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Keeping things colorful and cozy today with this Sage Lemon Butter Chicken Piccata with Mashed Cauliflower. Lightly breaded chicken seared until golden with fresh sage, lemon, and butter. The chicken is finished in a simple white wine pan sauce with burst cherry tomatoes. It’s simple but mouthwatering. Especially when served over creamy mashed cauliflower hinted with garlic. This dish makes great use of those end of summer tomatoes. It’s the late summer dinner that everyone will love!
I’ve been waiting to share this recipe for far too long now.
I first made it a couple of weeks ago when I had one too many cherry tomatoes in my kitchen. I immediately fell in love with the recipe. But something about this dish just felt too cozy to share mid-August, so I waited until today. The second week of September feels like the perfect timing for this chicken piccata. It uses up all those end of summer tomatoes, but yet feels cozy with the addition of warming sage (my favorite fall herb) and super creamy mashed cauliflower…a new favorite side dish that I never expected to love as much as I do.
It’s the perfect transitional recipe to slowly step away from summer and head into the cooler fall days.
And most importantly, it’s just really good. The chicken soaks up all that delicious buttery pan sauce. It’s perfectly seasoned with fresh sage, thyme, and lemon. The mashed cauliflower is surprisingly satisfying, so creamy and so delicious.
When paired together, I could not love this hearty, but healthy…ish dinner more.
Here is how you make this chicken piccata. It has a few steps, but comes together in under an hour.
First up, start with the chicken. If you’ve made chicken parmesan this is very similar. Just dredge the chicken through a mix of flour and freshly grated parmesan cheese. 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 a super easy task 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 your favorite gluten-free flour blend (I like cup4cup).
Once the chicken has been pan-seared, add in some lemon slices and fresh sage. The lemon and sage infuse the butter while crisping up, becoming even more flavorful. Reserve these for topping.
In the same pan, add a splash of white wine and fresh cherry tomatoes. This creates a lemony tomato sauce with capers and fresh thyme. It’s not a traditional chicken piccata sauce by any means, but it’s quick, and it sure is good.
While the chicken is cooking, work on the mashed cauliflower. This is SO EASY.
Simply, boil some cauliflower florets, drain, and mash with a little cream cheese (mostly for extra creaminess), butter, and salt. I know it seems so simple, but don’t knock the mashed cauliflower until you try it. It’s ultra-smooth, so creamy, and really does taste like mashed potatoes, just a smidge lighter.
It’s the perfect healthy side dish to serve with the lemony, sage chicken. When served together, the two create a really delicious dinner that’s great for any night of the week!
Since everyone is in town for my brother’s wedding this weekend, I’m really excited to make this for them tonight. I already know this is going to be a new favorite. Nothing not to love!
If you make this sage lemon butter chicken piccata with mashed cauliflower 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!
Sage Lemon butter Chicken Piccata with Mashed Cauliflower.
Servings: 4 4
Calories Per Serving: 756 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- kosher salt and black pepper
- 1/3 cup all-purpose flour (can use GF flour too)
- 1/4 cup grated parmesan
- 3 tablespoons extra virgin olive oil
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/3 cup fresh lemon juice + 1 addition lemon, sliced
- 12 fresh sage leaves
- 4 tablespoons salted butter
- 1 1/2 cups cherry tomatoes
- 2 tablespoons fresh thyme leaves
- 2 tablespoons capers
Mashed Cauliflower
- 1 large head cauliflower, cut into florets
- 3 cloves garlic, smashed
- 2-3 ounces cream cheese, at room temperature
- 4 tablespoons salted butter
Instructions
- 1. Season the chicken with salt and pepper. Place the flour and parmesan 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 shimmering, 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, sage, and lemon slices. Sear the sage until crisp, and the lemon until golden on each side, about 1 minute. Remove the sage and lemon from the pan and add to the plate with the chicken. 4. To the skillet, add the tomatoes, thyme, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the wine and lemon juice, cook 1 minute. Add the capers and season with salt and pepper. Return the chicken to the pan and simmer for 5 minutes or until warmed through. 5. Meanwhile, make the mashed cauliflower. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well.6. In a food processor, combine the cauliflower, garlic, cream cheese, and butter, season to taste with salt and pepper. Pulse until smooth and creamy, about 1 minute. 7. To serve, spoon the mashed cauliflower onto plates. Add the chicken, sage and lemon slices. Then spoon over the pan sauce and tomatoes. Top with fresh thyme.
Love this recipe! So easy and delish… the cauli mash is the best!!
Thank you so much Kara! I am so glad this recipe turned out so well for you!! xTieghan
I have been reading many of your wonderful recipes and tried several, all with great success.I love the amazing differences and touches you bring to each recipe.
From a great admirer
Thank you so much Lynne! It is so amazing to hear that you have been enjoying my recipes! xTieghan
I have noticed that when you work with limes or lemons, I can count on the dish/drink being very citrusy! Lol! I loved this recipe too. I butterflied my chicken breast, and it was fabulous. It didn’t seem to make much sauce, though, and we LOVE to drench our chicken in your tasty sauces! It definitely was VERY lemony (I only used the juice of one lemon for 4 breasts), so I ended up adding about a cup of heavy cream at the end to mellow it out, and BONUS – it made plenty of sauce to boot! Thank you for your recipes! They are SO tasty, and versatile! I love that each one brings a totally different flavor profile than all the others. You keep my dinners so exciting!
Amazing! I am so glad this recipe turned out so well for you, Anna! Thank you for trying it! xTieghan
A go-to recipe, such amazing flavors! Love love love. I typically serve with green beans and shallots too, just blanch the beans first then add with the tomatoes. Thanks Tieghan for always delivering such yummy recipes! I get daily inspiration from your IG stories.
Thank you so much Dani!! xTieghan
Made this last night and it was AMAZING and SO easy!
Thank you so much Maddy! xTieghan
This is the most delicious version of Piccata that I have ever made. The cauliflower is AMAZING! My son who doesn’t love veggies didn’t even know it wasn’t mashed potatoes! Perfect dinner party meal when all of this is over
Love that!! I am so glad this recipe turned out so well for you all, Katie! xTieghan
Fabulous recipe, thank you just enjoyed in the UK
Thank you so much Emma! xTieghan
All of your recipes look fabulous! Where can I buy your cookbook?
Hi Mary! I am so glad you like my recipes! I will leave a link below! xTieghan
https://www.amazon.com/Half-Baked-Harvest-Cookbook-Mountains/dp/0553496395
Could I use something other than cream cheese?
Hi Camila,
You can simply omit the cream cheese although I would probably add some extra butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I cook this menu today,it was delicious…but just miss to take photo cos I’m in a hurry…I will do it again next week..yummy!
Thank you so much Elena!! I am so glad this turned out so well for you! xTieghan
Made this tonight and it tasted beautiful and the presentation was gorgeous!! Will deifnately be making it again 🙂
Thank you so much Kacey! That is so great to hear! xTieghan
Very good recipe! I swapped the cream cheese with sour cream and it still tasted quite good.
Thank you so much Avery! xTieghan
I am cooking for someone dairy-free. Could I omit the parm from the chicken? Will it change the flavor too much?
Hi Michelle,
You can leave the parm out it shouldn’t effect the flavor too much. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this pretty much to the T , delicious! Just a wee bit of S & P in the cauliflower and that was it!
Incredible!! Just made this for dinner and it was an absolute hit. Thank you so much for this recipe xx
Thank you Maria! I am so glad this turned out so well for you! xTieghan