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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.
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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!
The backstory.
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!
OK, moving onto the details…
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.
Now, that 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:
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!
Watch the How To Video:
Browned Sage Butter Chicken Piccata with Mushroom Pasta.
Ingredients
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- kosher salt and black pepper
- 1/3 cup all-purpose flour
- 4 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 12 fresh sage leaves
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/3 cup fresh lemon juice
- 2 tablespoons capers, drained
Mushroom Pasta
- 2 tablespoons extra virgin olive oil
- 4 cups mixed mushrooms, roughly torn or sliced
- 1 clove garlic, minced or grated
- 2 tablespoons fresh thyme leaves
- 1 pinch crushed red pepper flakes
- 1 pound Pappardelle egg pasta, or other egg pasta
- 1/3 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup fresh grated manchego cheese
Instructions
- 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour mix, pressing gently to adhere.2. Heat the olive oil in a large skillet set over medium-high heat. When the oil is shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.3. To the same skillet, add the butter and sage. Sear the sage until crisp, about 1 minute. Remove the sage from the skillet and add to the plate with the chicken. Pour the wine and lemon juice into the skillet, cook 1 minute. Add the capers and season with salt and pepper. Return the chicken to the skillet and simmer for 5-10 minutes or until warmed through.4. Meanwhile, make the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain.5. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. 6. Pour in the cream and 1/4 cup pasta cooking water. Add the pasta, parmesan, and manchego cheese. Toss until the cheese is melted and the sauce creamy. 7. To serve, divide the pasta among plates and top with the chicken and sage. Spoon over the pan sauce. Eat and enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
wow this is crazy delicious. the chicken is out of this world..the pasta is outside of this universe!! thank you Tieghan!!
Thank you Brandon! I am really glad this recipe turned out so amazing for you! xTieghan
Just made this dish for Sunday night dinner. It was a hit! I did not cook with the mushrooms, don’t like them, but even without them it was delicious
That is so amazing to hear! Thank you Kelley! xTieghan
This was over the top amazing!!! One of theeeee best recipes ever! Super flavorful
Yes! So happy this turned out so well for you, Maria! Thank you! xTieghan
I’m sorry I did not take a picture but this recipe was delicious! I will definitely make it again. I have already pinned several of your recipes and can’t wait to make them!
I am really happy you enjoyed this one, Rhonda! Thank you so much! xTieghan
I made this tonight for dinner and it was an absolute hit!!!! I’m thrilled with how easy it was to make but how delicious to eat! I’m a fan
Thank you so much Colleen! I am really glad this recipe turned out so amazing for you! xTieghan
Looking forward to making this recipe! I see in the video you added nutmeg to the mushrooms but did not see nutmeg in the recipe, how much should I add
Hey Emma,
You can do a teaspoon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Another great recipe and definitely worth the 3 pans it took to make. I know you have a larger family so my only question to you is, how do you cook a meal like this for more than 4 people? This obviously wouldn’t be on the menu at a family reunion, but I typically cook for 6 people and I had to cut back on the amount a chicken because I couldn’t fit it all in our largest pan. Do you break it up into two different pans and double the recipe? I can’t imagine using a larger pan, and I certainly don’t want to deprive my family of your recipes and make them eat something else 😉
Hey Micall,
Thanks for giving the recipe a try! I use a 12 inch pan, so I usually would double and do this in two pans. Please let me know if you have any other questions! xTieghan
Loved this! Didn’t have a few things so substituted some things but so nice and will be making this one more regularly! Chicken is really fresh tasting and the pasta for the side is delicious!
Thank you Stacey! xTieghan
This was SO good. Pan sauce, amazing. Pasta, so mushroom-y and cheese-y delicious. Will definitely make again!!!
I am so happy this turned out so well for you, Felicia! Thank you so much! xTieghan
Hello! Just saw this recipe and Cannot! wait to make it! What mushrooms do you recommend?
Hey Crystal,
I like to use wild mushrooms for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
A bit more time involved with prep, but a big hit!
I am glad it turned out so well for you, Nicole! Thank you! xTieghan
This was delicious! My boyfriend doesn’t like mushrooms and he ate the pasta just without the mushrooms, no issues. Super yummy and really quick and easy!
Thank you so much Hailey! I am really glad this recipe turned out so well for you! xTieghan
Hi Tiegan, I made the recipe today and all came out great except the pasta – I used 1 box of cipriani egg pasta, cooked and drained it and let it sit for few min in the pot while making mushrooms etc, but when I dumped it back into the pan on top of the cream and pasta water, it was kind of sticky and hard to integrate… and the pasta broke when I was mixing it with the ingredients and cheese. Do you recommend using more cream and water perhaps? What’s the best way you recommend to preserve the cooked pasta so it doesn’t clump prior to adding it to the sauce ? Thanks so much!
Isabella
Hey Isabella,
I am so sorry to hear this, I am wondering if it was the brand of pasta that you used? I like to get mine from Whole Foods. You can always toss the noodles in a little olive oil to prevent it from sticking. Please let me know if you have any other questions! xTieghan
I make your recipes almost every night (no shame) and this by far is the family favorite! The crispy sage and flavorful sauce are to die for. I could eat this daily! Well done 🙂
Thank you so much Stefani! I am really sorry this recipe turned out so amazing for you! xTieghan
I made this for Sunday dinner today and we loved it. I have never used fresh sage before, what a delight. This is something I will making often. The sage was amazing in the brown butter.
Thank you so much Linda! I am really glad this turned out so well for you! xTieghan