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Caper Baked Chicken

Caper Baked Chicken

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    45 m
Shannon

Shannon

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 1228 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Shecan2cook
92

Shecan2cook

3/10/2008

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!

NICOLEJM
60

NICOLEJM

1/8/2004

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!

Autumn
50

Autumn

3/10/2008

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!

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