Chicken Piccata with Mushrooms and Peas – Easy Meal!

Chicken Picaata with Mushrooms and Peas, an easy meal featuring a light lemony sauce!

Chicken Piccata with Mushrooms & Peas

One of the things I love about Italian recipes is their versatility. Initially I spotted this recipe for Chicken Piccata with Mushrooms and Brussels Sprouts in a RealSimple magazine. I’ve found a number of great recipes in this magazine, so I was excited to give this one a try. But I know my hubby isn’t overly keen on the whole tiny cabbage business. By swapping out the Brussels sprouts for frozen peas, I managed to concoct a dish he very much enjoyed. I also used button vs. cremini mushrooms and chopped my chicken up before sauteing. The end result, with its light yet flavorful lemon butter caper sauce, was delicious.

What’s Orzo

The Chicken Piccata is served over orzo. In case you’re unfamiliar with orzo, it’s a small, rice-shaped pasta. It’s fairly easy to find in the dried pasta aisle and works well with a variety of pasta recipes. I like the way its small size combines well with the sauce and other ingredients, also making it a good choice for pasta salads.

Splurge on the Fresh Herbs

You may be tempted to pass on the fresh oregano, but don’t! It really adds a nice pop of flavor. You can use leftover oregano by sprinkling it on pizza, adding it to a vinaigrette or sprinkling it onto cooked vegetables.

Enjoy my version of Chicken Piccata below, or check out the original version featuring Brussels sprouts using the link provided above.

Chicken Piccata with Mushrooms & Peas

Chicken Piccata with Mushrooms and Peas is an easy and flavorful dish with a butter lemon sauce that’s satisfying and light at the same time.

5 from 2 votes

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Course: Main Course

Keyword: Chicken, Lemon, mushrooms, orzo, pasta, peas

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 Servings

Author: Adapted from RealSimple Chicken Piccata with Mushroom and Brussels Sprouts

Ingredients

• 8 ounces uncooked orzo pasta
• 1 pound chicken breast cutlets cut into bite-sized pieces
• 1 teaspoon kosher salt divided
• 1 teaspoon black pepper divided
• 4 tablespoons butter divided
• 8 ounces fresh mushrooms sliced
• 1 c. frozen peas
• 1 cup chicken stock
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers
• 2 tablespoons chopped fresh oregano

Instructions

• Cook orzo according to package directions.
• Meanwhile, season chicken with ½ teaspoon each salt and pepper. Heat 2 tablespoon butter in a large nonstick skillet over medium-high. Saute chicken, stirring occasionally, until golden and cooked through, about 4-5 minutes. Reserving drippings in skillet, transfer chicken to a plate and loosely cover with foil.
• Return skillet to medium-high; add remaining 2 tablespoons butter and stir until melted. Add mushrooms and cook, stirring, until tender, about 3 minutes. Add stock, lemon juice, capers, peas, cooked chicken and remaining ½ teaspoon each salt and pepper; bring to a simmer, and cook 1 minute.
• Serve over orzo and garnish with chopped oregano.