Mediterranean Style Chicken Piccata (Lemon Chicken with Capers) takes me straight back to a tiny trattoria we found after hiking the Amalfi cliffs. Starving and sun-tired, we followed the scent of garlic and citrus into a family-run spot tucked behind an olive grove. That’s where I first tasted it — golden, crispy chicken in a bright lemony sauce, dotted with briny capers and flecks of parsley. Pure magic.
When we got home, I couldn’t stop thinking about it. After a few trials in my kitchen, I nailed a version that hits all the same notes — light yet satisfying, tangy yet buttery. It quickly became my go-to for weeknights and casual dinners with friends.
I often serve it with a warm starter like baked feta with olives and sun-dried tomatoes. It never disappoints — and neither will this dish.
Why This Lemon Chicken Piccata Is So Special
There are countless chicken recipes out there, but Mediterranean Style Chicken Piccata (Lemon Chicken with Capers) stands apart for one delicious reason: balance. Each bite brings together crispy golden chicken, silky lemon-butter sauce, and the bold pop of capers. It’s bright, briny, buttery — and incredibly easy to make.
The secret lies in simple, real ingredients. A quick flour and Parmesan crust gives the chicken irresistible texture, while the sauce comes together with dry white wine, fresh lemon juice, and just enough butter to make it glossy and smooth. The capers? They bring the whole dish to life.
What I love most is that it feels elegant without being fussy. It’s weeknight-friendly, yet fit for guests. You can serve it with crusty bread, buttery pasta, or even something lighter like roasted vegetables. The flavors are flexible, but always satisfying.
And if you enjoy layered Mediterranean flavors, you’ll probably love my Tuscan-inspired creamy ravioli with spinach and sun-dried tomatoes too — both are soulful dishes that bring sunshine to your plate, no matter the season.
In short, this lemon chicken piccata is more than just a recipe. It’s one of those dishes that feels comforting and uplifting at the same time — and isn’t that exactly what we all need from time to time?
Ingredients & Preparation for Mediterranean Style Chicken Piccata (Lemon Chicken with Capers)
Making Mediterranean Style Chicken Piccata (Lemon Chicken with Capers) doesn’t require anything fancy — just a few pantry staples and fresh ingredients. What’s amazing is how these simple items come together to create something bright, buttery, and deeply satisfying.
Ingredient Breakdown
Let’s take a quick look at what you’ll need. I’ve included both cup and metric measurements to make things as smooth as the sauce you’re about to whisk up.
| Ingredient | Quantity (US) | Quantity (Metric) | Notes |
|---|---|---|---|
| Chicken breast | 2 large (16 oz) | 450 g | Boneless, skinless |
| Flour | 4 tbsp | – | Use cornflour for gluten-free |
| Parmesan | 2 ½ tbsp | – | Finely grated |
| Salt | ½ tsp | – | Adjust to taste |
| Black pepper | ¼ tsp | – | Freshly ground, if possible |
| Olive oil | 2 ½ tbsp | – | For pan-frying |
| Unsalted butter | 1 tbsp | 15 g | For chicken browning |
| Dry white wine | ⅔ cup | – | Or use chicken broth |
| Lemon juice | 2 tbsp | – | Freshly squeezed |
| Capers in brine | 3 tbsp | – | Drained |
| Butter (for sauce) | 2 tbsp | 30 g | Cut into cubes |
| Parsley | 1½ tsp + extra | – | Finely chopped |
Cooking Instructions & Tips
Cooking Mediterranean Style Chicken Piccata (Lemon Chicken with Capers) is surprisingly easy — the kind of meal that looks restaurant-worthy but comes together in under 30 minutes. The key is working in stages and letting each ingredient shine.
Step-by-Step: How to Cook Chicken Piccata Like a Pro
Step 1: Flatten the Chicken
Start by cutting each chicken breast into 3 equal portions. Place each piece between two sheets of cling wrap or parchment paper and gently pound it with a rolling pin or meat mallet until it’s about ½ cm (0.2 inches) thick.
