breasts with a lemon-white wine sauce, all topped with succulent mushrooms and tangy capers.

But unlike the traditional recipe, this version does not use breading. Which means it is even easier to make, a little healthier and it is naturally gluten-free.

Plus, this mushroom chicken piccata is a breeze to prepare, so you can spend less time slaving over a hot stove in the kitchen.

Ingredients

This recipe will make 6 pieces of chicken.

Here is your shopping list:

  • Meat – 6 boneless skinless chicken breasts
  • Fresh fruit and vegetables – 1 lemon, 2 cups sliced fresh or canned mushrooms. I like to buy the mushrooms already sliced since it saves prep time.
  • Wine – ¼ cup white wine
  • Spices – 2 cloves garlic minced, 1 teaspoon dried thyme
  • Oil – 3 Tablespoons olive oil (divided)
  • Condiments – ½ teaspoon of Dijon mustard
  • Seasoning – 1 teaspoon black pepper
  • Dairy – 2 Tablespoons butter
  • Canned goods – 2 Tablespoons capers
  • Stock – ½ cup chicken stock

Substitutions

  • You can use chicken stock or apple juice instead of the white wine if you prefer not to use alcohol. However, the wine does give it a better flavor.
  • For a slightly stronger spice flavor, use an equal amount of dried oregano, marjoram, or basil instead of thyme.
  • ¼ teaspoon of garlic powder or 2 teaspoons of jarred, minced garlic can be used instead of fresh garlic, if that’s what you have on hand. Although I think fresh garlic tastes best.
  • In a pinch, regular mustard will work instead of the Dijon mustard.
  • If your chicken stock does not have much salt in it (most store-bought ones have more than enough), add ½ teaspoon salt to the marinade.

How to make chicken piccata with mushrooms

Chicken piccata with mushrooms on a plate

1 | Prep work

If you have whole mushrooms, wash them under running water to remove any dirt, then pat them dry with a paper towel. Slice the mushrooms evenly to ensure they cook at the same rate.

Next, peel and mince the garlic cloves. Using a garlic press is the easiest way to do this. But you can cut them by hand, if you don’t have one.

Grate 2 teaspoons of lemon rind. Use a zester or the smallest holes on a box grater to grate the outer yellow skin of the lemon, avoiding the bitter white pith underneath.

Then, cut the lemon in half and use a citrus juicer or your hands to squeeze out 2 Tablespoons of lemon juice, removing any seeds.

If your chicken breasts are very thick, you may want to use a meat tenderizer to flatten them out a bit. This makes them easier to cook evenly.

2 | Make the marinade

chicken piccata marinade in a bowl

In a mixing bowl, whisk together ¼ cup white wine, 2 Tablespoons of the olive oil, 2 teaspoons lemon rind, 2 Tablespoons lemon juice, 1 teaspoon thyme, 1 teaspoon black pepper, 2 cloves minced garlic, and Dijon mustard. This will be your marinade, which will infuse the chicken with flavor.

3 | Marinate the chicken

chicken breasts marinading in a glass dish

Lay the chicken breasts flat in a glass baking dish, ensuring they’re not overlapping.

Pour the marinade over the chicken.

Cover the dish with plastic wrap or a lid and let it marinate for 20 minutes. Halfway through, turn the chicken over to ensure both sides absorb the flavors.

4 | Sauté the mushrooms

mushrooms cooking in a cast iron pan

While the chicken is marinating, heat a tablespoon of olive oil in a frying pan over medium heat.

When the oil is shimmering but not smoking, add the sliced mushrooms.

cast iron pan covered with a splatter screen

I like to use a cast-iron pan for this dish, since it does a better job of browning the chicken. Also, covering it with a splatter screen helps to reduce the amount of grease that ends up on the stove. But still allows the heat and moisture to evaporate.

Cook the mushrooms until browned but not burnt, stirring occasionally. This should take 5 to 10 minutes.

Then transfer them to a plate and set aside.

5 | Cook the chicken

Marinated chicken breast being transferred to a cast iron pan

After the chicken has marinated, increase the heat under the frying pan to medium-high.

Add the chicken breasts without the marinade. But don’t throw the marinade out. We’ll be using it later to make the sauce.

chicken breasts cooking in a cast iron pan

Cook the chicken without moving it for about 5 minutes, then flip each breast over to cook on the other side for the same amount of time.

browned chicken breasts in a cast iron pan

The chicken should develop a golden-brown sear and be cooked through.

To tell if the chicken is cooked, cut into the middle of one or two of them. They should no longer be pink inside. If they are still pink, turn the heat down to medium and cook for a few more minutes until they are done. Flip them over every 2 to 3 minutes to prevent them from burning. Cook only as long as needed or the meat will get tough.

Transfer the cooked chicken to the plate with the mushrooms.

6 | Make the sauce

chicken stock being poured into a cast iron pan

In the same pan, pour in the remaining marinade and ½ cup chicken stock.

Bring to a boil, stirring with a wooden spoon or spatula to scrape up the flavorful bits that have stuck to the bottom of the pan.

It is very important that the leftover marinade actually boils since this will kill any bacteria that may be left in it from the raw chicken.

Reduce the heat to medium-low and let the sauce simmer for about 3 minutes. This allows some of the liquid to evaporate making the sauce a little thicker.

pieces of butter melting in a piccata sauce

Cut 2 Tablespoons butter into small pieces and add it to the pan. If you’re using stick butter, I usually cut 6 to 8 slices from the 2 Tablespoon block.

Using small pieces allows the butter to melt quickly without reducing the sauce too much.

Stir until it’s completely melted and the sauce has a smooth, glossy texture.

piccata sauce with capers simmering in a cast iron pan

Mix in 2 Tablespoons capers.

Finally, return the mushrooms and chicken to the pan, turning them over to coat both sides with sauce.

Let everything cook together for about 1 minute or just long enough to ensure the chicken and mushrooms are heated through.

Piccata sauce with mushrooms in a spoon over a plate with chicken breasts and rice

Serve the chicken and mushrooms with the sauce and mushrooms spooned over the top.

What to serve with chicken piccata?

I like to serve chicken piccata over rice or angel hair pasta to soak up the sauce.

You can garnish it with fresh chopped parsley or basil, and add a few lemon slices or wedges for squeezing over the dish.

Broccoli, a crisp salad dressed with vinaigrette, brussels sprouts and green beans all make good sides.

overhead picture of chicken piccata with mushrooms on a plate with rice

Storage

Allow the chicken piccata with mushrooms to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Thaw using the defrost setting on your microwave or in the refrigerator overnight before reheating using a medium-low temperature on the stove or in the microwave.

How to make ahead of time

If you want to make this dish in advance, you can (but I’m not sure it really saves that much time).

To do so:

  • Prepare the chicken piccata with mushrooms as per the recipe all the way up to putting the chicken and mushrooms back in the pan with the sauce.
  • Store the chicken, mushrooms and sauce separately in the refrigerator until you are ready to serve.
  • Then warm the sauce over medium-low heat in a frying pan, adding a splash of chicken stock if it has thickened too much.
  • Add the chicken and mushrooms into the pan and cook until heated through.

For optimal freshness, it’s best to make it no more than one day ahead.

Lightbulb icon

Frequently asked questions

What is the best white wine for chicken piccata?

Chicken piccata is typically made with a dry white wine that has good acidity to balance the richness of the dish.

Here are a few suggestions:

  • Sauvignon Blanc: This wine is high in acidity and often has citrusy notes that can complement the lemon in the dish. It’s also quite dry, which is great for chicken piccata.
  • Pinot Grigio: A crisp and dry wine, Pinot Grigio pairs well with the light flavors of the chicken and the tartness of the lemon-caper sauce.
  • Unoaked Chardonnay: Chardonnay can be a good choice, but look for versions that are unoaked (not aged in oak barrels) because they tend to be crisper and lighter. Oaked Chardonnays may be too rich and buttery for this dish.

Remember, when cooking with wine, it’s always a good idea to choose a bottle that you would enjoy drinking. The flavor of the wine will come through in the dish, so using a good-quality wine can make a difference in the final outcome of the recipe.

