Chicken with Lemon, Green Olives, and Capers
This is one of those weekday recipes that looks bright and deliberate but comes together with very little fuss. The roasted lemon slices give you a slightly smoky, concentrated citrus note; the olives and capers add briny contrast; and butter finishes the sauce so it feels rounded without being heavy. It’s a lovely balance of salty, tangy, and savory—perfect over rice, mashed potatoes, or with a simple green salad.
I make this when I want something that reads like dinner-out but is easy enough for a Tuesday night. It’s forgiving on timing: a quick sear, a short simmer, and the oven does the small job of concentrating lemon flavor. If you like bright sauces with a Mediterranean tilt, this one will become a reliable favorite.
Below you’ll find a clear ingredients list, step-by-step instructions taken straight from the recipe source, practical gear notes, troubleshooting tips, and storage and reheating advice. Read the whole post if you want to tweak or plan ahead; otherwise jump to the recipe and get cooking.
What You’ll Gather
Gather ingredients and basic equipment before you start: a rimmed baking sheet, a skillet (ideally cast iron), a spoon for basting, and a good thermometer if you like checking internal temperature. Prep the lemons, trim the chicken, and measure the capers and olives so the stove work is quick and calm.
Ingredients
- 12 thin lemon slices, cut from 2 lemons — roasted to concentrate flavor and used to finish the dish.
- 4 boneless, skinless chicken breasts — the main protein; trim fat so they sear evenly.
- 2 tsp. poultry seasoning — provides a warm, herby base note; rub into both sides.
- fresh ground black pepper to taste — adds sharpness; season after poultry seasoning.
- 3 T olive oil — used for brushing and searing; split between the lemons and skillet.
- 1/2 cup sliced pitted green olives (see notes) — bring briny flavor and texture; slice if whole.
- 2 T drained capers, rinsed if desired — concentrated salty pop; drain to control brininess.
- 1 1/2 cups low sodium chicken broth (see notes) — the simmer liquid; low-sodium prevents over-salting.
- 4 T butter (see notes) — cut into 4 pats to finish the sauce and add richness.
- chopped fresh parsley for garnish (optional) — brightens the plate and adds color.
From Start to Finish: Chicken with Lemon, Green Olives, and Capers
- Preheat the oven to 325°F (170°C).
- Wash and dry the lemons. Cut 2 lemons into 12 thin slices.
- Line a baking sheet with parchment paper. Lightly brush the lemon slices with some of the olive oil and arrange them in a single layer on the sheet. Roast in the preheated oven until the slices are slightly dry and just beginning to brown, about 25 minutes. Remove from the oven and set aside.
- While the lemons roast, trim any fat or undesirable parts from the 4 boneless, skinless chicken breasts. Sprinkle the poultry seasoning (2 tsp.) evenly over both sides of the chicken and add fresh ground black pepper to taste; rub the seasonings into the meat.
- While the chicken begins to cook, slice the 1/2 cup pitted green olives (if not already sliced), drain the 2 T capers and rinse them if desired, and chop parsley if using. Cut the 4 T butter into 4 pats (or 4 tablespoons).
- Heat a skillet (cast iron recommended) over medium-high heat and add the remaining olive oil. When the oil is hot, add the chicken breasts, presentation side down first if desired, and sear until nicely browned, about 3–5 minutes.
- Turn the chicken breasts and brown the other side, about 3–5 minutes.
- Evenly scatter the sliced green olives and the drained capers over and around the chicken in the skillet. Pour in the 1 1/2 cups low-sodium chicken broth.
- Reduce the heat to medium-low and simmer the chicken, uncovered, until the broth has reduced to a small amount in the bottom of the skillet and the chicken is cooked through, about 10–15 minutes (adjust time as needed for thickness).
- When there is just a little stock left in the pan, place one pat (1 tablespoon) of the butter on top of each chicken breast and let it melt.
- Arrange the roasted lemon slices on top of the chicken breasts and cook a few more minutes to warm the lemons and finish the sauce, about 2–3 minutes.
- Garnish with chopped fresh parsley if desired and serve hot.
The Upside of Chicken with Lemon, Green Olives, and Capers
This dish gives you bold flavor with very little technique. The olives and capers introduce a salty counterpoint to the citrus, so you get complexity without needing many spices. Roasting the lemon slices first concentrates their flavor and cuts the raw bitterness that can come from thin raw citrus slices.
It’s also adaptable: the sear-and-simmer method works with other lean proteins and the pan sauce scales easily. Because much of the work happens in a single skillet, clean-up is straightforward and the sauce benefits from fond left in the pan.
No-Store Runs Needed
Most kitchens will already have the essentials for this recipe: olive oil, butter, pepper, and chicken broth. If you keep lemons, capers, or olives on hand, you can make this without a special trip. If not, you can usually swap pantry staples—use canned low-sodium broth, and most grocery stores sell olives and capers in jars that last for multiple uses.
What’s in the Gear List
- Rimmed baking sheet — for roasting the lemon slices so they dry and brown evenly.
- Parchment paper — keeps lemons from sticking and makes cleanup easier.
- Cast-iron or heavy skillet — holds heat for a good sear and works well for simmering the sauce.
- Tongs or spatula — for turning the chicken without tearing it.
- Sharp knife and cutting board — for slicing lemons and olives, and trimming chicken.
Avoid These Traps
Trap: Overcrowding the skillet. If the breasts touch too closely, they steam instead of sear. Work in batches or use a larger skillet so each piece has room to brown.
Trap: Adding too-salty ingredients without checking. Capers and olives are salty; choose low-sodium chicken broth and taste before adding salt at the end.
Trap: Skipping the lemon-roast step. The roasted slices are milder and sweeter than raw slices and help finish the sauce without adding bitterness. Don’t skip unless you’re in a real hurry—then make sure slices are very thin and remove the white pith if possible.
Seasonal Adaptations
Spring/Summer: Serve with a light salad or blistered cherry tomatoes and a scoop of couscous to keep the plate bright. Fresh herbs—extra parsley, chives, or dill—work well as a sprinkle just before serving.
Fall/Winter: Move the dish toward comfort with creamy mashed potatoes or buttered egg noodles underneath to soak up the sauce. Roasted root vegetables on the side will round out the meal.
If you find high-quality, preserved lemons in winter markets, a small dice stirred into the pan toward the end will add an intense lemon note; use sparingly because preserved lemons concentrate salt.
Chef’s Rationale
Sear first to build flavor. Searing the chicken creates fond—the browned bits on the pan—that dissolves into the broth and deepens the sauce. Simmering in low-sodium broth lets the chicken finish cooking gently while concentrating flavor without evaporating every drop, and adding butter at the end enriches the sauce and gives it a silkier mouthfeel without making it greasy.
Roasting lemon slices is a small extra step that improves texture and flavor: it removes some of the raw bite and brings out caramelized citrus notes that pair brilliantly with the salty olives and capers.
Store, Freeze & Reheat
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep the chicken and sauce together so the meat reabsorbs the pan juices.
Freeze: You can freeze the cooked chicken and sauce for up to 2 months. Use a freezer-safe container and leave a little headspace. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently on the stovetop over low–medium heat until warmed through, spooning pan juices over the chicken as it heats. In a microwave, cover and heat in short intervals to avoid drying the breasts. If the sauce has tightened in the fridge, add a splash of chicken broth or water when reheating to loosen it.
Popular Questions
Can I use bone-in chicken? Yes—brown bone-in pieces first, then adjust simmering time; bone-in breasts or thighs will take longer to reach doneness.
What kind of olives work best? Green pitted olives (Manzanilla-style) are what the recipe calls for; their firm texture and briny, slightly tangy flavor complement the capers and lemon. Avoid flavored or oil-packed olives that may alter the balance.
Can I skip roasting the lemon? Technically yes, but roasting mellows the lemons and adds a subtle caramelized flavor. If you skip it, slice very thinly and remove seeds and white pith to avoid extra bitterness.
Let’s Eat
Finish with a scattering of fresh parsley for color and a squeeze of any leftover lemon if you want extra brightness. Plate the chicken over a bed of rice, mashed potatoes, or orzo so each forkful catches the sauce, olives, and capers. Serve with a crisp green salad and a glass of something light and acidic—this dish loves acidity.
Hands-on time is short, cleanup is simple, and you get a dinner that tastes thoughtful without being precious. Make it when you want comfort and brightness on the same plate.
Chicken with Lemon, Green Olives, and Capers
Ingredients
Equipment
Method
- Preheat the oven to 325°F (170°C).
- Wash and dry the lemons. Cut 2 lemons into 12 thin slices.
- Line a baking sheet with parchment paper. Lightly brush the lemon slices with some of the olive oil and arrange them in a single layer on the sheet. Roast in the preheated oven until the slices are slightly dry and just beginning to brown, about 25 minutes. Remove from the oven and set aside.
- While the lemons roast, trim any fat or undesirable parts from the 4 boneless, skinless chicken breasts. Sprinkle the poultry seasoning (2 tsp.) evenly over both sides of the chicken and add fresh ground black pepper to taste; rub the seasonings into the meat.
- While the chicken begins to cook, slice the 1/2 cup pitted green olives (if not already sliced), drain the 2 T capers and rinse them if desired, and chop parsley if using. Cut the 4 T butter into 4 pats (or 4 tablespoons).
- Heat a skillet (cast iron recommended) over medium-high heat and add the remaining olive oil. When the oil is hot, add the chicken breasts, presentation side down first if desired, and sear until nicely browned, about 3–5 minutes.
- Turn the chicken breasts and brown the other side, about 3–5 minutes.
- Evenly scatter the sliced green olives and the drained capers over and around the chicken in the skillet. Pour in the 1 1/2 cups low-sodium chicken broth.
- Reduce the heat to medium-low and simmer the chicken, uncovered, until the broth has reduced to a small amount in the bottom of the skillet and the chicken is cooked through, about 10–15 minutes (adjust time as needed for thickness).
- When there is just a little stock left in the pan, place one pat (1 tablespoon) of the butter on top of each chicken breast and let it melt.
- Arrange the roasted lemon slices on top of the chicken breasts and cook a few more minutes to warm the lemons and finish the sauce, about 2–3 minutes.
- Garnish with chopped fresh parsley if desired and serve hot.
