Chopped Piccata Chicken and Mashed Potatoes

5 from 19 votes

This post may contain affiliate links. Please read my disclosure policy.

Chopped piccata chicken and mashed potatoes is a quick comfort food version of the classic dish. Make this 25-minute dinner recipe tonight!

No pounding out thin chicken pieces. This Chopped Chicken Piccata is served in a rich, lemony caper sauce over mashed potatoes. Easy, tasty comfort food!

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 out thin chicken pieces. This Chopped Chicken Piccata is served in a rich, lemony caper sauce over mashed potatoes. Easy, tasty comfort food!

Recipe video

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.

plate of chopped chicken and mashed potatoes with lemon caper sauce

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!

No pounding out thin chicken pieces. This Chopped Chicken Piccata is served in a rich, lemony caper sauce over mashed potatoes. Easy, tasty comfort food!

This post, first published on Kevin Is Cooking July 11, 2016, was last updated with new content on Sept 3, 2021.

Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

No pounding out thin chicken pieces. This Chopped Chicken Piccata is served in a rich, lemony caper sauce over mashed potatoes. Easy, tasty comfort food!

Piccata Chicken and Mashed Potatoes +Video

5 from 19 votes
Chopped Piccata Chicken and Mashed Potatoes is a quick comfort food version of the classic dish. Make this 25-minute dinner recipe tonight!
Servings: 2
Prep: 10 minutes
Cook: 16 minutes
Total: 26 minutes



  • 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.



  1. I used 10 chicken tenders, or use 10 oz breasts or thighs, chopped.
  2. Either make mashed potatoes from scratch or make per your favorite boxed brand to serve two.
  3. 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.


Serving: 1g | Calories: 795kcal | Carbohydrates: 41g | Protein: 36g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1127mg | Potassium: 1118mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1772IU | Vitamin C: 81mg | Calcium: 68mg | Iron: 3mg

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.

Course: Dinners
Cuisine: Melting Pot
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    The recipe says it serves 4 and the instructions indicate 2 servings (divide the potatoes between the two plates). Just confirming servings. Thanks Janet

    1. Thanks for letting me know Janet. Recipe card updated to reflect Serves 2! Also if you want to make more, hover your mouse over the Servings number and slide it left or right to adjust and the servings and ingredients will change accordingly. Enjoy!

  2. 5 stars
    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.

    1. 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!

      1. 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!

  3. 5 stars
    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 ?

    1. 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!

  4. 5 stars
    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 commented that it was too lemony, but F$@; em, it was delicious! Of course I eyeball and not measure, and I was more than doubling your recipe. But it was delicious, and it WILL become a menu staple when my kids piss me off!

    1. Really appreciate that you enjoyed this one Amber. Thanks so much for taking the time to come back and let me know! 🙂

  5. 5 stars
    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!

  6. There is so much profanity I want to use for how lush this dish looks. AND here is the crazy thing…I was driving today and thought…hmmmm I don’t have my picatta on the site…LIKE WOAH! And then I am scrolling through my blog feed and there is this gorgeousness! Love that you chop it up…more gorgeous bits to get color on 🙂 And isn’t it so frustrating when our appliances fail on us 🙁 Glad that you got things figured out!

    1. One spoon makes it all the perfect bite! Scoop away and enjoy mashed potatoes, a piece of chopped chicken and that lemony caper pan sauce. No for and knife necessary. 🙂 Oh, our new dryer arrived 2 days ago. Laundry is done.

  7. I think I could eat that straight out of the pan, mopping up the sauce with loads of crusty bread. Looks delicious! I understand your pain with the dryer. We just bought a new dishwasher and it decided to pack it in just after using it once!

    1. The new dryer arrived and it works. Happy man, as we ran out of clean clothes.
      I agree, I would and could just have the bread and this pan sauce John. But mashed potatoes + sauce + chicken = Tasty grub.