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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Cal/Serv:
575
While they can get a bad rap for not always being the most flavorful, chicken breasts are weeknight dinner gold here at Delish: they cook up quickly, and adapt to almost any flavor combination. If you're looking for bright and fresh inspiration, look no further. 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). 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).
Serve this up with your favorite sides, such as couscous or rice, which will soak up all the sauce.
Made this? Let us know how it went in the comments below!
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Ingredients
- 1/4 cup
all-purpose flour
- 1 tsp.
kosher salt
- 1/2 tsp.
fresh thyme leaves (from about 3 sprigs)
- 1/2 tsp.
freshly ground black pepper
- 1/2 tsp.
paprika
- 4
boneless, skinless chicken breasts
- 1/4 cup
chopped oil-packed sun-dried tomatoes, plus 4 tbsp. tomato oil, divided
- 2
red onions, halved, thinly sliced
- 1
clove garlic, finely chopped
- 1 cup
dry white wine
- 1 cup
low-sodium chicken broth
Juice of 1 lemon, divided
- 1/4 cup
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).
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