Whenever I make chicken piccata (which is a lot) I either boil pasta or bake potatoes on the side, and use another dish to sauté mushrooms. So I wanted to figure out a way how to make it all using ONE PAN!! This is such a delicious dinner, plus a simple clean up.
The recipe:
Preheat oven to 400°F. Use a cast-iron skillet or oven-safe dish.
Optional: Tenderize the chicken breasts until flat. Lightly coat each piece in flour, shaking off any excess.
Heat olive oil in the skillet over medium-high heat. Sear the chicken on both sides until lightly golden (about 2-3 minutes per side). Remove from skillet and set aside.
In the same skillet, add the shallot and sauté until fragrant, about 1 minute.
Pour in the chicken broth, half-and-half, lemon juice, butter, and capers (with juice).
Stir to combine. Sprinkle in the ¼ cup flour and whisk until smooth to thicken the sauce.
Stir in the mushrooms and potatoes; cook for 3-4 minutes, stirring occasionally. Season with salt and pepper.
Return the seared chicken to the skillet, nestling it into the sauce.
Cover loosely with foil (optional, to prevent too much browning) and transfer the skillet to the oven.I used a cast iron so it’s oven safe and less dishes!
Bake for 20-24 minutes, or until the chicken is cooked through and the potatoes are tender.
Garnish with lemon slices, salt, pepper, parsley and Parmesan! Enjoy!!
One-Pan Chicken Piccata Skillet with Potatoes & Mushrooms
Ingredients
- 1 tablespoon olive oil
- 0.6-1 lb chicken breast about 2 medium pieces
- ¼ cup flour for dredging
- 3 cups baby potatoes diced
- 2.5 cups mushrooms sliced
- 2 cups chicken broth
- 2 tablespoons shallot diced
- ½ cup half-and-half
- 1½ – 2 lemons juiced (use 1½ if you prefer it less tangy)
- 3 tablespoons butter
- ¼ cup capers with juice
- ¼ cup flour to thicken sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Use a cast-iron skillet or oven-safe dish.
- Tenderize the chicken breasts until flat.
- Lightly coat each piece in flour, shaking off any excess.
- Heat olive oil in the skillet over medium-high heat.
- Sear the chicken on both sides until lightly golden (about 2-3 minutes per side). Remove from skillet and set aside.
- In the same skillet, add the shallot and sauté until fragrant, about 1 minute.
- Pour in the chicken broth, half-and-half, lemon juice, butter, and capers (with juice).
- Stir to combine. Sprinkle in the ¼ cup flour and whisk until smooth to thicken the sauce.
- Stir in the mushrooms and potatoes; cook for 3-4 minutes, stirring occasionally.
- Season with salt and pepper.
- Return the seared chicken to the skillet, nestling it into the sauce.
- Cover loosely with foil (optional, to prevent too much browning) and transfer the skillet to the oven. I used a cast iron so it's oven safe and less dishes!
- Bake for 20-24 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with lemon slices, salt, pepper, parsley and Parmesan! Enjoy!!
