Roasted Lemon Chicken

Roasted Lemon Chicken with Capers and Olives is an incredibly flavorful and delicious chicken recipe.

Lightly crusted, tender, pan-fried chicken breast cooked to perfection. Served in a tangy and savory caper and olive butter sauce that is topped with roasted lemon slices.

Sounds fancy? Look how easy it is to make.

Impress your guests with this restaurant-quality chicken dinner. Think of this chicken dish as a Mediterranean version of chicken piccata. Best of all, it’s so easy to make. And a great recipe for busy weeknights.

This dish looks elegant and fancy, but it’s one of the easiest recipes to impress family or guests with.

OLIVE OIL – I use olive oil to roast the lemons and cook the chicken, giving everything a rich, smooth flavor that ties the whole dish together.

LEMONS – You can use regular lemons for this dish. Roasting the slices softens their sharpness and brings out a caramelized sweetness that deepens the sauce.

CHICKEN – I use boneless, skinless chicken breasts sliced in half for faster cooking and tender results. You can also substitute chicken thighs if you prefer a juicier cut.

FLOUR – I use a light coating of all-purpose flour to help the chicken brown beautifully and slightly thicken the sauce.

CAPERS AND OLIVES – I use drained capers and sliced green olives to add bursts of briny, salty flavor that balance the richness of the butter sauce.

CHICKEN BROTH – I use a good quality chicken broth to create a flavorful base for the sauce. Low sodium broth gives you more control over the saltiness of the final dish.

BUTTER – I add unsalted butter at the end to create a silky, luxurious finish to the sauce without overwhelming the fresh flavors.

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How To Make Roasted Lemon Chicken

1. Roast sliced lemons brushed with olive oil at 350º Fahrenheit for 25 minutes.
2. Dredge seasoned chicken in flour, shaking off any excess.
3. Cook the chicken in olive oil until golden on both sides, then add capers, olives, and broth, simmering with butter until the sauce thickens.
4. Add roasted lemons, simmer briefly, and serve over your favorite pasta.

Serving Suggestions

PASTA – My favorite method to serve this roasted lemon chicken recipe is simple -spaghetti pasta (cooked al dente). But you can use lots of delicious pasta styles like angel hair, linguine, or pappardelle. For this dish, I tend to always reach for long pasta. But that’s just our preference. And you can also use a short pasta like fusilli or even egg noodles (another favorite!).

I prefer to slice the chicken into strips if served with short pasta. I then toss the pasta, caper, and olive butter sauce with the sliced chicken. Then top it with the roasted lemon slices.

ROASTED VEGETABLES – Pair with a mix of roasted carrots, zucchini, and asparagus for a colorful plate.
CHOPPED TOMATO SALAD – A fresh chopped tomato salad with a splash of olive oil and balsamic vinegar balances the richness.

OATMEAL DINNER ROLLS – Soft, fluffy rolls are perfect for soaking up the delicious sauce.

Whereas I won’t slice the chicken if I serve this chicken dish over spaghetti or linguini. It’s very similar to how I like to serve Chicken Parmesan. It’s simply a matter of presentation.

Recipe Success Tips

ROAST THE LEMONS – Roasting mellows the tartness and adds caramelized notes that take the whole dish up a notch.

USE THIN CHICKEN PIECES – Thinner pieces cook quickly and stay tender without drying out.

DREDGE LIGHTLY – Shake off excess flour so the chicken crisps nicely without creating a heavy coating.

ADD THE BUTTER AT THE END – Stirring in the butter after simmering gives the sauce a rich, silky finish without breaking.

CHECK THE TEMPERATURE – Always use a meat thermometer to confirm the chicken reaches 165º Fahrenheit for safe and juicy results.

Expert Tip: If you want even more flavor, you can add a few halved cherry tomatoes to the skillet along with the capers and olives. They will soften into the sauce and add a fresh pop of color and sweetness.