Creamy Pan Fried Piccata with Mashed Potatoes

plate with chicken piccata and mashed potatoes topped with a creamy lemon caper sauce and fresh parsley.

5 from 1 vote

Creamy Pan Fried Piccata with Mashed Potatoes

This Creamy Chicken Piccata is the epitome of comfort food. Tender chicken, zesty lemon, and capers come together beautifully, all served over smooth, velvety mashed potatoes.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Italian

Servings: Servings

Calories: 724kcal

Author: Kate

Ingredients

1 lb boneless skinless chicken breast beaten with a meat mallet until thin
1 teaspoon salt
½ teaspoon pepper
½ cup flour
4 tablespoons butter
2 tablespoons olive oil
1 tablespoon garlic minced
1 cup chicken broth
½ cup heavy whipping cream
½ lemon juiced
zest from one lemon
1 tablespoons capers
parsley

Mashed Potatoes

4-5 medium russet potatoes peeled and chopped
½ teaspoon garlic powder
3 tablespoons butter
½ 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 ½ cup. Continue to stir until the potatoes reach a creamy consistency but be sure not to over mix.

Notes

Storage: Refrigerate for up to 3-4 days.

Tips:

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.

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