Mediterranean Chicken

Mediterranean Chicken


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.
  • ¼ c. all-purpose flour
  • 1 tsp. kosher salt
  • ½ tsp. fresh thyme leaves (from about 3 sprigs)
  • ½ tsp. freshly ground black pepper
  • ½ tsp. paprika
  • 4 boneless, skinless chicken breasts
  • ¼ 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
  • ¼ c. fresh green herbs (such as oregano, chives, and/or thyme), chopped
  • Drained capers or pitted olives, for serving (optional)
  1. In a shallow dish, mix flour, salt, thyme, pepper, and paprika. Lightly coat each side of chicken in flour mixture.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat. Squeeze remaining lemon juice over. Top with herbs and capers (if using).

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