Description
Bold and comforting roasted lemon chicken served in a rich butter sauce with capers and olives, balancing bright citrus flavor with savory depth in a dish that feels both elegant and approachable.
Ingredients
½ cup olive oil, divided
2 large lemons, sliced
1 pound chicken (2 boneless chicken breasts, sliced in half)
¼ cup all-purpose flour
¼ cup capers, drained
1 cup green olives, sliced
1 cup chicken broth
3 tablespoons unsalted butter
Instructions
- Preheat the oven to 400°F (200°C). Arrange the lemon slices on a baking sheet, brush lightly with olive oil, and roast until softened and lightly caramelized.
- Slice the chicken breasts in half horizontally and coat them lightly with flour.
- Heat the remaining olive oil in a large skillet over medium heat. Cook the chicken until golden on both sides, then remove and set aside.
- In the same skillet, add the chicken broth, capers, and sliced olives, stirring to loosen any browned bits from the pan.
- Let the mixture simmer briefly, then stir in the butter until the sauce becomes smooth and glossy.
- Return the chicken to the skillet along with the roasted lemon slices.
- Spoon the sauce over the chicken and cook gently until the chicken is fully cooked and flavors are well combined.
- Serve warm with your choice of side.
Notes
Chicken thighs can be used instead of breasts for a richer result.
Green olives work best, but mixed olives add extra complexity.
Add lemon zest just before serving for extra brightness.
Keep heat gentle when adding butter to maintain a smooth sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 115 mg
