This recipe for Sautéed Chicken with Roasted Lemons definitely delivers a restaurant quality meal.
Sautéed Chicken with Roasted Lemons
The flavors in this recipe are simply outstanding! With a drizzle of olive oil and a splash of kosher salt, the lemons caramelize and transform into flavor-powerhouses that are unlike any raw lemon you’ve ever tasted. Those lemons combined with the saltiness of olives and capers make this a chicken dish you’ll want to make again and again.
🛒Ingredients needed:
- olive oil
- lemons
- kosher salt and freshly ground black pepper
- skinless, boneless chicken breast
- flour
- green olives
- capers
- chicken broth
- butter
- flat leaf parsley
✏️How to make Sautéed Chicken with Roasted Lemons:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Preheat the oven to 375°F.
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Line a baking sheet with parchment paper. Drizzle a little bit of olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with more oil and season with salt and pepper. Roast for about 20 minute, until the lemons begin to brown around the edges.
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In a deep medium skillet, heat the remaining ¼ cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add olives, capers and stock and bring to a boil. Cook over high heat until stock is reduced by about two-thirds, about 5 minutes.
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Add the roasted lemons, butter and parsley. Season with salt and pepper, and simmer just until the chicken is cooked through, about 1 minute.
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Transfer the chicken to plates and spoon the sauce on top.
➡️Recipe Tips:
- Go for good olives in this recipe. They will make all the difference in this recipe. I like getting them from a store that has an olive bar, so I can see exactly what I’m getting.
- If you have guests or family who don’t care for olives or capers, just serve them a chicken breast topped only with lemons and the savory sauce.
- If the chicken breasts aren’t an even thickness, just pound them a bit. Use a kitchen mallet or an empty wine bottle and with the chicken breast between sheets of plastic or parchment, pound those thicker parts down a bit. Your chicken will cook more evenly and quicker!
✔️What to serve with Sautéed Chicken with Roasted Lemons:
- This chicken would certainly be good served over rice or alongside roasted potatoes.
- If I’m counting calories I might serve this with a green salad.
- As for wine, I think Chardonnay is the perfect accompaniment for this wonderful chicken.
★How to Store:
Leftovers should be stored in the refrigerator and eaten within 2-3 days.
❤️Why I love this recipe:
- This recipe combines some of the flavor profiles I most love: tartness from the lemons and saltiness from the lemons and capers.
- I love that I can make this for an everyday dinner with just my family or impress guests with a really different chicken dinner.
- Have you had roasted lemons? If not, be prepared for a new addiction!
Chicken Recipes You’ll Want to Try!
- Mojito Marinated Chicken Breasts
- Plum Glazed Grilled Chicken Thighs
- Curried Chicken Divan
- Apricot Balsamic Chicken
- Baked Chicken Parmesan
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Sautéed Chicken with Roasted Lemons
This recipe is big time restaurant quality. Our family loves all of the flavors in this chicken dish, and the roasted lemons are AMAZING!
Ingredients
- ¼ cup extra virgin olive oil (plus more for drizzling)
- 2 medium lemons, sliced ¼ inch thick
- kosher salt and freshly ground black pepper, to taste
- Four 6 ounce skinless, boneless chicken breast halves
- ¼ cup all purpose flour
- ½ cup pitted green Sicilian or Spanish olives, sliced
- 2 tablespoons drained capers
- 1 cup low-sodium chicken broth
- 3 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons chopped flat-leaf parsley
Instructions
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper. Drizzle a little bit of olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with more oil and season with salt and pepper. Roast for about 20 minute, until the lemons begin to brown around the edges.
- In a deep medium skillet, heat the remaining ¼ cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add olives, capers and stock and bring to a boil. Cook over high heat until stock is reduced by about two-thirds, about 5 minutes.
- Add the roasted lemons, butter and parsley. Season with salt and pepper, and simmer just until the chicken is cooked through, about 1 minute.
- Transfer the chicken to plates and spoon the sauce on top.
Nutrition
Serving: 1serving, Calories: 470kcal, Carbohydrates: 13g, Protein: 39g, Fat: 30g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.4g, Cholesterol: 131mg, Sodium: 887mg, Potassium: 815mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1020IU, Vitamin C: 41mg, Calcium: 49mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I llike the receipes but you don’t list the nutritional breakdown. I would like to know the calorie, fat, carb, etc. count. That is important information for me before I try a receipe. Thank you.
Some recipes have nutritional breakdown (check the Weight Watchers category), but since this is not a diet site, I do not include info for every recipe. I’d have to hire a nutritionist to do so accurately.