Oven-Baked Creamy Lemon-Caper Chicken

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Need something to make for a large group coming over? How about Easter with your family this weekend? Or, better yet… have a friend who just had a baby or know someone going through a hard time and want to take them a comforting, delicious meal? This Oven-Baked Creamy Lemon-Caper Chicken is YOUR recipe.

Hands down one of my most favorite meals is this dish. Growing up, my mom made it (except she used real flour and a shit ton o’ butter instead of olive oil) and it was always something I asked her to make growing up. It is rich, comforting, and it is something that EVERYONE likes (well, I guess Vegans wouldn’t like it…but you get what I’m saying). Even my kiddos beg for this dish!

Happy almost Easter my friends. I hope you enjoy making this Oven-Baked Creamy Lemon-Caper Chicken for you and your family and reflecting on all of the love that surrounds you! God’s love is so bountiful if you just take a moment to look around and see it.

(Side Note: if you want a rapid 30-minute version of this recipe, here is my Skillet Chicken Piccata.)

(Second Side Note: when taking this to a loved one, I do all of the steps up to putting in the oven. I take it over to my loved one and pop it in their fridge with a sticky note telling them “Bake at 300 for 2 hours before you are ready to eat!”. That way, they can enjoy it when they are ready and have a delicious, hot homemade meal at their fingertips!)

Oven Baked Creamy Lemon-Caper Chicken

2017-04-06 10:23:26

Serves 8

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Prep Time

30 min

Cook Time

2 hr

Total Time

2 hr 30 min

Prep Time

30 min

Cook Time

2 hr

Total Time

2 hr 30 min

Ingredients

4 lbs. chicken cutlets
salt and pepper
~1 cup arrowroot flour
2-8 tbsp. olive oil
1 tbsp. finely chopped fresh parsley

For the Sauce

2 lemons
2 cloves garlic, minced
2 1/2 - 3 cups chicken broth
2 tbsp. arrowroot flour
2-3 tbsp. capers (drained)

Instructions

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!