Chicken breasts aren’t exactly known for being super-flavorful, as they can be easily overcooked. But they’re a great weeknight dinner go-to since they cook up quickly and adapt to almost any flavor combination. This one-pot recipe is the perfect way to spruce up chicken breasts with bright Mediterranean flavors without dirtying all the pots and pans in your kitchen.
The chicken comes out extremely tender and juicy with an added boost of flavor from the sun-dried tomato oil (but you could use plain old olive oil if you’d like). Serve this up with your favorite sides, such as couscous, which will soak up all the sauce. One of the best parts of this dish is how adaptable it is to whatever you have in the fridge. You can omit the sun-dried tomatoes altogether, add olives or capers, add extra veggies, or top with feta or any of your favorite fresh herbs. This is sure to become part of your weeknight meal rotation.
You might notice there isn’t a lot of salt in this recipe, and that’s on purpose. Depending on the chicken broth and sun-dried tomatoes you use, both can have quite a bit of salt in them. As the sauce reduces, it concentrates the salty flavors, so taste as you go and add extra salt if needed at the end (and if you are using capers or olives, keep that in mind as well, since they’ll add a briny, salty punch).
Made this? Let us know how it went in the comments below!
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Ingredients
1/4c.
all-purpose flour
1tsp.
kosher salt
1/2tsp.
fresh thyme leaves (from about 3 sprigs)
1/2tsp.
freshly ground black pepper
1/2tsp.
paprika
4
boneless, skinless chicken breasts
1/4c.
chopped oil-packed sun-dried tomatoes, plus 4 tbsp. tomato oil, divided
2
red onions, halved, thinly sliced
1
clove garlic, finely chopped
1c.
dry white wine
1c.
low-sodium chicken broth
Juice of 1 lemon, divided
1/4c.
fresh green herbs (such as oregano, chives, and/or thyme), chopped
Drained capers or pitted olives, for serving (optional)
Directions
Step 1In a shallow dish, mix flour, salt, thyme, pepper, and paprika. Lightly coat each side of chicken in flour mixture.
Step 2In a large pot over medium heat, heat 2 tablespoons tomato oil until shimmering. Cook chicken, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Transfer to a plate.
Step 3In same skillet over medium heat, heat remaining 2 tablespoons tomato oil. Cook onion, stirring occasionally and adding 1 to 2 tablespoons water if onions are getting too dark, until softened and beginning to caramelize, about 12 minutes.
Step 4Add sun-dried tomatoes and garlic and cook, stirring, until warmed through, about 1 minute. Add wine, broth, and half of lemon juice. Bring to a simmer over medium heat and cook, stirring frequently, until thickened enough to coat the back of a spoon, about 10 minutes. Reduce to medium-low and return chicken to skillet. Cover and cook, undisturbed, until chicken is cooked through, 7 to 8 minutes.
Step 5Remove from heat. Squeeze remaining lemon juice over. Top with herbs and capers (if using).
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Delaney Vetter is a freelance recipe developer and copywriter and PR consultant for food and beverage brands. She is Brooklyn based by way of Michigan, but has lived all over. When she isn’t cooking, you can find her scouring the city for the best almond croissant or perusing the aisles of grocery stores for all the fun new snacks. Who said grocery shopping can’t be a hobby?