What is chicken piccata?

chicken piccata with mushrooms on a dinner table

Chicken piccata is a traditional Italian dish that features pan-fried chicken breast cutlets served with a sauce containing fresh lemon juice, butter, and capers. This particular recipe also includes mushrooms for added flavor and texture.

Is this recipe gluten free?

Yes. Since the chicken isn’t dredge in flour, this version of chicken piccata is gluten free.

close up of chicken piccata with mushrooms on a plate of rice

Chicken Piccata With Mushrooms Recipe

5 from 1 vote
Servings: 6 servings
Prep 10 minutes
Cook 15 minutes
Marinating Time 20 minutes
Total 45 minutes

Ingredients
  

  • ¼ cup white wine or chicken stock
  • 2 Tablespoons olive oil
  • 2 teaspoons grated lemon rind
  • 2 Tablespoons lemon juice
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 2 cloves garlic minced
  • ½ teaspoon of Dijon mustard
  • 6 boneless skinless chicken breasts
  • 1 Tablespoon olive oil
  • 2 cups sliced mushrooms canned or fresh
  • ½ cup chicken stock
  • 2 Tablespoons butter
  • 2 Tablespoons capers

Equipment

  • measuring cups and spoons
  • mixing bowl
  • mixing spoon
  • meat tenderizer for making the chicken breasts thinner if necessary
  • glass baking dish
  • frying pan
  • splatter screen (optional)
  • plate

Instructions
 

  • In a mixing bowl, combine the wine, 2 Tablespoons olive oil, lemon rind, lemon juice, thyme, black pepper, garlic and mustard.
    ¼ cup white wine or chicken stock, 2 Tablespoons olive oil, 2 teaspoons grated lemon rind, 2 Tablespoons lemon juice, 1 teaspoon dried thyme, 1 teaspoon black pepper, 2 cloves garlic, ½ teaspoon of Dijon mustard
  • Arrange the chicken in a single layer in the glass baking dish.
    6 boneless skinless chicken breasts
  • Pour the marinade mixture over the chicken.
  • Cover and marinate for 20 minutes, turning it once.
  • In the meantime, heat 1 Tablespoon of olive oil in the frying pan on medium heat.
    1 Tablespoon olive oil
  • Saute the mushrooms until brown, about 5 minutes.
    2 cups sliced mushrooms
  • Transfer the mushrooms to a plate.
  • Once the chicken has finished marinating, add it to the frying pan, reserving the marinade for later.
  • Cook the chicken over medium-high heat until it is no longer pink inside, about 5 minutes per side.
  • Transfer to the plate that the mushrooms are on.
  • Add chicken stock and the marinade to the frying pan.
    ½ cup chicken stock
  • Bring to a boil before reducing the temperature to medium-low.
  • Simmer for about 3 minutes, stirring occasionally to scrape up any bits that are stuck to the bottom of the pan.
  • Cut the butter into small pieces and add it to the frying pan. Stir until melted.
    2 Tablespoons butter
  • Add the capers.
    2 Tablespoons capers
  • Return the mushrooms and chicken to the frying pan.
  • Cook until heated through, about 1 minute.

Notes

  • Substitute chicken stock or apple juice for the white wine if you prefer not to use alcohol
  • Using a cast iron pan does the best job of browning chicken breasts.
Nutrition Facts
Chicken Piccata With Mushrooms Recipe
Serving Size
 
1 chicken breast
Amount per Serving
Calories
252
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
83
mg
28
%
Sodium
 
271
mg
12
%
Potassium
 
568
mg
16
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
26
g
52
%
Vitamin A
 
173
IU
3
%
Vitamin C
 
6
mg
7
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only, using online calculators. Please verify using your own data.

authorWanda Simone
courseMain Course
cuisineItalian
Tried this recipe?Let us know how it was!

Have comments or questions about Chicken Piccata With Mushrooms? Tell us in the section below.

This post was originally published on January 21, 2016 but was updated with new content on March 22, 2024.


Sharing is caring!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating