Pan-Seared Chicken with Lemon, Olives, Capers
Elegant one-pan chicken dish combining browned poultry with briny green olives and capers, finished with roasted lemon slices and butter. The bright acidity of lemon balances salty cured elements, while the reduced pan sauce creates a light, sophisticated coating. Serve for weeknight dinners or casual entertaining when you want restaurant-quality results without excessive effort. This version uses roasted lemon slices for subtle bitterness and visual appeal, setting it apart from typical pan sauces.
Ingredients
- 12 lemon slices, thin, from 2 lemons
- 4 boneless skinless chicken breasts
- 2 tsp poultry seasoning
- fresh ground black pepper, to taste
- 3 T olive oil
- ½ cup green olives, sliced pitted
- 2 T capers, drained, rinsed if desired(optional)
- 1 ½ cups low sodium chicken broth
- 4 T butter
- fresh parsley, chopped, for garnish(optional)
Instructions
- 1
Preheat oven to 325F.
- 2
Wash and dry lemons, then cut into 12 thin slices using a mandoline or sharp knife.
- 3
Brush lemon slices lightly with olive oil, spread on parchment-lined baking sheet, and roast until slightly dry and barely starting to brown, about 25 minutes.
- 4
Trim chicken breasts and season with poultry seasoning and black pepper.
- 5
Heat olive oil in a cast iron skillet over medium-high heat and add chicken top side down, cooking until nicely browned, about 3-5 minutes.
- 6
Turn chicken and brown the other side.
- 7
While chicken cooks, slice green olives, rinse capers if desired, and chop fresh parsley.
- 8
Sprinkle olives and capers over chicken, then add low-sodium chicken broth.
- 9
Reduce heat to medium-low and simmer until stock reduces to a small amount in the bottom of the skillet, about 10-15 minutes.
- 10
Add one tablespoon of butter on top of each chicken piece and let melt.
- 11
Arrange roasted lemon slices on chicken and cook a few minutes more, then serve hot.
Tips
Use low-sodium broth because olives and capers are inherently salty, preventing oversalting the final dish.
A mandoline with 3mm blade produces uniformly thin lemon slices that roast evenly and look polished.
Don't skip the roasted lemon slices added at the end; they provide visual appeal and subtle bitter complexity beyond juice alone.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently on stovetop over medium-low heat with a splash of water or broth to restore sauce consistency.
Prep ingredients (slice lemons and olives, rinse capers, chop parsley) up to 4 hours ahead. Roast lemon slices up to 2 hours before cooking chicken. Do not cook chicken in advance.
Serve hot directly from the skillet. Garnish with fresh parsley. Pairs well with crusty bread to soak up pan sauce, steamed rice, or roasted vegetables.
Common Mistakes
Use low-sodium broth to avoid over-salting the dish given olives and capers are already salty.
Don't skip the roasting of lemon slices to avoid losing their visual appeal and subtle complexity.
Don't overcook the chicken after adding butter and lemon slices to avoid drying out the meat.
Substitutions
Dairy-Free Swaps
General Alternatives
medium
FAQ
Can I use bone-in chicken thighs instead of breasts?
Yes. Thighs are more forgiving and stay moist longer. Increase browning time to 4-6 minutes per side and simmering time to 15-20 minutes until thighs reach 165F internal temperature.
What if I don't have a mandoline for thin lemon slices?
Use a sharp chef's knife to cut thin slices freehand or a vegetable peeler to create paper-thin strips. Thickness varies but will roast fine; just watch timing to prevent burning.
How long can I keep this in the fridge and can I freeze it?
Refrigerate up to 3 days. Freezing is not recommended because the sauce can separate and texture suffers. The roasted lemon slices also become mushy upon thawing.