Chicken Amalfi
Transport your taste buds to the sun-drenched shores of Italy with this vibrant Chicken Amalfi recipe, a zesty and elegant dish that’s perfect for both weeknight dinners and special occasions. This recipe highlights juicy, golden chicken breasts infused with the brightness of fresh lemons, the earthy aroma of rosemary and thyme, and the tangy pop of capers, all bathed in a silky garlic and white wine pan sauce. The dish comes together in just 45 minutes and pairs beautifully with crusty bread or your favorite side, making it an easy yet impressive addition to your repertoire. Whether you're craving something light yet indulgent or looking to elevate chicken to gourmet status, Chicken Amalfi is a true culinary escape.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 whole Lemon
- 4 pieces Garlic cloves
- 3 tablespoons Extra-virgin olive oil
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 0.5 cup Dry white wine
- 1 cup Chicken broth
- 2 tablespoons Capers
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Fresh Italian parsley
- 2 tablespoons Butter
Instructions
Place the chicken breasts on a cutting board and pound them gently with a meat mallet until they are about 1/2 inch thick for even cooking.
Season the chicken breasts on both sides with salt and pepper. Then, lightly dredge each piece in all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate.
Peel and finely mince the garlic. Zest and juice one lemon, and slice the other lemon into thin rounds.
In the same skillet, reduce the heat to medium. Add the remaining 1 tablespoon of olive oil, butter, and minced garlic. Sauté the garlic for 1 minute until fragrant, stirring frequently.
Add the rosemary sprigs, thyme sprigs, and lemon slices to the skillet. Cook for 2 minutes, then deglaze the pan by adding the white wine. Scrape up any browned bits from the bottom of the skillet.
Allow the wine to reduce by half, about 2-3 minutes, then add the chicken broth, lemon juice, and capers. Stir well to combine and let the sauce simmer for 5 minutes to meld the flavors.
Return the chicken breasts to the skillet, spooning some of the sauce over each piece. Reduce the heat to low and let the chicken warm through for 3-4 minutes so it absorbs the flavors.
Garnish with freshly chopped Italian parsley and serve immediately. Pair with crusty bread, pasta, or a light salad to complete the meal.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.9 g | ||
| Protein | 225.3 g | 451% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2375 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
