Description
This Mediterranean-style Chicken Piccata is a bright, zesty, and deliciously light dish perfect for dinner! With tender butterflied chicken, a lemony caper sauce, and Mediterranean-friendly ingredients, this recipe is both gluten-free and diet-friendly. Serve it with whole wheat pasta or orzo for a complete meal!
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (butterflied & flattened to ½”)
- ½ cup whole wheat flour (or almond flour)
- ¾ stick (6 tbsp) butter (or extra virgin olive oil for a lighter option)
- 2 tbsp extra virgin olive oil (additional as needed)
- Salt & pepper (optional)
For the Sauce:
- ¼ cup lemon juice
- ½ cup chicken stock
- 1 ½ tbsp capers (rinsed & chopped)
- 2 garlic cloves (smashed or minced)
- Sliced lemon & chopped parsley (for garnish)
Instructions
1️⃣ Prep the Chicken: In a shallow bowl, place flour and season with salt & pepper (if using). Dredge butterflied chicken in flour, shaking off excess.
2️⃣ Sear the Chicken: In a large skillet over medium-high heat, melt 2 tbsp butter & 1 tbsp olive oil. Cook chicken 2-3 minutes per side until golden brown. Remove to a clean plate. (Cook in batches if needed, adding more butter/oil as required.)
3️⃣ Make the Sauce: In the same skillet, add lemon juice, chicken stock, capers, and garlic. Bring to a boil, then reduce heat.
4️⃣ Simmer & Serve: Return chicken to the skillet, simmer for 2-5 minutes until fully cooked. Stir in extra butter or olive oil if desired.
5️⃣ Garnish & Enjoy: Serve with lemon slices & fresh parsley. Pair with whole wheat pasta or orzo for a Mediterranean-inspired meal!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350 per serving
- Fat: 16g per serving
- Carbohydrates: 9g per serving
- Protein: 35g per serving