Mediterranean-Style Chicken Piccata
A quick and delicious Mediterranean-style chicken piccata featuring a bright lemon, capers, and butter sauce that's perfect for weeknight meals and impressing guests.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1/2 cup all-purpose flour for dredging; use gluten-free flour to make this GF
- 2 tablespoons olive oil
- 2 tablespoons butter use unsalted and add a pinch of salt if desired
- 1/2 cup chicken broth low-sodium if you want to control salt
- 1 piece lemon Juice of 1 lemon (about 2–3 tablespoons)
- 1/4 cup capers drained (rinse if extra salty)
- 1/4 cup fresh parsley chopped (for garnish)
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with salt and pepper. Dredge each breast in the flour, shaking off excess.
- Heat a large skillet over medium heat and add the olive oil and butter until the butter foams.
- Add the chicken breasts and cook 5–7 minutes per side, until the exterior is golden and an instant-read thermometer reads 165°F (74°C) at the thickest point. Adjust time for thinner or thicker pieces.
- Transfer the cooked chicken to a plate and tent loosely with foil to rest.
Sauce Preparation
- In the same skillet, pour in the chicken broth and lemon juice, scraping up the browned bits from the pan with a wooden spoon.
- Stir in the capers and let the sauce simmer for 1–2 minutes to reduce slightly.
- Return the chicken to the skillet and spoon the sauce over each breast. Cook 2–3 more minutes to marry flavors and reheat the chicken.
- Remove from heat and sprinkle with chopped parsley before serving.
Notes
Serve it over buttered egg noodles, floppy orzo, steamed vegetables, or a crisp salad. For variations, add garlic, tomatoes, or use cauliflower for vegetarian options.