Mediterranean Style Chicken Piccata Recipe
Mediterranean Style Chicken Piccata is a bright, flavorful dish featuring tender, butterflied chicken breasts lightly coated in flour, pan-seared to a golden brown, and finished with a tangy lemon, caper, and garlic sauce. This recipe offers a perfect balance of richness from butter and olive oil with the freshness of lemon juice and parsley, delivering a classic Mediterranean taste in just 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
For the Chicken
- 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
For Cooking
- 6 tablespoons (3/4 stick) butter, divided
- 2 tablespoons extra virgin olive oil, plus more as needed
For the Sauce
- 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
For Garnish
- Sliced lemon
- Chopped fresh parsley
Instructions
- Prepare the chicken: Butterfly the skinless chicken breasts so they are thinner and even in thickness. Season with salt and pepper if desired. Place the flour in a shallow pasta bowl. Dredge each chicken breast through the flour, coating evenly and tapping off any excess. Set 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 alone) until hot. Cook the chicken cutlets two at a time to avoid overcrowding, allowing about 2 1/2 minutes on the first side to brown. Flip and cook the other side for about 1 minute. Remove cooked chicken to a clean plate and add more butter or olive oil to the skillet as needed for remaining pieces. Not all butter may be used.
- Make the sauce and finish cooking: With the chicken removed, add lemon juice, chicken stock, chopped capers, and garlic to the hot skillet. Bring the mixture to a boil, then reduce heat to simmer. Return the cooked chicken to the skillet, spoon some sauce over the top, and simmer gently for 2 to 5 minutes until the chicken is fully cooked through. Add additional butter or oil if desired to enrich the sauce.
- Serve: Plate the chicken and spoon the lemon-caper-garlic sauce over it. Garnish with sliced lemon and chopped parsley for a fresh Mediterranean finish. Serve immediately.
Notes
- Butterflying the chicken breasts ensures even cooking and tenderness.
- You can substitute whole wheat flour or almond flour for a gluten-free variation.
- Adjust salt and pepper seasoning according to personal taste.
- Additional butter or olive oil can be added for richer sauce flavor, but use sparingly to keep the dish light.
- Serve with a side of steamed vegetables or a fresh green salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid drying out the chicken.
Keywords: Chicken Piccata, Mediterranean Chicken, Lemon Caper Chicken, Pan-fried Chicken, Easy Chicken Dinner
