Drop whole brined capers over raw thin cut chicken breasts, combined with 2 extra ingredients, into a rimmed baking sheet for a bright elegant dinner I plan meals around

This oven baked 4-ingredient lemon caper chicken is the kind of bright, elegant dinner I plan my weeknight meals around. You simply lay thin-cut chicken breasts in a rimmed baking sheet, drop whole brined capers over the top, and add just two more ingredients: fresh lemon and good olive oil. Everything bakes together in one pan, and the capers get a little toasty while the lemon and pan juices make their own light sauce. It feels restaurant-worthy but is simple enough to throw together after work, even with kids underfoot.

Serve this lemon caper chicken with something that soaks up all those tangy, savory juices: fluffy white rice, buttered egg noodles, or a simple mashed potato all work beautifully. I like to add a green vegetable on the side, such as steamed green beans, roasted broccoli, or a quick salad with a light vinaigrette to echo the lemony flavors. A warm baguette or dinner rolls are wonderful for dipping in the pan juices, and if you’re serving guests, a crisp white wine (like Sauvignon Blanc or Pinot Grigio) pairs nicely while the kids enjoy sparkling water with lemon slices.

Servings: 4

1 1/2 to 2 pounds thin-cut boneless skinless chicken breasts (about 4 pieces)

Preheat your oven to 400°F (200°C). Lightly grease a rimmed baking sheet with a little olive oil or line it with parchment for easier cleanup.

Pat the thin-cut chicken breasts dry with paper towels so they brown better, then lay them flat in a single layer on the rimmed baking sheet. Make sure they aren’t overlapping so they cook evenly.

Drizzle the olive oil evenly over the chicken. Sprinkle the salt, pepper, and lemon zest over the top, rubbing or gently turning the pieces so both sides are lightly coated in the oil and seasonings. Spread them back out in a single layer.

Arrange the lemon slices over and around the chicken breasts. Some can go right on top of the chicken, and some can tuck into the spaces on the pan—these will flavor the juices as they bake.

With clean hands, grab small handfuls of the whole brined capers and drop them over the raw thin-cut chicken breasts and lemon slices, letting them scatter all over the pan. If you like a stronger briny kick, drizzle up to 1 tablespoon of the caper brine over the chicken as well.

Place the rimmed baking sheet on the middle rack of the preheated oven and bake for 15–20 minutes, or until the chicken is cooked through. Thin-cut breasts cook quickly, so start checking at 15 minutes. The internal temperature should reach 165°F (74°C) in the thickest part when tested with an instant-read thermometer.

Once done, remove the baking sheet from the oven and let the chicken rest for about 5 minutes. This helps the juices settle so the meat stays moist. Spoon some of the lemony pan juices and capers over the top of each piece before serving. If you like, sprinkle with chopped fresh parsley for a pop of color.

Serve the chicken straight from the pan with extra lemon slices, capers, and juices over your rice, noodles, or potatoes so nothing goes to waste.

For milder flavors or picky eaters, you can reduce the capers to 2 tablespoons and skip the extra brine, then serve the remaining capers at the table for anyone who wants more. If your family prefers darker meat, thin-cut boneless skinless chicken thighs work just as well; just add 5–10 minutes to the baking time and check that they reach 165°F (74°C) in the thickest part. To add a little richness, whisk 1–2 tablespoons of softened butter into the hot pan juices right after baking, then spoon that over the chicken. You can also add a handful of halved cherry tomatoes or thinly sliced red onion to the pan before baking for a built-in veggie side. For a lower-sodium version, rinse the capers briefly under cool water before using, and season the chicken lightly with salt at first, adding more at the table if needed. Food safety tips: Always start with fresh, properly refrigerated chicken and keep it separate from ready-to-eat foods. Wash your hands, cutting boards, and any utensils that touch the raw chicken with hot, soapy water. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving, and refrigerate leftovers within 2 hours in a shallow container. Reheat leftovers to steaming hot before eating.