Dinner

Mediterranean Style Chicken Piccata Recipe

Name: Mediterranean Style Chicken Piccata Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 450g / 16oz chicken breast (2 large pieces), skinless, boneless; ½ tbsp olive oil (for drizzling); 4 tbsp flour (substitute cornstarch for gluten-free); 2 ½ tbsp Parmesan, finely grated; ½ tsp salt; ¼ tsp pepper; 2 ½ tbsp olive oil; 1 tbsp unsalted butter; 2 tbsp unsalted butter (for sauce); ⅔ cup dry white wine (or low-sodium chicken broth); 2 tbsp lemon juice, freshly squeezed; 3 tbsp capers in brine, drained; 1 ½ tsp parsley, finely chopped (plus extra for garnish)

Bylina Carter November 20, 2025November 20, 2025

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Introduction

This Mediterranean Style Chicken Piccata is a vibrant, flavorful dish featuring tender chicken breast smothered in a tangy lemon and caper sauce. It’s a simple yet elegant meal perfect for weeknight dinners or special occasions.

A white round plate holds three golden-brown chicken cutlets, each with a slightly crispy texture and juicy surface. The cutlets are covered with small green capers and sprinkled with chopped fresh green herbs. Thin yellow lemon slices are placed on top and around the chicken, resting in a shallow pool of glossy light yellow sauce that spreads across the plate. The setting is a white marbled texture that adds a clean and bright background to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g / 16oz chicken breast (2 large pieces), skinless, boneless
4 tbsp flour (substitute cornstarch for gluten-free)

2 ½ tbsp Parmesan, finely grated
½ tsp salt

¼ tsp pepper
2 ½ tbsp olive oil

1 tbsp / 15g unsalted butter
2 tbsp / 30g unsalted butter (for sauce)
⅔ cup dry white wine (or low-sodium chicken broth)

2 tbsp lemon juice, freshly squeezed
3 tbsp capers in brine, drained
1 ½ tsp parsley, finely chopped (plus extra for garnish)

Instructions

Step 1: Cut each chicken breast into 3 pieces. Pound the pieces flat between cling wrap to about ½ cm thickness.
Step 2: Drizzle the chicken with ½ tablespoon olive oil and rub to coat evenly.
Step 3: In a shallow bowl, mix the flour, Parmesan, salt, and pepper. Dredge the chicken pieces in the mixture, pressing gently to coat them evenly.

Step 4: Heat 2 tablespoons olive oil and 1 tablespoon butter in a skillet over medium-high heat.
Step 5: Sear half the chicken for 3–4 minutes per side until golden brown. Remove and repeat with the remaining pieces.
Step 6: Discard any excess fat from the pan, keeping the browned bits that add flavor.

Step 7: Add the white wine to the pan and simmer until it reduces by half, about 3 minutes.
Step 8: Stir in the lemon juice and simmer for an additional minute.
Step 9: Reduce the heat to low. Add the remaining 2 tablespoons butter and swirl the pan until the sauce becomes glossy and slightly thickened.

Step 10: Stir in the capers and chopped parsley. Spoon the sauce over the chicken and garnish with extra parsley before serving.

Tips & Variations

For a gluten-free option, substitute the flour with cornstarch when dredging the chicken.
Use low-sodium chicken broth instead of white wine for a non-alcoholic version.

Add a pinch of red pepper flakes to the sauce if you prefer a slight kick of heat.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the butter sauce from breaking.

How to Serve

A white plate holds three golden brown chicken cutlets, each with a crispy, slightly charred surface. The cutlets are covered with a shiny, light yellow sauce that pools around the base, with small green capers scattered on top. Each cutlet is garnished with a thin lemon slice and small sprigs of fresh green herbs, adding a fresh contrast to the warm tones of the chicken and sauce. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used, though they will have a slightly different texture and flavor. Pound them to even thickness to ensure they cook evenly.

How do I prevent the sauce from separating?

To keep the sauce smooth and glossy, add the butter slowly over low heat and swirl the pan rather than stirring vigorously. This helps emulsify the sauce.