Greek Lemon Chicken
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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.
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.
Add the garlic and saute for one minute.
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.
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.
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.
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Greek Lemon Chicken
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.
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!
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.
Thanks, Kim, and what an awesome experience to have worked in a Greek restaurant! I agree, Greek food is downright fabulous.
Yay for all things Greek! I would LOVE this for dinner!
Ditto on the “yay”, Cathy, I love Greek flavors! :)
This looks delightful. I adore capers, and have ever since I first tried them (I was 11; they were on the brunch buffet at a hotel I was staying at).
Thanks, Sarah! :)
This was so delicious! I love chicken and lemon together!
Always a great combo, Michelle!
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.
Thanks so much, Renee! :)
Love how easy and delicious this chicken dish is! I’m always in need for quick easy meals like this. ;)
Thanks, Cyndi! With two small kids at home quick and easy meals are always welcome in our home! :)
Love citrus-y lemon dinners!! Especially in winter.
Definitely, Kelly!
This looks like the perfect dinner, and I usually have most of these things on hand! Will have to try soon.
Our whole family loves this dish, Ashlyn, even our little kids, and it’s so simple to make!
I’m so making this! It’d go so well with Greek style roasted potatoes which are a favorite of mine. :)
Oh my gosh, Erin, it would be so perfect with those potatoes, yummy!
My boys and I are crazy about capers and have been known to triple the amount in a recipe. This lemon chicken would be right up our alley!
Triple away, Cookin Canuck, it’s sure to be a hit! :)
This looks so delicious! Thanks for sharing!
Thanks, Kristyn!
Capers are such an under appreciated ingredient. I add them to my chicken and fish sandwiches – and just saw a photo that a friend shared with them on pizza (which I need to try!). This chicken looks amazing!
Thanks, Heather, and so true!
Lemon chicken is one of my all-time favorite comfort foods. Love this version. Looks so simple!
Thanks, Justine, it’s super quick and easy!
My husband made this last night and found it so quick and easy to make. Absolutely delicious – this recipe is definitely a keeper!
Fantastic, Carron, I’m so thrilled to hear that, thank you!
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!
Awesome, Sandra, so happy to hear that, thank you! It really is super easy – a perfect meal for a busy evening.
How did you get this recipe to print??
Thank you
Dee
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.