Mediterranean Style Chicken Piccata Recipe

Introduction

Mediterranean Style Chicken Piccata is a bright and flavorful dish featuring tender chicken breasts cooked in a tangy lemon and caper sauce. Ready in just 45 minutes, it’s a perfect weeknight dinner that brings a touch of elegance to your table.

Ingredients

• 2 skinless, butterflied chicken breasts
• 1/2 cup flour (whole wheat or almond flour can be used)
• 6 tablespoons butter (3/4 stick)
• 2 tablespoons extra virgin olive oil (plus more 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 garnish: sliced lemon and chopped parsley

Instructions

1. Step 1: Place the flour in a shallow bowl. Season the butterflied chicken breasts with salt and pepper if desired. Dredge each piece through the flour, shaking off any excess, and place on a plate. Repeat until all chicken is floured.
2. Step 2: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook two chicken cutlets at a time, allowing about 2 1/2 minutes to brown the first side, then about 1 minute for the other side. Transfer cooked chicken to a clean plate. Add more butter or olive oil to the skillet between batches if needed.
3. Step 3: After all chicken is browned and removed, add lemon juice, chicken stock, capers, and garlic to the skillet. Bring the mixture to a boil, then reduce heat to a simmer. Return the chicken to the skillet and cook until fully cooked through, about 2 to 5 minutes. Add butter or oil as desired for richness.
4. Step 4: Serve the chicken topped with the sauce and garnish with sliced lemon and chopped parsley if using. Enjoy immediately.

Tips & Variations

• For a gluten-free option, substitute all-purpose flour with almond flour or your preferred gluten-free flour.
• Butterflying the chicken breasts ensures they cook quickly and evenly—use a sharp knife or kitchen scissors for safety.
• Adding a splash of white wine to the sauce can deepen the flavor.
• Serve with steamed vegetables or over pasta for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent drying out, or warm in the microwave stirring halfway through. The sauce may thicken when chilled; add a splash of chicken stock or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and add extra moisture and flavor. Adjust cooking time as thighs may take a bit longer to cook through.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (75°C) and the juices run clear. The meat should be firm but still juicy.

Mediterranean Style Chicken Piccata Recipe

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★★★★★

4.6 from 53 reviews

A vibrant Mediterranean-style chicken piccata recipe featuring tender butterflied chicken breasts cooked in a zesty lemon, caper, and garlic sauce. This easy stovetop dish is finished with a buttery, olive oil-enriched sauce and garnished with fresh lemon slices and parsley, making it a perfect weeknight dinner that’s both flavorful and elegant.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken

• 2 skinless, butterflied chicken breasts
• Salt and pepper, optional for seasoning

Coating

• 1/2 cup flour (whole wheat or almond flour can be substituted)

Cooking Fat

• 3/4 stick (6 tablespoons) butter, divided
• 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

Garnish

• Sliced lemon
• Chopped fresh parsley

Instructions

1. Prepare the Chicken: Place the flour in a shallow bowl. Butterfly the skinless chicken breasts to create even thickness. Optionally, season both sides of the chicken breasts with salt and pepper. Dredge each piece through the flour, tapping off any excess, and set 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 up to 3 tablespoons olive oil) until hot. Add two chicken cutlets at a time, ensuring they have space to cook evenly. Brown the chicken for approximately 2 1/2 minutes on the first side, then flip and cook for about 1 more minute. Remove the browned chicken to a clean plate. Add more butter or olive oil as needed between batches to ensure proper cooking and prevent sticking. You may not use all the butter called for.
3. Make the Sauce and Finish Cooking: After all chicken pieces are cooked and removed, add lemon juice, chicken stock, capers, and garlic cloves to the hot skillet. Bring the mixture to a boil, then reduce heat to a simmer. Return the chicken to the skillet and simmer for 2-5 minutes until fully cooked through. Incorporate additional butter or olive oil into the sauce if desired to enrich the flavor and texture.
4. Serve: Plate the chicken with the sauce spooned over the top. Garnish with fresh lemon slices and chopped parsley for a bright, fresh finish.

Notes

• Butterflying the chicken breasts ensures even cooking and tenderness.
• You can substitute whole wheat or almond flour for regular flour for a healthier or gluten-free option.
• Adjust the amount of butter and olive oil according to your dietary preferences or desired richness.
• For a zestier flavor, add extra lemon juice or serve with additional lemon wedges.
• This dish pairs well with pasta, rice, or a fresh green salad.

Keywords: Chicken Piccata, Mediterranean Chicken, Lemon Chicken, Capers, Easy Dinner Recipe, Stovetop Chicken