This Creamy Chicken Piccata is the ultimate comfort food. It's the perfect blend of tender chicken, zesty lemon, and capers, served over velvety mashed potatoes.
If you're looking for a fancy dinner to impress a guest without all the effort, this is it. The ingredients are simple, and everything can be made in less than an hour. It's rich and cozy, and it's one of my favorite ways to bring the flavors of Italian cuisine to your table.
On the topic of impressive recipes, have you tried my Cajun Shrimp Scampi or Seafood Paella? They’re perfect for date night or hosting guests, offering a restaurant-quality dining experience right at home.
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Why This Recipe Is a Hit
- It's surprisingly easy to make.
- The heavy cream makes the sauce rich and velvety, adding a luxurious texture that perfectly coats the tender chicken.
- Only simple ingredients are used in this impressive dinner. You may already have most of them on hand.
Ingredient Notes and Substitutions
For The Chicken Piccata and Sauce
Chicken Breasts - It is extremely important to prepare the chicken breasts before they're used in this recipe. Make sure they're uniform in size and beaten until thin with a meat mallet. This helps ensure they're tenderized and fry up quickly.
Chicken Broth - Consider using a low-sodium chicken broth to keep the sauce from becoming too salty, as the chicken and capers already provide plenty of seasoning. If you have white wine on hand, I suggest replacing 1 cup of chicken broth with 1/2 cup wine and 1/2 cup broth for an extra layer of flavor.
Capers - You can substitute with caper berries. Keep in mind caper berries are larger and measuring 1 tablespoon for the recipe will yield less in the sauce. Adjust this to your preference if needed.
For The Mashed Potatoes
Potatoes - Opt for a starchy potato like russet, Yukon gold, or Idaho for the best results.
Milk - Heavy cream can be substituted for a creamier, richer texture.
Garlic Powder - 1 fresh clove of garlic minced can be substituted.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Piccata with Mashed Potatoes Step by Step
Step 1. Make The Chicken
- Place the flour, salt, and pepper in a shallow bowl and stir until well combined. Add the chicken breasts one at a time to coat with the flour mixture. Shake off any extra flour then set aside.
- In a skillet, add the butter and olive oil. Melt over medium heat. Add the chicken breasts to the skillet. Increase the heat to medium-high.
- Cook the chicken breasts for about 4-5 minutes then flip. Make sure the chicken is golden and crispy before flipping. Cook the other side for about 3-4 minutes or until golden and crispy. You may need to cook in batches. Be sure they aren’t overlapping. When the chicken is done remove it from the pan and place it on a wire rack.
Step 2. Make The Sauce
- Add garlic to the pan and stir removing the browned bits from the bottom of the pan. Let sauté for about 1 minute or so until fragrant.
- Add chicken broth and bring to a simmer. Let cook for about 3-4 minutes until reduced. Stir in the heavy cream, lemon juice, lemon zest, and capers. Simmer for 5-6 minutes until thickened.
- Add the chicken breasts back to the skillet and coat with the sauce. Top with fresh parsley to garnish.
Step 3. Make The Mashed Potatoes
- Place the potatoes in a pot of water. Water should be around 1-2 inches above the potatoes. Bring to a boil and cook until the potatoes are fork-tender. About 10-12 minutes. Carefully drain the water.
- Place the potatoes in a bowl and mash with a potato masher until all the big lumps are gone.
- With a spoon, stir in the butter, salt, pepper, and milk. Add a little bit of milk at a time. You may need more or less than 1/2 cup. Continue to stir until the potatoes reach a creamy consistency but be sure not to over mix.
Pro Tips
- Save time by using premade mashed potatoes instead of making your own.
- Put a twist on the mashed potatoes and fold in Boursin cheese as we do in this Boursin Mashed Potato recipe.
- Use a splatter screen while frying the chicken to minimize mess.
