Mediterranean Style Chicken Piccata

If weeknights feel like a whirlwind and dinner’s just another thing on your to-do list, let me introduce you to my Mediterranean Style Chicken Piccata — a dish bursting with fresh flavors and a sunny vibe that’ll make you feel like you’ve taken a mini-vacation to the Amalfi Coast. Quick, comforting, and downright delicious, it’s the perfect pick-me-up when you’re craving something special but don’t want to spend hours in the kitchen.

Whether you’re cooking for picky kiddos, impressing dinner guests, or just treating yourself (because you deserve it!), this recipe will win your heart. And yes — it’s as fun to eat as it is to say: piccata!

Why You’ll Love This Mediterranean Style Chicken Piccata

• Bright and Tangy Flavors – Lemon juice and capers bring a zingy pop that cuts through the richness beautifully.
• Quick to Make – Dinner on the table in about 30 minutes? Yes, please!
• Lighter Twist – Swap butter for olive oil to keep things a little lighter without sacrificing taste.
• Restaurant-Worthy – This dish looks and tastes fancy but is super easy to pull off at home.

Ingredients for Mediterranean Style Chicken Piccata

Here’s what you’ll need for this Mediterranean Style Chicken Piccata adventure:

• Chicken Breasts – 2 large, skinless. Butterfly them by slicing each breast horizontally in half. Place between plastic wrap and pound to about ½-inch thick.
• Flour – ½ cup. Feel free to sub whole wheat or almond flour if you’re feeling virtuous.
• Butter – 6 tablespoons (that’s ¾ of a stick). Or use extra virgin olive oil for a lighter touch.
• Extra Virgin Olive Oil – 2 tablespoons (plus more if needed).
• Lemon Juice – ¼ cup. Freshly squeezed for max flavor.
• Chicken Stock – ½ cup.
• Capers – 1½ tablespoons, rinsed and chopped.
• Garlic Cloves – 2, smashed or minced.
• Optional: Salt and pepper for seasoning. Plus, sliced lemon and chopped parsley for garnish.

How to Make Mediterranean Style Chicken Piccata

1. Prep and Flour the Chicken

• Pour your flour into a shallow bowl.
• Season your butterflied chicken with salt and pepper if desired.
• Dredge each piece through the flour, shaking off any excess. Place floured chicken on a plate.

2. Brown the Chicken

• Heat a large skillet over medium-high.
• Melt 2 tablespoons of butter with 1 tablespoon of olive oil (or use 3 tablespoons olive oil).
• Cook the chicken in batches — two pieces at a time so they don’t crowd the pan.
  • Sear for about 2½ minutes on the first side.
  • Flip and cook about 1 minute more.
• Transfer browned chicken to a clean plate. Add more butter or oil as needed between batches.

3. Make the Sauce

• In the same skillet, add lemon juice, chicken stock, capers, and garlic. Bring to a boil.
• Lower the heat. Return the chicken to the skillet.
• Simmer for 2-5 minutes until the chicken is cooked through and the sauce thickens slightly.
• Add extra butter or olive oil if you’d like a silkier sauce.

4. Serve and Enjoy!

• Plate the chicken and spoon the sauce generously over the top.
• Garnish with sliced lemon and chopped parsley.
• Serve with your favorite side — think pasta, rice, or even a crisp green salad for a Mediterranean vibe.

Aneta’s Tips for Perfect Mediterranean Style Chicken Piccata

• Don’t skip pounding the chicken. It ensures quick, even cooking and makes the chicken super tender.
• Capers too salty for your taste? Rinse them well or cut the amount back a bit.
• Butter vs. Olive Oil: Butter gives a richer flavor, but olive oil is perfect if you’re looking for a healthier spin. I often do half-and-half — balance is everything!
• Sauce looking thin? Let it bubble a bit longer to reduce. Or toss in an extra pat of butter for instant richness.

A Little Story from My Kitchen

The first time I made this Mediterranean Style Chicken Piccata, my kids peeked into the kitchen, noses twitching, asking, “What smells so good?” That citrusy-lemon, garlicky aroma is downright irresistible. Since then, it’s become my go-to dish for weeknight dinners and casual gatherings alike. I love how it feels fancy but is secretly so simple — and it never fails to make me feel like a culinary rock star.

FAQs About Mediterranean Style Chicken Piccata

Let’s Bring the Mediterranean Magic Home!

If you’re looking for a dinner that’s fresh, flavorful, and fabulously easy, this Mediterranean Style Chicken Piccata is your new best friend. It’s a joyful mix of lemony brightness and savory goodness — a true taste of sunshine on a plate.

So tie on your apron, grab those capers, and let’s create a little Mediterranean magic together. Happy cooking!

More Mediterranean Chicken Recipes to Explore

If this Mediterranean Style Chicken Piccata has sparked your love for bright flavors and easy dinners, I’ve got plenty more Mediterranean-inspired creations waiting for you! Check out these other delicious ideas to keep your taste buds traveling:

• For a one-pan wonder bursting with herbs and juicy chicken, try My Mediterranean Chicken Skillet — it’s a weeknight lifesaver.
• Craving something cool and refreshing? My Mediterranean Tzatziki Chicken Salad is perfect for lunch or light dinners.
• Wrap lovers, don’t miss these savory Mediterranean Ground Chicken Pitas — they’re quick, healthy, and so flavorful.
• And for a dish that’s sure to impress, check out my Mediterranean Stuffed Chicken Breast — tender chicken bursting with spinach, feta, and sun-dried tomato magic.

Let’s keep the Mediterranean magic going — your kitchen deserves it!

Mediterranean Style Chicken Piccata

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aneta
• Total Time: 25 mins
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Mediterranean Style Chicken Piccata is a quick, flavorful dinner featuring tender chicken breasts in a bright lemon-caper sauce. Perfect for busy weeknights yet elegant enough for guests, this dish brings Mediterranean magic to your table in under 30 minutes.

---

Ingredients

Scale 1x2x3x

• 2 large boneless, skinless chicken breasts, butterflied and pounded to ½-inch thick

• ½ cup flour (regular, whole wheat, or almond flour)

• 6 tablespoons butter (or substitute extra virgin olive oil)

• 2 tablespoons extra virgin olive oil (plus more if needed)

• ¼ cup fresh lemon juice

• ½ cup chicken stock

• 1½ tablespoons capers, rinsed and chopped

• 2 garlic cloves, minced or smashed

• Optional: salt and pepper to taste

• Optional garnish: sliced lemon, chopped parsley

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place flour in a shallow bowl. Season butterflied chicken with salt and pepper if desired. Dredge chicken in flour, shaking off excess.

2. Heat a large skillet over medium-high. Melt 2 tablespoons butter with 1 tablespoon olive oil (or use 3 tablespoons olive oil).

3. Cook chicken in batches to avoid crowding. Sear for 2½ minutes on the first side, flip, and cook another minute. Transfer to a clean plate. Add more butter or oil as needed between batches.

4. In the same skillet, add lemon juice, chicken stock, capers, and garlic. Bring to a boil, then reduce heat.

5. Return chicken to skillet and simmer 2-5 minutes, until chicken is fully cooked and sauce thickens slightly. Add more butter or oil if desired for a richer sauce.

6. Serve chicken with sauce spooned over the top. Garnish with lemon slices and parsley if desired.

Notes

Pound chicken thin for even cooking and tenderness.
Olive oil is a great lighter alternative to butter.
Let the sauce reduce longer if you prefer it thicker.
Serve with pasta, rice, or a crisp salad for a complete meal.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Dinner , Lunch
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 1 g
• Sodium: 570 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 11 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 120 mg