Chicken Elia
Elevate your weeknight dinner game with Chicken Elia, a Mediterranean-inspired masterpiece bursting with vibrant flavors and wholesome ingredients. This savory skillet dish features tender, pan-seared chicken breasts simmered in a zesty lemon-garlic sauce, enriched with the briny goodness of kalamata olives and the sweetness of cherry tomatoes. Fresh thyme and parsley add aromatic depth, while a touch of flour creates a lusciously smooth sauce perfect for soaking up with crusty bread or pairing with fluffy rice. Ready in just 40 minutes, this one-pan recipe offers a balance of simplicity and sophistication, making it an ideal choice for busy evenings or effortless entertaining. Experience the essence of Mediterranean cuisine with Chicken Elia, where bold flavors meet comforting familiarity.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 cup chicken broth
- 0.25 cup lemon juice, freshly squeezed
- 0.5 cup kalamata olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 2 teaspoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons all-purpose flour
Instructions
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.
Heat 2 tablespoons 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 through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté for 1 minute, until fragrant.
Sprinkle the flour over the garlic and stir continuously for 1 minute to cook off the raw flavor. Gradually whisk in the chicken broth and lemon juice, ensuring there are no lumps.
Bring the sauce to a simmer and return the chicken breasts to the skillet, along with any juices they released. Lower the heat, cover, and cook for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Add the kalamata olives, cherry tomatoes, and fresh thyme to the skillet. Stir gently and cook uncovered for an additional 3-4 minutes, allowing the flavors to meld.
Sprinkle the chopped parsley over the dish before serving.
Serve Chicken Elia warm, with your choice of crusty bread, rice, or a side of roasted vegetables.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5018 mg | 218% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 6.1 g | ||
| Protein | 224.9 g | 450% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 242 mg | 19% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2633 mg | 56% | |
*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.