- Test the sauce thickness with the back of a spoon. It should coat the back of the spoon in a thin layer and not drip off too quickly.
The Best Sides for Chicken Picatta with Mashed Potatoes
- A side salad balances the heartiness of the fried chicken and mashed potatoes. Butternut Beetroot and Feta Salad or Beet and Cucumber Salad are perfect choices.
- Green beans are a great choice with the chicken and potatoes. Try the Green Beans Roasted with Carrots or cooked with brown sugar and bacon in this Crack Green Beans recipe.
- Air Fryer Cheese Bread or Turkish Bread are great choices for scooping up that extra creamy caper sauce.
Common Questions
It's possible too much lemon juice was added. Stick to juicing 1/2 lemon or 2 tablespoons then add more as needed. Also, don't cook the sauce with lemon slices or rind, this will turn the sauce bitter quickly.
Be patient and let the sauce simmer and develop its flavors. In about 5-6 minutes, the excess liquid will evaporate, and you'll achieve that perfect, rich thickness you're looking for.
Chicken Piccata is coated in flour, sautéed, and served with a tangy lemon-caper sauce. On the other hand, Chicken Française is dipped in flour and then in an egg wash before being sautéed, giving it a richer coating, and is typically served with a lemon-butter sauce without capers.
More Creamy Chicken Recipes
If you tried this Chicken Piccata with Mashed Potatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Creamy Pan Fried Piccata with Mashed Potatoes
Ingredients
- 1 lb boneless skinless chicken breast beaten with a meat mallet until thin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 1/2 lemon juiced
- zest from one lemon
- 1 tablespoons capers
- parsley
Mashed Potatoes
- 4-5 medium russet potatoes peeled and chopped
- 1/2 teaspoon garlic powder
- 3 tablespoons butter
- 1/2 cup milk
- salt and pepper to taste
Instructions
Make The Chicken
- Place the flour, salt, and pepper in a shallow bowl and stir until well combined. Add the chicken breasts one at a time to coat with the flour mixture. Shake off any extra flour then set aside.
- In a skillet, add the butter and olive oil. Melt over medium heat. Add the chicken breasts to the skillet. Increase the heat to medium-high.
- Cook the chicken breasts for about 4-5 minutes then flip. Make sure the chicken is golden and crispy before flipping. Cook the other side for about 3-4 minutes or until golden and crispy. You may need to cook in batches. Be sure they aren’t overlapping. When the chicken is done remove it from the pan and place it on a wire rack.
Make The Sauce
- Add garlic to the pan and stir removing the browned bits from the bottom of the pan. Let sauté for about 1 minute or so until fragrant.
- Add chicken broth and bring to a simmer. Let cook for about 3-4 minutes until reduced. Stir in the heavy cream, lemon juice, lemon zest, and capers. Simmer for 5-6 minutes until thickened.
- Add the chicken breasts back to the skillet and coat with the sauce. Top with fresh parsley to garnish.
Make The Mashed Potatoes
- Place the potatoes in a pot of water. Water should be around 1-2 inches above the potatoes. Bring to a boil and cook until the potatoes are fork-tender. About 10-12 minutes. Carefully drain the water.
- Place the potatoes in a bowl and mash with a potato masher until all the big lumps are gone.
- With a spoon, stir in the butter, salt, pepper, and milk. Add a little bit of milk at a time. You may need more or less than 1/2 cup. Continue to stir until the potatoes reach a creamy consistency but be sure not to over mix.
Notes
- Save time by using premade mashed potatoes instead of making your own.
- Use a splatter screen while frying the chicken to minimize mess.
- Test the sauce thickness with the back of a spoon. It should coat the back of the spoon in a thin layer and not drip off too quickly.
This Chicken Piccata with Mashed Potatoes is an absolute winner with my family! The lemon-caper sauce is perfectly tangy and rich, and the creamy mashed potatoes make it a complete, comforting meal. It's now a regular in our dinner rotation!