Chopped Piccata Chicken and Mashed Potatoes
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Chopped piccata chicken and mashed potatoes is a quick comfort food version of the classic dish. Make this 25-minute dinner recipe tonight!
This easy chicken meal is what real deal chicken piccata should look 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?
The quick lemon pan sauce is made with plenty of fresh juice, then the pan is deglazed with chicken stock, white wine and loaded with capers. The sauce is over the top delicious, thickened with a quick, in-the-pan method that’s guaranteed to make everyone think you spent a long time on this. But you didn’t. This is an EASY and QUICK version of the traditional dish.
From pan to plate, you can put this dinner together in only 25 minutes. Winner winner, chicken and mashed potatoes for dinner!
Piccata chicken and mashed potatoes
Instead of this being served over pasta, I decided my piccata needed a change of pace. What’s better than fried chicken? Well, chicken and potatoes! It’s the perfect, comfort food replacement. Sound good? This is a quick meal that delivers BIG on flavor.
No pounding chicken out thin between plastic sheets, this is fuss free and a filling twist on a fantastic chicken classic dish. To see how easy this recipe is to make, watch the video located in the recipe card at the bottom of this post!
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 the chicken and mashed potatoes 2 days in a row because the first time, I was so hungry I forgot to take photos.
If you like chicken and potatoes, be sure to check out my recipe for roasted chicken and potatoes too!
This post, first published on Kevin Is Cooking July 11, 2016, was last updated with new content on Sept 3, 2021.
Piccata Chicken and Mashed Potatoes +Video
- 10 oz boneless skinless chicken tenders (See Note 1)
- fresh cracked black pepper
- 2 tbsp all purpose flour for dredging (See Note 3)
- 6 tbsp butter
- 2 tbsp olive oil
- 1/3 cup white wine
- 1/3 cup lemon juice (2 large lemons)
- 1/2 cup low sodium chicken stock
- 1/4 cup capers
- 1/4 cup fresh parsley chopped
- 1 cup mashed potatoes (See Note 2)
- 1 lemon sliced for garnish
- 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.
- I used 10 chicken tenders, or use 10 oz breasts or thighs, chopped.
- Either make mashed potatoes from scratch or make per your favorite boxed brand to serve two.
- For 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.