Why You’ll Love Roasted Lemon Chicken in a Caper and Olive Butter Sauce Recipe

I love this recipe because it balances fresh and rich flavors beautifully. The lemons soften as they roast, the chicken stays tender and juicy, and the sauce comes together quickly in one pan. I also enjoy how versatile it is — it works just as well for a casual dinner as it does for entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup olive oil divided
2 large lemons 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

Directions

I begin by heating the oven and arranging the lemon slices on a baking sheet. I brush them lightly with olive oil and roast them until softened and lightly caramelized.

While the lemons roast, I slice the chicken breasts in half horizontally and coat them lightly with flour. I heat the remaining olive oil in a large skillet and cook the chicken until golden on both sides, then remove it from the pan.

In the same skillet, I add the chicken broth, capers, and sliced olives, stirring to combine and loosen any flavorful bits from the pan. I let the mixture simmer briefly, then stir in the butter until the sauce becomes smooth and glossy.

I return the chicken to the skillet along with the roasted lemon slices, spoon the sauce over everything, and let it cook gently until the chicken is fully cooked and the flavors are well combined.

Servings and Timing

This recipe makes 4 servings.
I usually need about 10 minutes of preparation time and around 25 minutes of cooking, making it a meal I can have on the table in about 35 minutes.

Variations

I sometimes add cherry tomatoes or a handful of fresh herbs to change things up. When I want a richer result, I use chicken thighs instead of breasts. I also enjoy adding a little lemon zest for extra brightness when serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm everything gently in a skillet over low heat, adding a small splash of chicken broth if the sauce needs loosening.

FAQs

Can I use chicken thighs instead of chicken breasts?

I often substitute chicken thighs and simply adjust the cooking time so they cook through completely.

Do I need to remove the lemon peel?

I leave the peel on because roasting softens it and adds depth to the flavor.

What kind of olives work best?

I prefer green olives, but I sometimes mix in other varieties for extra complexity.

Can I make this recipe gluten-free?

I replace the flour with a gluten-free alternative or skip dredging altogether.

How do I keep the sauce smooth?

I add the butter over gentle heat and stir continuously to help it emulsify.

Can I prepare anything in advance?

I roast the lemons and prep the chicken earlier in the day to save time later.

What sides pair well with this dish?

I like serving it with pasta, rice, or roasted vegetables to soak up the sauce.

Is this dish very lemony?

I find the roasted lemons give a mellow citrus flavor rather than sharp acidity.

Can I freeze this recipe?

I freeze leftovers for up to 2 months, though the sauce texture may change slightly.

Can I add garlic or herbs?

I sometimes add garlic or fresh herbs like parsley for extra aroma and flavor.

Conclusion

I enjoy this roasted lemon chicken because it transforms simple ingredients into something vibrant and satisfying. The combination of tender chicken, buttery sauce, and roasted citrus makes it a recipe I return to whenever I want a flavorful meal that feels just a little elevated.