Best 9 Caper Baked Chicken Recipes

CHICKEN WITH OLIVES & CAPERS

Steps:

• 1. Preheat the oven to 400°F, with a rack in the middle position. 2. Place the chicken skin side up in a baking dish. Scatter the lemon wedges, olives, and capers on top of the chicken. 3. Pour the lemon juice and olive oil over the chicken and sprinkle with salt and pepper. 4. Bake until golden, basting with the juices once, for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F. Serve. Text credit: Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo credit: © Alexandra Grablewski.

OVEN-BAKED CHICKEN PICCATA

Steps:

• Preheat oven to 400 F.
• Brush chicken thighs thoroughly with melted butter. Arrange chicken in a medium-size baking pan.
• Sprinkle minced garlic over and around the chicken thighs.
• Add lemon slices and capers around the chicken thighs.
• Add chicken broth to the bottom of the baking pan, without pouring it over the chicken thighs (chicken thighs should only have butter brushed over them - to make the skin crispy). Sprinkle salt and pepper on top.
• Bake the chicken until completely cooked through and the skin on top is golden brown and crispy, for about 30 minutes. Internal temperature should register 175 degrees F.
• To serve, spoon caper mixture over chicken. Sprinkle with finely chopped green onions.

OVEN BAKED CREAMY LEMON-CAPER CHICKEN

Steps:

• Preheat oven to 300 degrees. A chicken cutlet is a chicken breast butterflied open. You can either do this yourself, or purchase it already like this. Once you have your chicken into "cutlets" break them down so that they are cut in half, lenthwise, and no longer attached to each other (It will look like 2 thinner breasts). Season both sides of the cutlets with salt and pepper. Place 1/2 cup of arrowroot flour in a bowl. Lightly dredge both sides of the cutlets in the arrowroot flour to coat them, you just need them lightly coated not caked on (if you run out of the flour you may need to add another 1/4 cup or so). In a dutch oven or large skillet, heat 2 tbsp. olive oil over medium-high heat. In batches, lightly brown both sides of the cutlets (about 3 minutes per side) and as you go, set the browned ones on plate on the side (they won't be cooked through yet, don't worry. They just need a light brown crust on both sides right now). With each batch that you brown the chicken cutlets, if your skillet is dry add another tbsp. of olive oil each time if you need it (arrowroot flour gets rather sticky to the skillet so you need to be sure that it has plenty of oil coating the bottom all times). Once all of your chicken is brown and resting on a plate, lets make the sauce. Reduce heat to med-low in the same skillet or dutch oven. Add garlic to the skillet and saute for 30 seconds, being careful not to burn. Pour in the 2 cups of chicken broth into the skillet and whisk constantly, scraping up all the brown bits on the bottom. In a small bowl, whisk together the remaining 1/2 cup of broth with 2 tbsp. of arrowroot flour and the juice of 1 lemon. Pour that into the skillet and whisk constantly until the sauce begins to thicken. You want to bring it to a light simmer while whisking. Once the sauce has thickened (about 3 minutes) remove from heat. Add the drained capers. At this point, if you think your sauce is looking too thick, go ahead and add in another 1/2 cup of broth. Nestle in all of the browned chicken cutlets into the sauce. **If you are doing this in a Crockpot: pour the sauce and capers into a crockpot and nestle the chicken in. Cook on Low for 4 hours.** Cover the dutch oven, and bake in the oven for 2 hours. Remove from oven and let cool for 10 minutes (the sauce thickens back up a tad). Garnish with parsley and thinly sliced lemon rounds while cooling. Serve and Enjoy!

CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
• Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
• Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
• To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

CHICKEN BREASTS IN CAPER CREAM SAUCE

Steps:

• Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
• Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
• Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

CAPER BAKED CHICKEN

Steps:

• Preheat oven to 425.
• Arrange chicken in oven-proof clay pot or medium baking dish. Coat with lemon juice, season with pepper.
• In small bowl, mix melted butter, steak sauce, 2 Tbs capers, and 2 Tbs caper liquid. Pour mixture over chicken.
• Cover and bake for 25 minutes until chicken is no longer pink and juices run clear. Drizzle with remaining liquid in dish to serve.

CHICKEN WITH CAPERS

Steps:

• Sprinkle chicken with season salt and pepper.
• Heat olive oil in a frying pan.
• Sauté chicken on both sides until golden brown.
• Remove to warm serving platter.
• In the same pan sauté mushrooms, 1 or 2 minutes.
• Add wine, cook for 2 minutes.
• Add capers, just to heat.
• Pour mixture over chicken.

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

SHEET-PAN CHICKEN WITH POTATOES, SCALLIONS AND CAPERS

Steps:

• Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
• Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.