Name: Mediterranean Style Chicken Piccata Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 skinless, butterflied chicken breasts; 1/2 cup all-purpose flour (whole wheat or almond flour can be used as alternatives); Optional: salt and pepper for seasoning; 6 tablespoons (3/4 stick) butter, divided; 2 tablespoons extra virgin olive oil, plus more as needed; 1/4 cup fresh lemon juice; 1/2 cup chicken stock; 1 1/2 tablespoons capers, rinsed and chopped; 2 cloves garlic, smashed or minced; Sliced lemon; Chopped fresh parsley

Introduction

This Mediterranean Style Chicken Piccata is a bright and flavorful dish perfect for weeknight dinners or casual gatherings. Tender butterflied chicken breasts are cooked in a tangy lemon, caper, and garlic sauce that brings a fresh, zesty taste to your plate. Ready in about 45 minutes, it’s a delicious and elegant meal to enjoy any time.

The image shows a close-up of a chicken piccata dish on a white plate with a black rim, set on a white marbled surface. The dish has one main layer of cooked chicken breast with a golden-brown, slightly crispy texture. On top of the chicken, there are thin slices of lemon with a bright yellow color and translucent appearance. The chicken is covered with a light sauce or melted cheese that looks creamy and smooth, scattered with small chopped green herbs that add a fresh contrast. The edges of the chicken have some darker charred spots that show it is well-cooked. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 skinless, butterflied chicken breasts

1/2 cup flour (use whole wheat or almond flour if preferred)

6 tablespoons (3/4 stick) butter

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 for topping: sliced lemon and chopped parsley

Instructions

Step 1: Place the flour in a shallow bowl. Season the butterflied chicken breasts with salt and pepper if using. Dredge each piece of chicken in the flour, tapping off any excess, then set aside on a plate. Repeat for all pieces.

Step 2: Heat a large skillet over medium-high heat. Melt 2 tablespoons of butter with 1 tablespoon of olive oil (or use 3 tablespoons olive oil). Brown the chicken in batches, cooking 2 cutlets at a time to avoid overcrowding. Cook the first side for about 2 1/2 minutes until golden, then flip and cook the other side for about 1 minute. Transfer cooked chicken to a clean plate. Add more butter or olive oil between batches if needed.

Step 3: After all chicken is browned and set aside, add the lemon juice, chicken stock, capers, and garlic to the skillet. Bring the mixture to a boil, then reduce heat to simmer. Return the chicken to the skillet and cook gently for 2 to 5 minutes until fully cooked. Adjust seasoning and add additional butter or oil as desired.

Step 4: Serve the chicken hot, spooning the sauce over each piece. Garnish with sliced lemon and chopped parsley if desired.

Tips & Variations

Butterfly chicken breasts evenly for uniform cooking and a more elegant presentation.

Use almond flour for a gluten-free option to dredge the chicken.

If you want a richer sauce, finish with a small pat of cold butter stirred in at the end.

Add fresh herbs such as thyme or oregano to the sauce for an extra flavor boost.

FAQs

Can I use whole chicken breasts without butterflying them?

Butterflying the chicken ensures it cooks quickly and evenly. If left whole, chicken breasts may take longer to cook and can dry out on the outside before the center is cooked.

What can I serve with Chicken Piccata?

This dish pairs well with simple sides like steamed vegetables, roasted potatoes, or a fresh green salad. Pasta or rice also work perfectly to soak up the flavorful sauce.