Chicken Breasts with Roasted Lemons

Chicken Breasts with Roasted Lemons

12 Reviews
From: EatingWell Magazine, Fall 2004

Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Roasted lemons
  • 3 medium lemons, thinly sliced and seeded
  • 1 teaspoon extra-virgin olive oil
  • ⅛ teaspoon salt
  • Chicken
  • 4 boneless, skinless chicken breast halves, (about 1 pound total), trimmed
  • ⅛ teaspoon salt
  • ¼ cup all-purpose flour
  • 2 teaspoons extra-virgin olive oil
  • 1¼ cups reduced-sodium chicken broth
  • Freshly ground pepper, to taste
  • 2 tablespoons drained capers, rinsed
  • 2 teaspoons butter
  • 3 tablespoons chopped fresh parsley, divided


  • Active

  • Ready In

  1. To prepare roasted lemons: Preheat oven to 325°F. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices with 1 tablespoon oil and sprinkle with ⅛ teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.
  2. Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about ½ inch thick. Sprinkle the chicken with ⅛ teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoons parsley and more pepper, if desired; simmer until the butter melts and the chicken is cooked through, about 2 minutes. Transfer to a platter. Sprinkle with the remaining 1 tablespoon parsley and serve.
  • Make Ahead Tip: Cover and refrigerate the roasted lemons (Step 1) for up to 2 days.

Nutrition information

  • Per serving: 196 calories; 8 g fat(2 g sat); 2 g fiber; 6 g carbohydrates; 24 g protein; 11 mcg folate; 68 mg cholesterol; 2 g sugars; 0 g added sugars; 318 IU vitamin A; 22 mg vitamin C; 32 mg calcium; 1 mg iron; 476 mg sodium; 329 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ fruit 4 lean meat 1 fat

Reviews 12

May 25, 2019
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By: Karen
Delicious! Made it just as written. My husband deemed it a company dish, meaning it was delicious and should be served to guests. The chicken was incredibly moist and the sauce was fantastic. Served it with asparagus.
November 13, 2017
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By: Yum - Rocky Mtn
Could use chicken or fish. Purchased pre-sliced THIN cut chicken (9 slices/pkt). Not a fan of capers, added Thyme for flavor - Excellent!
June 13, 2015
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By: EatingWell User
Loved this! I loved this recipe. But I did make a few changes--- I added mushrooms and garlic (everything is better with garlic i.m.o.). I skipped the whole roasting step for the lemons based on other's reviews that they became bitter and just added them fresh at the end. I didn't have capers or parsley so I just didn't add them either. I didn't measure the broth so I think I added more than the recipe called for- thus it took a little longer to boil down to syrupy phase, but the chicken was very moist and not overcooked at all. Yum! Pros: Easy, Delicous
September 16, 2013
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By: Grandma10267
Excellent. Served it twice now, one time for family and one time for company. Got compliments both times and then my friends wanted the recipe,
May 01, 2012
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By: m.d0d83
Another Favorite Eating Well has been my bible for recipes since I was 18 (I'm 28 now). It's the only resource I use to find recipes outside of the family traditions. I am quite the amazing cook :) but I do have my favorites. And this is definitely one of them. Any chance I have to make lemon peels edible, I will definitely take advantage of it! I crave this dish often and have filled many happy bellies with this one!
July 03, 2011
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By: EatingWell User
Wonderful, light and summery! I don't understand how people are complaining about the lemons. Perhaps three is too many? I used two, and since you put them in at the end, they give the dish a lovely, light lemon flavor that isn't overpowering at all. Like another reviewer, I also used frozen peas (but be sure not to put them in when the recipe says to add the capers - they'll be way overdone with almost 10 minutes in the broth). It was a great substitute since I didn't have capers on hand. Definitely recommend!
December 08, 2010
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By: ccmac
We hated this!! This is the very first recipe from this site, that my family did not like. We really love lemons, but this was really bitter and unappetizing! I did follow the recipe. I like the idea of roasted lemons- I think next time , I would use 2 or 3 slices of a lemon - not 3 whole lemons.
July 09, 2010
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By: EatingWell User
This was great!!! Do not miss out on the roasted lemons---instead of capers I substituted frozen green peas
June 30, 2010
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By: EatingWell User
After the Curry Shrimp, this is everyone's favorite....and it's a very close second. This is such a tasty dish. By far these two recipes will be a favorite for entertaining.
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