Before you cook
Before you start Equipment you'll need
- Large oven-safe skillet (10-12 inch) — Allows you to sear chicken on stovetop then transfer directly to oven for hands-off baking without dirtying extra dishes
- Meat thermometer — Ensures chicken reaches safe internal temperature of 165°F without overcooking and drying out the meat
- Paper towels — Pats chicken dry before searing for better browning and crust development
- Cutting board — Safe surface for prepping lemon, capers, and olives without cross-contamination
- Chef's knife — Efficiently slices lemon and chops any larger olive or caper pieces for even distribution
- Microplane zester or box grater — Zests lemon for bright citrus flavor and aromatic garnish that enhances the dish
- Citrus juicer — Extracts maximum lemon juice efficiently for the sauce without squeezing by hand
Safety Safety & allergen notes
- Chicken must reach an internal temperature of 165°F (74°C) to be safe - use a meat thermometer to verify before eating
- The oven-safe skillet handle remains extremely hot after baking - always use oven mitts or pot holders when removing from the oven
- Hot oil splatters when searing chicken - keep face and bare skin away from the skillet, and use a splatter screen if available
- Raw chicken can cause cross-contamination - wash hands, utensils, and surfaces thoroughly after handling raw chicken breasts
Non-negotiables Rules for success
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Pat chicken breasts completely dry before seasoning
Moisture on the surface prevents proper browning and creates steam that inhibits the Maillard reaction needed for golden crust
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Heat oil until shimmering before adding chicken
Oil must reach proper temperature (around 350°F) to sear the chicken quickly and create a flavorful golden crust without drying out the meat
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Sear chicken for 3-4 minutes per side without moving it
Undisturbed contact with hot pan develops the flavorful brown crust; moving too early prevents browning and causes sticking
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Cook garlic for only 30 seconds before adding liquids
Garlic burns quickly and becomes bitter if cooked longer; adding liquid immediately stops the cooking process
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Ensure chicken reaches 165°F internal temperature before serving
This temperature kills harmful bacteria like salmonella; undercooked chicken poses food safety risk
Prep Get set first
About 8 min of prep
- Preheat oven to 400°F
- Pat chicken breasts dry with paper towels
- Measure out salt, pepper, and garlic powder
- Mince 3 cloves garlic
- Zest and juice 1 medium lemon
- Drain capers and pit olives
- Measure chicken broth and white wine
- Gather fresh thyme and parsley
- Have large oven-safe skillet, meat thermometer, and cutting board ready
This elegant one-pan dish takes about 35 minutes total with 15 minutes of active prep and cooking, then 18 minutes hands-off baking.
Ingredients
Instructions
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Preheat oven
Preheat your oven to 400°F (200°C).
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Prepare and season chicken
Pat the chicken breasts dry with paper towels and season both sides evenly with salt, pepper, and garlic powder.
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Heat oil
Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
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Sear chicken
Place the chicken breasts in the hot skillet and sear for 3-4 minutes per side until golden brown, then transfer to a plate.
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Cook garlic
In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
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Prepare lemon and add liquids
Zest the lemon and juice it, then add the juice and zest to the skillet along with the chicken broth and white wine, stirring to combine.
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Add aromatics
Add the capers, olives, and thyme to the skillet and stir well.
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Return chicken to skillet
Return the chicken breasts to the skillet, nestling them into the sauce.
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Bake chicken
Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C).
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Garnish and serve
Remove from the oven and garnish with fresh parsley before serving.
Chef's notes
Serve with crusty bread, rice, or roasted vegetables to soak up the delicious sauce
For a lighter version, use chicken thighs instead of breasts; cooking time may increase by 5-10 minutes
Pairs well with crisp white wine such as Sauvignon Blanc or Pinot Grigio