Sauteed Chicken With Roasted Lemons Recipe

Name: Sauteed Chicken With Roasted Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil, plus more; extra virgin olive oil, for drizzling; 2 medium lemons, sliced 1/4-inch thick; 1 teaspoon kosher salt; fresh ground black pepper; 24 ounces boneless skinless chicken breast halves; 1/4 cup all-purpose flour; 1/2 cup pitted green Sicilian olives or 1/2 cup Spanish olives, sliced; 2 tablespoons drained capers; 1 cup chicken stock; 3 tablespoons unsalted butter, cut into small dice; 2 tablespoons chopped flat leaf parsley

Servings: persons

1/4 cup extra virgin olive oil, plus more
extra virgin olive oil, for drizzling
2 medium lemons, sliced 1/4-inch thick
1 teaspoon kosher salt
fresh ground black pepper
24 ounces boneless skinless chicken breast halves
1/4 cup all-purpose flour
1/2 cup pitted green Sicilian olives or 1/2 cup Spanish olives, sliced
2 tablespoons drained capers
1 cup chicken stock
3 tablespoons unsalted butter, cut into small dice
2 tablespoons chopped flat leaf parsley

1
Preheat oven to 375u00b0F Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.
2
In a deep medium skillet, heat the remaining 1/4 cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess.
3
Cook the chicken over high heat, turning once, until golden, about 6 minutes.
4
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.
5
Add the roasted lemons, butter and parsley. Simmer just until the chicken is cooked through, about 1 minute more.
6
Transfer the chicken to plates and spoon the sauce on top.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, plus more, extra virgin olive oil, for drizzling, 2 medium lemons, sliced 1/4-inch thick, 1 teaspoon kosher salt, and more.

Yes, Sauteed Chicken With Roasted Lemons falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Chicken With Roasted Lemons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions