Caper Baked Chicken

Name: Caper Baked Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breast halves; 1 lemon, juiced; ground black pepper to taste; ¼ cup melted butter; ¼ cup steak sauce; 1 (4 ounce) jar capers, liquid reserved

Rating: 4.26 stars

243 Ratings
189 Reviews
8 Photos

Melt in your mouth ecstasy. This recipe requires a clay pot for it to turn out just right. Serve the over rice pilaf.

By Shannon

Gallery

Recipe Summary

prep:

15 mins

cook:

25 mins

additional:

5 mins

total:

45 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

4 skinless, boneless chicken breast halves
1 lemon, juiced
ground black pepper to taste
¼ cup melted butter
¼ cup steak sauce
1 (4 ounce) jar capers, liquid reserved

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

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Step 2

Arrange chicken in an oven proof clay pot or medium baking dish. Coat with lemon juice, and season with pepper.
Step 3

In a small bowl, mix the melted butter, steak sauce, 2 tablespoons capers, and 2 tablespoons caper liquid. Reserve remaining capers and liquid for another use. Pour the butter mixture over the chicken to coat.
Step 4

Cover and bake 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear. Drizzle with remaining liquid from the baking dish to serve.

Nutrition Facts

Per Serving:

254 calories; protein 28.6g; carbohydrates 6.8g; fat 13.3g; cholesterol 98.9mg; sodium 1228.3mg. Full Nutrition

Reviews (189)

Most helpful positive review

Shecan2cook

03/11/2008

I really am shocked that such a simple recipe is so awesome! For those who had dry chicken you must have used too large of a pan. This is really fabulous -- even for the non-caper lovers. If you take the time to read the reviews you have to try this!!!! Thanks for the post! Read More

Helpful

(102)

Most helpful critical review

OSROCKY

12/24/2004

Dry dry dry!!! Flavor was OK but that didn't make a difference given how bone-dry it turned out. Maybe it was because I baked it in a Pyrex dish and not a clay pot...? Read More

Helpful

(21)

243 Ratings

5 star values: 131
4 star values: 69
3 star values: 24
2 star values: 13
1 star values: 6

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Shecan2cook

03/10/2008

Helpful

(102)

NICOLEJM

01/08/2004

My husband thought this recipe was EXCELLENT!!! I recommend using Bobby Flay's Sherry Vinegar Steak Sauce! This recipe will be added to my family favorites!! Very good! Read More

Helpful

(64)

Autumn

03/10/2008

Delicious!!! Used A1 but reduced by half due to some comments I read about the A1 overpowering everything. Added some flour to thicken sauce. Will add even more flour next time and stick with the A1 amount. A fantastic dish if you like capers! Will make again! Read More

Helpful

(52)

mozey622

11/19/2008

I was skeptical of the steak sauce but no one could guess the ingredients at my house. Only changes I made were to slice the chicken breasts lengthwise (kind of like a scallopini) and then saute in 1/2 of the butter for a little color. Added the rest of the ingredients per the recipe and baked for 20 minutes at 350. Scrumptious and really pretty. Read More

Helpful

(47)

Kathleen Markey Cooley

03/11/2008

This was GREAT!! I added Artichokes and everyone LOVED it!!! It was so easy. Read More

Helpful

(35)

DAHARRELL

06/12/2006

A keeper! My husband and parents loved it. It was quick easy and yummy! My husband was trying to guess the ingredients (he got capers and lemon juice) but he didn't guess steak sauce! I was afraid it would be too steak-saucy but it wasn't at all. (I used Lawry's Steak Sauce.) Read More

Helpful

(34)

OneBiteRule

01/31/2008

Very easy to make and tasty. I did double the sauce but it seemed to make a whole LOT of it so I'm not sure doubling was necessary. Other than doubling the sauce I made it just as written. My only complaint is that the sauce is a little thin so next time I'll thicken it up with cornstarch before serving. And I'll add more capers (my own personal preference). Read More

Helpful

(23)

OSROCKY

12/24/2004

Dry dry dry!!! Flavor was OK but that didn't make a difference given how bone-dry it turned out. Maybe it was because I baked it in a Pyrex dish and not a clay pot...? Read More

Helpful

(21)

LisaKGirl

10/20/2007

For those of us who love capers and lemon... this is a great recipe! I've made it for several guests and all rave about it. Read More

Helpful

(19)

More Reviews

Back to Caper Baked Chicken

All Reviews for Caper Baked Chicken

- of Reviews

Nutritional Information

Caper Baked Chicken

Servings Per Recipe: 4
Calories: 253.5

% Daily Value *

protein: 57 %

carbohydrates: 2 %

dietary fiber: 10 %

fat: 21 %

saturated fat: 39 %

cholesterol: 33 %

vitamin a iu: 11 %

niacin equivalents: 146 %

vitamin b6: 44 %

vitamin c: 43 %

folate: 4 %

calcium: 5 %

iron: 10 %

magnesium: 18 %

potassium: 12 %

sodium: 49 %

thiamin: 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Caper Baked Chicken

1 of 189

All Reviews

Shecan2cook

03/10/2008

Helpful

(102)

NICOLEJM

01/08/2004

My husband thought this recipe was EXCELLENT!!! I recommend using Bobby Flay's Sherry Vinegar Steak Sauce! This recipe will be added to my family favorites!! Very good!

Helpful

(64)

Autumn

03/10/2008

Helpful

(52)

mozey622

11/19/2008

Helpful

(47)

Kathleen Markey Cooley

03/11/2008

This was GREAT!! I added Artichokes and everyone LOVED it!!! It was so easy.

Helpful

(35)

DAHARRELL

06/12/2006

Helpful

(34)

OneBiteRule

01/31/2008

Helpful

(23)

OSROCKY

12/24/2004

Dry dry dry!!! Flavor was OK but that didn't make a difference given how bone-dry it turned out. Maybe it was because I baked it in a Pyrex dish and not a clay pot...?

Helpful

(21)

LisaKGirl