Mediterranean Chicken Piccata Recipe

Mediterranean Chicken Piccata Recipe 

Chicken piccata is an Italian-American favorite and one of the easiest weeknight dinner recipes to make at home. Juicy chicken breasts are dredged in flour, seared with a golden crust, then simmered in a lemon butter sauce with a touch of capers and parsley. It’s a beautiful and tasty dinner that comes together quickly!

Chicken piccata is the best Italian-American dinner made with golden-crusted chicken breasts simmered in a lemon butter sauce.

Prep Time: 10minutes 

Cook Time: 20minutes 

Total Time: 30minutes  

Servings: 4 servings 

Ingredients for Mediterranean Chicken Piccata Recipe 

For the chicken

2 large boneless skinless chicken breasts

¼ cup arrowroot flour (or other flour)

¼ cup finely grated parmesan cheese

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

For the sauce

½ cup dry white wine (or chicken broth)

4 garlic cloves minced

1 cup chicken broth

3 tablespoons lemon juice (from about 1 lemon)

2 tablespoons capers drained

2 tablespoons unsalted butter

2 tablespoons roughly chopped fresh parsley

Instructions for Mediterranean Chicken Piccata Recipe 

Cut the chicken: Slice the chicken breasts in half horizontally.

Coat the chicken: Mix flour, parmesan, salt, and pepper in a shallow bowl or dish. Dredge the chicken in the mixture, coating both sides.

Cook the chicken: Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until cooked through with a golden crust. Use tongs to remove the chicken to a plate.

Make the sauce: Add the wine and garlic to the pan, letting it simmer for 3 to 4 minutes, until reduced by about half. Then add the broth, lemon juice, capers, and butter, stirring until it begins to simmer again.

Add the chicken: Add the chicken back to the pan. Spoon the sauce on top and let it simmer for 1 to 2 minutes, until warmed through.

Serve: Garnish with parsley before serving.


As an alternative to slicing the chicken breasts in half, you could purchase 4 smaller chicken breasts and pound them thinner with a kitchen mallet.


Calories: 300kcal | Carbohydrates: 12g | Protein: 16g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 889mg | Potassium: 336mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 1mg

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