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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Lemon Chicken

Updated: Oct 4, 2021

Simple and bright flavors of the Mediterranean come together to season fresh boneless skinless chicken breasts with lemon and capers, baked golden with bell peppers and garlic.

PREP TIME: 10 minutes

COOK TIME: 45 minutes

TOTAL TIME: 55 minutes



6 boneless skinless Chicken Breasts

2 teaspoons Kosher Salt

4-5 sprigs Fresh Thyme

2 tablespoons Olive Oil

1 Red Bell Pepper, thinly sliced

1 Yellow Bell Pepper, thinly sliced

1 Orange Bell Pepper, thinly sliced

8 cloves Garlic, crushed

3 tablespoons Capers

2 Lemons, sliced

2 tablespoons fresh Lemon Juice, from about 1 medium lemon

1/2 cup Chicken Stock

Vegetable Oil Cooking Spray


1. Preheat oven for 375 degrees Fahreheit.

2. Season chicken breasts with salt and pepper. Place in skillet coated with vegetable cooking spray. Sear chicken on both sides, about 3 minutes. Set aside.

3. In casserole dish combine chicken stock, salt, pepper, lemon juice, lemons, capers and garlic. Place chicken in dish and top with olive oil and thyme sprigs. Cover dish with aluminum foil and bake 40-45 minutes or until chicken reaches internal temperature of 170 degrees Fahrenheit.


**I served this with Brown Rice layered on the bottom of a plate, then roasted asparagus on top of that and then the lemon chicken with peppers over the top of everything. Flavor the rice with the leftover chicken stock in the bottom of the pan. Enjoy!

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