This Chopped Chicken Piccata is what real deal chicken piccata sauce looks like. No floating, bitter lemon slices in the sauce that you don’t eat and toss to the side of your plate. Who needs that mess. This pan sauce is made with plenty of fresh lemon juice, the pan get deglazed with chicken stock, white wine and is loaded with capers. The sauce is over the top delicious, is thickened with a quick, in the pan method that’s guaranteed to make everyone think you spent a long time on this.
Instead of this being served over pasta, I decided this Chopped Chicken Piccata needed a change of pace and mashed potatoes were the perfect, comfort food replacement. Sound good? This is a quick meal that delivers BIG on flavor.
I was testing out three fruit recipes last Friday and time got away from me. Ever happen to you? It was 11 am and the next thing I know (and many a photo later) it was 4:30 pm and I still had errands to run and some calls to make.
We got a new washer and dryer at a Home Depot 4th of July sale and already the dryer doesn’t work. Sad face. 40 minutes on hold and discussing the issue with 2 different people at Samsung I decided I needed to get outside and get a breather. It was one of those days.
So when I got home the last thing I needed was to take up a lot of time fixing dinner and decided on making a house favorite that takes no time, but looks like you did.
No pounding chicken out thin between plastic sheets, this is fuss free and a filling twist on a fantastic chicken classic dish.
I served this with a side salad to round out the meal. Can’t just be meat and potatoes, right?
This house favorite uses chopped chicken that gets browned, drenched in a easy, lemony caper pan sauce and tops mashed potatoes for a perfect comfort dinner. Whether you make the mashed potatoes from scratch or not, this works when pasta is not something you’re in the mood for.
I quickly quartered some potatoes, boiled then mashed them, and was ready to eat and kick back.
Actually I made this Chopped Chicken Piccata with Mashed Potatoes 2 days in a row because I was so hungry I forgot to take photos the first evening. If you like this try my Creamy Pesto Chicken Pasta, Chicken Tortellini Dijon Alfredo, or these German Fried Potatoes with Chicken. Enjoy!
This Chopped Chicken Piccata recipe first appeared on Kevin Is Cooking on July 2016 and has been updated with new photos and video.
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Chopped Chicken Piccata and Mashed Potatoes
Ingredients
- 2 skinless, boneless chicken breasts (See Note 1)
- salt
- fresh cracked black pepper
- 2 tbsp flour for dredging (See Note 4)
- 6 tbsp butter
- 2 tbsp olive oil
- 1/3 cup white wine
- 2 lemons, juiced (See Note 2)
- 1/2 cup low sodium chicken stock
- 1/4 cup brined capers
- 1/4 cup fresh parsley, chopped
- 1 cup mashed potatoes (See Note 3)
- slices lemon, garnish
Instructions
- Cut chicken breasts into 4 long strips. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 4 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start foam and turn golden add chicken and sauce for 3 minutes. When chicken strips are browned, turn and cook other side for 3 minutes. Do not over crowd pan, work in two batches if needed. Remove and transfer to paper towel lined plate.
- Melt 2 more tablespoons butter. When butter is melted (See Note 4) add the white wine, lemon juice and chicken stock. With a whisk, stir and bring to boil, scraping up brown bits from the pan for extra flavor and breaking up any lumps. Add the capers to the sauce and taste for seasoning.
- Chop the chicken into bite size pieces or leave as strips. Add the chicken to the pan, toss to coat and simmer for 5 minutes.
- Make mashed potatoes. Divide mashed potatoes over the 2 plates and make a well in center of each. Divide the chicken into each mashed potatoes well and pour sauce over chicken and garnish with parsley and lemon slice.
Video
Notes
- I used 10 chicken tender (strips), or use 2 breasts, chopped.
- I used 2 large lemons and the fresh juice came to 1/3 cup.
- Either make the smashed potatoes from scratch or make per your favorite boxed brand to serve two.
- At this point if you prefer a thicker pan sauce: Add 1 tablespoon of flour and stir to cook flour for 1 minute. Then add other sauce ingredients. By adding the flour to the butter and olive oil this will make what is called a roux, which will thicken the pan sauce when liquids like chicken stock and/or wine is added and whisked together.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
I really enjoyed making this dish for my husband and I. This came out so delicious and full of flavor. I followed the steps to this recipe correctly except for the part where you add in the wine! I totally forgot to add the wine simply because I was too busy drinking the wine while I was cooking but, all in all, this meal still came out fantastic.
This made me laugh! Next time have the wine for cooking and for drinking separated maybe 😉 I am so glad you enjoyed the recipe still! Thank you for trying this recipe! I hope you try some more out!
Well, one of my questions was what can you substitute for the wine… but apparently its good even if you just leave out! …. any substitute suggestions would be welcome though!
My thoughts would be chicken stock or water Linda. Glad you enjoyed this one!
This recipe looks fabulous ! I’d like to try tripling it for 12 people. Do you think I could make it a few hours ahead and then gently reheat it ?
I am sure you could do that! Just be careful to not over cook the chicken so it gets dry! That would be my only concern! Let me know how it turns out!
Hey! This satisfied my piccata craving of over 10 years. I’m the only lemon lover in the house, so I just don’t get to my meals. But to feed a family of 7 with alreadybtrimmed and cubed chixken I pulled from the freezer AND not wanting Asian, I found this recipe. AMAZEBALLS!!!! Several batches of cubed chicken and a little roux DID create a darker thicker sauce. So it was perfect for the mashed taters. I made angel hair also bc I just wanted chicken piccata with angel hair. But the sauce was more of a gravy. Most family members… Read more »
Really appreciate that you enjoyed this one Amber. Thanks so much for taking the time to come back and let me know! 🙂
Absolutely DELICIOUS!!! And so easy to make!
Thanks Ellie, it’s one of my favorites! 🙂
This was so yummy and easy!
So happy you enjoyed this one Sara. Thanks for taking the time to come back and let me know. 🙂
This was delicious just the way it was, thank you! Followed the recipe exactly as written, whisking in a tablespoon of the leftover flour to make the roux. Sauce was plenty for 3 breasts, had about 1/4 cup leftover (only because the kids don’t like extra sauce). Great recipe, going in our monthly rotation, thanks!
Reading this makes me smile. Thanks for taking the time to come back and let me know Kym. ?
Delicious! Mashed potatoes with Piccata….Of Course!
One of my favorites Steve. 🙂