This chicken with olives and capers is the kind of weeknight recipe I reach for when I want something bright, savory, and totally foolproof. It pairs briny olives and tangy capers with lemon and Dijon to create a sauce that clings to browned chicken strips. The result is bold without being fussy, and it comes together using pantry staples.

I like that it scales easily and that the topping is made in one bowl—no complicated reductions or long simmering. You brown the breasts, slice them into even strips, top with the olive-caper mix, and finish in the oven. If you have an instant-read thermometer, this dish rewards precise timing, but it’s also forgiving for home cooks.

Ingredient Checklist

Ingredients

4 large boneless, skinless chicken breasts — the main protein; trim any fat and try to pick breasts of similar size for even cooking.
3 T olive oil, divided — 2 tablespoons go into the topping and 1 tablespoon is reserved for browning; use extra-virgin for flavor if you like.
2 tsp. Poultry Seasoning (see notes) — adds herby warmth and saves time compared with mixing multiple spices.
salt and fresh-ground black pepper to taste — essential final seasoning; add sparingly before browning and adjust after baking.
6 oz. can black olives, drained — chopped for texture and briny depth; canned are convenient and consistent.
1/4 cup chopped green olives — brighter and tangier than black olives; they balance the mixture.
1/4 cup chopped capers — intense lemony-salty pop; chop if large so they distribute evenly.
2 T chopped red onion — mild sharpness and a little crunch; chop fine so it softens during baking.
1 tsp. minced garlic — wakes up the topping; minced fresh is best for a fresh garlic presence.
2 T Dijon mustard — gives the topping body and a mild tang that softens with baking.
2 T fresh-squeezed lemon juice (see notes) — brightens the whole dish and cuts through the saltiness of olives and capers.

Build Chicken with Olives and Capers Step by Step

Take the chicken breasts out of the fridge and let them come to room temperature. Preheat the oven to 375°F (190°C). Spray an 8″ x 11″ (or similar-sized) baking dish with non-stick spray.
Drain the 6 oz can of black olives. Chop the black olives, chop the 1/4 cup green olives, chop the 1/4 cup capers, and chop the 2 T red onion.
In a bowl, combine the chopped black olives, chopped green olives, chopped capers, chopped red onion, 1 tsp minced garlic, 2 T Dijon mustard, 2 T fresh lemon juice, and 2 T olive oil. Stir to make the topping. (Reserve the remaining 1 T olive oil for browning the chicken.)
Trim the chicken breasts as needed. Evenly sprinkle the 2 tsp Poultry Seasoning over all the breasts, then add salt and fresh-ground black pepper to taste.
Heat the reserved 1 T olive oil in a large frying pan over medium-high heat. When the oil is hot, add the chicken breasts and brown about 5 minutes per side, until nicely browned (they will not be fully cooked).
Remove the browned breasts to a cutting board. Cut each breast lengthwise into 3 or 4 strips (use 4 strips for larger breasts or 3 for smaller ones), keeping the strips about the same thickness for even cooking.
Arrange the chicken strips in the prepared baking dish in a single layer. Spoon the olive-and-caper topping evenly over the chicken so the pieces are well covered.
Bake in the preheated oven for 20–25 minutes, until the chicken is cooked through and the dish is bubbling hot. The internal temperature should reach 165°F (75°C); use an instant-read thermometer if you have one and cook a few minutes longer if needed.
Serve the chicken hot, spooning the sauce and pan juices over the strips.

Why This Recipe Works

Browning the chicken first develops Maillard flavors—those caramelized, savory notes that give the dish depth. Slicing the breasts into strips after browning increases surface area so each bite gets sauce and seasoning. The olive-and-caper topping combines salt, acid, and a touch of mustard for texture and balance. Baking finishes the chicken gently so it stays juicy while the topping melds and gets glossy.

The recipe uses contrasting elements—oily olives, bracing lemon, sharp mustard, and aromatic poultry seasoning—which together make a simple preparation taste layered and deliberate. It’s efficient: most work is done up front, and the oven takes over for the finish.

If You’re Out Of…

Black olives — increase the 1/4 cup chopped green olives and chop the 6 oz can more finely to fill the same role.
Green olives — add a bit more chopped black olives and a touch more lemon juice to keep brightness.
Capers — roughly double the chopped olives and add an extra 1/2–1 T fresh lemon juice to mimic capers’ tang.
Dijon mustard — whisk 1 tsp minced garlic with 2 T lemon juice and 1 T olive oil and stir into the olive mix to add acidity and binder.
Fresh lemon juice — use slightly more Dijon and a splash more olive oil; taste and adjust for brightness.

Recommended Tools

Large frying pan — for browning the chicken evenly.
8″ x 11″ (or similar) baking dish — the recipe calls for this size; choose one that fits strips without crowding.
Sharp chef’s knife and cutting board — for trimming breasts and chopping the topping ingredients.
Mixing bowl and spoon — to combine the olive-and-caper topping quickly.
Instant-read thermometer — optional but highly recommended to ensure chicken reaches 165°F (75°C) without overcooking.
Non-stick spray or neutral oil — to prevent sticking in the baking dish.

Slip-Ups to Skip

Skipping the browning step. Don’t skip it. Browning builds flavor and gives the chicken a pleasant texture; the oven won’t replicate that crust.
Cutting strips unevenly. If some strips are much thinner they’ll dry out while thicker ones finish; aim for uniform thickness.
Over-salting before baking. The olives and capers are salty. Season the breasts lightly before browning and taste the finished sauce before adding extra salt.
Using bottled lemon juice. Fresh-squeezed lemon juice brightens the topping in a way bottled juice rarely matches.
Crowding the pan when browning. If breasts sit too close, they steam instead of browning. Brown in batches if necessary.

Nutrition-Minded Tweaks

To reduce overall fat, cut the olive oil used for browning to 1/2–3/4 tablespoon and rely on a non-stick pan. You can also trim any excess fat from the breasts and keep the skin off (the recipe already specifies boneless, skinless breasts).

To lower sodium while keeping flavor, rinse the capers briefly and drain them well, and use no-salt-added olives if available. Increase the lemon juice by 1/2 tablespoon to preserve brightness after reducing salty ingredients.

Flavor Logic

Olives and capers both bring saline umami, but they differ: black olives are rounder and softer, while green olives add a sharper tang. Capers amplify acidity with a lemony-salty snap. Dijon binds the mixture and adds subtle heat and tang that softens as it bakes. Poultry seasoning lends familiar herb notes—sage, thyme, and marjoram—so the dish tastes homey rather than purely briny. Lemon juice cuts through oil and salt, giving each bite lift.

Meal Prep & Storage Notes

Make-Ahead

You can mix the olive-and-caper topping a day ahead; keep it covered in the fridge. Trim and season the breasts a few hours ahead and refrigerate on a plate. For best texture, brown and slice right before baking so you finish everything fresh.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 325°F (160°C) oven until warmed through, spooning pan juices over the chicken to keep it moist. Microwave reheating works for single portions but do it in short bursts to avoid overcooking.

Freezing

The cooked dish can be frozen, but the olive texture softens after thawing. Freeze in a shallow container for up to 2 months. Thaw overnight in the fridge and reheat as above.

That’s a Wrap

This Chicken with Olives and Capers is straightforward, fast enough for a weeknight, and flavorful enough for guests. The topping does the heavy lifting: a small bowl of bold ingredients that turns browned chicken into a bright, savory main in under an hour. Follow the steps in order—brown, slice, top, bake—and you’ll have a reliable dish that’s both punchy and comforting.

Make it your own by tuning the salt and lemon to your taste, and don’t be shy to double the topping if you like extra sauce. Serve it hot, spoon a little pan juice over each portion, and enjoy a dinner that feels polished without a lot of fuss.