Chicken Breasts with Tomatoes and Capers
Elevate your weeknight dinners with this vibrant recipe for Chicken Breasts with Tomatoes and Capers—a Mediterranean-inspired dish bursting with bold, fresh flavors! Perfectly seared, juicy chicken breasts are nestled in a luscious skillet sauce made with sweet cherry tomatoes, briny capers, garlic, and fragrant oregano, all brought together with a splash of chicken broth for depth. Finished with a sprinkle of fresh parsley, this one-pan recipe is as easy as it is elegant, coming together in just 35 minutes. Serve with pasta, rice, or crusty bread to soak up the savory sauce, making it a versatile and crowd-pleasing meal. Whether you're seeking a quick dinner idea or something special for guests, this dish is a guaranteed hit!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, sear the chicken breasts for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Add the halved cherry tomatoes, capers, and dried oregano to the skillet. Stir and cook for 3-4 minutes until the tomatoes begin to soften.
Pour in the chicken broth and bring the mixture to a gentle simmer. Scrape the bottom of the skillet to deglaze and incorporate the browned bits for added flavor.
Return the chicken breasts to the skillet. Spoon some of the tomato and caper sauce over the chicken to coat. Cover the skillet and simmer for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the heat and sprinkle the dish with freshly chopped parsley.
Serve the chicken breasts warm, topped with the tomato and caper sauce. Pair with rice, pasta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.6 g | ||
| Protein | 223.4 g | 447% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2848 mg | 61% | |
*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.
