What makes this Chicken Piccata Mediterranean?

The use of extra virgin olive oil , fresh lemon juice, capers, and lean protein aligns perfectly with the principles of the Mediterranean Diet. Unlike traditional recipes, this version avoids heavy cream and butter, emphasizing heart-healthy fats and simple, fresh ingredients.

Can I make Mediterranean Chicken Piccata ahead of time?

Yes! You can butterfly and dredge the chicken in advance, even sear it earlier in the day. Store it in the fridge, and when ready to serve, gently reheat it in the lemon-caper sauce until warmed through. This makes it a great meal prep option or dinner party dish.

What can I serve with Mediterranean Chicken Piccata?

Whole wheat pasta, orzo, or even roasted vegetables pair beautifully. A crisp cucumber and tomato salad or sautéed greens like spinach also complement the zesty flavors. For a lighter meal, serve it over cauliflower rice or a bed of arugula.

Mediterranean Style Chicken Piccata – Easy Recipe

Name: Mediterranean Style Chicken Piccata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 skinless chicken breasts: butterflied and flattened to 1/2 inch thickness; 1/2 cup flour: for dredging (can use almond flour or whole wheat flour); 6 tablespoons butter: or substitute with extra virgin olive oil; 2 tablespoons extra virgin olive oil: plus more as needed; 1/4 cup lemon juice: fresh for optimal flavor; 1/2 cup chicken stock: low sodium preferred; 1 1/2 tablespoons capers: rinsed and chopped; 2 garlic cloves: smashed or minced; Salt and pepper: to taste (optional); Chopped parsley: for garnish; Sliced lemon: for garnish

Description

Mediterranean Style Chicken Piccata is a bright and zesty dish featuring tender butterflied chicken breasts lightly coated in flour, pan-seared, and simmered in a lemony garlic caper sauce. It’s a Mediterranean Diet-friendly meal that’s easy to prepare and perfect for weeknights.

Ingredients

Scale

2 skinless chicken breasts: butterflied and flattened to 1/2 inch thickness
1/2 cup flour: for dredging (can use almond flour or whole wheat flour)
6 tablespoons butter: or substitute with extra virgin olive oil
2 tablespoons extra virgin olive oil: plus more as needed
1/4 cup lemon juice: fresh for optimal flavor
1/2 cup chicken stock: low sodium preferred
1 1/2 tablespoons capers: rinsed and chopped
2 garlic cloves: smashed or minced
Salt and pepper: to taste (optional)
Chopped parsley: for garnish
Sliced lemon: for garnish

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Instructions

Butterfly and flatten the chicken breasts by slicing each in half horizontally, then pounding to about 1/2 inch thick.
Season both sides of the chicken with salt and pepper (if using).
Place the flour in a shallow dish. Dredge each piece of chicken in the flour, tapping off any excess.
Heat 2 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium-high heat.
Cook chicken in batches, about 2 1/2 minutes on the first side and 1 minute on the second, until golden brown. Set aside on a clean plate.
Add more butter or oil between batches as needed.
To the same skillet, add lemon juice, chicken stock, capers, and garlic. Bring to a boil.
Reduce the heat and return the chicken to the skillet. Simmer for 2–5 minutes until the chicken is cooked through.
Adjust seasoning and sauce consistency as desired with extra butter or oil.
Serve hot, garnished with chopped parsley and lemon slices.

Notes

Use almond or whole wheat flour for a healthier or gluten-free alternative.
Do not overcrowd the skillet — sear chicken in batches.
Use fresh lemon juice and garlic for the best flavor.
Pairs well with whole wheat pasta, orzo, or greens.
Leftovers can be stored in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 1 g
Sodium: 380 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 95 mg