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This Browned Sage Butter Chicken Piccata with Mushroom Pasta makes for the best any night of the week fall dinner. Lightly breaded chicken seared until golden with crispy fried sage. The chicken is finished in a simple lemony white wine pan sauce with nutty browned butter. It’s delicious. Especially when served over creamy, herby mushroom pasta. Every bite is layered with delicious, warming flavors and creamy pasta. The perfect way to spend a relaxing night in the kitchen with family and friends.
I’m feeling like we could use an easy, yet extra delicious dinner tonight! I think what I love so much about fall is that every night feels a little special. Look, I know that sounds really cheesy, but something about the longer cooler nights really has such a nice feel to me. With the sun setting earlier, it signals me to turn on “chill” mood and create cozier meals.
Any of you feel the same way? I feel like this is why we all love to cook in the fall. We have a bit more time at the end of the day to spend in the kitchen creating a really good dinner. I always look forward to it!
With all that said, it’s been the craziest week around here, so a dinner like this is exactly what I want. Everything from that crispy, saucy chicken, to the creamy pasta is so delicious and something to really look forward to. And it’s pretty easy to throw together too!
This is a recipe I’ve been making for years, but decided to give a little facelift. It’s such a simple dinner and I love making this on cool nights in the fall and winter. I usually have all the ingredients on hand, and it’s always a dinner that everyone loves.
I often forget about all the recipes I’ve shared throughout the years. But recently I’ve really been enjoying looking back through all my older recipes. It’s fun to see how I have grown. I think I’ve said this before, but sometimes I really wonder how I came up with certain recipes. Especially the ones from the very early days of HBH. I was very, very over the top back in the day. Thankfully I learned along the way and honed in a bit on what we all love the most.
Which kind of brings me to this chicken. This is one of the recipes that’s been on repeat throughout the years. So I thought I’d bring it back to life, simplify the process, and make it that much better of a dish.
And guys? I really can’t begin to tell you how good this one is. The pan sauce for the chicken alone is roll your eyes back good, but then add the pasta too?
DELICIOUS!
First, I will say that this is not a thirty minute or one skillet dinner, but it’s still simple to prepare and comes together in under and hour. And trust me, the added effort is worth it. This piccata really is so good.
Start with the chicken. If you’ve made chicken parmesan this is very similar. Just dredge the chicken through a mix of flour, then pan-sear it in a hot skillet. This allows the chicken to form a nice golden crust on the outside. Using thin chicken cutlets is key. The thin chicken cooks evenly and browns nicely in a short amount of time.
Tip: if your grocery store does not carry chicken cutlets, as a swap, try asking your butcher to pound out chicken breasts for you. This is super easy to do at home, but truthfully…it’s just not that much fun. The butcher can quickly pound out the chicken and save you the trouble…and the mess.
Also, you can easily make this chicken piccata gluten-free by replacing the flour with almond flour. Or use your favorite gluten-free flour blend (I like cup4cup).
Once the chicken has been pan-seared, add in fresh sage. The sage infuses the butter while crisping up, becoming even more flavorful. Reserve the sage for topping.
In the same pan, add a splash of white wine and fresh lemon juice to create that classic lemon pan sauce. And that’s the chicken. Let it simmer away in the sauce while you work on the pasta.
Look, the chicken is great, but you also need this pasta. It’s essential to the recipe, as every good chicken piccata needs to be served with something delicious on the side. Either creamy mashed potatoes or pasta.
Today, it’s all about the pasta. But this isn’t just any pasta. This pasta is tossed with herby, crispy, pan-fried mushrooms, and a creamy, cheesy parmesan sauce. It’s very simple, but perfect when paired alongside that saucy chicken.
And that’s it. This is such a warming fall pasta that’s hearty too. Every twirl of pasta is creamy, silky, and laced with rich, warming fall flavors. And the chicken is mouthwatering in the buttery pan sauce. All together this dish is beyond good, think…go for that second serving…good.
And lastly, I highly recommend you serve this up alongside your favorite crusty bread. Or maybe even some homemade beer bread (my favorite oldie, but goodie HBH recipe). Either would be delicious!
Looking for other fall dinner recipes? Here are a few ideas:Â
Healthier 30 Minute Beer Braised Chicken
Brown Butter Brussels Sprout and Bacon Ravioli
Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta
Lastly, if you make this Browned Sage Butter Chicken Piccata with Mushroom Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Loved this recipe! Super simple and delicious. Came together in about 40 minutes (with a little prior prep work) and was definitely “restaurant quality”. Will be saying this one for company too.
Love to hear that! Thank you for trying this recipe, Marsha! I hope your guests love it as well! xTieghan
So simple and quick to make, but SO delicious!
Thank you Thy! xTieghan
YUM YUM YUM!! This was such a delicious recipe & pretty easy to make! The sage butter was so sooo good! I actually roasted some broccoli while the chicken was cooking & added it to the mushrooms once they were carmelized. Can’t wait to make this again!!
Thank you so much Erika! xTieghan
This was amaaazing. 🙂 So delicious!
Thank you so much Heidi! xTieghan
This was absolutely delicious! My husband is loving that I have found your recipes! Tonight is the Chicken Autumn Wild Rice and Mushrooms. Thank you for being so creative with your ingredients and creating such amazing recipes!!!
Thank you Debbie! I am really glad this recipe turned out so well for you! xTieghan
Made this for dinner the other night and it was delicious! Great recipe!
Thank you so much Holly!! I am so glad this turned out so well for you! xTieghan
This recipe felt like the ultimate form of self care. It was SO delicious and had so much flavor from beginning to end. I wanted to lick the plate. Wow.
Wow yes!! I am so glad this recipe turned out so well for you, Jessica! xTieghan
Excellent meal Loved all the mushrooms in that creamy sauce tossed with the pasta
Thank you Marie! xTieghan
This chicken is amazing and let’s not forget the mushroom pasta on the side. My family reminded me the next day when eating leftovers how good it was!
Thank you Michelle! I am so happy to hear that! xTieghan
We had a rare October day that actually felt like fall here in Sand Diego so I jumped on this recipe! Soooo good, thank you!
Thank you Jessica! xTieghan
The browned sage butter chicken picatta with mushroom pasta was terrific!. Unlike so many chicken with sauce recipies, the flesh of the chicken was moist and full of flavor. This is definitely a do-again, next time for company.
Thank you so much Max! I am so glad this turned out so well for you! xTieghan
Another amazing recipe! This came together so quickly and easily and was delicious!
Thank you so much Shelby! I am so happy to hear that! xTieghan
LOVE LOVE LOVE this recipe! It is a step up from regular chicken piccata. This is a great meal, or you can use recipe to have a meal with just the creamy cheesy mushroom pasta. This was my first half baked harvest recipe and I can’t wait to try more!
YES! So happy you loved this one, Diana! I hope you continue to enjoy my recipes! xTieghan
Absolutely loved this delicious recipe!! I just wish I had made more as my family devoured it!!
That is amazing though! Thank you so much for trying this one, Jessica! xTieghan
OMG this looks amazing! I have almost all of the ingredients, but there’s some boneless skinless chicken thighs in my fridge that really need to be cooked. Wondering if I could sub those for the chicken breasts?
Hey Abby,
Totally fine to use the thighs, I would just increase your cooking time so the chicken has an internal temperature of 165. I hope you love the recipe, please let me know if you have any other questions! xTieghan