Mediterranean Style Chicken Piccata Recipe
Introduction
Chicken Piccata is a bright and flavorful Mediterranean dish featuring tender chicken breasts simmered in a zesty lemon and caper sauce. This easy recipe delivers a perfect balance of tangy and savory flavors in just 45 minutes, making it ideal for a weeknight dinner or a special occasion.
Ingredients
- 2 skinless, butterflied chicken breasts
- 1/2 cup flour (whole wheat or almond flour can be used)
- 3/4 stick (6 tablespoons) 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: sliced lemon and chopped parsley for topping
Instructions
- Step 1: Place the flour in a shallow bowl. Season the butterflied chicken breasts with salt and pepper if desired. Dredge each piece in the flour, tapping off the excess, and set aside on a plate.
- Step 2: In a large skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil (or use 3 tablespoons olive oil alone). Brown the chicken in batches, cooking two cutlets at a time to allow room for even cooking. Brown the first side for about 2 1/2 minutes, then flip and cook the other side for about 1 minute. Transfer cooked chicken to a clean plate, adding more butter or oil between batches as needed.
- Step 3: After all chicken is cooked, add lemon juice, chicken stock, capers, and garlic to the skillet. Bring to a boil, then reduce heat. Return the chicken to the skillet and simmer for 2–5 minutes until fully cooked. Add extra butter or olive oil to the sauce if desired.
- Step 4: Serve the chicken with the sauce spooned over the top. Garnish with sliced lemon and chopped parsley if you like.
Tips & Variations
- For a healthier option, use whole wheat or almond flour instead of all-purpose flour.
- If you prefer a richer sauce, add the full amount of butter called for, but feel free to reduce it for a lighter dish.
- Slicing the chicken breasts thinly helps them cook quickly and evenly.
- Capers add a salty tang; adjust quantity based on your taste preference.
Storage
Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken moist and avoid overcooking the sauce.
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; adjust cooking time slightly as thighs may take a bit longer to cook through.
What can I serve with chicken piccata?
This dish pairs well with pasta, rice, or crusty bread to soak up the flavorful sauce, as well as a side of steamed or roasted vegetables.
PrintMediterranean Style Chicken Piccata Recipe
This Mediterranean Style Chicken Piccata is a quick and flavorful dish featuring tender, butterflied chicken breasts lightly coated in flour and pan-seared to golden perfection. The chicken is then simmered in a tangy lemon, caper, and garlic sauce, enriched with butter and olive oil. Garnished with fresh parsley and lemon slices, this dish offers a bright and savory meal perfect for a weeknight dinner or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Salt
Ingredients
Chicken
- 2 skinless, butterflied chicken breasts
Dredging
- 1/2 cup flour (whole wheat or almond flour can be used as substitutes)
Cooking Fat
- 6 tablespoons (3/4 stick) butter, divided
- 2 tablespoons extra virgin olive oil (plus additional as needed)
Sauce
- 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 Seasoning and Garnish
- Salt and pepper to taste
- Sliced lemon for topping
- Chopped fresh parsley for topping
Instructions
- Prepare the Chicken: Butterfly the chicken breasts by slicing them horizontally to create thinner cutlets. Season each piece lightly with salt and pepper if desired. Place the flour in a shallow bowl and dredge each chicken breast in the flour, shaking off any excess. Set the coated chicken pieces aside on a plate while you prepare the skillet.
- Brown the Chicken: Heat a large skillet over medium-high heat. Melt 2 tablespoons of butter together with 1 tablespoon of olive oil (or use 3 tablespoons of olive oil if preferred). Add two chicken cutlets at a time, ensuring they have enough space to cook evenly. Brown the first side for about 2 1/2 minutes until golden, then flip and cook the other side for approximately 1 minute. Remove the cooked chicken to a clean plate. Add more butter or olive oil to the skillet as needed for subsequent batches. Note that you may not use all the butter listed in the ingredients.
- Make the Sauce: After all chicken pieces are browned and set aside, add the lemon juice, chicken stock, chopped capers, and garlic to the skillet. Bring the mixture to a boil, then reduce the heat to a simmer. Return the browned chicken to the skillet and simmer gently until the chicken is cooked through, about 2 to 5 minutes. Add additional butter or olive oil if desired to enrich the sauce.
- Serve: Plate the chicken pieces and spoon the lemon-caper garlic sauce over them. Garnish with fresh parsley and lemon slices before serving. Enjoy this bright and zesty Mediterranean favorite!
Notes
- Butterflying the chicken breasts helps them cook evenly and quickly.
- You can substitute whole wheat or almond flour for regular flour to make the recipe healthier or gluten-free respectively.
- Adjust the amount of butter and olive oil used to suit your dietary preferences or desired richness.
- Rinse capers well to reduce excess saltiness if needed.
- Serve with a side of steamed vegetables, rice, or crusty bread to complement the sauce.
Keywords: Chicken Piccata, Mediterranean chicken, lemon caper chicken, pan-fried chicken, quick chicken dinner
