Chicken Piccata | Kalamata Olives Version

An easy take on the classic chicken piccata – with kalamata olives and cumin.
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This is a marvelously delicious take on the classic chicken piccata recipe. The kalamata olives and the cumin makes for the most amazing flavor – the perfect tanginess and it’s really tender. I like to use the thin cut chicken cutlets but you can certainly buy a thicker cut as long as you cut them down to about a 1/4 inch or less thickness. You can adapt this dish to make it gluten-free; eliminate the dredging in flour and sprinkle a little bit to corn starch instead. Or you can cook the chicken without either as the butter will help to make the sauce creamy. I like to serve this dish with some simple broccoli or other vegetables. I hope you will try this recipe and enjoy it as much as we do. Happy Cooking!

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5 from 1 vote
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Chicken Piccata | Kalamata Olives Version

A marvelously delicious recipe with the perfect tanginess. It's easy to make and works well for any day or holiday menu.

Course Dinner, Entree, Lunch, Main Course
Cuisine American, Chicken, Italian, Mediterranean
Keyword Best chicken piccata recipe, Chicken Piccata, Easy recipes, holiday menu, Holiday recipes, How to make chicken piccata, Kalamata Olives, Stovetop recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 478 kcal
Author Yasmin Jackson

Ingredients

  • 2 pounds chicken cutlets thin cuts. About 5 to 6 pieces
  • 1/2 cup chicken bone broth or chicken stock
  • 1/3 cup freshly squeezed lemon juice (1 1/2 to 2 lemons)
  • zest from one lemon – about 1 teaspoon – and a few slices of lemon for garnish
  • 1/4 cup all purpose flour for dredging the chicken
  • 1/4 cup kalamata olives roughly chopped
  • 1/3 cup parsley fresh. chopped. Reserve some for garnish
  • 2 tablespoons oregano leaves fresh. chopped
  • 1 1/4 teaspoons sea salt or kosher (adjust for your diet)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons butter cut into 4 chunks

Instructions

  1. Mix together the salt, black pepper and cumin.

  2. Season the chicken cutlets with the spice mix.

  3. Dredge the seasoned cutlets in the flour, dusting off any excess.

    Note: you won't use up all the flour – discard any excess.

  4. In a 6-quart saute pan, heat the olive oil over medium heat.

  5. Cook the chicken in two batches. Cook each batch a total of 4 minutes (2 minutes per side) until lightly brown. Transfer to a plate and set aside.

  6. Reduce the heat to low.

  7. Slowly pour in the lemon juice. And pour in the chicken broth.

  8. Add the kalamata olives, lemon zest, oregano and about 2 tablespoons parsley.

  9. Turn up the heat to medium. Bring sauce to a boil.

  10. Add back the chicken cutlets in a single layer. Coat both sides of the chicken with the sauce.

  11. Cover the pan and reduce the heat to medium-low. Cook for 4 to 5 minutes. The sauce will thicken nicely and the chicken will be tender.

  12. Transfer to a serving platter with the sauce. Garnish with parsley and lemon slices.

  13. Serve over pasta or a side of veggies. Enjoy.

Recipe Notes

You can sub capers or green olives.

Nutrition Facts
Chicken Piccata | Kalamata Olives Version
Amount Per Serving
Calories 478 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 175mg58%
Sodium 1333mg58%
Potassium 943mg27%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 1g1%
Protein 50g100%
Vitamin A 915IU18%
Vitamin C 19mg23%
Calcium 66mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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4 Comments Add yours

  1. Kristin says:

    Yum! This dish looks delicious – love the addition of the kalamata olives.

     
    1. julietkitchen says:

      Thanks so much. It’s really delicious. Be well.

       
  2. makejohncook says:

    Sounds like a great variation with the olives and cumin. I will definitely give it a try.

     
    1. julietkitchen says:

      Thanks. It was.

       

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