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roasted lemon chicken in a black pan

Lemon Chicken with Capers and Olives

Lightly crusted, tender chicken breast in a caper and olive sauce topped with roasted lemon slices.
Course Main Course
Cuisine American
Keyword pasta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 529kcal
Author Maike


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


  • Preheat the oven to 350° Fahrenheit.

Roasting Lemon

  • Slice each lemon into 6 slices. Place on baking sheet and brush with olive oil. Sprinkle with salt and roast for 25 minutes.

Breading the Chicken

  • Slice chicken breast in half. Season with salt and pepper. Dredge chicken in flour. Shake off excess flour.

Cooking The Chicken

  • Use a 12-inch large skillet and heat oil. Add the chicken and cook until golden brown. About 3-5 minutes on each side.
  • Add capers, olives, and chicken broth and bring to a boil. Reduce heat to medium low and add butter. Continue to simmer until the sauce begins to thicken. About 7-10 minutes. Check chicken for doneness (internal temperature must at least be 165° Fahrenheit).
  • Add roasted lemon. Serve over pasta of choice.


Calories: 529kcal | Carbohydrates: 13g | Protein: 12g | Fat: 49g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 1158mg | Potassium: 239mg | Fiber: 3g | Sugar: 2g | Vitamin A: 486IU | Vitamin C: 34mg | Calcium: 48mg | Iron: 2mg