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Chicken Piccata with Garlic Mash: A Taste of Denver at Home

There’s something about the bright, lemony tang of a perfectly executed Chicken Piccata that just sings to my soul. I remember the first time I tasted a truly exceptional version, years ago, at The Chop House in Denver. The combination of the tender, pan-fried chicken, the vibrant sauce, and the comforting garlic mashed potatoes was a revelation. Ever since, I’ve been chasing that flavor, tweaking and adjusting until I landed on this recipe – a dish that brings a little bit of that Denver magic right to my own kitchen.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 2
Dietary Type: Dairy Accomodating

Ingredients

For the Chicken Piccata:

2 boneless skinless chicken breasts, butterflied
Sea salt and pepper, to taste
Flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra virgin olive oil
1/8 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, rinsed
1/3 cup fresh parsley, chopped

For the Garlic Mash:

3/4 lb baby red potato, quartered (unpeeled)
1/2 medium head of garlic (about 6-8 cloves)
1 tablespoon extra virgin olive oil
3 tablespoons milk
2 tablespoons butter
Salt and pepper, to taste

Equipment Needed

Large skillet
Aluminum foil
Large pot
Electric mixer

Instructions

Start by preparing the chicken. Season the butterflied chicken breasts generously with sea salt and pepper.
Place some flour on a plate. Dredge each chicken breast in the flour, ensuring it’s evenly coated, then shake off any excess flour. This will help create a beautiful golden crust when you pan-fry the chicken.
Now, let’s move on to the garlic mash. Preheat your oven to 350 degrees F (175 degrees C).
Drizzle the entire head of garlic with 1 tablespoon of olive oil, ensuring each clove is lightly coated. Wrap the garlic head tightly in aluminum foil.
Bake the wrapped garlic in the preheated oven for 1 hour. This process will mellow and sweeten the garlic, creating a flavorful base for your mashed potatoes.
While the garlic is roasting, prepare the potatoes. Bring a large pot of salted water to a boil.
Add the quartered baby red potatoes to the boiling water and cook until they are tender, approximately 15 minutes. You should be able to easily pierce them with a fork.
Once the potatoes are cooked, drain them thoroughly and allow them to cool slightly.
While the potatoes are cooling, we’ll cook the chicken. In a large skillet, heat 2 tablespoons of unsalted butter and 3 tablespoons of olive oil over medium-high heat.
When the butter and oil start to sizzle, carefully add 2 pieces of the dredged chicken to the skillet. Cook for 3 minutes on one side, allowing a golden-brown crust to form.
Flip the chicken and cook the other side for another 3 minutes, until golden brown and cooked through. The internal temperature should reach 165 degrees F (74 degrees C). Remove the cooked chicken from the skillet and transfer it to a plate, setting it aside.
Now for the piccata sauce. Into the same skillet, add the 1/8 cup of lemon juice, 1/2 cup of chicken stock, and 1/4 cup of capers.
Return the skillet to the stove and bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. These browned bits, also known as fond, are packed with flavor and will add depth to your sauce. Taste the sauce and adjust the seasoning if needed.
Return all the chicken to the pan with the sauce and simmer for 5 minutes, ensuring the chicken is heated through and absorbs the delicious flavors of the sauce. Remove the chicken from the pan and place it on a serving platter.
Add the remaining 2 tablespoons of butter to the sauce in the skillet and whisk vigorously until the butter is melted and the sauce is emulsified, creating a rich and glossy texture.
Pour the luscious piccata sauce generously over the chicken on the platter.
Now, let’s finish the garlic mash. Remove the roasted garlic from the oven and carefully cut the head in half. Allow it to cool slightly.
Squeeze the softened, roasted garlic cloves into the pot with the drained and cooled potatoes.
Add 2 tablespoons of butter, 3 tablespoons of milk, salt and pepper to the potatoes and garlic.
Use an electric mixer to blend the potatoes until you reach your desired consistency. Some people prefer a smoother mash, while others enjoy a slightly chunkier texture.
Garnish the chicken piccata with 1/3 cup of freshly chopped parsley.
Serve the Chicken Piccata immediately with a generous helping of the Garlic Mash.

