This one-pot recipe is the perfect way to spruce up healthy chicken breasts with bright Mediterranean flavors without dirtying all the pots and pans in your kitchen. Feel free to add in whatever you've got in your fridge too—olives, capers, sun-dried tomatoes—this recipe can take it all.
Ingreadient
- 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)
Direction
- In a shallow dish, mix flour, salt, thyme, pepper, and paprika. Lightly coat each side of chicken in flour mixture.
- In 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.
- 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).
