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READY IN 45 mins

Caper Baked Chicken

Read Reviews (128)

"Melt in your mouth ecstasy. This recipe requires a clay pot for it to turn out just right. Serve the over rice pilaf." — Shannon

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

4 skinless, boneless chicken breast halves
1 lemon, juiced
ground black pepper to taste

1/4 cup melted butter
1/4 cup steak sauce
1 (4 ounce) jar capers, liquid reserved

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Directions

Preheat oven to 425 degrees F (220 degrees C).
Arrange chicken in an oven proof clay pot or medium baking dish. Coat with lemon juice, and season with pepper.
In a small bowl, mix the melted butter, steak sauce, 2 tablespoons capers, and 2 tablespoons caper liquid. Reserve remaining capers and liquid for another use. Pour the butter mixture over the chicken to coat.
Cover and bake 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear. Drizzle with remaining liquid from the baking dish to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 45 mins

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I really am shocked that such a simple recipe is so awesome! For those who had dry chicken, you must have used too large of a pan. This is really fabulous -- even for the non-caper lovers. If you take the time to read the reviews you have to try this!!!! Thanks for the post!

—Shecan2cook

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Most Helpful Critical Review

Dec 24, 2004

Dry, dry, dry!!! Flavor was OK, but that didn't make a difference given how bone-dry it turned out. Maybe it was because I baked it in a Pyrex dish and not a clay pot...?

—OSROCKY

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166 Ratings

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Jan 08, 2004

My husband thought this recipe was EXCELLENT!!! I recommend using Bobby Flay's Sherry Vinegar Steak Sauce! This recipe will be added to my family favorites!! Very good!

—NICOLEJM

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Mar 10, 2008

Delicious!!! Used A1, but reduced by half due to some comments I read about the A1 overpowering everything. Added some flour to thicken sauce. Will add even more flour next time, and stick with the A1 amount. A fantastic dish if you like capers! Will make again!

—Autumn

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Nov 19, 2008

I was skeptical of the steak sauce, but no one could guess the ingredients at my house. Only changes I made were to slice the chicken breasts lengthwise (kind of like a scallopini) and then saute in 1/2 of the butter for a little color. Added the rest of the ingredients per the recipe and baked for 20 minutes at 350. Scrumptious and really pretty.

—mozey622

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Jun 12, 2006

A keeper! My husband and parents loved it. It was quick, easy and yummy! My husband was trying to guess the ingredients (he got capers and lemon juice), but he didn't guess steak sauce! I was afraid it would be too steak-saucy, but it wasn't at all. (I used Lawry's Steak Sauce.)

—DAHARRELL

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Mar 11, 2008

This was GREAT !! I added Artichokes, and everyone LOVED it !!! It was so easy.

—KathleenC

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Jan 31, 2008

Very easy to make and tasty. I did double the sauce but it seemed to make a whole LOT of it so I'm not sure doubling was necessary. Other than doubling the sauce, I made it just as written. My only complaint is that the sauce is a little thin so next time, I'll thicken it up with cornstarch before serving. And I'll add more capers (my own personal preference).

—OneBiteRule

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Nutrition

Calories
254 kcal
13%

Carbohydrates
6.8 g
2%

Cholesterol
99 mg
33%

Fat
13.3 g
21%

Fiber
2.5 g
10%

Protein
28.6 g
57%

Sodium
1228 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caper Baked Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 254
Calories from Fat: 120

% Daily Value *
Total Fat 13.3g 21 %
Saturated Fat 7.8g 39 %
Cholesterol 99mg 33 %
Sodium 1228mg 49 %
Potassium 421mg 12 %
Total Carbohydrates 6.8g 2 %
Dietary Fiber 2.5g 10 %
Protein 28.6g 57 %
** Sugars 0.1g
Vitamin A 11 %
Vitamin C 43 %
Calcium 6 %
Iron 17 %
** Thiamin 10 %
Niacin 146 %
Vitamin B6 44 %
Magnesium 18 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.