Mediterranean Chicken Recipe | Baked Mediterranean chicken recipe
Did you ever cook Mediterranean Chicken Recipe? Chicken breasts aren’t known for being particularly delicious because they can be easily overdone. They are, however, an excellent midweek supper option because they cook quickly and can be adapted to practically any taste combination.
This one-pot recipe is ideal for sprucing up chicken breasts with bright Mediterranean tastes without dirtying up all of your kitchen’s pots and pans.
The chicken comes out wonderfully delicate and juicy, with a flavor boost from the sun-dried tomato oil (but you may use regular olive oil if you like). Serve with your favorite sides, such as couscous, to absorb up all of the sauce. One of the best aspects of this dish is how customizable it is to whatever ingredients you have on hand.
You can leave out the sun-dried tomatoes entirely, add olives or capers, more veggies, or top with feta or your favorite fresh herbs. This will undoubtedly become a staple in your weeknight meal rotation.
You’ll notice that there’s not 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 contain a significant amount of salt. As the sauce reduces, the salty flavors become more concentrated, so taste as you go and add extra salt if needed at the end (and if using capers or olives, keep that in mind as well, as they’ll give a briny, salty punch).
|PREP TIME||10 mins|
|TOTAL TIME||45 mins|
how to cook Mediterranean Chicken Recipe
Mediterranean Chicken Recipe: Ingredients
- 1 tablespoon all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh thyme leaves (approximately 3 sprigs)
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon paprika
- 4 skinless, boneless chicken breasts
- 1/4 cup chopped oil-packed sun-dried tomatoes plus 4 tablespoons tomato oil divided 2 red onions, halved and thinly sliced 1 garlic clove, coarsely chopped
- 1 cup of dry white wine
- 1 cup chicken broth (low sodium)
- 1 lemon juice, split 1/4 cup chopped fresh green herbs (such as oregano, chives, and/or thyme)
- Serve with drained capers or pitted olives (optional).
Mediterranean Chicken Recipe: Directions
Combine the flour, salt, thyme, pepper, and paprika in a small dish. Coat each side of the chicken lightly in the flour mixture.
Heat 2 tablespoons tomato oil in a large pot over medium heat until shimmering. Cook the chicken for 2 to 3 minutes, turning regularly, until golden brown on both sides. Place on a platter.
Heat the remaining 2 tablespoons of tomato oil in the same skillet over medium heat. Cook until softened and beginning to caramelize, about 12 minutes, stirring regularly and adding 1 to 2 tablespoons water if onions become too black.
Cook, stirring constantly, until the sun-dried tomatoes and garlic are warmed through, about 1 minute. Pour in the wine, broth, and half of the lemon juice. Bring to a simmer over medium heat and cook, stirring often, for 10 minutes, or until thickened enough to coat the back of a spoon. Reduce the heat to medium-low and return the chicken to the skillet. Cook, covered, for 7 to 8 minutes, or until the chicken is cooked through.
Remove from the heat. Squeeze the remaining lemon juice over the top. Garnish with herbs and capers, if using. Ref.
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