Mediterranean Chicken Piccata Recipe

Introduction

Mediterranean Style Chicken Piccata is a bright and flavorful dish that combines tender chicken breasts with a tangy lemon and caper sauce. Ready in just 45 minutes, it’s perfect for a delicious weeknight dinner that feels special. This recipe uses simple ingredients to create a classic Italian-inspired meal with a fresh, healthy twist.

Ingredients

• 2 skinless chicken breasts, butterflied
• 1/2 cup flour (can substitute whole wheat or almond flour)
• 3/4 stick (6 tablespoons) butter
• 2 tablespoons extra virgin olive oil (plus extra as needed)
• 1/4 cup lemon juice
• 1/2 cup chicken stock
• 1 1/2 tablespoons capers, rinsed and chopped
• 2 garlic cloves, smashed or minced
• Optional: salt and pepper for seasoning
• Optional: sliced lemon and chopped parsley for garnish

Instructions

1. Step 1: Place the flour in a shallow bowl. Season the butterflied chicken breasts with salt and pepper if using. Dredge each chicken breast in the flour, shaking off any excess, then set aside on a plate.
2. Step 2: Heat a large skillet over medium-high heat. Melt 2 tablespoons of butter with 1 tablespoon of olive oil (or 3 tablespoons olive oil) in the pan. Cook two chicken cutlets at a time, browning each side — about 2 1/2 minutes on the first side and 1 minute on the second. Transfer cooked chicken to a clean plate and add more butter or olive oil as needed for remaining batches.
3. Step 3: After cooking all the chicken, add lemon juice, chicken stock, capers, and garlic to the skillet. Bring to a boil, then reduce heat to simmer. Return the chicken to the pan and cook until fully cooked through, about 2-5 minutes. Add additional butter or olive oil during this step if desired.
4. Step 4: Serve the chicken breasts topped with the sauce, garnished with sliced lemons and chopped parsley if desired.

Tips & Variations

• Butterfly the chicken breasts evenly for quicker, more even cooking.
• For a gluten-free option, substitute the flour with almond flour or a gluten-free blend.
• Use fresh lemon juice for the brightest flavor.
• Serve alongside steamed vegetables or a light salad to complete the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. The sauce may thicken upon standing; you can loosen it up with a splash of chicken stock or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may take slightly longer to cook and will add a richer flavor to the dish.

Do I have to butterfly the chicken breasts?

Butterflying helps the chicken cook evenly and faster, but you can also pound them to an even thickness if preferred. Whole breasts will take longer to cook through.

Mediterranean Chicken Piccata Recipe

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★★★★★

4.7 from 67 reviews

This Mediterranean Style Chicken Piccata is a bright and flavorful dish featuring tender, butterflied chicken breasts dredged in flour, pan-seared to a golden brown, and simmered in a tangy lemon, caper, and garlic sauce. Ready in just 45 minutes, this recipe offers a perfect balance of rich butter, zesty lemon, and salty capers, making it an elegant yet easy meal for any weeknight or special occasion.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Chicken

• 2 skinless chicken breasts, butterflied

Dredging

• 1/2 cup all-purpose flour (can substitute whole wheat or almond flour)

Cooking Fat

• 3/4 stick (6 tablespoons) unsalted butter
• 2 tablespoons extra virgin olive oil (plus additional as needed)

Sauce

• 1/4 cup fresh lemon juice
• 1/2 cup chicken stock
• 1 1/2 tablespoons capers, rinsed and chopped
• 2 garlic cloves, smashed or minced

Optional Seasonings & Garnish

• Salt and pepper, to taste
• Lemon slices for topping
• Chopped fresh parsley for garnish

Instructions

1. Prepare the Chicken: Butterfly the chicken breasts by slicing them horizontally to create thinner cutlets. Season both sides optionally with salt and pepper. Place the flour in a shallow bowl, then dredge each chicken cutlet through the flour, shaking off any excess. Set the floured chicken aside on a plate.
2. Brown the Chicken: Heat a large skillet over medium-high heat. Melt 2 tablespoons of butter with 1 tablespoon of olive oil (or 3 tablespoons olive oil if preferred). Add two chicken cutlets at a time to avoid crowding. Cook the first side for about 2 1/2 minutes until golden brown, then flip and cook the other side for about 1 minute. Transfer the browned chicken to a clean plate. Add more butter or olive oil as needed before cooking additional batches, using up to the total 6 tablespoons butter called for.
3. Make the Sauce and Finish Cooking: In the same skillet, add the lemon juice, chicken stock, capers, and garlic. Bring the mixture to a boil while scraping the pan to loosen browned bits. Reduce the heat to low, return all the chicken to the skillet, and simmer gently until the chicken is cooked through, approximately 2 to 5 minutes. Add extra butter or olive oil as desired to enrich the sauce.
4. Serve: Plate the chicken breasts and spoon the lemon-caper sauce over them. Garnish with lemon slices and chopped parsley for a fresh, bright presentation. Serve immediately.

Notes

• Butterflying the chicken breasts ensures they cook evenly and quickly.
• You can substitute whole wheat or almond flour for a different dietary preference.
• Adjust butter and olive oil quantities to make the dish lighter or richer.
• Serve over pasta, rice, or steamed vegetables for a complete meal.
• Rinsing capers removes excess salt, balancing the sauce flavor.

Keywords: Chicken Piccata, Mediterranean Chicken, Lemon Chicken, Capers, Pan-fried Chicken, Easy Dinner, Healthy Chicken Recipe