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One-Pan Chicken Piccata Skillet with Potatoes & Mushrooms

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.
Total Time 45 minutes
Course Main Course
Servings 2 -3

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!!
Keyword Chicken, Mushrooms, Potato
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