Mediterranean Chicken
Chicken breasts are not typically known for their intense flavor, as they tend to easily become overcooked. However, they are a convenient choice for weeknight dinners due to their quick cooking time and ability to complement a wide range of flavors. This one-pot recipe offers a delightful twist to chicken breasts by infusing them with vibrant Mediterranean flavors, all while minimizing the number of pots and pans used in your kitchen.The chicken turns out remarkably tender and juicy, thanks to the addition of sun-dried tomato oil (although regular olive oil can be used as a substitute). Pair this dish with your preferred side dishes, such as couscous, which will eagerly soak up the flavorful sauce. One of the most appealing aspects of this recipe is its adaptability to suit the contents of your fridge. You have the flexibility to omit sun-dried tomatoes, incorporate olives or capers, add extra vegetables, or top it off with feta cheese or your favorite fresh herbs. This dish is sure to become a regular feature in your weeknight meal rotation.You may notice that the recipe doesn't include a substantial amount of salt, and this is intentional. Depending on the chicken broth and sun-dried tomatoes used, both ingredients can already contain a considerable amount of salt. As the sauce reduces, the salty flavors become concentrated. Therefore, it is advisable to taste the dish as it cooks and add additional salt at the end if necessary. If you opt to include capers or olives, keep in mind that they will contribute a briny and salty element to the overall taste.
Ingredients
- 1/4 c. 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 c. chopped oil-packed sun-dried tomatoes, plus 4 tbsp. tomato oil, divided
- 2 red onions, halved, thinly sliced
- 1 clove garlic, finely chopped
- 1 c. dry white wine
- 1 c. low-sodium chicken broth
- Juice of 1 lemon, divided
- 1/4 c. fresh green herbs (such as oregano, chives, and/or thyme), chopped
- Drained capers or pitted olives, for serving (optional)
Instructions
- In a shallow dish, mix flour, salt, thyme, pepper, and paprika. Lightly coat each side of chicken in flour mixture.
- In a shallow dish, mix flour, salt, thyme, pepper, and paprika. Lightly coat each side of chicken in flour mixture.
- In 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.
- Add 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.
- Remove from heat. Squeeze remaining lemon juice over. Top with herbs and capers (if using).
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