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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 dish and so did my husband. I made it exactly as stated and it really is amazing. I have loved every recipe of yours that I have made, I don’t even go to Pinterest when I want to make something new, I head to your Instagram (and check my saved posts) or head to your website.
I am making this tonight! Someone on Instagram asked my question, what could I substitute for mushroom, and you recommended, asparagus, which I’m using. Would you recommend cooking it as you would the mushrooms? or should I bake it, and make the sauce separate, tossing in the asparagus in the end?
Hi there! I would just toss the asparagus in separately since it’s not very yummy if it gets overcooked! Hope you enjoy! xTieghan
We loved this! Invited the neighbor over and got rave reviews!
Thank you!
This was absolutely amazing! Restaurant quality for sure. Can’t wait to make it again!
Hey Maggie,
Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan
Made this! Got raving reviews from my guests! Thank you for helping me think and make something for Friday night supper!
Hey there,
Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan
Hi there! Best way to freeze this? Trying to double up HBH recipes to generate a freezer stash 🙂
Hey Lauren,
I would probably make through step 5 and freeze. I would make the noodles fresh and then finish the recipe once thawed. I hope you love the dish, please let me know if you give it a try! xTieghan
I usually don’t like cooking chicken because I think its one of the least flavorful out of all meats, but this chicken recipe IS AMAZING!! This has become my new go-to chicken recipe, with or without the pasta. I recently used this chicken recipe to put over your recent Alfredo Pasta recipe. So good! My only change is to omit the capers (I don’t care for them) and sometimes the sage (if I don’t have any in the house, and don’t want to make a trip to the grocery store). Thank you for sharing!
Hey Amber,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan
I usually don’t like cooking chicken because I think its one of the least flavorful out of all meats, but this chicken recipe IS AMAZING!! This has become my new go-to chicken recipe, with or without the pasta. I recently used this chicken recipe to put over your recent Alfredo Pasta recipe. So good! My only change is to omit the capers (I don’t care for them) and sometimes the sage (if I don’t have any in the house, and don’t want to make a trip to the grocery store). Thank you for sharing!
Hey Amber,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan
This was delicious. We will be making this again.
Hey Vicky,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan
Amazing!! Saved this as a go-to recipe.
Hey Catherine,
Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
Made this for dinner tonight. Amazing! Thanks for another delicious recipe!
Hey Tony,
Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) xTieghan
LOVE, LOVE this recipe. I have made it several times and always a crowd pleaser.
Hey DeAnna,
Happy Friday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xxTieghan
this was delicious! It did take a while for a week night supper, and I had to use a lot of pans. But it was delicious!
Hey Shannon,
Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! Sorry this took you longer than expected. xTieghan
Step #6 – What am I added the cream and pasta water to?
Hey Wendy,
You are adding this to the skillet:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there, this sounds amazing and I am hoping to make this for my boyfriend’s family but they don’t like mushrooms. Can I switch it out for something else? 🙂
Hey Ashley,
Sure, you could really use any veggie you like. I hope you love the recipe, please let me know if you have any other questions! xTieghan