Step 2: Coat the Chicken
In a shallow dish, combine flour, grated Parmesan, salt, and pepper. Lightly drizzle the chicken with olive oil and rub it in on both sides. Then coat each piece in the flour mixture, pressing gently so it adheres, and shake off any excess.
Step 3: Sear to Golden Perfection
Heat olive oil in a large skillet over medium-high heat. Once hot, add the butter and let it melt. Place half the chicken in the pan and cook for 3–4 minutes, or until golden and crisp. Flip and cook the other side for 1 minute. Remove to a plate and repeat with remaining chicken.
Step 4: Make the Sauce
Pour out excess fat from the skillet, leaving any golden bits behind. Add the white wine and let it simmer rapidly for about 3 minutes, reducing by half. Stir in fresh lemon juice and cook for 1 more minute. Lower the heat, add cubed butter, and swirl the pan until the sauce becomes glossy and slightly thickened.
Step 5: Add the Capers and Serve
Stir in the capers and parsley. Spoon the sauce over the chicken, and garnish with a little extra parsley if you’d like. That’s it — your restaurant-worthy dish is ready!
Tips and Tricks to Make It Shine
-
Don’t skip pounding the chicken. It ensures fast, even cooking and keeps the texture tender.
-
Use fresh lemon juice for that real burst of citrus — bottled just doesn’t compare.
-
Deglaze the pan properly. Let the wine reduce fully for a concentrated, flavorful sauce.
-
Don’t overcook the chicken. Once it’s golden and just cooked through, pull it from the heat.
When you serve this dish, it pairs beautifully with pasta, roasted potatoes, or something fresh like sautéed greens. If you want to go full-on Mediterranean, serve it alongside my garlic butter lettuce tomato grilled chicken sandwich for a summery table spread. And for a cozy vegetarian option, I highly recommend the sun-dried tomato and mushroom pasta — that sauce is worth licking the spoon for.
Serving, Storing & Pairing Ideas
Once you’ve plated up this Mediterranean Style Chicken Piccata (Lemon Chicken with Capers), you’ll want to make sure everything else on the table complements its bold, bright flavors. This dish can be dressed up or down depending on your mood — which is part of its charm.
What to Serve With Lemon Chicken Piccata
The silky lemon butter sauce practically begs for something to soak it up. One of my favorite pairings is a buttery orzo tossed with herbs, but honestly, even a pile of mashed potatoes does wonders. If you’re leaning lighter, try roasted asparagus or garlicky green beans — their freshness balances the richness of the sauce perfectly.
Want to wow your guests with an all-in-one Mediterranean spread? Try starting your meal with spinach ricotta bites — they’re small, savory, and packed with flavor. Another lovely side is the lemon garlic butter chicken with creamy parmesan linguine. The flavors echo each other beautifully without being too repetitive.
For drinks, a crisp white wine like Pinot Grigio or a citrusy mocktail adds a refreshing touch. And if you’re serving dessert, keep it simple — think lemon sorbet or honeyed Greek yogurt with fresh berries.
How to Store and Reheat Leftovers
If you’re lucky enough to have leftovers, this dish stores quite well.
-
To store: Let the chicken and sauce cool completely, then transfer to an airtight container. Refrigerate for up to 3 days.
-
To reheat: Warm the chicken in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving if you can — the texture stays best on the stove.
Tip: If the sauce thickens too much in the fridge, just whisk in a tiny bit of lemon juice or butter while reheating. It’ll return to its glossy, silky self in no time.
Frequently Asked Questions About Chicken Piccata
Can I make Mediterranean Style Chicken Piccata (Lemon Chicken with Capers) without wine?
Absolutely. While dry white wine adds depth, you can easily substitute it with low-sodium chicken broth. For even more flavor, add a splash of white wine vinegar or lemon juice to mimic the acidity.
Is this dish gluten-free?
