Let's talk

Deanna +972-(0)52-5375345 / Danya +972-(0)52-6006067
[email protected]

Chicken in Lemon, Honey and Capers

April 15, 2010 matkonation 4 Comments

Chicken in Lemon, Honey and Capers

A lot of people are scared of making chicken in a sauté pan for fear that the chicken will come out “washed-out”, but the truth is that the ‘saute-steam’ technique is ideal. This technique promises a juicy and tasty outcome. The idea is to sauté the chicken for a few minutes until it’s seared and brown, and only then to add the tasty juices, then cover and cook several minutes while the liquids start steaming. The cooking time for this chicken is surprisingly short (20 minutes max vs. at least an hour in the oven for baked chicken).

I like to mix sweet (honey) and tangy (lemon and capers) flavors that go well together- and also go well with chicken. I like to use the large capers for this dish, which can be found at specialty food stores and are usually sold as “caper berries”. Regular capers may be used as well if you can’t find the caper berries, and will do the job just fine.

One more thing before we get to the recipe – This Monday we’ll be posting a special Israel Independence Day post with great Israeli food recipes.  Don’t forget to check it out.

Ingredients for 6 servings:

6 chicken legs (or any part of the chicken you prefer ie. thighs, breast)

2 tablespoons olive oil

1 lemon, cut into 1 cm. slices

2 thyme sprigs

2 tablespoons lemon juice

2 tablespoons honey

2 tablespoons water

2 tablespoons caper berries, washed and drained or 1 tablespoons small capers

Kosher salt and fresh ground pepper


  1. Remove the chicken from the refrigerator around 30 minutes before cooking.
  2. Heat a large sauté pan and add the olive oil and chicken and cook for about 3 minutes on each side, until golden.
  3. Add the lemon slices, thyme sprigs, lemon juice, honey, water, capers, salt and pepper. Mix so that all ingredients are incorporated and bring to a boil
  4. Lower the heat, cover and cook for around 10 minutes until the chicken is thoroughly cooked (be careful not to overcook- which will make the chicken dry out).

4 comments to “Chicken in Lemon, Honey and Capers”

  1. hedy says:

    dinner tonight…..

    Deanna says: if you are using chicken breasts, make sure to use skin-on breasts. It will keep the juices inside.

  2. Vicki Zachary says:

    ok, this dish is out of this world, i made it for Shabbat dinner and it came out amazingly good, it is so easy and quick to make and has you know my picky family… they loved it
    thank you for the link *****(5*)

  3. Wow this is a great resource.. I’m enjoying it.. good article

  4. pell grant says:

    Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!

Leave a Reply

Your email address will not be published. Required fields are marked *

Still Hungry? Here are blah blah

Polenta, Almond and Lemon Cake

Cobb Salad

Chicken Soup for the (Lost) Soul

Thai Food: How I Love Thee

Spring Vegetable Galettes

Ricotta and Honey Tortellini

Lemon Poppy Scones

Lemon Cream Tart and Some Expectations

Grilled Summer Pasta