Expert Tips & Tricks

Pound the chicken breasts to an even thickness before butterflying for even cooking.
Don’t overcrowd the pan when cooking the chicken. This will lower the temperature of the pan and prevent the chicken from browning properly. Cook in batches if necessary.
Rinsing the capers removes excess saltiness.
For a richer sauce, add a splash of heavy cream at the end, just before adding the butter.
If the piccata sauce is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add the slurry to the sauce while it’s simmering and whisk until thickened.
For extra flavor, add a splash of dry white wine to the pan after cooking the chicken and before adding the lemon juice, chicken stock, and capers. Let the wine reduce slightly before continuing with the recipe.
If you don’t have baby red potatoes, you can use Yukon gold potatoes or russet potatoes. Peel the russet potatoes before cooking.
To prevent the mashed potatoes from becoming gluey, avoid overmixing them.

Serving & Storage Suggestions

Serve the Chicken Piccata immediately while it’s hot and the sauce is at its peak. The bright, lemony flavors pair beautifully with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. The creamy Garlic Mash complements the acidity of the Piccata sauce perfectly.

Leftovers can be stored in the refrigerator for up to 3 days. Store the chicken and sauce separately from the mashed potatoes to prevent the chicken from becoming soggy.

To reheat the Chicken Piccata, gently warm the chicken in a skillet over low heat with a little bit of the sauce. You can also reheat it in the microwave, but be careful not to overheat it, as this can make the chicken dry.

Reheat the Garlic Mash in the microwave or on the stovetop with a splash of milk to restore its creamy texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1085 kcal	–
Calories from Fat	810 kcal	–
Total Fat	90g	138%
Saturated Fat	36g	179%
Cholesterol	195.6mg	65%
Sodium	788mg	32%
Total Carbohydrate	38.2g	12%
Dietary Fiber	4.8g	19%
Sugars	2.9g	–
Protein	34.7g	69%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a gluten-free version, use gluten-free flour for dredging the chicken.
If you don’t have chicken stock, you can use vegetable stock or even water with a bouillon cube.
For a dairy-free version of the mashed potatoes, use plant-based milk and butter.
Add other vegetables to the mash, such as roasted carrots or parsnips, for added flavor and nutrients.
In place of capers, try using chopped green olives for a similar briny flavor.
Spice it up by adding a pinch of red pepper flakes to the piccata sauce.
Use chicken tenders instead of chicken breasts for faster cooking time.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: While the chicken piccata is best served fresh, you can prepare the components ahead of time. The sauce can be made a day in advance and reheated. The garlic can be roasted and the potatoes can be boiled and stored separately. Cook and combine these right before serving.

Q: What’s the best way to prevent the chicken from drying out?
A: Don’t overcook the chicken! Cook it just until it reaches an internal temperature of 165 degrees F. Simmering it in the sauce at the end will also help keep it moist.

Q: Can I use dried parsley instead of fresh?
A: Fresh parsley adds a brighter flavor, but you can use dried parsley in a pinch. Use about 1 tablespoon of dried parsley for every 1/3 cup of fresh parsley.

Q: What if I don’t have lemon juice?
A: Fresh lemon juice is essential for the bright, tangy flavor of Chicken Piccata. However, in a pinch, you can use bottled lemon juice, but the flavor may not be as vibrant.

Q: Can I freeze leftovers?
A: It’s not recommended to freeze the Chicken Piccata, as the sauce may separate upon thawing and the chicken may become rubbery. The mashed potatoes also don’t freeze well.

Final Thoughts

I hope this recipe inspires you to create a truly memorable meal at home. Chicken Piccata with Garlic Mash is a dish that’s both elegant and comforting, perfect for a special occasion or a cozy weeknight dinner. Don’t be afraid to experiment with the recipe and make it your own. And most importantly, enjoy the process of cooking and sharing this delicious dish with someone you love. Let me know how it turns out! Pair it with a crisp glass of white wine and a simple green salad for a complete and satisfying meal.

Chicken Piccata With Garlic Mash for 2 Recipe