Simple and bright flavors of the Mediterranean come together to season fresh boneless skinless chicken breasts with lemon and capers, baked until golden with bell peppers and garlic.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 chicken breasts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • Season chicken breasts with salt and pepper. Place in a skillet coated with vegetable cooking spray. Sear chicken, about 3 minutes per side. Set aside.

  • In casserole dish, combine chicken stock, 1 teaspoon salt, bell peppers, lemon juice, lemon slices, capers, and garlic. Place chicken in dish and top with olive oil and thyme sprigs. Cover dish with aluminum foil and bake 40 to 45 minutes or until chicken reaches internal temperature of 170 degrees F.

Nutrition Facts

222 calories; protein 27.6g 55% DV; carbohydrates 13.7g 4% DV; fat 8.2g 13% DV; cholesterol 65mg 22% DV; sodium 702.2mg 28% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/22/2018
Definitely check the chicken well before the 40-45 minutes called for in the recipe or else you'll end up with dry chicken. I used 5.5 - 6 oz breasts and mine were already done at at 22 minutes so check before then! Use a thermometer to ensure doneness. The chicken could use a bit more flavor so if I make this again I will marinate the chicken in the lemon/stock/garlic/caper mixture first then pat the chicken off and sear in a pan before placing it into the baking dish with the liquid mixture. An otherwise healthy and colorful dish. I served this over a rice/quinoa mixture and it was wonderful drizzled with the liquid. Read More
(5)

Most helpful critical review

Rating: 3 stars
08/20/2018
After reading the five reviews this recipe already had I decided to follow France C.'s advice and marinade the chicken in hopes of attaining flavorful moist chicken. I mixed the the stock salt garlic lemon capers and olive oil in a zip top bag and added the chicken. I used Tyson's frozen thawed boneless skinless chicken breast since that's what I had on hand. I let it marinade for about 3 hours. I then removed the chicken from the marinade and browned in a cast iron skillet. Added the marinade and peppers to the same pan. Since the reviews commented on over baked chicken I set my oven to 350 degrees knowing that my cast iron pan was hot and holds heat well during baking. I baked for 20 minutes before checking. It was well done and dry. I wish I would have checked it at 15 minutes. I am not sure why the recipe states 40 - 45 minutes cook time as that is way too long for this recipe. The chicken was full of flavor. Read More
(6)
18 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/20/2018
After reading the five reviews this recipe already had I decided to follow France C.'s advice and marinade the chicken in hopes of attaining flavorful moist chicken. I mixed the the stock salt garlic lemon capers and olive oil in a zip top bag and added the chicken. I used Tyson's frozen thawed boneless skinless chicken breast since that's what I had on hand. I let it marinade for about 3 hours. I then removed the chicken from the marinade and browned in a cast iron skillet. Added the marinade and peppers to the same pan. Since the reviews commented on over baked chicken I set my oven to 350 degrees knowing that my cast iron pan was hot and holds heat well during baking. I baked for 20 minutes before checking. It was well done and dry. I wish I would have checked it at 15 minutes. I am not sure why the recipe states 40 - 45 minutes cook time as that is way too long for this recipe. The chicken was full of flavor. Read More
(6)
Rating: 3 stars
08/08/2018
8.7.18 If I make this again I ll start checking the chicken temperature at 30 minutes as it was overcooked at 40 minutes. It was OK but didn t have as much flavor as I anticipated. With the lemon juice and capers I was thinking the first thing that would hit me would be a resemblance to chicken piccata but that flavor just really didn t kick in. Served with rice steamed carrots tossed salad and hot baguette. Not bad had nice presentation but simply not as good as I would have liked. Read More
(5)
Rating: 4 stars
08/22/2018
Definitely check the chicken well before the 40-45 minutes called for in the recipe or else you'll end up with dry chicken. I used 5.5 - 6 oz breasts and mine were already done at at 22 minutes so check before then! Use a thermometer to ensure doneness. The chicken could use a bit more flavor so if I make this again I will marinate the chicken in the lemon/stock/garlic/caper mixture first then pat the chicken off and sear in a pan before placing it into the baking dish with the liquid mixture. An otherwise healthy and colorful dish. I served this over a rice/quinoa mixture and it was wonderful drizzled with the liquid. Read More
(5)
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Rating: 5 stars
08/16/2018
My family loves this flavor combination (it reminds of us chicken piccata) so this gets 5 Stars from us! Per the other reviews I reduced the baking time. Just shy of 30 minutes was great for us since our chicken breasts were thick. I definitely recommend checking on the chicken starting around 22-25 minutes. Read More
(3)
Rating: 4 stars
08/24/2018
Easy weeknight dinner but the recipe could be tweaked. First the chicken would be so dry if you cooked it for 40 minutes! Mine was done in a little under 20 but the veggies could have used more time. I think I would make the whole thing on the stove top next time. Sear the chicken and remove it. Add all the veggies and caramelize and then add the stock and the chicken back to the pan to finish cooking. It's a great combination of flavors but I'd totally change the method next time. I did make a pan sauce while the chicken finished cooking (because I cannot waste those delicious brown bits in the pan). I just deglazed the pan with a little white wine and then added some chicken stock and reduced it! It was nice and helped finish the dish. Read More
(1)
Rating: 4 stars
08/27/2018
Added a few of my own spices. I will more than likely make it again Read More
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Rating: 4 stars
08/28/2018
This was a tasty chicken meal. I added garlic powder onion powder paprika and poultry seasoning. I started checking the chicken at 15 minutes because I cut the chicken breasts in half. My family enjoyed the meal and I would make it again. Next time I will marinate the chicken. Read More
Rating: 5 stars
09/01/2018
We loved this recipe! Wonderfully light and zesty in flavor. I doubled the bell peppers and it could have actually used more veggies - but we like lots. Loved the touch of capers in this. Read More
Rating: 5 stars
08/07/2018
I made this recipe as is. It was a hit with everyone from my granddaughter who is almost 2 her parents and my husband & me. The flavors infuse the chicken nicely without being overpowering and the meat did not dry out. I will definitely make this again. This does take some time so it is not for a night when you are in a hurry. Read More