Not as written, but you can make it gluten-free by swapping the flour for cornstarch or a certified gluten-free flour blend. The texture stays crispy, and the sauce is still wonderfully silky.
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great — just cut them in half and pound them flat so they cook evenly. They offer a slightly richer flavor and stay incredibly juicy.
What’s the best way to reheat leftovers?
Use a skillet over low heat with a splash of water or broth to rehydrate the sauce. Stir gently until warmed through. Avoid the microwave to keep the texture just right.
Can I freeze Chicken Piccata?
You can, but the sauce may separate slightly when thawed. If you do freeze it, store the chicken and sauce separately and reheat slowly to restore the consistency.
What type of white wine is best for this recipe?
Go for something dry and not too oaky — like Pinot Grigio, Sauvignon Blanc, or Chardonnay. Just don’t use anything sweet or heavily wooded.
Conclusion
And there you have it — a comforting, zesty, and utterly satisfying plate of Mediterranean Style Chicken Piccata (Lemon Chicken with Capers). Whether you’re cooking for one or feeding a hungry family, this dish delivers every time. The crispy Parmesan coating, buttery lemon sauce, and briny capers strike a flavor balance that never gets old.
This recipe has become a staple in my kitchen, and I hope it finds a permanent spot in yours, too. If you’re curious to explore the version that originally inspired me, check out this wonderful Chicken Piccata recipe on Recipetineats — it’s a classic for a reason.
And while you’re here, don’t miss two more of my personal favorites: the garlic butter lettuce tomato grilled chicken sandwich and the sun-dried tomato and mushroom pasta. Both are easy, flavorful, and perfect next steps on your Mediterranean cooking journey.
Print
Mediterranean Style Chicken Piccata (Lemon Chicken with Capers)
- Total Time: 25
- Yield: 2–3 servings
Description
Mediterranean Style Chicken Piccata (Lemon Chicken with Capers) features golden seared chicken breasts, a buttery lemon-wine sauce, and briny capers in a quick, one-pan dinner that’s bright, fresh, and full of Mediterranean flavor.
Ingredients
• 450g / 16oz chicken breast (2 large pieces), skinless, boneless
• 4 tbsp flour (sub cornstarch for gluten-free)
• 2 ½ tbsp Parmesan, finely grated
• ½ tsp salt
• ¼ tsp pepper
• 2 ½ tbsp olive oil
• 1 tbsp / 15g unsalted butter
• 2 tbsp / 30g unsalted butter (for sauce)
• ⅔ cup dry white wine (or low-sodium chicken broth)
• 2 tbsp lemon juice, freshly squeezed
• 3 tbsp capers in brine, drained
• 1 ½ tsp parsley, finely chopped (plus extra for garnish)
Instructions
1. Cut each chicken breast into 3 pieces. Pound flat between cling wrap to ½ cm thickness.
2. Drizzle chicken with ½ tbsp olive oil and rub to coat.
3. Mix flour, Parmesan, salt, and pepper in a shallow bowl. Dredge chicken, pressing to coat evenly.
4. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
5. Sear half the chicken for 3–4 minutes per side until golden. Repeat with remaining pieces.
6. Discard excess fat, keeping browned bits in the pan.
7. Add white wine, simmer until reduced by half (about 3 minutes).
8. Stir in lemon juice and simmer 1 more minute.
9. Reduce heat to low. Add 2 tbsp butter and swirl until glossy and slightly thickened.
10. Stir in capers and parsley. Spoon sauce over chicken and garnish with extra parsley.
Notes
– Use chicken thighs or tenderloin as a substitute if preferred.
– To make it gluten-free, swap flour with cornstarch or gluten-free blend.
– Low-sodium chicken broth can replace wine for an alcohol-free version.
– Capers in brine are preferred; rinse salted ones before using.
– This recipe was inspired by Recipetineats.com.
- Prep Time: 10
- Cook Time: 15
- Method: Skillet
- Cuisine: Mediterranean, Italian-American