Chicken Calabrese
Discover the vibrant flavors of Southern Italy with this Chicken Calabrese recipe, a hearty and colorful dish that combines tender chicken breasts with a medley of red and yellow bell peppers, onions, and garlic in a rich, savory tomato-based sauce. Enhanced by the tangy brininess of kalamata olives and capers, and infused with aromatic basil and oregano, this one-pan wonder is both comforting and elegant. Perfect for weeknight meals or dinner parties, it comes together in under an hour and is best served with crusty bread, fluffy rice, or al dente pasta to soak up every drop of the flavorful sauce. Bursting with Mediterranean-inspired ingredients, Chicken Calabrese promises to be a crowd-pleaser that's as wholesome as it is delicious.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium (sliced) red bell pepper
- 1 medium (sliced) yellow bell pepper
- 1 medium (sliced) onion
- 3 cloves (minced) garlic
- 1 can (28 ounces) crushed tomatoes
- 0.5 cup (pitted and halved) kalamata olives
- 2 tablespoons capers
- 1 teaspoon dried oregano
- 0.5 teaspoon (optional for spice) red pepper flakes
- 0.25 cup (chopped) fresh basil leaves
- 0.5 cup chicken broth
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown but not fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the sliced red and yellow bell peppers, along with the onions, for 5-7 minutes, or until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, chicken broth, kalamata olives, capers, oregano, and red pepper flakes (if using). Bring the mixture to a simmer.
Return the partially cooked chicken breasts to the skillet, nestling them into the sauce. Lower the heat to medium-low, cover, and simmer for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the lid and stir in the chopped fresh basil. Adjust seasoning with additional salt and pepper, if needed.
Serve the Chicken Calabrese warm with crusty bread, rice, or over pasta for a complete meal. Garnish with extra basil, if desired.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.7 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1268 mg | 27% | |
*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.
