Mediterranean Chicken Piccata Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
