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–+ servings

Roasted Lemon Chicken with Capers and Olives

Lightly crusted, tender chicken breast in a caper and olive sauce topped with roasted lemon slices.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Calories: 529
Ingredients Method Nutrition Notes

Ingredients
  

  • ½ cup olive oil (divided)
  • 2 large lemon (sliced)
  • 1 pound chicken (2 boneless chicken breasts, sliced in half)
  • ¼ cup flour (all-purpose)
  • ¼ cup capers (drained)
  • 1 cup green olives (sliced)
  • 1 cup chicken broth
  • 3 tablespoons butter (unsalted)

Method
 

  1. Preheat the oven to 350° Fahrenheit.
  2. Roasting Lemon
  3. Breading the Chicken
  4. Cooking The Chicken

Nutrition

Serving: 1gCalories: 529kcalCarbohydrates: 13gProtein: 12gFat: 49gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 63mgSodium: 1158mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2.5mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F; use a meat thermometer to check doneness in the thickest part of the breast.
  • To prevent dryness, consider using chicken thighs instead of breasts for a juicier result, as they have more fat and retain moisture better during cooking.
  • Roasting the lemon slices not only enhances their flavor but also reduces their acidity; don't skip this step for a more balanced dish.
  • Store any leftovers in an airtight container for up to 3 days, but keep the sauce separate to avoid sogginess in the chicken.
  • When reheating, do so gently in a covered skillet over low heat, adding a splash of chicken broth to help loosen the sauce and maintain moisture.

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