Chicken Breasts with Roasted Lemons

Chicken Breasts with Roasted Lemons

10 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Roasted lemons
  • 3 medium lemons, thinly sliced and seeded
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • Chicken
  • 4 boneless, skinless chicken breast halves, (about 1 pound total), trimmed
  • 1/8 teaspoon salt
  • 1/4 cup all-purpose flour
  • 2 teaspoons extra-virgin olive oil
  • 1 1/4 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 1/8 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 1/2 inch thick. Sprinkle the chicken with 1/8 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
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 fruit 4 lean meat 1 fat

Reviews 10

June 13, 2015
profile image
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
profile image
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
profile image
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
profile image
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
profile image
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
profile image
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
profile image
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.
March 23, 2010
profile image
By: EatingWell User
I loved this dish, my whole family loved it !
March 08, 2010
profile image
By: EatingWell User
My whole family loved this recipe!! You definetly have to like lemons, which we do.