Mediterranean-Style Chicken Piccata
This lightened-up chicken piccata is pan-seared with olive oil and finished in a bright lemon, garlic, and caper sauce — with Mediterranean touches like sun-dried tomatoes, fresh herbs, and olives. It’s elegant enough for guests yet quick enough for weeknights.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: ~30 minutes
Ingredients
For the chicken:
4 boneless, skinless chicken breasts (pounded to ½-inch thick)
½ cup flour
Salt & black pepper, to taste
2 tbsp olive oil
For the sauce:
3 cloves garlic, minced
½ cup low-sodium chicken broth
Juice of 2 lemons + 1 tsp zest
3 tbsp capers, rinsed and drained
¼ cup sun-dried tomatoes, sliced
¼ cup pitted Kalamata olives, halved
2 tbsp fresh parsley, chopped
1 tbsp olive oil
Optional garnish:
Extra lemon slices
Fresh basil
Instructions
Prep chicken: Season chicken breasts with salt & pepper. Dredge lightly in flour, shaking off excess.
Sear: Heat olive oil + butter in a large skillet over medium-high. Cook chicken 3–4 minutes per side until golden and cooked through. Remove to a plate.
Make sauce: In the same skillet, add garlic and saute 30 seconds. Deglaze with chicken broth (or wine), scraping brown bits. Stir in lemon juice, zest, capers, sun-dried tomatoes, and olives. Simmer 2–3 minutes.
Finish: Return chicken to pan, spoon sauce over, and simmer 2 minutes. Drizzle with a little olive oil and sprinkle with parsley.
Serve: Plate with extra lemon slices and herbs.
Notes & Tips
Serve with: Orzo, couscous, roasted potatoes, or crusty bread to soak up the sauce.
Healthier option: Use all olive oil instead of butter.
Make it creamy: Add ¼ cup Greek yogurt or light cream at the end for a creamy version.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless thighs work great, just adjust cooking time to ensure they’re fully cooked.
Q: Do I need capers?
A: They add classic tang, but you can substitute chopped green olives for a similar briny flavor.
Nutritional Information
Calories: ~420 kcal
Protein: 36g
Carbs: 12g
Fat: 25g
Fiber: 3g