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Greek Lemon Chicken

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greek lemon chicken easy fast olives capers

Capers are one of those ingredients you come across occasionally but may have never cooked with or even tried.  But they’re an integral part of Mediterranean cuisine.  Their use dates way back to ancient Greece.  They come from a perennial plant that bears edible flower buds (which are technically the capers) and berries (caper berries, but more commonly just referred to as capers).  Both the flowers and berries are typically pickled in brine and added to a variety of dishes like meat, sauces, salads and pasta salads.  A quintessential Italian dish using capers is Chicken Piccata

Here is a super quick and easy dish bringing together some classic Greek flavors.  Perfect for a busy weeknight meal or anytime you want a delicious and wholesome meal that is quick to prepare.

greek lemon chicken easy fast olives capers

Let’s get started!

Heat the butter in  a medium skillet over medium-high heat and lightly brown the chicken cutlets on both sides.  Transfer to a plate and set aside.

Greek-Lemon-Chicken-prep-5

Add the garlic and saute for one minute.

Greek-Lemon-Chicken-prep-1

Add the broth and wine and bring to a boil until it is reduced by half, 3-5 minutes.  Stir in the parsley, lemon juice and salt.

Greek-Lemon-Chicken-prep-2

Arrange the chicken in the skillet topped with the lemon slices and add the olives and capers.  Bring to a simmer over medium heat, cover and simmer for about 15 minutes.  Add salt to taste.  If the sauce is too thin, dissolve a little cornstarch in a little water and stir it into the sauce, simmering it for another minute.
Greek-Lemon-Chicken-prep-4

Serve the chicken cutlets topped with the lemon slices, olives and capers, spoon some sauce over and sprinkle with fresh parsley.  Serve with steamed rice or pasta.

greek lemon chicken easy fast olives capers

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Greek Lemon Chicken

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 2 large boneless, skinless chicken breasts , cut in half lengthwise to make thinner cutlets
  • salt and pepper
  • 3 tablespoons butter
  • 2 cloves garlic , minced
  • 1/2 cup chicken broth
  • 1/3 cup dry white wine
  • 2 tablespoons chopped fresh parsley
  • Juice of one large lemon
  • 1/4 teaspoon salt
  • One lemon cut into slices
  • 3/4 cup Kalamata olives , drained
  • 1/3 cup capers , rinsed and drained
  • 2 tablespoons fresh chopped parsley for garnish

Instructions
 

  • Sprinkle the chicken cutlets with salt and pepper. Set aside.
    Heat the butter in a medium skillet over medium-high heat. Lightly brown the chicken on both sides and then transfer to a plate.
    Add the garlic to the pan and saute for a minute. Add the chicken broth and white wine and bring to a boil until reduced by half, about 3-5 minutes. Add the parsley, lemon juice and salt.
    Arrange the chicken pieces in the skillet and top with the lemon slices, olives and capers. Bring to a simmer over medium heat, cover and simmer for about 15 minutes. Add salt to taste. If the sauce is too thin, dissolve a little cornstarch in a little water and stir it into the sauce, simmering it for another minute.
  • Serve the chicken topped with the lemons, olives and capers, spoon some sauce over, and sprinkle with the fresh parsley. Serve with steamed rice or pasta.
Course Main Course
Cuisine Greek
Tried this recipe?Let us know how it was!

 

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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35 Comments

  1. I love Greek food. I worked in a Greek restaurant when I was younger and had a blast learning about the cuisine. So much flavour in every bite. This chicken would be a huge hit in my household. My kids would gobble this up in no time flat.

    1. Thanks, Kim, and what an awesome experience to have worked in a Greek restaurant! I agree, Greek food is downright fabulous.

  2. I don’t use capers often, but when I do I wonder why I don’t use them more often. I really do love them and their briny, pungent flavor. They’re like nothing else. Your Greek lemon chicken looks fabulous. Like a Mediterranean vacation without ever leaving the house.

    1. Thanks, Cyndi! With two small kids at home quick and easy meals are always welcome in our home! :)

    1. Our whole family loves this dish, Ashlyn, even our little kids, and it’s so simple to make!

  3. My husband made this last night and found it so quick and easy to make. Absolutely delicious – this recipe is definitely a keeper!

  4. I made this for my family on Saturday and we all loved it!! It was so easy to make but my husband thought I had spent hours on it, lol :) Thank you for another wonderful recipe!

    1. Awesome, Sandra, so happy to hear that, thank you! It really is super easy – a perfect meal for a busy evening.

      1. There’s “print” button in the recipe box at the bottom of the post (where the list of ingredients is located) and the print button is directly under the picture of the dish.