A bright, Mediterranean-inspired dish featuring tender chicken breasts baked in a tangy lemon sauce with briny capers and olives. This classic preparation is simple yet elegant, perfect for weeknight dinners or entertaining guests.
Serve with crusty bread, rice, or roasted vegetables to soak up the delicious sauce. Pairs well with crisp white wine such as Sauvignon Blanc or Pinot Grigio.
For a lighter version, use chicken thighs instead of breasts; cooking time may increase by 5-10 minutes.
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each)
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 lemon (medium)
- ½ cup chicken broth
- ¼ cup dry white wine (or additional chicken broth)
- ⅓ cup capers, drained
- ¾ cup Kalamata olives, pitted
- 3 cloves garlic, minced
- 1 tsp fresh thyme (or 0.5 tsp dried)
- 2 tbsp fresh parsley, chopped
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each)
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 lemon (medium)
- ½ cup chicken broth
- ¼ cup dry white wine (or additional chicken broth)
- ⅓ cup capers, drained
- ¾ cup Kalamata olives, pitted
- 3 cloves garlic, minced
- 1 tsp fresh thyme (or 0.5 tsp dried)
- 2 tbsp fresh parsley, chopped
Instructions
Preheat oven
Preheat your oven to 400°F (200°C).
Equipment: oven
Prepare and season chicken
Pat the chicken breasts dry with paper towels.
Season both sides evenly with salt, pepper, and garlic powder (1 tsp).
Equipment: paper towels
Heat oil
Heat olive oil (2 tbsp) in a large oven-safe skillet over medium-high heat until shimmering.
Equipment: oven-safe skillet
Sear chicken
Place the chicken breasts in the hot skillet.
Sear for 3-4 minutes per side until golden brown.
Transfer to a plate.
Equipment: oven-safe skillet, plate
Cook garlic
In the same skillet, add minced garlic (4 cloves).
Cook until fragrant.
Equipment: oven-safe skillet
Prepare lemon and add liquids
Zest the lemon and juice it.
Add the juice and zest to the skillet along with the chicken broth (½ cup) and white wine (¼ cup).
Stir to combine.
Equipment: oven-safe skillet, zester, juicer
Add aromatics
Add the capers (2 tbsp), olives (½ cup), and thyme (1 tsp) to the skillet.
Stir well.
Equipment: oven-safe skillet
Return chicken to skillet
Return the chicken breasts to the skillet, nestling them into the sauce.
Equipment: oven-safe skillet
Bake chicken
Transfer the skillet to the preheated oven.
Bake until the chicken reaches an internal temperature of 165°F (74°C).
Equipment: oven, oven-safe skillet, meat thermometer
Garnish and serve
Remove from the oven.
Garnish with fresh parsley (2 tbsp) before serving.
Before you cook
Cook notes
- • Serve with crusty bread, rice, or roasted vegetables to soak up the delicious sauce
- • For a lighter version, use chicken thighs instead of breasts; cooking time may increase by 5-10 minutes
- • Pairs well with crisp white wine such as Sauvignon Blanc or Pinot Grigio
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