Chicken Medallions with Capers and Tomatoes
Transform your dinner table with these elegant yet easy-to-make Chicken Medallions with Capers and Tomatoes, a recipe bursting with Mediterranean-inspired flavors. Tender chicken breast slices are lightly coated in seasoned flour, pan-seared to golden perfection, and then simmered in a flavorful sauce made with sweet, juicy cherry tomatoes, zesty capers, and a hint of fresh lemon juice. Aromatic garlic and fresh parsley bring the dish to life, while the silky tomato-caper sauce creates the perfect complement for soaking up with crusty bread, rice, or pasta. Ready in just 30 minutes, this weeknight-friendly dish delivers restaurant-quality taste without the fuss—ideal for impressing guests or treating yourself to a gourmet experience at home.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 0.25 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 pieces garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 2 tablespoons capers, rinsed and drained
- 0.5 cups chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges (for garnish, optional)
Instructions
Slice each chicken breast horizontally into 2 even medallions. You should have 4 pieces in total.
In a shallow dish, mix the flour, salt, and black pepper. Dredge each chicken medallion in the flour mixture, shaking off any excess.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the chicken medallions in a single layer, working in batches if necessary. Cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté for 30 seconds, stirring constantly to prevent burning.
Stir in the cherry tomatoes and cook for 3 minutes until they begin to soften.
Add the capers and chicken broth to the skillet. Simmer for 2 minutes to allow the flavors to meld together.
Return the chicken medallions to the skillet. Spoon the sauce over the chicken and simmer for an additional 2 minutes.
Stir in the lemon juice and sprinkle with chopped parsley.
Serve the chicken medallions warm, garnished with additional parsley and lemon wedges if desired. Pair with rice, pasta, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 3363 mg | 146% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.2 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
