Description
Mediterranean Chicken Piccata combines tender, golden-brown chicken cutlets with a bright, zesty lemon-caper sauce inspired by the sunny coasts of Italy and Greece. This one-pan meal is full of vibrant Mediterranean flavor and ready in just 30 minutes—perfect for a weeknight dinner that feels restaurant-worthy.
Ingredients
2 large boneless, skinless chicken breasts (about 1.5 lbs), butterflied and pounded thin
1/2 cup all-purpose flour
Kosher salt and black pepper, to taste
3 tbsp olive oil (extra virgin preferred)
2 tbsp unsalted butter, divided
3–4 garlic cloves, minced
1 cup low-sodium chicken broth
1/3 cup fresh lemon juice (about 2 large lemons)
1/4 cup capers, drained
1/4 cup fresh parsley, chopped (for garnish)
Instructions
1. Place chicken breasts on a cutting board and slice in half horizontally to make thin cutlets. Pound to an even 1/2-inch thickness.
2. Pat chicken dry and season both sides with salt and pepper. Dredge lightly in flour, shaking off excess.
3. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken cutlets and cook 3-4 minutes per side until golden and cooked through. Remove and tent with foil.
4. Add remaining 1 tbsp olive oil to the same skillet. Add garlic and sauté 30-60 seconds until fragrant.
5. Pour in chicken broth, scraping up browned bits to deglaze the pan. Simmer 3-4 minutes to reduce slightly.
6. Stir in lemon juice and capers. Add remaining 1 tbsp butter, swirling until melted and glossy.
7. Return chicken and any juices to the skillet. Spoon sauce over chicken and heat through for 1 minute.
8. Garnish with fresh parsley and serve immediately.
Notes
Use chicken thighs for a juicier, richer variation.
For gluten-free, use almond or gluten-free flour.
Add red pepper flakes, sun-dried tomatoes, or artichokes for extra flavor.
Fresh lemon juice gives the best results—avoid bottled.
Store leftovers up to 3 days in the fridge and reheat gently in a skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Chicken
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 320
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 115 mg