Caper Baked Chicken Recipe -
Caper Baked Chicken Recipe
  • READY IN 45 mins

Caper Baked Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Arrange chicken in an oven proof clay pot or medium baking dish. Coat with lemon juice, and season with pepper.
  3. 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.
  4. 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


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2008

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!

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...?

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!

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!

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.

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.)

Mar 11, 2008

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

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).


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  • 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.

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