Mediterranean Style Chicken Piccata Recipe
Introduction
Chicken Piccata is a vibrant, Mediterranean-inspired dish featuring tender chicken breasts in a tangy lemon, caper, and garlic sauce. This recipe offers a simple yet flavorful way to bring restaurant-quality cooking to your home kitchen.
Ingredients
- 2 skinless chicken breasts, butterflied
- 1/2 cup flour (whole wheat or almond flour can be used)
- 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 serving: 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 desired, then dredge each piece in the flour, shaking off any excess. Set aside on a holding plate.
- 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 of olive oil). Cook the chicken breasts in batches, allowing about 2 1/2 minutes to brown the first side and 1 minute on the other. Transfer cooked chicken to a clean plate. Add more butter or olive oil as needed between batches.
- Step 3: For the sauce, add lemon juice, chicken stock, capers, and garlic to the skillet and bring to a boil. Reduce heat, return the chicken to the pan, and simmer for 2-5 minutes until fully cooked. Add additional butter or olive oil if desired to enrich the sauce.
- Step 4: Serve the chicken topped with the sauce, garnished with sliced lemon and chopped parsley if you like.
Tips & Variations
- Butterfly the chicken breasts evenly to ensure quick, uniform cooking and a tender result.
- Substitute almond flour for a gluten-free option or whole wheat flour for a nuttier flavor.
- Adding fresh chopped parsley at the end brightens the dish and adds a touch of color.
- Use low-sodium chicken stock if you prefer better control over saltiness.
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 avoid drying out the chicken, spooning extra sauce over it if needed to keep it moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use skin-on chicken breasts for this recipe?
It’s best to use skinless chicken breasts to allow for even cooking and proper browning in the skillet. If you prefer skin-on, you may need to adjust cooking times and remove the skin before serving for a similar texture.
What can I serve with chicken piccata?
This dish pairs beautifully with simple sides like steamed vegetables, roasted potatoes, or a light pasta tossed with olive oil and herbs. A fresh green salad also complements the bright flavors well.
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Mediterranean Style Chicken Piccata Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A flavorful Mediterranean twist on classic Chicken Piccata featuring tender butterflied chicken breasts pan-seared to golden perfection and simmered in a tangy lemon, caper, and garlic sauce. This dish combines buttery richness with zesty freshness, making it a perfect light yet satisfying meal.
Ingredients
Chicken
- 2 skinless chicken breasts, butterflied
- Salt and pepper, optional for seasoning
Coating
- 1/2 cup flour (whole wheat or almond flour can be used)
Cooking Fats
- 6 tablespoons (3/4 stick) butter (divided)
- 2 tablespoons extra virgin olive oil, plus more 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 (Optional)
- Sliced lemon
- Chopped parsley
Instructions
- Prepare the Chicken: Place the flour in a shallow bowl. Butterfly the chicken breasts as described, then optionally season them with salt and pepper. Dredge each breast in the flour, tapping off the excess. Set the coated 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 alternatively 3 tablespoons olive oil) in the skillet. Add chicken cutlets in batches, browning two 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. Remove cooked chicken and place on a clean plate. Use additional butter or olive oil between batches as needed; you may not use all the butter called for initially.
- Make the Sauce and Finish Cooking: In the same skillet, add lemon juice, chicken stock, capers, and garlic. Bring to a boil, then reduce heat to simmer. Return the chicken to the skillet and simmer for 2 to 5 minutes until fully cooked through. Add more butter or olive oil as desired to enrich the sauce.
- Serve: Plate the chicken breasts and spoon the sauce over them. Garnish with sliced lemon and chopped parsley if desired. Serve immediately for best flavor and presentation.
Notes
- Butterflying the chicken breasts helps them cook evenly and quickly.
- Flour dredging creates a nice crust and helps thicken the sauce.
- Use fresh lemon juice for the brightest flavor.
- You can substitute whole wheat or almond flour for a gluten-free option.
- Adjust amount of butter and olive oil to make the dish lighter or richer.
- Serve with pasta, rice, or a fresh green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: Chicken Piccata, Mediterranean Chicken, Lemon Caper Chicken, Pan-fried Chicken, Quick Chicken Dinner
