eats: Braised Chicken with Lemon and Capers


braised chicken with lemon and capers #dinner #chicken #lemon


Chicken is such a simple thing to make, you can either dress it up or keep it simple.  This chicken is so flavorful, and with the merger of lemon and capers, makes the combination just perfect.  It was a nice treat for hubs & I from the usual boring chicken dishes & the flavors were simple enough for the kiddos to enjoy too.

I made this braised chicken with lemon and capers dish with very simple sides of fingerling potatoes & thin green beans, for which I’ve added the recipes below as well.


Braised Chicken with Lemon and Capers

Yield: Yields 3 servings.

This semi-gourmet chicken dish is easy to make and extremely delicious.


3 chicken breasts
freshly ground coarse black pepper
freshly ground coarse sea salt
3 tablespoons flour
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
3 large garlic gloves, peeled
3/4 cup Sauvignon Blanc
3/4 chicken stock
3-4 1-inch strips of lemon zest
4 fresh thyme sprigs
2 teaspoons capers, drained
2-3 bay leaves


  1. Preheat oven to 350° F. Season both sides of each chicken breast with black pepper & sea salt, then lightly coat with flour on both sides.
  2. In a large skillet, heat olive oil and butter until butter is melted.
  3. Add chicken to skillet and cook over high heat, turning half way through, until browned, about 14 minutes. Transfer cooked chicken to an 8x8 glass baking dish & cover with foil.
  4. Add garlic cloves to remaining oil in the skillet and cook over low heat until softened, about 5 minutes.
  5. Add wine to skillet and boil over high heat, until reduced, about 5 minutes.
  6. Add chicken stock, lemon zest, thyme, capers and bay leaves to skillet; Bring to a boil.
  7. Pour the skillet mixture over the cooked chicken in the baking dish. Transfer baking dish to oven, cover with foil, and braise for 30 minutes, until the meat is tender.
  8. Remove dish from oven. Transfer the sauce from baking dish back to skillet and boil until sauce is slightly reduced, about 5 minutes.
  9. Discard thyme, lemon zest, and bay leaves before serving.
  10. Serve with fingerling potatoes & green beans.


Adapted from The Urban Spork

Sea Salt Fingerling Potatoes

Yield: Yield: 5 servings

A simple sea salt topping enhances the creamy flavor of the fingerling potatoes, which are a nice alternative to the traditional white or red potatoes.


1 pound fingerling potatoes
4 to 5 grinds of coarse black pepper
4 to 5 grinds of coarse sea salt
1 teaspoon + 1 tablespoon extra-virgin olive oil


  1. Preheat oven to 350° F. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain.
  2. Apply 1 teaspoon olive oil to large baking pan. Transfer potatoes to greased baking pan. Grind salt & pepper evenly over potatoes; drizzle remaining tablespoon of olive oil over potatoes and toss to coat.
  3. Bake, uncovered, 20 minutes or until tender, stirring once.

Tangy Green Beans

Yields: 5 servings

A combination of tangy, sweet & salty makes for a delectable dish of green beans.


1 lb green beans
1 tablespoon butter
1 tablespoon granulated sugar
1 tablespoon prepared yellow mustard
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon cider vinegar


  1. Melt butter in a large saucepan. Add the granulated sugar. Cook, stirring continually, until sugar is dissolved, about 2 minutes.
  2. Add mustard and salt to saucepan and mix well. Cook, stirring continually, until heated through, about 1 minute.
  3. Stir lemon juice and vinegar into mustard mixture. Add green beans and stir to coat.
  4. Cook, stirring frequently, until the green beans are heated through, about 5 minutes. Serve immediately.


Braised Chicken With Lemon & Capers #dinner #chicken #lemon

Braised Chicken With Lemon & Capers #dinner #chicken #lemon

Braised Chicken With Lemon & Capers #dinner #chicken #lemon

Braised Chicken With Lemon & Capers #dinner #chicken #lemon

Braised Chicken With Lemon & Capers #dinner #chicken #lemon

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