Ingredients
4 boneless, skinless chicken breasts (6–7 oz each)
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
1/3 cup fresh lemon juice (about 2 large lemons)
Zest of 1 lemon
1/4 cup dry white wine (or chicken broth)
3 tablespoons capers, drained
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
2 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped
Lemon slices for garnish
Instructions
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Preheat oven to 400°F (200°C).
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Pat chicken breasts dry and season both sides with salt, pepper, oregano, and thyme.
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In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, and white wine.
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Pour half of the lemon mixture into a 9×13-inch baking dish.
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Place chicken in the dish and spoon remaining sauce over each piece.
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Sprinkle capers evenly over the chicken and dot with butter.
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Bake uncovered for 22–28 minutes, or until internal temperature reaches 165°F and chicken is lightly golden.
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Rest for 5 minutes before serving.
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Garnish with fresh parsley and lemon slices
Notes
Notes
For extra flavor, marinate chicken in the lemon mixture for 30 minutes before baking.
Pound chicken breasts to even thickness for uniform cooking.
For a creamier sauce, add 1/4 cup heavy cream during the last 5 minutes of baking.
Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
- Diet: Gluten Free