Chicken baked with capers

    40 minutes

    Melt in your mouth ecstasy. This recipe requires a clay pot for it to turn out just right but any baking dish will do

    182 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast halves
    • 1 lemon, juiced
    • ground black pepper to taste
    • 65g butter, melted
    • 65ml steak sauce
    • 2 tablespoons of capers and their liquid

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 220 degrees C.
    2. Arrange chicken in a clay pot, casserole dish or 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. 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.

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    Reviews and Ratings
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    Reviews in English (195)


    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!  -  10 Mar 2008  (Review from Allrecipes USA and Canada)


    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!  -  10 Feb 2003  (Review from Allrecipes USA and Canada)


    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!  -  10 Mar 2008  (Review from Allrecipes USA and Canada)